fens: A Pathfinder

This is a computer-generated pathfinder created against the Distant Reader study called fens.

Each Distant Reader study carrel is composed of many individual items. Each item is bibliographically described with author, title, date, summary, and keyword values. Below is a list of the items' most signficant keywords as well as lists of the items themselves. Purpusing the content of this pathfinder provides the student, researcher, or scholar with one way to get their heads around the scope of the carrel. The keywords include:

Safety; Environment; Suceava; Water; Samples; Romania; Mare; Acid; Milk; Activity; Flour; Quality; Products; Engineering; Oil; Wheat; Protein; Temperature; Antioxidant; Meat; Sample; Dough; Properties; Composition; Fish; Bread; Materials; Fermentation; Https://v3.camscanner.com/user/download; Concentration; Values; Chemical; Treatment; Health; Fat; Seeds; Extraction; Production; Compounds; Analysis; Cheese; Value; Viscosity; Effect; Bacteria; Plant; Sugar; Starch; Total; Phase; Metals; System; Moisture; Surface; Xiv; Heat; Lactobacillus; Parameters; Product; Nigeria; Time; Wastewater; Process; Color; Honey; Growth; Consumption; Contamination; Influence; Packaging; Flow; Ions; Extract; Corn; Min; Copper; Gutt; Method; Juice; Management; Sucrose; Days; Wine; Varieties; Hours; Fruits; Glucose; Model; Texture; Algeria; Xii; Stability; Cristina; Oxidation; Gas; Nickel; Particles; Proteins; Density; Contents; Cellulose; Deposition; Denkova; Substrate; Formaldehyde; Day; Weight; Absorption; Ground; Current; Gheorghe; Gabriela; Alimi; Eggs; Minutes; Electrode; Monica; Liquid; Paper; Petrova; Wilfred; Ciobanu; Применение; Dissolution; Breed; Hair; Bucovina; Mircea

Depending on how this pathfinder was created, many of the bibliographic sections will include elaborations on the meaning(s) of the given keywords. These elaborations were generated by feeding the items' summaries to a large langauge model and asking the model to address the question, "What is X?", where "X" is the keyword. The result will be a few sentences of elaboration. Be forewarned. The elaborations are often plausible, but they should not be take as truth. Instead, they should be taken as points for consideration.

• MOLECULAR CHARACTERIZATION OF INDIGENOUS ATRAZINE DEGRADERS FROM AGRICULTURAL FIELDS IN LAGOS, SOUTHWEST NIGERIA by OJO-OMONIYI, Olusola Abayomi; KUYE, Adebowale Olakunle; FASINU, Godwin Sewanu (2024) - There was strong evidence to Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XXIII, Issue 1 – 2024 Olusola Abayomi OJO-OMONIYI, Adebowale Olakunle KUYE, Godwin Sewanu FASINU, Molecular characterization of indigenous atrazine degraders from agricultural fields in Lagos, southwest Nigeria, Food and Environment Safety, Volume XXIII, Issue 1 – 2024, pag. 17 – 32 27 support the fact that low N in the soil and water ecosystems enhanced the mineralization of Atrazine as C and N energy source, hence the proliferation of microbial atrazine degraders in both ecosystems. Several studies have reported these isolates as active atrazine degraders; according to a study by Ojo Keywords: analysis; atrazine; biodegradation; characterization; degraders; environment; fields; food; issue; journal; lagos; nigeria; safety; samples; soil; study; university; volume; water; xxiii
• INVESTIGATION OF COLIFORMS IN LAGOS LAGOON ECOSYSTEM WITH A FOCUS ON SALINITY AND POLLUTION LEVELS by SANUSI, Khadijah Omoshalewa; OGUNYEMI, Adewale Kayode; BURAIMOH, Olanike Maria; OMOTAYO, Ayodele Elizabeth; ILORI, Matthew Olusoji; AMUND, Olukayode Oladipo (2024) - Water samples from Marina station had the highest turbidity of 0.56±0.044 (1st Week, June) followed by water samples from Unilag station with 0.54±0.012 (2nd Week, June), and water samples from Makoko station had the least turbidity of 0.42±0.007. Water samples from Unilag station recorded the highest viable counts of 2.5 x 109 cfu/mL followed by water samples from Marina station with total viable counts of 2.25 x 109 cfu/mL and the least total viable counts of 5.0 x 108 cfu/ml obtained from water samples from Iddo station. Keywords: environment; food; issue; journal; lagoon; lagos; lagos lagoon; pollution; safety; salinity; samples; stations; volume; water; week; xxiii
• POTENTIAL RISK OF LITTER USED IN POULTRY FARMING IN THE DISTRICT OF ABIDJAN ON THE HEALTH OF CHICKENS by N’DEPO, Patrick-Roch Kevin; AKPA, Eric Essoh; SAMAGACI, Lamine; DJOMAN, Christelle Suzanne; GOUALIE, Bernadette Gblossi (2024) - pH and water content of poultry litter samples from different areas of Abidjan Origin of Samples pH Water content (%) Songon 8.25±0.050 14.93±0.079 Port-Bouët 8.3±0.278 27.5±0.500 Anyama 8.12±0.230 39.16±0.277 Bingerville 8.16±0.034 35.1±0.000 Yopougon Therefore, the purpose of this study is to highlight pathogenic strains of poultry litter from Abidjan to alert on the health risk of chicken and environment. Keywords: abidjan; chickens; coli; district; environment; escherichia; farms; food; health; issue; journal; litter; potential; poultry; poultry litter; risk; safety; salmonella; volume; xxiii
• AFLATOXINS CONTAMINATION IN NNAM OWONDO (A LOCAL GROUNDNUT-BASED FOOD), AND CONSUMERS’ DIETARY EXPOSURES AND SAFETY LEVELS IN YAOUNDE, CENTRE REGION OF CAMEROON by ASENECK, Marchel A.; MOUAFO, Hippolyte T.; TCHANA, Angele; DIMALA, Sidiki C.; KAMAL, Hassan A.; KOLAWOLE, Oluwatobi; ABIA, Wilfred A. (2024) - Around 62.5% (20/32) of pooled NO samples had AFT levels that exceeded the regulatory limit of 10 µg/Kg established by the Food and Agriculture Organization for groundnut-based foods intended for direct human consumption. Application of the SMT led to a 62.2 % reduction in AFT level when compared to ST, with a corresponding decrease in MOE to 0.011 (36.36) and 0.014 µg/Kg bw/day (28.57) for adults and children, respectively, although the AFT dietary exposure remains a public health treat. Keywords: aft; cameroon; exposure; food; groundnut; levels; mean; nnam; safety; samples; study; volume
• CONSUMERS EXPOSURE TO CAMPYLOBACTER SPP. RESISTANT TO Β- LACTAMS IN CHICKEN GIZZARDS SOLD ON INFORMAL MARKETS IN NORTHERN CÔTE D’IVOIRE by TRAORÉ, Sylvain Gnamien; WOGNIN, Affou Seraphin; KALLO, Vessaly; FOKOU, Gilbert; DIALLO, Kanny; KOUASSI, Amoin N’guanlessa Ninon Leatitia; BONI, Den Jessica Ragida; DINDÉ, Arlette Olaby; OROU SEKO, Malik; SANHOUN, Aimé Roland; GRAGNON, Biego Guillaume; GOUALIE, Glossi Bernadette; KOUSSEMON-CAMARA, Marina (2024) - Chicken gizzards and household survey sample size determination The size of chicken gizzard samples was determined according to the following formula A cross-sectional study was conducted from March to June 2023 to assess the level of contamination of chicken gizzard sold on the informal settings in Korhogo (North Cote d’Ivoire) with Campylobacter spp. Keywords: campylobacter; campylobacter spp; chicken; chicken gizzards; consumers; consumption; côte; d’ivoire; environment; exposure; food; gizzards; issue; journal; korhogo; resistance; safety; spp; volume; xxiii
• IMPROVING THE FREEZING RESISTANCE OF BAKER'S YEAST. A MINI REVIEW by ISACHE, Ioana; DABIJA, Adriana; BUCULEI, Amelia; CHETRARIU, Ancuța (2024) - Consequently, the sort, dosage, solubility, water-holding capacity, rheological properties, and their synergistic interaction with other components during freezing and frozen storage all affect how successful hydrocolloids are as a cryopreservative overall in frozen dough products SELOMULYO, V.O., ZHOU, W., Frozen bread dough: Effects of freezing storage and dough improvers. Keywords: baker; bread; dough; engineering; environment; food; freeze; freezing; gluten; ice; issue; journal; quality; resistance; safety; storage; stress; trehalose; volume; water; xxiii; yeast
• STATISTICAL STUDIES ON CONSUMER’S PERCEPTION OF FRUIT by HREȚCANU, Cristina-Elena; ROȘU, Alice – Iuliana (2016) - The European Food Information Council (EUFIC) http://www.eufic.org/ article/en/show/spotlight/rid/colours-of-fruits-and- vegetables-and-health/ , accesed in April 2014 Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIII, Issue 3 – 2014 Cristina-Elena HREȚCANU, Alice – Iuliana ROȘU, Statistical studies on consumer’s perception of fruit, Food and Environment Safety, Volume XIII, Issue 3 – 2014, pag. 228 – 237 237 [17]. In terms of why consumers would choose fresh fruit, one can notice that among the top preferences on the variety of fruit are apples, followed by grapes and berries. Keywords: consumer; fig; food; fruit; issue; perception; safety; volume; xiii
• CONTENTS by 2024, FENS 4 (2025) - Preservation of cashew nuts (Anacardium occidentale L.): Water desorption isotherms and isosteric heat of sorption Verdier N. Abouo, Ernest K. Kakou, Arsène L. I. Nogbou, M. Fofana, Doudjo Soro, Emmanuel N. Assidjo DOI: https://doi.org/10.4316/fens.2024.020 266 - 276 4. Techno-functional characterization of tubers, flours and starches from three cultivars of livingstone potatoes (Plectranthus esculentus N.E. Br) Miriam Ahunna Ofoeze, Celestina Ibitayo Omohimi, Adekola Felix Adegoke, Chukwudi Ernest Ogbete, Olatundun Esther Kajihausa DOI: https://doi.org/10.4316/fens.2024.021 277 - 288 5. Molecular and biochemical characterization of autochthonous cellulolytic microorgan- isms from three landfill sites in Lagos, Southwest Nigeria Olusola Abayomi Ojo-Omoniyi, Olanike Maria Buraimoh, Grace Toluwalase Jolaoluwa, Opeyemi Hannah Akindusoye and Racheal Oluwayemisi Fashogbon DOI: https://doi.org/10.4316/fens.2024.018 233 - 252 2. Keywords: doi; food; safety
• COMPARISON OF ALUMINIUM SORPTION USING INORGANIC AND ORGANIC NATURAL SORBENTS by BARLOKOVÁ, Danka; ILAVSKÝ, Ján; FRANKOVÁ, Eleonóra; MOLNÁR, Tomáš (2015) - In the open oceans are aluminum concentration of about 0.5 μg/l It was isolated from various substrates, from a soil, plants, cereals, flavourings, wood mass, paper, composts, texture substances, fuelling and also from natural water, drinking and waste water Keywords: aluminum; concentration; environment; food; inorganic; issue; natural; safety; sorption; volume; water; xiv
