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 XXI, Issue 2 – 2022 

 

 

 

 

 

 

 

 

 

 

 

 

 CONTENTS:   

1.  Use of artificial neural networks for modeling inflow and outflow and salinity of lake 
fetzara in the region - Annaba (NE Algeria) 

Zahra BOUHALI , Larbi DJABRI, Hamza BOUGUERRA, Fatma TRABELSI,  

Azzedine HANI, Hicham CHAFFAI   

 

107 - 115 

2.  Functional and technological properties of oat beta-glucan in acidophilic-whey ice 
cream 

Artur MYKHALEVYCH, Victoria SAPIGA, Galina POLISCHUK, Tatiana OSMAK 
 

116 - 128 

3.  Diversity, antibiogram and plasmid profile of microbial contaminants of ready 

to eat vegetables sold in Bayelsa Nigeria 

Christiana N. OPARA, Uchenna C. OKPE, Christian K. ANUMUDU 

 

129 - 142 

4.  Microbial generation of silver nanoparticles by synthesizing Enterococcus faecalis 
strain MI103 

Jane NSOFOR, Imade Yolanda NSA, Busayo Tosin AKINYEMi, Adewale Kayode 
OGUNYEMI  and Matthew Olusoji ILORI 

 

143 - 151 

5.  Morphological, biochemical and molecular identification of autochthonous fungal 
population in slaughterhouse effluent, surface water and fish gut from the Ogun River, 

Nigeria 

Olanike Maria BURAIMOH, Temitope Olawunmi SOGBANMU, Olusola Abayomi OJO-

OMONIYI , Olumide AFOLABI , Chinwe Mary GANOBI 

 

152 - 170 

6.  Evaluation of soil salinity of the Fetzara Lake Region (North-East Algeria) 
Faouzi ZAHI, Abdelmalek DROUICHE, Fethi MEDJANI, Abdelmalek LEKOUI, Mohamed 
DJIDEL 

 

171 - 184 

7.  Influence of somatic cell count in raw milk on the quality of beaten cheese 
Ljubica TRAJKOSKA, Andrej STOJKOSKI, Biljana TRAJKOVSKA, Ljupche KOCHOSKI 

 

185 - 189  

8.  Nutritional and biological value of mushroom snacks 
Inna Bobel, Greta Adamczyk , Nataliia Falendysh  
 

190 - 197 

9.  Author instructions i - v 

10.  Subscription information 
 

vi 



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

Volume XXI, Issue 2 – 2022