Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XVII, Issue 3 – 2018 

 

 

 

 

  
CONTENTS: 
 

 

1.  Rat kidney tissues: oxidative modification of proteins under water and salt loads 
associated with the HgCl2 nephropathy 
 Alla VELYKA 
 

261 - 271 

2.  Advantages of using proteins in the production of truncated semi-finished products 
Iryna SHEVCHENKO, Alexey SKOCHKO 
 

272 - 277 

3.  Improvement of in vitro bioaccessibility of provitamin a carotenoids by fermentation 
of tropical leafy vegetables 
Lessoy ZOUE , Sébastien NIAMKE 
 

278 - 285 

4.  Determination of aflatoxin in dairy feeds and milk in some selected areas of Ethiopia 
Rehrahie MESFIN, Getnet ASSEFA, Fassil ASSEFA 
 

286 - 299 

5.  The potoential role of chicken meat in transmission of Campylobacter jejuni to 
consumers 
Nagwa Thabet ELSHRAWAY, Ahmed Ibrahim YOUSSEF, Mohamed Shaker ABDEL 
HAFEZ 
 

300 - 308 

6.  Modern aspects of marketing research application as determinant of promotional 
mix in business entities from milk processing industry in the Republic of Macedonia 
Katerina BOJKOVSKA, Fanche JOSHEVSKA, Andrijana VELEVSKA, Sasho 
BOJKOVSKI 
 

309 - 316 

7.  Consumption of aflatoxin contaminated peanut butter: a health threat to the 
population in Lusaka Urban - Zambia 
Maureen S. BANDA, Rosemary. N. LIKWA, Phoebe BWEMBYA, Jeremiah BANDA, Allan. 
MBEWE 
 

317 - 326 

8.  Validation of a high performance liquid chromatography method for carbendazim 
residues quantification in tomatoes 
Veronica TANASA, Madalina  DOLTU, Dorin SORA, Radu I. TANASA,  
Narcisa BABEANU 
 

327 - 331 

9.  Chemical bio-compounds and functional properties of raw and processed cuttlefish, 
Sepia officinalis (Mollusca: Cephalopoda) 
Aderonke O. LAWAL-ARE, Olatunji R. MORUF, Damilola A. JUNAID,  
Moruf O. OKE 
 

332 - 340 

10.  Pesticide exposure of bread sellers and microbial safety of bread sold in Bamenda, 
Cameroon 
Jean SONCHIEU, John FRUNSOH, Caroline NAIN WAINGEH 
 

341 - 351 

11.  Author instructions 
 

i - v 

12.  Subscription information 
 

vi