• MOLECULAR AND BIOCHEMICAL CHARACTERIZATION OF AUTOCHTHONOUS CELLULOLYTIC MICROORGANISMS FROM THREE LANDFILL SITES IN LAGOS, SOUTHWEST NIGERIA by Ojo-Omoniyi, Olusola Abayomi; Buraimoh, Olanike Maria; Toluwalase Jolaoluwa, Grace; Akindusoye, Opeyemi Hannah; Oluwayemisi Fashogbon, Racheal (2025) - In d o le T es t M et h y l R ed T es t V o g es -P ro sk a u er T es t G el a ti n H y d ro ly si s S ta rc h H y d ro ly si s C it ra te U ti li za ti o n T es t G lu co se S u cr o se L a ct o se Probable Identity AS1 Cream − R + − − − − − + + + + + − Bacillus licheniformis AS2 Cream + R + + − − − + + + + + + + Bacillus subtilis BS1 Cream + R + + + − − + + − − + − − Bacillus sphaericus BS2 Cream − R + + − − − − + − − + + − Pseudomonas cepaciae CS1 Cream + C + + − − − + + − − + + + Staphylococcus albus CS2 Cream − R + + − − − + + − + + − − Bacillus coagulans AL1 Cream + C − − + + − − + + + + + + Streptococcus AL2 Cream + R + + − − − + + + + + + + Bacillus subtilis BL1 Cream − R + − − − − − + + + + + − Bacillus licheniformis BL2 Green − R + + − − − − + − + + − − Pseudomonas aeruginosa CL1 Yellow + C + − + − − + − − − + + + Staphylococcus aureus CL2 White − R + − − − − + − − + + + + Enterobacter aerogenes KEY: CHUKWUMA, O. B., RAFATULLAH, M., KAPOOR, R. T., TAJARUDIN, H. A., ISMAIL, N., SIDDIQUI, M. R. & ALAM, M. Isolation and characterization of lignocellulolytic bacteria from municipal solid waste landfill for identification of potential hydrolytic enzyme. Keywords: characterization; environment; food; isolates; issue; journal; lagos; landfill; leachate; microorganisms; nigeria; safety; sample; sites; soil; solid; volume; volume xxiii; waste; xxiii; − −
• INFLUENCE OF CELL-FREE SUPERNATANT OF LACTIC ACID BACTERIA AS ADDITIVE IN PRESERVATION OF PINEAPPLE JUICE by ALIMI, Janet Omolola; OGUNBANWO, Samuel Temitope; ALIMI, John Praise; GBADAMOSI, Tosin Adebola; ADARABIERIN, Imole-Ayo Gabriel (2025) - pH monitoring of pineapple juice samples during storage Fruit Juice Sample Period of Storage (pH/Day) 1 2 3 4 5 6 LP ((555) 4.31 4.38 4.41 4.28 4.00 3.88 LB (666) 4.32 4.37 4.40 4.26 4.10 3.94 C (777) 3.58 3.52 3.26 3.17 3.09 2.96 LP (555): Pineapple juice sample supplemented with Lactiplantibacillus spp. Influence of antimicrobial compounds from lactic acid bacteria (as additive in pineapple fruit juice) on the survival of food borne pathogen 2.2.1 Purification of antimicrobial compounds from lactic acid bacteria Lactobacillus strains (Lactiplantibacillus spp. and Levilactobacillus brevis) having antimicrobial activity against pathogenic organisms were cultured in MRS broth (Hi- Media, India) at 37 oC for 48 hours, then subjected to centrifugation at 4000 rpm for 15 minutes at 4 °C, and the supernatant were filtered and sterilized using Millipore membranes filter (0.45 µm pore size, Merck, Sigma-Aldrich). Keywords: acid; acid bacteria; bacteria; brevis; coli; food; freeze; fruit; journal; juice; levilactobacillus; pineapple; pineapple juice; safety; spp; supernatant
• YEASTS AS BIOLOGICAL DETOXIFIERS OF MYCOTOXINS IN AGRICULTURAL PRODUCE – A Review by ALIMI, Janet Omolola; BAMISHAYE, Eunice Iyabo; ALIMI, John Praise (2025) - The increase in population worldwide and the enlargement of the major planting area of agricultural products every year, as also increase mycotoxin contamination of these products. ANKWASA, E. M., FRANCIS, I., & AHMAD, T. Update on mycotoxin contamination of maize and peanuts in East African Community Countries. Keywords: aflatoxin; alimi; aspergillus; contamination; control; effects; environment; food; issue; journal; mycotoxins; produce; products; review; safety; volume; yeast
• PLANT-BASED DRINK ALTERNATIVES OF MILK ON A SEGMENT OF FUNCTIONAL ICE CREAM – A REVIEW by IACOBAN, Ionela; DABIJA, Adriana; CHETRARIU, Ancuța (2025) - Ice cream containing whey Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XXIV, Issue 1 – 2025 Ionela IACOBAN, Adriana DABIJA, Ancuța CHETRARIU, Plant-based milk alternatives on a segment of functional ice cream – A review, Food and Environment Safety, Volume XXIV, Issue 1 – 2025, pag. 65 – 79 68 protein with a particle diameter greater than 5 μm showed greater firmness and 10% lower overshot than ice cream with microparticulate whey protein. In the ice cream sector, grain- based plant drinks, vegetable-based plant drinks, nut-based plant drink, seed-based plant drink, and pseudo-grains-based plant drink are mainly used. Keywords: alternatives; coconut; content; drink; drink alternatives; fat; food; ice cream; issue; journal; milk; plant; plant drink; products; properties; protein; safety; soy; volume; xxiv
• QUALITY CHARACTERISTICS OF COCONUT WATER AND ITS EFFECT ON HUMAN SUBJECTS by KRABI, Ekoua Regina; BOUATENIN, Koffi Maïzan Jean-Paul; TOHOYESSOU, Yabo Majoie Géroxie; KOKOLA, Lydia Karell; ADJOBIGNON, Semassa Josiane; COULIBALY, Wahauwouélé Hermann; CAMARA, Fatoumata; KOUSSEMON, Marina; NIAMKÉ, Sébastien (2025) - Abstract: Coconut water, the clear liquid extracted from coconuts (Cocos nucifera L.), is a refreshing tropical drink with a booming market. This research aims to inform consumers about the hydrating power of coconut water sold on the streets of Abidjan. Keywords: coconut; coconut water; environment; food; issue; journal; safety; subjects; university; urine; volume; water; xxiv; years
• ENHANCEMENT OF SOURDOUGH BREAD USING PROBIOTIC LACTIC ACID BACTERIA ISOLATED FROM CORN STEEP LIQUOR by FASHOGBON, Racheal Oluwayemisi; POPOOLA, Bukola Margaret; SAMSON, Oyindamola John; AKINDIRAN, Faith Opeyeoluwa; AKINWUNMI, Ismail Oladimeji; OJO-OMONIYI, Olusola Abayomi (2025) - The present study was conducted to investigate the probiotic characteristics and in vitro antibacterial activity of lactic acid bacteria (LAB) obtained from CSL, as well as their impact on the quality of sourdough bread. Effect of LAB on the Crumb Hardness of Sourdough The effect of LAB on the texture of produced sourdough bread revealed a significant increase (p≤ 0.05) in the crumb hardness after day 1, 4, and 7 of production. Keywords: acid; activity; bacteria; bread; corn; csl; environment; food; isolates; issue; journal; lab; lactic; liquor; microbiology; plantarum; properties; safety; sample; sourdough; sourdough bread; university; volume
• ANALYSIS OF NITRITE CONTENT IN FRESH-CUT VEGETABLES UNDER DIFFERENT STORAGE CONDITIONS by XU, Xing; LI, Yanping; YANG, Fei; ZHANG, Yan; SHU, Ping (2025) - Current research indicates that people are increasingly concerned about nitrite levels exceeding permitted limits in preserved meats, pickled vegetables, and leftovers, while there is limited investigation into the dynamic changes in nitrite content in fresh vegetables stored in everyday settings The minimal impact of temperature on nitrite content suggests either an absence of nitrate-reducing bacteria and reductase in these vegetables or a species-specific variation in nitrite levels. Keywords: conditions; environment; food; ginger; levels; nitrite; nitrite content; safety; storage; temperature; vegetables; volume
• THE EFFECT OF INTENSE LIGHT PULSED TREATMENT ON ASPERGILLUS FLAVUS (MI 148) SPORES by NEAGU, Corina; GÎTIN, Liliana; BORDA, Daniela (2016) - From the picture we can notice the obvious inactivation of A. flavus spores produced by IPL treatment. The inactivation of Aspergillus flavus spores at different energetic densities (1.364 J/cm2, 1.782 J/cm2 and 2.256 J/cm2) for 2x10-3 s and 30 x 10-3 s of ILP treatment is presented in Fig. 3, respectively Fig. Keywords: aspergillus; flavus; food; light; safety; spores; treatment
• PRODUCTION AND CHARACTERIZATION OF BIO-PLASTIC FROM BY-PRODUCT OF AVOCADO SEED STARCH FOR FOOD PACKAGING MATERIALS by DUGUMA ARGESSA, Gemechu; EWNETU, Meriko; GEREMAW, Hirbo (2025) - However, conventional plastics, primarily derived from petroleum, are non- https://doi.org/10.4316/fens.2025.015 http://www.fia.usv.ro/fiajournal mailto:gemechudug@gmail.com Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XXIV, Issue 3 – 2025 Gemechu DUGUMA ARGESSA, Meriko EWNETU, Hirbo GEREMAW, Production and characterization of bio-plastic from wastes of avocado seed starch for food packaging materials, Food and Environment Safety, Volume XXIV, Issue 3 – 2025, pag. 160-175 161 biodegradable and significantly contribute to environmental degradation. Furthermore, the developed film demonstrated a rapid mechanical stress response and cost-effectiveness, primarily due to the availability and low cost of the Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XXIV, Issue 3 – 2025 Gemechu DUGUMA ARGESSA, Meriko EWNETU, Hirbo GEREMAW, Production and characterization of bio-plastic from wastes of avocado seed starch for food packaging materials, Food and Environment Safety, Volume XXIV, Issue 3 – 2025, pag. 160-175 162 agricultural raw materials used. Keywords: avocado; bio; bioplastic; cellulose; environment; fibers; food; food packaging; issue; materials; mcc; packaging; plastic; production; safety; starch; volume; water; xxiv
• BIOACTIVE COMPOUNDS OF BUCKWHEAT (FAGOPYRUM ESCULENTUM) IN DETOXIFICATION PROCESSES: A COMPREHENSIVE REVIEW by RAJABBOYEVNA, Hamzayeva Nargiza; JOMURODOVICH, Ishimov Uchkun (2025) - Furthermore, buckwheat bioactives have been shown to reduce lipid peroxidation and protect cellular membranes from oxidative damage [47]. Overall, in vitro research demonstrates that buckwheat bioactives exhibit significant protective effects against a wide range of toxic agents by modulating antioxidant systems, detoxification enzymes, and inflammatory pathways. Keywords: antioxidant; bioactive; buckwheat; compounds; detoxification; doi; effects; environment; enzymes; food; health; https://www.zotero.org/google-docs/?grb57o; https://www.zotero.org/google-docs/?grb57o https://www.zotero.org/google-docs/?grb57o; issue; journal; review; safety; stress; vol; volume; xxiv
• ASSESSMENT OF BIOCHEMICAL COMPOSITION AND SAFETY INDEX OF THE BAGRID CATFISH (CHRYSICHTHYS NIGRODIGITATUS) ACROSS BODY PARTS by OGUNBAMBO, Mogbonjubola Mutiat; USMAN, Binta Isyaku; AFOLAYAN, Oluwafolakemi Anthonia (2025) - [21] reported that fish body parts differ significantly in energy composition, with body and head regions often containing higher lipid content, supporting our observation of higher fat contribution in these parts. These patterns emphasize the nutritional variability across fish parts and underline the head's contribution to overall mineral intake. Keywords: body; catfish; composition; energy; fish; food; head; mineral; nigrodigitatus; parts; protein; safety; tail
