Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava  
Volume XIII, Issue 3 – 2014 

 

 

 CONTENTS: 
 
 

 

1.  Evaluating an organisation’s management performance  
through the certification audit 
Lucica BRUDIU, Mariana-Liliana PǍCALǍ, Constantin MILITARU 
 

179 - 187 

2.  The effect of ultrasonic during NaCl and KCl meat brining 
Olga DRĂGHICI, Alina TOADER, Daniela Oana ANDRĂŞESCU 
 

188 - 192 

3.  
Choosing fruit - berry fillings for condensed canned milk with sugar 
Natalija Valeriivna RYABOKON, Dmitro Viktorovich RINDYUK 
 

193 - 199 

4.  Analysis methods of tasting as an instrument of marketing during quality forming of 
new grain products 
Marina MARDAR 
 

200 - 206 

5.  Phy sic och emi cal m on it oring a nd per for ma n c e ev a luati on o f SBR mu ni c-
ipal wa ste wat e r t rea t men t  
Tsvet ko PROK O PO V, Dash a MIHA YLO VA, Nik ola y MI HALKOV  
 

207 - 213 

6.  Study on the adhesion of Lactobacillus plantarum strains with probiotic properties to 
MDCK 
Rositsa DENKOVA, Hristina STRINSKA, Zapriana DENKOVA, Georgi DOBREV, Daniel 
TODOROV, Kirilka MLADENOVA, Stoyan SHISHKOV 
 

214 - 217 

7.  Dete rmining  a sen so ry  p ro fi le o f p ast e ch e ese wi th spic es, using  qua nt i-
tati ve d es crip tiv e a naly sis  
Micş uni ca  RU SU  
 

218 - 223 

8.  Influence ratio of water and oil phase of emulsions on viscosity, particle size and 
turbidity of products 
Oksana LUGOVSKA, Vasilij SIDOR 
 

224 - 227 

9.  Statistical studies on the consumer perception of fruit 
Cristina-Elena HREȚCANU, Alice – Iuliana ROȘU 
 

228 - 237 

10.  The op timu m densi ty  for win t er rap e u nde r S uceav a p lat eau c on diti on s  
Ioa n –  Căt ălin  ENE A, Io a n  GONT A RI U   
 

238 - 243 

11.  Effect of soaking on the cooking quality and color parameters of common beans 
(Phaseolus Vulgaris L.) 
Ana LEAHU, Alice– Iuliana ROSU 

 

244 - 251 

12.  Study on roasting effect of leafy vegetables consumed in Northern Côte d’Ivoire on 
nutritive and antioxidant properties 
Patricia D. OULAI, Lessoy T. ZOUE, Athanase K. OTCHOUMOU, Sébastien L. NIAMKE 
 

 
252 – 262 

 
 

13.  Virgin olive oil adulteration with other edible oils: influence of substitution on physi-
cochemical properties 
Mircea OROIAN, Ana LEAHU 
 

263 - 266  



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava  
Volume XIII, Issue 3 – 2014 

 

 

 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

14.  Fungal contamination and mycotoxins occurrence in peanut butters marketed 
in Abidjan District (Côte d’Ivoire) 
Zamblé A. BOLI, Lessoy T. ZOUE, Rose KOFFI-NEVRY, Marina KOUSSEMON 
 

267 - 275 

15.  Microorganisms associated with traditional plantain-based food “dockounou” during 
spontaneous fermentation 
Natia J. KOUADIO, Bernadette G. GOUALIE, Honoré G. OUATTARA,  
Sevérin K. A KRA, Sébastien L. NIAMKE 
 

276 – 282  

16.  Author instructions i - v 
17.  Subscription information vi