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 2 – 2020 

 

 

 

 

 

  

CONTENTS: 

 

 

1.  In vitro Growth Inhibition of Pathogenic and Food Spoilage Yeasts and Fungi by 
Peppermint (Mentha piperita) Essential Oil and Survival of Saccharomyces cerevisiae 

in Fruit Juices  
Sarah KEHILI, Mohamed Nadjib BOUKHATEM, Hussein EL-ZAEDDI, Dahbia 

KELLOU, Amina-Bouchra BENELMOUFFOK, Mohamed Amine FERHAT, Angel A. 

CARBONELL-BARRACHINA, William N. SETZER 
 

98 - 115 

2.  Study on Ochratoxin A and Zearalenone content in corn grains from different areas 
of Bacau county 

Sonia AMARIEI , Alina MIHALCEA 
 

116 - 121 

3.  Aerated confectionery: physicochemical and textural evaluation 
Raluca - Olimpia ZIMBRU, Sergiu PĂDUREŢ, Sonia AMARIEI 
 

122 - 130 

4.  Impact of corn and rice syrup adulteration on physico-chemical properties of tilia 
honey 
Paula CIURSA, Mircea OROIAN 
 

131 - 138 

5.  The effect of microencapsulation and potato starch on the survival of Lactobacillus 
strains 
Liliana LUCA, Mircea OROIAN 

 

139 - 147 

6.   Physicochemical parameters of  Romanian sunflower honey 
Daniela PAULIUC, Mircea OROIAN 

148 - 155 

7.  Feedstocks used for production of  2
nd

 and 3
rd 

generation bioethanol – Review 
Vasile-Florin URSACHI, Gheorghe GUTT 

 

156 - 169 

8.  Impact of washing solutions on chemical composition and physicochemical 
properties of surimi-like mechanically deboned turkey meat 

Oleg GALENKO, Svitlana SCHULER, Vadim BEZPALKO, Ostap GASYUK 

 

170 - 175  

9.  Total phenolic contents of some natural fruit juices and nectars from Romanian market 
Veronica TANASA 

176 - 179 

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 2 – 2020