• ASPECTS CONCERNING AFLATOXINS INCIDENCE IN MILK AND MILK PRODUCTS by DABIJA, Adriana; SION, Iuliana; TITA, Mihaela-Adriana; TITA, Ovidiu (2016) - The incidence of M1 aflatoxin in milk could be explained by molded feed (B1) consumed by animals. Table 1 Maximum admitted level for micotoxins in food products Table 2 Determination of aflatoxin M1 in milk Sample Provenience Aflatoxin M1 µg/kg[ppb] Keywords: aflatoxin; comply; feeds; food; milk; mycotoxins; products; regulation; safety
• A CASE STUDY OF THE JUICE-MAKING FACTORY WASTEWATER TREATMENT AND POSSIBLE WAYS OF ITS OPTIMIZATION by CHOBAN, Alla; WINKLER, Igor (2016) - Keywords: juice making; wastewater treatment; active sludge; biogenic components 1. In this paper we analyze gen- eral problems of the juice making wastewater treatment. Keywords: environment; food; issue; juice; making; safety; sludge; treatment; wastewater
• HIGHLY ACTIVE FREEZE-DRIED PROBIOTIC CONCENTRATES WITH LONG SHELF LIFE by DENKOVA, Rositsa; DENKOVA, Zapryana; YANAKIEVA, Velichka; GEORGIEVA, Lyubka (2016) - [2] HEIDEBACH T., FÖRST P., KULOZIK U., Microencapsulation of probiotic cells for food applications, Critical Reviews in Food Science and Nutrition, 52. The preservation of probiotic strains for a long period of storage and low cost transportation and thus, resulting in ready-to-use cultures for dairy and other food-related industries including in the field of probiotics is facilitated by freeze-drying using appropriate cryoprotectant media. Keywords: alginate; cells; denkova; drying; food; freeze; lactobacillus; pectin; safety; survival
• ERYTHROSINE B IN THE ENVIRONMENT. REMOVAL PROCESSES by APOSTOL, Laura Carmen; GAVRILESCU, Maria (2016) - Compar ison o f removal processes, Food and Environment Safety, Volume XII, Issue 3 – 2013, pag. 253 - 264 259 Borgerding and Hites (1994) reported the presence of xanthene dye Erythrosine B in wastewater from food and cosmetic industry and affirmed that the dye was adsorbed by the sludge [48]. Sorption, biodegradation and photodegradation processes where tested to evaluate Erythrosine B removal from aqueous solution. Keywords: degradation; dye; dyes; engineering; environment; erythrosine; food; issue; journal; processes; red; removal; safety; solution; sorption; volume; xanthene; xii
• APPLICATION OF INFRARED SEMICONDUCTORS INTERFERENCE FILTERS FOR OPTICAL SENSORS IN EXPRESS SPECTROSCOPY OF ORGANIC MATERIALS by STREBEZHEV, Volodumur; STREBEZHEV, Viktor; VOROBETS, George; HURJUI, Ruslan; ROGOV, Roman (2015) - When developing optical sensors, whose work is based on the determination of the spectral absorption characteristics of organic matter, it is necessary to apply cutting optical filters for the selection of certain infrared ranges of the spectrum. In the development of optical biosensors, whose work is based on the determination of the spectral absorption characteristics of organic matter, there is a need to apply cutting optical filters for selecting specific ranges of infrared spectrum. Keywords: characteristics; environment; fig; filters; food; infrared; interference; issue; materials; safety; spectra; volume; xiv
• THE RELATIONSHIP BETWEEN NITRITE CONCENTRATION AND COLOUR PARAMETERS DURING STORAGE OF MEAT PRODUCT - SUMMER SAUSAGES by POROCH - SERIȚAN, Maria; POPESCU, Nicoleta – Gabriela (2017) - Nitrites are used for conservation of meat products, being responsible for colour characteristics, formation of distinct flavours which allows the differentiation from nitrite-free products. The colour reflectance of meat products was focused on determination of L*, a*and b*. Keywords: color; environment; food; issue; meat; nitrite; product; safety; sample; storage; volume
• TRADITIONAL LEAFY VEGETABLES COMBINATIONS ENHANCE GROWTH PERFORMANCE AND IMPROVE HEALTH STATUS OF NEW ZEALAND WHITE x CALIFORNIAN RABBITS by YAO, Franck K.; OTCHOUMOU, Athanase K.; WOGNIN, Raïssa M.F.L.; NIAMKE, Sébastien (2017) - Figure 1: Variation of rabbit weight during 9 weeks feeding ab ab bcd bcd bcd bcd a cd Ten treatments composed of 50% (dry matter) of three leafy vegetables combination and 50% of pellet were given to rabbits until 98 days of age. Keywords: blood; control; diet; digestibility; feed; food; growth; issue; parameters; rabbits; safety; values; vegetables; volume
• THE INFLUENCE OF BERRY PUREE ON MICROBIOLOGICAL INDICATORS OF CHEESE PRODUCT DURING STORAGE by GREK, Olena; PSHENYCHNA, Tetiana; KRASULYA, Olena; PAKHOMOVA, Yuliia; IVASHCHENKO, Kateryna (2017) - Nevertheless, black currant berries fall short of the carbohydrates amount to bilberry (8.6…15.49 g/100 g) and red currant (7.7…15.8 g/100 g). The physico- chemical indicators of black currant berries are given in table 2 Keywords: berries; berry; cheese; currant; food; product; puree; safety; storage
• ECOLOGICAL PROBLEMS AT REALIZATION OF ACTIVE INFLUENCE ON HAIL PROCESSES by HOVSEPYAN, Suren; TOROSYAN, Yeva; TOROSYAN, Gagik (2017) - The purpose of the present paper is: detection of contamination of an ambient environment in region against hails activities. Because of hail activities, with 2005 for 2010 from behind hail the people - three have perished Technology of protection from hailstones beaten, as any technologies of environmental impact, should be ecological secure, Therefore one of prominent aspects for an estimation of technologies of protection from hail is the estimation of levels of an ill effect on an environment, collateral effects and ecological safety of used technologies. Keywords: acetylene; activities; cloud; environment; food; hail; hailstones; protection; safety
• ASSESSMENT OF MILK ALLERGENS INTO FOODSTUFFS by BEGEA, Mihaela; BĂLĂUŢĂ, Elena; SIRBU, Alexandrina (2017) - Regarding the cow’s milk allergenicity, there are studies on milk proteins identified as allergens and their epitopes were characterized. In fact, molecules of bovine milk proteins have numerous epitopes, which are located in hydrophobic parts of the molecules where they are inaccessible for IgE antibodies in the native conformation of the proteins but become available after digestion. Keywords: allergens; allergy; coffee; food; foodstuffs; milk; proteins; safety; samples
• EFFECT OF SUN DRYING ON NUTRITIVE AND ANTIOXIDANT PROPERTIES OF FIVE LEAFY VEGETABLES CONSUMED IN SOUTHERN CÔTE D’IVOIRE by ACHO, Constant; ZOUE, Lessoy; ADOM, Niamkey; NIAMKE, Sébastien (2016) - Table 1: Proximate composition of sun dried leafy vegetables consumed in Southern Côte d’Ivoire Moisture (%) Mineral composition of sun dried leafy vegetables consumed in Southern Côte d’Ivoire Keywords: 0.00d; antioxidant; côte; days; drying; d’ivoire; effect; food; issue; journal; leafy; safety; sun; vegetables; vol; volume; xiv
• 3-DIMENSIONAL SIMULATION AND FEASIBILITY STUDY OF BIOMASS/COAL CO-COMBUSTION BURNER by DUNAYEVSKA, Nataliya; ZASIADKO, Yaroslav; ZASIADKO, Pavlo; SCHUDLO, Taras (2017) - The mean absorption coefficient of solid surfaces are taken at .The heated lining temperature is set equal to the gas core temperature : , (8) , (9) where – the bead temperature, in absolute units, ; – the wall temperature, in absolute units, ; – actual gas temperature, in absolute units, ; –the heat transfer coefficient between the thermocouple junction and gas medium, ; – the limiting degree of the gas absorptivity under wall temperature; – the limiting degree of the gas absorptivity under gas temperature; – the gas absorptivity degree; – the corundum cover of junction absorptivity; – the junction surface area, .The heat- transfer coefficient was calculated for the case of external flow by heated gases around the bead of thermocouple. Taking into account the factor for mutual absorption, from formula (6) the limiting gas blackness degree under gas temperature determined. Keywords: air; biomass; burner; coal; combustion; environment; flow; food; gas; heat; issue; model; safety; temperature; volume; xvi; zasiadko
• LOW CONTENT OF RADIONUCLIDES IN NATURAL ENVIRONMENT AND PRODUCTION AS A RATIONALE FOR DEVELOPMENT OF RECREATIONAL POTENTIAL OF NORTHERN BUKOVINA by OMEL’CHENKO, Natalia; SINCHENKO, Valeriy; ROGOZYNSKYI, Myron; MYKYTYUK, Oksana (2017) - A conclusion about radiological safety of soils in highland districts of Northern Bukovina may be drawn on the basis of detection results of radionuclide content in soils and rocks. Abstract: Investigation on food products contamination by Cesium-137 and Strontium-90, detection of content of natural radionuclides (Radium-226, Thorium-232, Potassium-40) in raw materials and finished products of building industry, monitoring of some radionuclides content in soils of mountainous area of Northern Bukovina was carried out. Keywords: activity; bukovina; content; environment; food; materials; radionuclides; safety
• EFFECT OF ESSENTIAL OIL OF MENTHA SPICATA L. FROM BENIN ON THE QUALITY OF MANGO PUREE IN STORAGE MODEL FOOD SYSTEMS AT 4° AND 25°C by S. ADJOU, Euloge; G. DEGNON, René; A. GBAGUIDI, Bertin; DAHOUENON-AHOUSSI, Edwige; SOUMANOU, Mohamed; C.K. SOHOUNHLOUE, Dominique (2017) - Chemical composition of Mentha spicata L. essential oil investigated Components Kovats Index Percentage (%) α-Pinene 932 0.5 Sabinene 969 0.6 β-Pinene 974 0.8 Myrcene 988 0.8 Limonene 1024 12.0 1,8-cineole 1026 3.6 (Z)-β-ocimene 1032 0.2 ȣ-terpinene 1054 0.2 Linalol 1095 0.5 oct-1-en-3-yl acetate 1110 0.1 neo-alloocimene 1140 0.1 trans-limonene oxide 1137 0.1 cis-chrysanthenol Abstract: The present study aims to evaluate the effect of essential oil from fresh leaves of Mentha spicata L. on the quality of mango puree in storage model food systems at 4°C and 25°C. Keywords: benin; essential; food; journal; mango; mango puree; mentha; oil; puree; quality; safety; spicata; storage; volume
• RESEARCH ON OBTAINING HIGH Β-GLUCANS CONTENT FROM DIFFERENT SOURCES OF YEAST BY HARNESSING THEIR BIOLOGICALLY ACTIVE POTENTIAL by AVRĂMIA, Ionuț; AMARIEI, Sonia (2017) - Isolation of β-glucans from yeast cells of S. cerevisiae was carried out in two steps: 1. Thus, some authors state that β-glucans isolated from yeast Saccharomyces cerevisiae have the highest biological effect Keywords: cell; cerevisiae; content; food; glucans; research; safety; volume; yeast
