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 XIX, Issue 1 – 2020 

 

 

 

 

 

  

CONTENTS: 

 

 

1.  Effect of ripening on nutritional values of Solanum Anguivi lam berries "gnagnan" 
Caroline Yaya ABBE, Ghislaine Chépo DAN, Pascal Amédée AHI, Nestor ABOA 

 

5- 13 

2.  Effect of season on the major physicochemical parameters of honey product 
Destaw ENGIDAW, Ketema ALEMAYEHU, Seid MUSTOFA, Alebachew TILAHUN 

 

14 - 24 

3.  Antioxidant and antibacterial activities of bovine whey proteins hydrolysed with 
selected lactobacillus strains 
Hayet MESSAOUI, Salima ROUDJ, Nour-Eddine KARAM 

 

25 - 39 

4.  Healthy food of teenagers: monitoring the content of antibiotics in meat from orga-
nized city markets 

Marianna BARUS, Vita ANTSUPOVA, Igor CHIFURKO, Yana USHKO 
 

40 - 47 

5.  Review: the main raw materials used for production of  1
st
 and 2

nd 
generation 

bioethanol 

Vasile-Florin URSACHI, Gheorghe GUTT 

 

48 - 68 

6.  Physicochemical and sensory properties of barley bread enriched by freeze dried 
date pomace powder 

Amal MESSAOUDI , Djamel FAHLOUL 

 

69 - 75 

7.  Research of functional-technological properties of the protein complex and natural 
color in the composition of restructured ham products 
Iryna SHEVCHENKO, Viktoriya ZHUK, Galyna POLISHCHUK, Tatyana OSMAK 

 

76 - 83 

8.  Practices of biosecurity measures and their consequences on poultry farms in 
Abidjan district  
Gblossi Bernadette GOUALIE , Souleymane BAKAYOKO, Kalpy Julien COULIBALY 

 

84 - 91 

9.  Effect of (NH4)2SO4 on some qualities of nata de pina produced by Acetobacter 
Xylinum 

Kamonwan ROJSUNTORNKITTI, Nitipong JITTREPOTCH, Teeraporn 

KONGBANGKERD, Putkrong PHANUMONG, Mayura THONGCHUANG,  

Kitisart KRABOUN 
 

92 - 97 

10.  Author instructions 
 

i - v 

11.  Subscription information 
 

vi 



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

Volume XIX, Issue 1 – 2020