ПРИМЕНЕНИЕ КОМПЛЕКСОУТВОРЮВАЧИВ ДЛЯ ПОВЫШЕНИЯ ЭФФЕКТИВНОСТИ МЕМБРАННЫХ ПРОЦЕССОВ ОЧИСТКИ СТОКОВЫХ ВОД


Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XVII, Issue 4  – 2018 

 

 

 

 

 

 

  

CONTENTS: 

 

 

1.  The use of sunflower lecithin in the technology on gluten-free bread with enzymatic 
modification of flour starch 
Iryna MEDVID, Olena SHYDLOVSKA, Viktor DOTSENKO 

 

352 - 362 

2.  The influence of inulin and psyllium addition to ice-cream and its effects on 

the sensorial properties 
Ana LEAHU, Cristina GHINEA, Cristina DAMIAN 

 

363 - 371 

3.  Characterization of the effect of modulated dry heat processing conditions on essen-
tial and non essential amino acid profile of unseasoned breadfruit (v. Decne) snack 

seeds 

Azubuike CUMEZURUIKE, Joel NDIFE, Chinwe NWACHUKWU 

 

372 - 384 

4.  The contribution of hellenic food authority to the training field of food businesses 
staff from the authorityestablishment to its modern reorganization 

Elias CHAIDOUTIS, Dimitrios KOSTAKIS 
 

385 - 394 

5.  Determination of polycyclic aromatic hydrocarbons and heavy metal contents 

of barbecue beef, fish and chicken 
Abel INOBEME , Alexander Ikechukwu AJAI, Abdullahi MANN, Yahaya Ahmed IYAKA  

 

395 - 403 

6.  Determination of Oxytetracycline Residue Levels in Edible Tissues of Cattle 
Slaughtered 

Engelbert BILASHOBOKA, Boyd MUDENDA, Nosiku MUNYINDA, Fabiola VINCENT 

MOSHI, Dominic M. KAMBARAGE 
 

404 - 412 

7.  Effect of fractionally defatted flour of seeds on the structural and mechanical 
properties of rye dough   
Galyna VOLOSHCHUK, Natalia PASHOVA, Tatjana GOLIKOVA   

 

413 – 421 

8.  Author instructions 
 

i - v 

9.  Subscription information 
 

vi