• DETERMINATION OF DIBUTYL PHTHALATE (DBP), BENZYL BUTYL PHTHALATE (BBP) AND BIS (2-ETHYLHEXYL) PHTHALATE (DEHP) IN SOFT PLASTIC TOYS AND THE FIRST SURVEY OF THE BULGARIAN MARKET by CHRISTOVA-BAGDASSARIAN, Valentina; TISHKOVA, Julieta; TACHEV, Anton (2017) - Studies on young girls also showed possible correlation http://www.fia.usv.ro/fiajournal mailto:v.hristova@ncpha.government.bg Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XVI, Issue 4 – 2017 Valentina CHRISTOVA-BAGDASSARIAN, Julieta TISHKOVA, Anton TACHEV, Determination of dibutyl phthalate (DBP), benzyl butyl phthalate (BBP) and bis (2-ethylhexyl) phthalate (DEHP) in soft plastic toys and first survey of Bulgarian market, Food and Environment Safety, Volume XVI, Issue 4 – 2017, pag. 222 – 233 223 between exposure to phthalates and shortening of the pregnancy duration or breast cancer. Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XVI, Issue 4 – 2017 Valentina CHRISTOVA-BAGDASSARIAN, Julieta TISHKOVA, Anton TACHEV, Determination of dibutyl phthalate (DBP), benzyl butyl phthalate (BBP) and bis (2-ethylhexyl) phthalate (DEHP) in soft plastic toys and first survey of Bulgarian market, Food and Environment Safety, Volume XVI, Issue 4 – 2017, pag. 222 – 233 231 The potential risk of toxicity of toys threatens child health and depending on the dose and timing of exposure of the child to phthalates could lead to health problems in children or unlock the hidden diseases in later years. Keywords: bbp; butyl; dbp; dehp; environment; extraction; food; issue; min; phthalate; safety; toys; volume; xvi
• RESEARCH ON THE QUALITY INDICATORS OF CURD PRODUCTS BASED ON PROTEIN-HERBAL CLOTS by GREK, Olena; TYMCHUK, Alla; CHUBENKO, Larisa; OVSIIENKO, Kira (2017) - To stabilize the moisture and enrichment of protein clots was Used APF. Abstract: The article presents the research of qualitative indicators of curd products with different nutritional ingredients based on protein-herbal clots. Keywords: clots; curd; environment; food; indicators; moisture; products; protein; safety; sugar
• STUDY ON THE KINETICS OF BIOMASS BLENDS DEWATERING AS A STAGE OF THERMAL DEGRADATION by ZASIADKO, Yaroslav; PRYADKO, Mykola; ZASIADKO, Pavlo; BULIANDRA, Olexiy (2017) - The kinetic characteristics of individual stages of biomass thermal degradation are being determined using thermogravimetric methods [1-7]. Biomass technical analysis data Biomass Volatiles, V d % Ash, A d % Moisture, W r t % Beet sugar pulp 80.5 2.0 10 Wheat straw 76.0 16.7 10 Pinewood sawdust 85.0 1.75 10 Sunflower husk 77.1 15.8 7 Special samples of biomass blends were prepared with the weight of 40...50 mg of individual components in a 1: 1 proportion to be used in the experimental studies of the stages of thermal destruction kinetics. Keywords: biomass; data; environment; food; issue; kinetics; moisture; process; safety; volume; xvi; zasiadko
• EFFECT OF LED LIGHTING ON GROWTH AND PHENOLIC CONTENT ON IN VITRO SEEDLINGS OF OCIMUM BASILICUM L. CULTIVAR ,,AROMAT DE BUZAU” by ARDELEAN, Mirela; ARDELEAN, Aurel; DON, Ioan; LOBIUC, Andrei; BURDUCEA, Marian (2018) - The total phenolic content of basil plants was significantly higher under blue LED illumination as compared to the rest of the treatments. Furthermore, combining red and blue LEDs proved effective for photosynthesis considering the higher chlorophyll content in plants grown with LEDs light compared with plants grown with Ne source. Keywords: ardelean; basil; blue; content; environment; food; growth; leds; light; ocimum; plant; safety
• ANTIFUNGAL EFFECT OF SPICE EXTRACTS - POSSIBLE SOLUTIONS FOR BIOLOGICAL PRESERVATION OF FOOD by MARIAN, Monica; MARE ROŞCA, Oana; MIHALESCU, Lucia; VOŞGAN, Zorica; LAZĂR, Anamaria (2018) - LIXANDRU, B.E., DRĂCEA, N.O., DRAGOMIRESCU, C.C., DRĂGULESCU, E.C., COLDEA, I.L., ANTON, L., DOBRE, E., ROVINARU, C., CODIŢĂ, I., Antimicrobial activity of plant essential oils against bacterial and fungal species involved in food poisoning and/or food decay, Roum Arch Microbiol Immunol., 69: 24–230, (2010) Components of these plants, such as essential oils and other substances are responsible for germicidal effects. Keywords: activity; antifungal; coriandrum; effect; environment; extracts; food; issue; mare; medium; oil; safety; volume; xvii
• SCREENING OF POTENTIAL YEAST STARTERS WITH HIGH ETHANOL PRODUCTION FOR A SMALL-SCALE COCOA FERMENTATION IN IVORY COAST by KOFFI, Odilon; SAMAGACI, Lamine; GOUALIE, Bernadette; NIAMKE, Sébastien (2018) - ARDHANA M. M., FLEET G.H., The microbial ecology of cocoa bean fermentations in Indonesia. PAPALEXANDRATOU Z., DE VUYST L., Assessment of the yeast species composition of cocoa bean fermentations in different cocoa- producing regions using denaturing gradient gel electrophoresis. Keywords: acid; activity; beans; coast; cocoa; cocoa fermentation; environment; ethanol; ethanol production; fermentation; food; issue; ivory; journal; safety; starters; strains; volume; xvii; yeast
• PERCEPTION OF FARMERS, FEED PROCESSORS AND FEED RETAILERS ON CONTAMINANTS OF LIVESTOCK FEED AND WATER IN SOME SELECTED AREAS OF ETHIOPIA by MESFIN, Rehrahie; ASSEFA, Getnet; ASSEFA, Fassil (2018) - Microsoft Word - 5 Rehrahie_PERCEPTION_corectat 31 iulie.doc 154 Journal homepage: www.fia.usv.ro/fiajournal Journal of Faculty of Food Engineering, Ştefan cel Mare University of Suceava, Romania Volume XVII, Issue 2 - 2018, pag. 154 - 164 PERCEPTION OF FARMERS, FEED PROCESSORS AND FEED RETAILERS ON CONTAMINANTS OF LIVESTOCK FEED AND WATER IN SOME SELECTED AREAS OF ETHIOPIA *Rehrahie MESFIN1.3, Getnet ASSEFA2, Fassil ASSEFA3 1Holetta Agricultural Research Center, P.O. Box 2003, Addis Ababa, Ethiopia, e-mail: rehrahiemesfin@gmail.com 2Ethiopian Institute of Agricultural Research (EIAR), Livestock Research Directorate Office, P. O. Box 2003, Addis Ababa, Ethiopia 3Addis Ababa University (AAU), Science faculty, Department of Microbial, Cellular and Molecular Biology, P.O.Box 1176, Addis Ababa, Ethiopia Received 28th November 2017, accepted 25th June 2018 Despite some improvements on export of livestock and livestock products in recent years, productivity and commercialization of the livestock sub-sector is still very low Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume VII, Issue 2 – 2018 Rehrahie Mesfin, Getnet Assefa and Fassil Assefa, Perception of farmers, feed processors and feed retailers on contaminants of livestock feed and water in central highlands of Ethiopia, Food and Environment Safety, Volume XVII, Issue 2 – 2018, pag. 154 – 164 155 2 5.This is because livestock production is mainly undertaken by small-holding rural producers and pastoralists using inefficient local breeds depending on poor quality pastures and lack of veterinary services 4. Keywords: concentrate; dairy; ethiopia; farmers; feed; food; issue; leech; livestock; retailers; safety; storage; water
• ASSESSMENT OF THE RISK FACTORS ASSOCIATED WITH AFLATOXIN CONTAMINATION DURING THE MARKETING OF PEANUTS IN CÔTE D'IVOIRE by MANIZAN, Ama Léthicia; AKAKI, David; PIRO-METAYER, Isabelle; MONTET, Didier; BRABET, Catherine; KOFFI-NEVRY, Rose (2018) - Socio-demographic profile of peanut traders interviewed Socio-demographic profile Number of individuals (n=60) Percentage (%) Locality Bouaké Korhogo Daloa Abidjan 10 13 11 26 16.7 21.7 18.3 43.3 Sex Male Female 37 23 61.7 38.3 Age 15-30 years 30-60 years > 60 years 4 51 5 6.7 85.0 8.3 Level of education Primary Secondary Superior None 13 4 1 42 21.7 6.7 1.7 70.0 Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XVII, Issue 2 – 2018 Training in good hygiene and manufacturing practices of peanut traders would be an alternative to the reduction of aflatoxin contamination, in order to ensure a better sanitary quality of peanuts in the Ivorian markets. Keywords: aflatoxin; contamination; côte; d'ivoire; environment; food; issue; journal; marketing; paste; peanut; safety; volume; xvii
• PHYTOCHEMICAL SCREENING AND IN VITRO ANTIMICROBIAL ACTIVITY OF AQUEOUS AND ETHANOL EXTRACTS FROM MUCUNA PRURIENS HUSKS AGAINST SOME FOODBORNE MICROORGANISMS by OGUNREMI, Omotade; ISHOLA, Oladotun; OGUNEDINA, Hannah (2018) - Aqueous extracts showed stronger and wider spectrum of antimicrobial activity with 100 mg/ml of the extract demonstrating highest activity index of 1.15 compared to gentamycin (10 µg) against Pseudomonas sp. BB22. Antimicrobial activity of plant materials is due to the presence of some chemical compounds, including; alkaloids, flavonoids, phenolics, quinones, saponins and tannins [3]. Keywords: -ve; -ve -ve; activity; ethanol; extracts; food; husk; mucuna; pruriens; safety
• DETERMINATION OF AFLATOXIN IN DAIRY FEEDS AND MILK IN SOME SELECTED AREAS OF ETHIOPIA by MESFIN, Rehrahie; ASSEFA, Getnet; ASSEFA, Fassil (2018) - Extraction process of feed samples Extraction process of feed samples was carried out according of the protocol provided by (Helica Biosystem Inc.). AFB1 mean, range and percent of feed samples belonging to different aflatoxin categories Type of feed N Level of aflatoxin (μg/kg) Range (μg/kg) Mean (μg/kg) 0 0.1 - 5 5.1 - 20 Percent Roughage feeds 45 21.9 6.3 0.63 0-0.55 0.41 ± 0.14f Grass Hay 25 33.3 22.2 2.2 0-5.5 0.72 ± 0.25e Wheat straw 15 31.1 2.2 0 0-1 0.05 ± 0.05g Harricot bean 5 11.1 0 0 0 0 Keywords: afb1; aflatoxin; assefa; concentrate; contamination; dairy; dairy feeds; ethiopia; feeds; food; issue; level; milk; safety; samples; study
• CHARACTERIZATION OF THE EFFECT OF MODULATED DRY HEAT PROCESSING CONDITIONS ON ESSENTIAL AND NON ESSENTIAL AMINO ACID PROFILE OF UNSEASONED BREADFRUIT (V. DECNE) SNACK SEEDS by UMEZURUIKE, Azubuike C; NDIFE, Joel; NWACHUKWU, Chinwe (2019) - Effects of roasting temperature, roasting time and feed quantity on amino acids content of roasted seeds were examined. As the global food trend tilts towards convenience food, emphasis is put now on roasted high energy density convenient snacks such as roasted breadfruit seeds, groundnuts, almonds etc. Keywords: acid; amino; amino acid; breadfruit; breadfruit seeds; content; effect; food; heat; issue; processing; roasting; safety; seeds; snack; temperature
• THE CONTRIBUTION OF HELLENIC FOOD AUTHORITY TO THE TRAINING FIELD OF FOOD BUSINESSES STAFF FROM THE AUTHORITY ESTABLISHMENT TO ITS MODERN REORGANIZATION by CHAIDOUTIS, Elias; KOSTAKIS, Dimitrios (2019) - THE CONTRIBUTION OF HELLENIC FOOD AUTHORITY TO THE TRAINING FIELD OF FOOD BUSINESSES STAFF FROM THE AUTHORITY ESTABLISHMENT TO ITS MODERN REORGANIZATION Hellenic Food Authority (EFET) since its establishment up to nowadays has significantly contributed to the achievement of its mission through the training of food businesses staff. Keywords: authority; businesses; efet; food; food authority; hellenic; safety; staff; training
