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 XVIII, Issue 3 – 2019 

 

 

 CONTENTS: 

 

 

1.  Comparative analysis of the proximate, fatty acids and mineral composition of 
selected fish species 

Alexander Ikechukwu AJAI, Mohammed Mohammed NDAMITSO, Lucky EKWOBA and 

Abidemi Adedayo KOLEOLA  
 

136 - 149 

2.  Determination of color and anthocyanins in three Romanian red wines  
Cristina GHINEA, Ana LEAHU, Florin URSACHE 

 

150 - 155 

3.  Activity of selected mixed starter cultures for specific production of the three main 
types of attieke in Côte d’Ivoire. 

Jean-Paul Koffi Maïzan BOUATENIN, Alfred Kohi KOUAME, Theodore N’dede DJENI, 

Marcellin Koffi DJE 

 

156 - 166 

4.  Distribution of polycyclic aromatic hydrocarbons (pahs) in some charcoal roasted 
foods commonly consumed in Port Harcourt, Nigeria 
Virginia I. P. NITONYE, Michael HORSFALL Jnr., Mark O. ONYEMA 
 

167 - 175 

5.  Nutritional quality, amino acid profiles, protein digestibility corrected amino acid 
scores and antioxidant properties of fried tofu and seitan 

Dina ANWAR, Ghadir EL-CHAGHABY 

 

176 - 190 

6.  Effect of ripening stage on organic acid profiles and antinutrient contents of three 
species of the wild edible mushroom Russula Ssp. 

Jaures Oscar GBOTOGNON, Michel Djary KOFFI, Hubert Kouassi KONAN,  

Eugène Jean Parfait KOUADIO 

 

191 - 200 

7.  Existing regulations on different markets on the obtaining and marketing of foods 

with benefits for health  

Micşunica RUSU 

 

201 - 207 

8.  Statistical analysis of the results of trans-resveratrol content in grapes of hybrid 
bulgarian grape varieties 

Vanyo HAYGAROV , Tatyana YONCHEVA , Dimitar DIMITROV , Emil TSVETANOV 

 

208 - 213 

9.  Influence of pH and acidity on the fermentation of finger millet spiced ogi    
Abosede M. ADISA, Adefisola B. ADEPEJU, Ayowunmi K. YUSUF  

 

214 - 222 

10.  Effects of wet ageing time of beef muscle gluteus medius on textural and 
technological parameters 

Elena TODOSI SĂNDULEAC, Gheorghe GUTT 

 

223 - 234 

11.  Effect of different packaging methods on consumers eating quality of beef 
Ahmedin ABDUREHMAN MUSA 

 

235 - 245 

12.  State of play in the use and management of pesticides and risk of contamination of 
fish ponds in agricultural production areas in Côte D’ivoire: case of the departments 

of Agboville and Soubré 

Adou Akpa Guy Blanchard GNAGNE, Ahou Irène KOUADIO, Kouamé AFFOURMOU, 

Brou Lazare YAO, Moussa SANOGO 
 

246 - 257  



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

Volume XVIII, Issue 3 – 2019 

 

 

 

 

 

 

 

13.  Author instructions 
 

i - v 

14.  Subscription information 
 

vi