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 3 – 2020 

 

 

 

 

 

  

CONTENTS: 

 

  

1.  Modeling and optimization of bacs extraction from algerian Rosmarinus Officinalis 
L.via green extraction  

Linda LOUCIF SEIAD, Soraya DEMIM 

  

 

180 - 191 

2.  Effect of xanthan gum and pectin on stabilization and antioxidant activity of 
Monascus-pigment extract beverage   
Kitisart KRABOUN, Putkrong PHANUMONG, Kamonwan ROJSUNTORNKITTI, 

Teeraporn KONGBANGKERD, Mayura THONGCHUANG, Ithinath 

TANTIVITITTAPONG, Pornrak CHOWVANAYOTIN 

 

 

 
192 - 198 

3.  Impact of maturity stage on antioxidant activity and phytochemical properties of 
different parts from Pawpaw: Carica Papaya l. Var solo 8 

Edwige Larissa KOFFI , Thierry Yapo MONNET, Kouassi Hubert KONAN,   
N’Guessan Jean Parfait Eugène KOUADIO  

 

 

199 - 209 

4.  Analysis for the determining factors of the evolution of hepatitis A viral in Suceava 
county, Romania, in the period 2018 - 2019 

Paraschiva TOMĂSCU, Matei JARCĂU, Mihaela JARCĂU, Micşunica RUSU, Maria 

POROCH – SERIŢAN 
 

210 - 218 

5.  Occurrence and assessment of physical contaminants based on food recalls in 

Canada 

Mohd Taufiq Mohd KHAIRI, Sallehuddin IBRAHIM, Mohd Amri Md YUNUS, Mahdi   

FARAMARZI, Jaysuman PUSPPANATHAN, Azwad ABID  

 

219 - 227 

6.  Physicochemical and color evaluation of confectionery mousses  
Raluca - Olimpia ZIMBRU, Sergiu PĂDUREŢ,  Sonia AMARIEI 

 

228 - 236 

7.  Physical and chemical pretreatments used for bioethanol production from 
lignocellulosic biomass - Review 
 Vasile-Florin URSACHI, Gheorghe GUTT 

237 - 259 

   

8.  Author instructions 
 

i - v 

9.  Subscription information 
 

vi 



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

Volume XIX, Issue 3 – 2020