• EXISTING REGULATIONS ON DIFFERENT MARKETS REGARDING THE OBTAINING AND MARKETING OF FOODS WITH BENEFITS FOR HEALTH by RUSU, Micşunica (2019) - Keywords: health claims; nutrition claims; FOSHU; FNFC; Regulation (EC) No 1924/2006; NLEA; DSHEA; FDAMA. So, some countries have an institution that regulates health claims (the Ministry of Health, Labor and Welfare – in Japan; the Food and Drug Administration - in the US; the State Food and Drug Administration (SFDA) - in China etc.), other countries regulates through private companies (UK and Sweden), and other have decided to cooperatively develop regulations on health and nutrition claims (European Union, Australia, New Zealand). Keywords: benefits; claims; food; foshu; function; health; health claims; issue; nutrition; safety
• EFFECT OF DIFFERENT PACKAGING METHODS ON CONSUMERS EATING QUALITY OF BEEF by ABDUREHMAN MUSA, Ahmedin (2019) - The use of CO for meat packaging is not allowed in most countries due to the potential toxic effect, and its use is controversial in some countries Antioxidant active packaging High levels of oxygen in meat packaging can facilitate microbial growth, lipid oxidation, development of off-flavours and off-odors, colour changes and nutritional losses. Keywords: atmosphere; beef; colour; consumers; eating; effect; environment; food; journal; map; meat; oxygen; packaging; quality; safety; science; vacuum
• SOME QUALITY ATTRIBUTES OF SAUSAGE ROLL PRODUCED FROM WHEAT-TIGERNUT COMPOSITE FLOUR by OKE, Emmanuel Kehinde; IDOWU, Michael Ayodele; THANNI, Nurat Oluwadamilola; OLORODE, Omobolanle Omowunmi (2020) - Sausage roll produced from 100% wheat flour had the highest moisture content while sausage roll produced from wheat flour substituted with tigernut at 70% had the lowest moisture content. Sausage roll produced from 100% wheat flour had the highest moisture content while sausage roll produced from wheat flour substituted with tigernut at 70% had the lowest moisture content. Keywords: composition; content; crude; environment; food; issue; journal; quality; safety; sausage roll; tigernut flour; volume; wheat flour; xviii
• HEALTHY FOOD OF TEENAGERS: MONITORING THE CONTENT OF ANTIBIOTICS IN MEAT FROM ORGANIZED CITY MARKETS by BARUS, Marianna; ANTSUPOVA, Vita; CHIFURKO, Igor; USHKO, Yana (2020) - For the study of antibiotic content in meat samples, 156 qualitative reactions were performed in 2017, 28 of which gave a positive analytical effect, in 18% of specific reactions had a sufficient threshold for sensitivity in antibiotic meat samples tested (Table 1). The following results were obtained: 91% of meat samples contained residues of antibacterial drugs. Keywords: antibiotics; chicken; content; food; issue; markets; meat; reaction; residues; safety; samples
• REVIEW: MAIN RAW MATERIALS USED FOR PRODUCTION OF 1ST AND 2ND GENERATION BIOETHANOL by URSACHI, Vasile-Florin; GUTT, Gheorghe (2020) - In the Europe Union, the main raw materials for bioethanol production are wheat and sugar beet. This can be used for bioethanol production, thus becoming more competitive in the future over fossil fuels [10 - 12]. Keywords: 1st; barley; beet; bioethanol; bioethanol production; biofuels; biomass; content; corn; energy; engineering; environment; food; generation; grain; issue; journal; materials; n.r; process; production; review; safety; sorghum; starch; sugar; sugarcane; tons; university; volume; wheat; xix; yield
• 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 by KEHILI, Sarah; BOUKHATEM, Mohamed Nadjib; EL-ZAEDDI, Hussein; KELLOU, Dahbia; BENELMOUFFOK, Amina-Bouchra; FERHAT, Mohamed Amine; CARBONELL-BARRACHINA, Angel A.; SETZER, William N. (2020) - The MPEO strongly inhibited the growth of Rhodotorula sp. and Saccharomyces cerevisiae with a diameter of the inhibitory zone (DIZ) ranging from 17–85 mm at the lower dose (20 µL), and from 35-85 mm at the higher quantity (60 µL). Evaluation of DPPH radical scavenging technique DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging assay was evaluated and determined according to Wang et al. Keywords: cerevisiae; chemical; environment; food; fruit; fungi; growth; inhibition; issue; journal; juices; mentha; mohamed; mpeo; oil; peppermint; piperita; safety; vitro; volume; xix; yeast
• FEEDSTOCKS USED FOR PRODUCTION OF 2nd AND 3rd GENERATION BIOETHANOL - REVIEW by URSACHI, Vasile-Florin; GUTT, Gheorghe (2020) - In terms of bioethanol production, LCB is one of the most abundant and least used resources. One should know that almost 70% of the cost of bioethanol production is represented by the cost of obtaining the feedstocks Keywords: bioethanol; bioethanol production; biofuels; biomass; cellulose; content; energy; engineering; environment; feedstocks; food; generation; issue; journal; microalgae; production; residues; review; safety; volume; xix
• OCCURRENCE AND ASSESSMENT OF PHYSICAL CONTAMINANTS BASED ON FOOD RECALLS IN CANADA by KHAIRI, Mohd Taufiq Mohd; IBRAHIM, Sallehuddin; YUNUS, Mohd Amri Md; FARAMARZI, Mahdi; PUSPPANATHAN, Jaysuman; ABID, Azwad (2020) - Abstract: This paper investigates the association between types of food products, physical contaminants and year using food recalls dataset obtained from the Canadian Food Inspection Agency (CFIA) between 2014 and 2019. The results show that there is no association between the year and the number of food recalls by food products and year by physical contaminants type. Keywords: 0(-; bodies; cases; environment; food; hazards; issue; mohd; products; recalls; safety; volume; xix
• PHYSICOCHEMICAL AND COLOR EVALUATION OF CONFECTIONERY MOUSSES by ZIMBRU, Raluca - Olimpia; PĂDUREŢ, Sergiu; AMARIEI, Sonia (2020) - The results of one factor analysis of variance — ANOVA showed that the color difference between mousse samples is statistically significant (p<0.001). Materials and methods Preparation of mousse samples. Keywords: color; confectionery; cream; dairy; food; mousses; overrun; products; safety; samples; values; volume
• AQUIFER SUCEPTIBILITY AND AGRICULTURAL ACTIVITIES EFFECT ON WATER QUALITY IN SEMIARID ZONE: EL MA LABIOD PLAIN, NORTH EAST OF ALGERIA by FATAH, Samoun; GOUAIDIA, Layachi; FEHDI, Chemsedine; HEMILA, Mohamed Laid; DJABRI, Larbi (2021) - The mapped results using GIS data and ArcGis tools show a large similarity in the spatial distribution of vulnerability classes and the alteration of water quality. ANYANWU E. D., EMEKA C. S., Application of water quality index in the drinking water quality assessment of southeastern Nigeria River, food and environment safety, 4:308-314, (2019). Keywords: aquifer; drastic; environment; food; groundwater; issue; labiod; safety; volume; vulnerability; water
• CONTENTS by 2021, FENS 1 (2021) - Life cycle assessment of wastewater from dairy industry Diana Cornelia ADAMOVICI COSTEA, Cristina GHINEA 53 - 60 8. 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 XX, Issue 1 – 2021 CONTENTS: 1. Keywords: food; oats; safety
• NUTRIENT CONTENT OF RHYNCHOPHORUS PHOENICIS AND ITS APPLICATION IN COMPLEMENTARY FOOD FORMULATION by UKWO, Sunday; UDO, Mfoniso; EKONG, Ekefre (2021) - Protein and carbohydrate content of complementary foods samples as obtained in the study was higher than the recommended levels while lipid content was within the acceptable limits. This study investigated variability in nutritional content during three developmental stages: early larva (ESL), late larva (LSL) and adult stage (ADS) and application of early larva stage in the formulation of complementary foods from the blend of broken rice and soybean flour at different proportions: A (100:0), B (94.5:5.5), C (89.5:10:5), (85.3:14.7), E (75.5:24.5) and F (70:30). Keywords: content; environment; flour; food; issue; journal; larva; mg/100; palm; protein; safety; sample; values; volume; weevil
• EFFECT OF ESSENTIAL OIL OF PIMENTA RACEMOSA ON MICROFLORA AFFECTING QUALITY OF AFRICAN MUSTARD OBTAINED FROM FERMENTED SEEDS OF PARKIA BIGLOBOSA JACK. P. BR by ADJOU, Euloge S.; ALLAVO, T. U. Makosso Antoine; AKOTOWANOU, Oscar; KOGBETO, Jasmine A.; VODOUNOU, Audray; SOHOUNHLOUE, Dominique C.K. (2021) - NIELSEN P.V., RIOS R., Inhibition of fungal growth on bread by volatile components from spices and herbs, and the possible application in active packaging with special emphasis on mustard essential oil. May 2021, accepted 29th June 2021 Abstract: The present study aims to investigate the effect of essential oil of Pimenta racemosa on the microflora affecting the marketable quality of African mustard obtained from fermented seeds of Parkia biglobosa. Keywords: biglobosa; food; mustard; oil; parkia; pimenta; quality; racemosa; safety; seeds
• STUDY ON ALCOHOL CONSUMPTION AMONG YOUNG PEOPLE IN SUCEAVA COUNTY, ROMANIA by JARCĂU, Mihaela; POROCH – SERIŢAN, Maria; JARCĂU, Matei (2021) - The results showed that the percentage of alcohol abstinence among adolescents was higher than those who are at risk of developing serious medical problems due to alcohol consumption. The consequences of alcohol consumption are both from the point of view of the person directly involved and from the harmful consequences borne by people who are part of alcoholics' close relatives. Keywords: alcohol; alcohol consumption; consumption; environment; food; health; people; risk; safety
• REMOVAL OF TOXIC COMPOUNDS FROM NATURAL EXTRACTS USING GREEN TECHNIQUES by LORCA, Francisco; QUINTÍN, David; LÓPEZ, María-Dolores; GARCÍA, Presentación (2021) - Two adsorbents have been developed from almond and rice by-products which are effective for the elimination of different toxic compounds through adsorption processes such as pesticides. Two adsorbents have been developed from almond and rice by-products which are effective for the elimination of different toxic compounds through adsorption processes such as pesticides. Keywords: adsorbent; artichoke; compounds; environment; extracts; food; interest; pesticides; safety; volume
• DYNAMICS OF SPRINGY SYSTEMS OF PACKAGING LINES FOR FOOD PRODUCTS by SOKOLENKO, Anatoly; SHEVCHENKO, Oleksandr; STEPANETS, Oleg; BUT, Serhiy; SHEVCHENKO, Anastasiia (2022) - Conclusion Modern theoretical basis for the synthesis of technological machines based on the use of film roll packaging materials combined the ability to take into account technological, economic requirements, high productivity, neighborhood conditions, energy savings, restrictions on dynamic loads and more. ii 45.0  ;    НRІ Keywords: environment; film; food; issue; lines; mass; materials; packaging; roll; safety; shevchenko; systems; volume;  ;  
• SURVEY AND FOURIER TRANSFORM INFRARED MICROSCOPY (FTIR) ANALYSIS OF YEASTS ISOLATED FROM DAIRY PRODUCTS IN OSOGBO METROPOLIS by OLAITAN, Janet; OZABOR, Temilade; WAHAB, Abideen; OLUWAJIDE, Odunola (2022) - Yeast species have the ability to ferment lactose sugar and assimilate various acids such as citric, succinic and lactic acids [7]. [24] who recorded pH value range of 4.16-2.20, 2.00-5.50 and 1.30-7.80 from yeast species isolated from: Egyptian Karish cheese, cereal based Nigerian traditional fermented beverages namely (burukutu, kunu-zaki and ogi) and whole grain millet sourdoughs respectively. Keywords: cheese; food; ftir; group; issue; journal; milk; products; safety; volume; yeasts
• ANALYSIS AND ANTIBIOGRAM STUDY OF MICROORGANISMS ASSOCIATED WITH FISH AND MEAT RETAIL SURFACES IN EBELLE, NIGERIA by OGUNREMI, Omotade Richard; UKPONG, Enobong Sunday; NOSA, Aima Airenobuwa (2022) - With reference to microbiological perspective, the nature of food contact surfaces can help prevent accumulation of microorganisms and potential contamination of foods. Consistent with studies of food contact surfaces in meat and fish processing facilities by Gounadaki et al. Keywords: contact; fish; food; meat; r r; s r; safety; surfaces
• THE EVALUATION OF THE ANTICOCCIDIAL PROPERTIES OF AQUEOUS LEAF EXTRACT OF Moringa Oleifera by MGBOJIKWE, Anthony Chukwuka; VIHI, Samuel K; OLANIHAN, Adeola O.; OKEKE-AGULU, Kingsley I.; OKPARA, Jude O. (2022) - Tannins: Samples were prepared by diluting the crude extracts of chloroform, acetone, methanol and water with 1g of dried pulverized M. oleifera leaf and then applied using 1-10μl volumes to the origins of a TLC plate 2cm above its bottom with the help of capillary tubes. M. oliefera leaf contains tannins, saponins, flavonoids, glycoside and alkaloids highly present, and terpenoids moderately present (Table 1). Keywords: extract; food; issue; leaf; moringa; oleifera; plant; safety; volume; water
• MICROBIOLOGICAL, PHYSICOCHEMICAL, NUTRITIONAL AND ANTI-NUTRITIONAL EVALUATION OF LOCALLY MADE NON-ALCOHOLIC KUNUN ZAKI BEVERAGE SOLD IN LAGOS STATE, NIGERIA by OGUNYEMI, Bukola Caroline; OGUNYEMI, Adewale Kayode; ODETUNDE, Simeon Kolawole; OLUMUYIWA, Emmanuel Olukayode; OLALEKAN, Adesola Oluwafunmilayo; AKINYEMI, Kabir Olusegun; IWALOKUN, Bamidele Abiodun (2021) - This study aimed to evaluate the microbiological, physicochemical, nutritional and anti-nutritional content of kunun zaki samples sold in various markets in Lagos, Nigeria using standard methods. Table 5 Physicochemical characteristics of kunun zaki samples sold in Lagos, Nigeria Sampling site pH titratable acidity Specific gravity Jibowu 3.87±0.05 0.24±0.05 0.745±0.01 Keywords: beverage; cfu; food; issue; kunun; kunun zaki; lagos; nigeria; nutritional; ogunyemi; safety; samples; state; zaki
• EVALUATION OF THE TOXICOLOGICAL SAFETY OF A FREEZE- DRIED PROBIOTIC PREPARATION by DENKOVA, Zapryana; MURGOV, Ivan; DENKOVA, Rositsa; ENIKOVA, Rositsa (2016) - Abstract: A combination consisting of selected probiotic strains lactobacilli and bifidobacteria from the National Bank for Industrial Microorganisms and Cell Cultures (NBIMCC), Bulgaria was developed. After the experimental period a post-mortem examination was conducted to analyze the safety of the substance of probiotic lactobacilli and bifidobacteria, which is the basis for the preparation of probiotic combinations. Keywords: animals; bacteria; fig; food; freeze; lactobacillus; safety; strains
• SILICON ENHANCES THE SALT TOLERANCE OF TWO WHEAT CULTIVARS THROUGH DECREASING OXIDATIVE DAMAGE by ALAYAT, Amel; BOUMEDRIS, Zineddine; BENOSMANE, Sana; ATAILIA, Amira; HACINI, Nesrine (2022) - Vitron and Simeto) hydroponic solution experiments were conducted in order to study the genotypic variation in tolerance to NaCl toxicity and to investigate effect of silicon supplied to the nutrient solution on wheat plants grown at salt stress. The role of silicon application in improving growth, maintaining water status and alleviating oxidative injury of salt affected wheat plants were studied. Keywords: cultivars; damage; environment; food; growth; issue; nacl; plant; safety; salinity; salt; silicon; stress; tolerance; volume; water; wheat; xxi
• STRUCTURE AND DIVERSITY OF PHYTOPLANKTON COMMUNITY IN THE WATER OF A SAHARAN WETLAND’S: CASE OF OUED RIGH, ALGERIA (LELLA FATMA AND ZERZAIM PONDS) by KHELLOU, Meiada; RAZKALLAH, Zahra; LAIFA, Aziz; LOUDIKI, Mohammed; DOUMA, Mountasser; HOUHAMDI, Moussa (2022) - The highest richness of 33 species which represented 56% of all species were found in November at Zerzaim pond, whereas the minimum species richness of four species was detected at Lella Fatma pond in December. The same results were found during the dry season when the species richness in Zerzaim pond reached double Lella Fatma pond (Fig.7b). Keywords: diversity; environment; fatma; food; issue; lella; phytoplankton; ponds; safety; species; volume; water; xxi; zerzaim
• COMPOSITIONAL ENERGY VALUES, MACRO AND TRACE ELEMENTS IN THE CARIDEAN SPECIES, Macrobrachium macrobrachion (HERKLOTS, 1851) by MORUF, Rasheed Olatunji; AKINWUNMI, Mosunmola Florence (2022) - The protein contents obtained from M. macrobrachion were 50.16±0.00 % and 56.20±0.01 % for exoskeleton and flesh samples respectively. The highest percentage difference (% D) in mineral content between exoskeleton and flesh samples of M. macrobrachion was recorded in phosphorus with the value of 46.93 %. Keywords: energy; exoskeleton; flesh; food; journal; macrobrachion; mineral; moruf; safety; species; trace; values
• BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY OF PERIPHERAL LAYERS OF SOFT WHEAT GROWN IN ALGERIA DURING SEED FILLING by SAIDANI, Souad; ZAIRI, Mohamed; MEZIANI, Samira; LABGA, Lahouaria; TIBOURA, Ghania; MENADI, Noreddine; DEMMOUCHE, Abassia (2022) - [29]. CHATEIGNER-BOUTIN A.-L., LAPIERRE C., ALVARADO C., YOSHINAGAA., BARRON C., BOUCHET B., BAKAN B., SAULNIER L., DEVAUX M.-F, GIROUSSE C., GUILLON F., Ferulate and lignin cross-links increase in cell walls of wheat grain outer layers during late development, Plant Science, 276: 199–207, (2018) Polyphenol and Flavonoid content of wheat peripheral layers samples. Keywords: activity; antioxidant; compounds; content; environment; filling; food; grain; issue; journal; layers; phase; phenolic; safety; volume; wheat; xxi
• PRELIMINARY PHYTOCHEMICAL INVESTIGATION AND ANTIOXIDANT POTENTIAL OF VARIOUS EXTRACTS OF DIETARY TURNIP (Brassica Rapa L.) by OULD YEROU, Karima; EL KADI, Fatima Zohra; KANOUN, Khedoudja; KHELLADI, Hadj Mostefa; BENZAHIA, Hanane; BEKHTI, Sara (2022) - JEONG RH., WU Q., CHO JG., LEE DY., SHRESTHA S., LEE M H., LEE KT., CHOI MS., JEONG TS., AHN EM., CHUNG HG., RHO YD ., AND BAEK N.I ., Isolation and identification of flavonoids from the roots of Brassica rapa spp. [6].WU Q., BANG MH., LEE DY., CHO JG., JEONG RH., SHRESTRA S., LEE KT., CHUNG HG., AHN EM ., AND BAEK NI ., New indoles from the roots of Brassica rapa subsp. Keywords: activity; antioxidant; brassica; compounds; content; environment; extract; flavonoids; food; issue; journal; plant; rapa; safety; test; turnip; volume; xxi
• DIVERSITY, ANTIBIOGRAM AND PLASMID PROFILE OF MICROBIAL CONTAMINANTS OF SOME SELECTED VEGETABLES SOLD IN BAYELSA NIGERIA by OPARA, Christiana N.; OKPE, Uchenna C.; ANUMUDU, Christian K. (2022) - The present study, therefore, aimed at investigating the microbiological con- taminations of vegetable samples including; cabbage (Brassica oleracea), pumpkin leaf (Telfairia occidentalis), scent leaf (Ocimum gratissimim), okra (Abelmoschus esculentus), waterleaf (Talinum fruticosum), uziza leaf (Piper guineense), and bitter leaf (Vernonia amygdalina), sold in Otuoke market, their antibiogram and plasmid profiles. It could also result from human activities such as bathing, washing, and dumping refuse in the rivers where vegetable samples are washed. Keywords: bacteria; contaminants; environment; food; fungi; health; isolates; issue; journal; nigeria; plasmid; r(0; resistance; safety; vegetables; volume; water; xxi
• MICROBIAL GENERATION OF SILVER NANOPARTICLES BY SYNTHESIZING ENTEROCOCCUS FAECALIS STRAIN MI103 by NSOFOR, Jane; NSA, Imade Yolanda; AKINYEMI, Busayo Tosin; OGUNYEMI, Adewale Kayode; ILORI, Matthew Olusoji (2022) - Abstract: Silver nanoparticles (AgNPs) have recently attracted attention for their potential as a source of new antimicrobials, with the potential to better fight a wide range of pathogenic bacteria. Keywords: Silver nanoparticles (AgNPs), Antimicrobials, Enterococcus faecalis, Nanotechnology, Nanoparticles, 16SrRNA 1. Keywords: agnps; bacteria; enterococcus; environment; food; issue; mi103; mrsa; nanoparticles; safety; silver; volume; xxi
• MORPHOLOGICAL, BIOCHEMICAL AND MOLECULAR IDENTIFICATION OF AUTOCHTHONOUS FUNGAL POPULATION IN SLAUGHTERHOUSE EFFLUENT, SURFACE WATER AND FISH GUT FROM THE OGUN RIVER, NIGERIA by BURAIMOH, Olanike Maria; SOGBANMU, Temitope Olawunmi; OJO-OMONIYI, Olusola Abayomi; AFOLABI, Olumide; GANOBI, Chinwe Mary (2022) - CBS 140620 NR_171595.1 98.90% 5 Talaromyces malicola NRRL 3724 NR_165531.1 98.89% 96 Talaromyces tiftonensis NRRL 62264 NR_155920.1 84.41% 97 Talaromyces endophyticus ACCC 39141 NR_171599.1 87.71% 98 Talaromyces yelensis CBS 138209 NR_145183.1 84.99% 99 Talaromyces emodensis CBS 100536 NR_137077.1 84.88% 100 Talaromyces unicus CBS 100535 NR_157429.1 84.97% Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XXI, Issue 2 – 2022 Olanike Maria BURAIMOH, Temitope Olawunmi SOGBANMU, Olusola Abayomi OJO-OMONIYI, Olumide AFOLABI, Chinwe Mary GANOBI, Morphological, biochemical and molecular identification of autochthonous fungal population in slaughterhouse effluent, surface water and fish gut from the Ogun River, Nigeria, Food and Environment Safety, Volume XXI, Issue 2 – 2022, pag. 152– 170 164 Table 7 Fungal isolates from Kara Abattoir effluent, Fish gut and Surface water of Ogun River Fungi Isolate Dry Season Wet Season ET FG SW ET FG SW Saccharomyces sp. + + + + + + Talaromyces sp. (R4) - - - - + - Rhodotorula sp. - - - + + - Candida albicans + + + + + + Fusarium oxysporum - - - - + - Aspergillus flavus + + - - - - Rhizopus stolonifera + + + + + + Mucor sp. + + + + + + Aspergillus sp. (C55) + + - - - - Penicillium sp (C56) - + + - + + Aspergillus sp. (C58) + + - - - - Talaromyces sp. (R57) - - - - + + Aspergillus sp. (R62) - - + - - + R6 (Unknown) - - - - + - R7 (Unknown) - - - - + - R32 (Unknown) - - - - + - C53 (Unknown) + + + + + + Legend: ET- Effluent FG- Fish Gut SW- Surface Water + Present - Absent Fig. In this study, the fungal population of the abattoir effluent, surface water and a species of fish (Chrysichthys nigrodigitatus) from the Ogun River were sampled and examined during the 2018 dry and rainy seasons using morphological, biochemical and molecular methods. Keywords: abattoir; aspergillus; effluent; environment; fish; food; gut; identification; issue; nigeria; ogun; river; safety; species; surface; surface water; volume; water; xxi
• EVALUATION OF SOIL SALINITY OF THE FETZARA LAKE REGION (NORTH-EAST ALGERIA) by ZAHI, Faouzi; DROUICHE, Abdelmalek; MEDJANI, Fethi; LEKOUI, Abdelmalek; DJIDEL, Mohamed (2022) - Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XXI, Issue 2 – 2022 Faouzi ZAHI, Abdelmalek DROUICHE, Fethi MEDJANI, Abdelmalek LEKOUI, Mohamed DJIDEL, Evaluation of soil salinity of the Fetzara lake region (North-east Algeria), Food and Environment Safety, Volume XXI, Issue 2 – 2022, pag. 171 – 184 178 Table 4 Chemical analyzes of soil solutions of the Fetzara lake region Levels Soluble salts (meq dm-3) Maximum Minimum Average Standard deviation 0-25 cm Ca2+ 14.40 2.80 6.18 3.51 Mg2+ 31.00 0.60 13.27 10.61 Na+ 29.90 1.24 13.86 7.10 K+ 3.66 0.64 1.88 0.90 Cl- 240.00 40.00 105.00 67.27 SO4 Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XXI, Issue 2 – 2022 Faouzi ZAHI, Abdelmalek DROUICHE, Fethi MEDJANI, Abdelmalek LEKOUI, Mohamed DJIDEL, Evaluation of soil salinity of the Fetzara lake region (North-east Algeria), Food and Environment Safety, Volume XXI, Issue 2 – 2022, pag. 171 – 184 180 The first group (G1) is characterized by highly mineralized solutions that oppose the second group (G2) which represents soil solutions of less mineralized basic character. Keywords: abdelmalek; algeria; des; environment; fetzara; fetzara lake; food; issue; journal; lake; level; region; safety; salinity; sodium; soil; volume; xxi
• TECHNOLOGICAL PROPERTIES OF SONOCHEMICALLY TREATED RECONSTITUTED MILK by KRASULYA, Olga; KOCHUBEI-LYTVYNENKO, Oksana; BOGUSH, Vladymyr; TIHOMIROVA, Nataliya (2015) - The storability forecast of drinking milk samples generated from the dry milk using sonochemical water treatment, has been conducted according to the specific conductivity (SC) index and determined correspondence connecting SC trend and The functions confidence intervals )(N 0.995 tn  of the microorganism’s growth within the tested reconstructed milk samples, prepared at different level of sonochemical water treatment have been determined according to the following formula: nnn tt  )(N)(N 0.995 (3) The water biological testing has been assessed according to the water toxicity express-determination method using “Ecolum” luminescent bacterial test based upon the changes of the microorganisms luminous intensity, emerged during their lifetime. Keywords: environment; food; issue; milk; safety; treatment; ultrasound; volume; water; xiv
• COMPARISON BETWEEN THE PARAMETERS OF THROUGHFALL AND BULK DEPOSITION MEASURED IN TWO LABORATORIES USING THE SAME METHODS by IACOBAN, Carmen; CURCĂ, Marius; CUCIUREAN, Cosmin Ilie; CSERGO, Zita; BUCULEI, Amelia (2022) - Throughfall methods are generally limited in space to forest plots or small catchments (<100 of m2). A comparison study between two laboratories results of the same samples and methods is a new model research experiment. Keywords: comparison; concentrations; deposition; environment; food; forest; issue; laboratories; methods; precipitation; results; safety; throughfall; volume; xxi
• DEVELOPMENT OF A NEW DEVICE FOR APPLYING ATMOSPHERIC PRESSURE COLD PLASMA ON FOODS by AKAN, Tamer; KARTAL, Sehban; MOL, Sühendan; COŞANSU, Serap; TOSUN, Şehnaz Yasemin; ÜÇOK ALAKAVUK, Didem; ULUSOY, Şafak; DOĞRUYOL, Hande; BOSTAN, Kamil (2023) - The optical emission spectrum of atmospheric pressure cold plasma system helium plasma Our atmospheric pressure cold plasma device uses atmospheric air as gas to produce Surface Dielectric Barrier Discharge (SDBD) at the Device Mode-III. Abstract: The studies on cold plasma, a non-thermal food processing technology, have been recently focused on extending the shelf life of foods and controlling pathogenic microorganisms since its antimicrobial activities were recognized. Keywords: atmospheric; device; environment; food; issue; plasma; pressure; safety; system; volume; xxi
• RECOVERY OF BIOACTIVE COMPOUNDS FROM OILCAKES - A REVIEW by PETRARU, Ancuța; AMARIEI, Sonia (2022) - The method used for protein extraction should achieve the following: obtaining of high yield, reduction of the number of purification steps, preservation of the nutritional and functional values, elimination of antinutrients and reduction of the environmental impact [15]. SARI Y.W., BRUINS M.E., SANDERS J.P.M., Enzyme assisted protein extraction from rapeseed, soybean, and microalgae meals. Keywords: acid; antioxidants; bioactive; cake; compounds; engineering; environment; extraction; fiber; films; food; issue; journal; methods; oil; oilcake; processing; production; products; properties; protein; recovery; safety; science; sesame; volume; waste; water; xxi
• THE PROSPECTS OF SAFETY AND MICROBIOLOGICAL STABILITY IMPROVEMENT OF BAKERY PRODUCTS BY USING PHYTO-ADDITIVES by LEBEDENKO, Tatyana; YEGOROVA, Antonina; KOZHEVNIKOVA, Viktoriia; KOROLENKO, Yekaterina (2016) - Thus the pursuit of alternative quick and effective solutions for baking industry Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University – Suceava Volume XIII, Issue 2 – 2014 Tatyana LEBEDENKO, Antonina YEGOROVA, Viktoriia KOZHEVNIKOVA, Yekaterina KOROLENKO, The prospects of safety and microbiological stability improvement of bakery products by using phyto-additives, Food and Environment Safety, Volume XIII, Issue 2 – 2014, pag. 169 – 178 171 problems including the methods of improving bread products safety and imparting necessary physiological properties is relevant. In order to improve the biological stability of bread products during storage the chemical preservatives are mainly used, however, many of them inhibit the fermentative activity of lactic acid bacteria as well. Keywords: additives; bread; extracts; food; phyto; products; properties; safety; stability; volume
• CONTRIBUTION TO GEOSPATIAL CLASSIFICATION BY USING QUALITY INDICES FOR IRRIGATION WATER IN ARID ZONES, CASE OF OUARGLA REGION, SOUTH EAST ALGERIA by BOUTELLI, Med Hicham; ZEDDOURI, Aziez; BOULMAIZ, Tayeb (2023) - The effect of irrigation water quality on crops and soil is a concern for agronomists and economists responsible for the development of arid and semi-arid areas because water plays a critical role in food production and food security. Final map of Mio-Pliocene (TC water) irrigation water quality in the Ouargla area Three classes are represented on the final Mio-Pliocene water quality map (Fig 9). Keywords: environment; food; good; irrigation; irrigation water; issue; mg2 +; ouargla; quality; safety; volume; water; water quality; xxii
• ROMANIAN TRADITIONAL DISHES AND CERTIFIED FOOD PRODUCTS by GHINEA, Cristina; PRISACARU, Ancuta Elena (2023) - A classification in descending order of the regions according to the number of certified traditional meat products would be the following C>NW>SE>NE>SO>SM>BI>W. Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XXII, Issue 2 – 2023 Cristina GHINEA, Ancuta Elena PRISACARU, Romanian traditional dishes and certified food products, Food and Environment Safety, Volume XXII, Issue 2 – 2023, pag. 89 – 100 97 40000 20000 0 160000 80000 0 20000 10000 0 120100806040200 160000 80000 0 b e e f (t o n s ) p o r k m e a t (t o n s ) m u tt o n ( to n s ) Number of traditional meat products p o u lt r y m e a t (t o n s ) W SO BI SM SE NE CNW W SO BI SM SE NE C NW W SO BI SM SE NE C NW W SO BI SM SENE C NW Fig. The objectives of this paper are to provide a review of the location and characteristics of Romania regions, a brief description of the gastronomy specific to Romania and to identify the certified Romanian food products. Keywords: cuisine; dishes; environment; fish; food; food products; issue; meat; products; region; romania; safety; volume; xxii
• STUDY ON THE CONTENT OF POLYPHENOLS IN SOME PLANTS FROM THE SPONTANEOUS FLORA FROM THE MOUNTAINOUS AREA OF SUCEAVA COUNTY by ARVINTE, Ofelia; AMARIEI, Sonia (2023) - [6, 9]; the precise action activity of polyphenols compounds is unknown The present study evaluates polyphenols content in three plants from spontaneous flora in mountain area of Suceava county, plants used by the locals as medicinal plants, respectively rowan berry (Sorbus aucuparia), a wild fruit tree, dwarf carline thi... Keywords: acaulis; acid; amariei; antioxidant; area; cancer; carlina; cel; centaurea; compounds; content; county; diseases; doi; effects; environment; extracts; flora; flowers; food; fruits; issue; jacea; journal; kaempferol; leaves; plants; polyphenols; quercetin; rosmarinic; safety; sorbus; studies; study; suceava; university; volume; xxii
• PROCESS OPTIMIZATION OF SAUSAGE PRODUCED FROM RABBIT MEAT USING RESPONSE SURFACE METHODOLOGY by OLORODE, Omobolanle Omowunmi; ADEDEJI, Olamiji Funke (2023) - This indicates that rabbit sausage meat will likely be a good source of mineral elements. This implies that extra moisture is evaporated from rabbit meat sausage and this is an indication that the product resulted into a darker colour during processing and this could be attributed to Maillard browning reaction [22, 37]. Keywords: content; cooking time; effect; environment; food; frying time; issue; journal; optimization; rabbit meat; response; safety; sausage; surface; temperature; volume; xxii
• SOME RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES OF THE BISCUIT DOUGH WITH CACAO AND CAROB FLOUR by BORUK, Sergiy; WINKLER, Igor; ROMANOVSKA, Olga; PILYUGINA, Inna (2024) - The porosity and friability of carob dough are also worse than that of the cacao types, and the characteristics of the dough con- taining some medium-treated carob pow- der are also better than those of the natural and dark carob-containing dough. Keywords: confectionery dough, decaffeinating additives, viscosity, swelling, porosity, friability 1. Keywords: cacao; carob; dough; food; medium; properties; safety; volume

• CONTENTS by 2024, FENS 2 (2024) - Research regarding chocolate bar enriched development with sous-vide treated ama- ranth seeds Ovidiu PROCOPEȚ, Mircea OROIAN 104-114 6. 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 XXIII, Issue 2 – 2024 CONTENTS: 1. Keywords: environment; food; issue
• NEW FRIENDLY ENVIRONMENTAL ETCHING TECHNOLOGIES FOR SOME STEELS AND COPPER ALLOYS by VODYANKA, Vira; BORUK, Sergiy; WINKLER, Igor (2016) - The first in- hibitor was taken from the group I: ben- zenesulfonic acid; sulfosalicylic acid; sul- fanilic acid while the second agent was taken from the group II: thiosemicarba- zide; acetylcarbamide; pyrimidone; car- bamide; N-n-etoxyphenylcarbamide. As seen from the electrochemical data (see Table 1, 2), the majority of the group II inhibitors show good efficiency for etching the St10 steel samples in the composition (1) with sulfosalicylic acid (10 g/l). Keywords: acid; compositions; copper; corrosion; environment; etching; food; metal
• TECHNO-FUNCTIONAL CHARACTERIZATION OF TUBERS, FLOURS AND STARCHES FROM THREE CULTIVARS OF LIVINGSTONE POTATOES (Plectranthus esculentus N.E. Br) by Ofoeze, Miriam Ahunna; Omohimi, Celestina Ibitayo; Adegoke, Adekola Felix; Ogbete, Chukwudi Ernest; Kajihausa, Olatundun Esther (2025) - According to Siddiqui [11], the excellent texture stabilizing and regulating properties of potato starch stands it out from starches from corn, wheat, rice, etc. in food production system. [66] reported higher values, both studies for sweet potato starch. Keywords: content; cultivars; environment; food; issue; journal; livingstone; potato; potatoes; properties; starch; starches; tubers; values; volume; xxiii
• IS COMMERCIALLY AVAILABLE POWDERED OKRO IN KWARA STATE SAFE FOR CONSUMPTION? by AWOYALE, Wasiu; ABODUNRIN, Olabanji I.; OYAFAJO, Lateefat A.; SANNI, Lateef O. (2025) - Heavy metal levels in agricultural soil are raised by wastewater irrigation, a frequent practice in urban and peri-urban regions, which contaminates food crops and people [10]. One of the main environmental problems that might affect plant production and jeopardise the safety of plant-based foods for human consumption is heavy metal contamination, which is one of the main pollutants found in the food supply [2]. Keywords: aflatoxin; copper; environment; food; issue; kwara; market; metals; okro; samples; state
• ASSESSMENT OF PESTICIDE RESIDUES IN CUCUMBER (Cucumis sativa) FRUITS FROM THREE MAJOR MARKETS IN THE AMANSIE WEST DISTRICT, GHANA by AMEDOR, Evans Ntim; AWASINA, Robert Akayim; AFETSU, John Yao (2025) - The presence of significant levels of pesticide residues in the cucumbers, such as chlorothalonil, aldrin, carbaryl, aldicarb, chlorpyrifos, dichlorvos, and ethion, exceeding the MRLs, raises concerns about pesticide usage, compliance with regulations, and potential health risks for consumers in the area. Pesticide residues, which refer to the trace amounts of pesticides that remain on or in agricultural products, are significant sources of concern due to their potential toxicity. Keywords: cucumber; district; environment; food; fruits; health; journal; market; mrl; pesticide; residues; samples
• EAF ENVIRONMENTAL IMPACT ANALISYS THROUGH MATHEMATICAL MODELING AND FUZZY LOGIC by IOANA, Adrian; SEMENESCU, Augustin; PREDA, Cezar Florin (2016) - Mathematical modelling of the electric arc furnace’s processes (EAFP) for the optimisation of the functional and Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XII, Issue 1 – 2013 ADRIAN IOANA, AUGUSTIN SEMENESCU, CEZAR FLORIN PREDA, EAF ENVIRONMENTAL IMPACT ANALISYS THROUGH MATHEMATICAL MODELING AND FUZZY LOGIC, Food and Environment Safety, Volume XII, Issue 1 – 2013, pag. Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XII, Issue 1 – 2013 ADRIAN IOANA, AUGUSTIN SEMENESCU, CEZAR FLORIN PREDA, EAF ENVIRONMENTAL IMPACT ANALISYS THROUGH MATHEMATICAL MODELING AND FUZZY LOGIC, Food and Environment Safety, Volume XII, Issue 1 – 2013, pag. 38 – 46 40 Figure 1. Keywords: criteria; eaf; environment; figure; food; function; ioana; issue; logic; vector
• CONTENTS by 2013, FENS 3 (2016) - A CASE STUDY OF THE JUICE-MAKING FACTORY WASTEWATER TREATMENT AND POSSIBLE WAYS OF ITS OPTIMIZATION Alla CHOBSAN, Igor WINKLER 218 - 224 3. HIGHLY ACTIVE FREEZE-DRIED PROBIOTIC CONCENTRATES WITH LONG SHELF LIFE Rositsa DENKOVA, Zapryana DENKOVA, Velichka YANAKIEVA, Lyubka GEORGIEVA 225 - 232 4. ATOM-ABSORPTION METHOD OF DETERMINATION OF SELENIUM CONTENT IN SOME RAW MATERIALS AND FOOD Igor KOBASA 233 - 239 5. DETERMINATION OF COMPOUNDS WITH POTENTIAL ANTIOXIDANT AND ANTIRADICAL CAPACITY IN DIFFERENT OREGANO EXTRACTS Micşunica RUSU 240 - 246 6. PHYSICAL PROPERTIES OF MUSTARD SEEDS AND HOW THEY ARE INFLUENCED BY PACKAGING Mihaela JARCĂU 247 - 252 7. ERYTHROSINE B IN THE ENVIRONMENT. REMOVAL PROCESSES Laura Carmen APOSTOL, Maria GAVRILESCU 253 - 264 8. Keywords: environment; food
• CONTEMPORARY APPROACHES FOR CONSUMER SEGMENTATION ACCORDING TO THE LEVEL OF ECOLOGICAL RESPONSIBILITY: THE CASE OF REPUBLIC OF MACEDONIA by BOJKOVSKA, Katerina; DOJCHINOVSKI, Trajan; JANKULOVSKI, Nikolche; JOSHEVSKA, Elena; NAJDOVSKI, Blagojche (2017) - In the market this resulted with the appearance of a new segment called green consumers. From the answers of these questions arise some indirect answers that present implications for commercial and nonprofit entities: - How to reach green consumers? Keywords: consumers; environment; food; green; level; macedonia; republic; responsibility; volume
• MODELLING OF THIN LAYER DRYING KINETICS OF COCOA BEANS IN A MICROWAVE OVEN AND SUN by ABOUO, Verdier; AKMEL, Clément; KAKOU, Ernest; ASSIDJO, Emmanuel; AMAN, Georges; YAO, Benjamin (2016) - 1: Evolution of aerodynamic parameters (solar drying) Similarly, the evolution of the temperatures of dried cocoa beans with different powers in the microwave oven is shown in figure 2. Fig. Dried beans in the microwave oven have higher drying rates than those dried in the sun in the descending order of power level. Keywords: beans; cocoa; cocoa beans; drying; environment; food; journal; layer; microwave; oven; volume; xiv
• NANOSIZED TITANIUM DIOXIDE AS AN ANTIBACTERIAL ADMIXTURE FOR FOOD PACKAGING MATERIALS by KOBASA, Igor; VOROBETS, Mariia; ARSENIEVA, Larysa (2017) - Therefore, three later composi- tions exhibit higher antibacterial activity than antibiotic novobiocin. Abstract: The article deals with research on antibacterial activity of the composite materials based on titanium dioxide. Keywords: activity; environment; food; kobasa; materials; novobiocin; samples; tio2; titanium
• STUDIES REGARDING SOIL QUALITY AND ITS IMPACT ON ENVIRONMENT by POPA, Camelia (2017) - Determination of pesticides in soil: in order to determine the presence of pesticides in soil samples taken, i.e. their determination, they were first prepared, weighted and then order a few rounds: drying in the Memmert oven at 105oC at a constant weight, shredding, sieving. After analysing soil samples by HPLC were qualitative identified 2, 4-D acid and florasulam with appropriate retention times, as can be seen in the chromatograms presented in Figs. Keywords: acid; environment; florasulam; food; pesticides; sample; soil; suceava; surface
• ENVIRONMENTAL SAFETY ANALYSIS OF THE PROJECTED MUNICIPAL LANDFILL AREA IN A SMALL CITY IN UKRAINE by CHOBAN, Alla; WINKLER, Igor; ROGOZYNSKYI, Myron (2017) - Keywords: solid municipal waste; utilization and reuse; landfill areas; environmental safety; small communities 1. Solid municipal waste (SMW) is a relatively small part of the total amount of waste materials formed by mankind but effective SMW management is often problematic because of a wide variety of the components found in SMW, which complicates their effective processing. Keywords: area; contamination; environment; food; landfill; materials; waste
• THE ROLE OF OPERATING RISKS IN INTERRELATION WITH THE EDUCATION FOR SUSTAINABLE DEVELOPMENT by TOROSYAN, Ye. G. (2017) - As the present directly working persons in the field of higher education system, we would like to note, that this tendency remains unfortunately, moreover on our sight prospers. The influence of state for higher education system should be hade same for state and for private universities. Keywords: development; education; environment; level; state; students; system; universities
• ASSESSMENT OF POTENTIAL CONTAMINATION AND HEALTH RISK ASSOCIATED WITH METALS IN DRINKING WATERS FROM COPSA MICA REGION by HOAGHIA, Maria-Alexandra; CADAR, Oana; LEVEI, Erika; ROMAN, Cecilia; SENILA, Lacrimioara; RISTOIU, Dumitru (2016) - Abstract: Metal contamination of drinking water sources from Copsa Mica region (Copsa Mica village, Tarnava villages and Medias Town, Sibiu County, Romania) was assessed using the Metal Index, while health risk associated with metals from the drinking water sources was assessed using the Chronic Daily Intake and the Hazard Quotient. TITLE …………………… 276 Journal homepage: www.fia.usv.ro/fiajournal Journal of Faculty of Food Engineering, Ştefan cel Mare University of Suceava, Romania Volume XIV, Issue 3 - 2015, pag. 276 - 281 ASSESSMENT OF POTENTIAL CONTAMINATION AND HEALTH RISK ASSOCIATED WITH METALS IN DRINKING WATERS FROM COPSA MICA REGION *Maria-Alexandra HOAGHIA1,2, Oana CADAR1, Erika LEVEI1, Cecilia ROMAN1, Lacrimioara SENILA1, Dumitru RISTOIU2 1INCDO-INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath, RO-400293 Cluj-Napoca, Romania, 2Babeş-Bolyai University, Faculty of Environmental Science and Engineering, 30 Fantanele, RO-400294 Cluj-Napoca, Romania, alexandra.hoaghia@icia.ro *Corresponding author: Received September 5th 2015, accepted September 29th 2015 Keywords: 0.1x10; assessment; cdi; drinking; environment; health; metal; risk; water
• PORK SUPPLY CHAIN, CONSUMPTION AND RISK FACTORS FOR INFECTIONS OF CONSUMERS IN THE ABIDJAN DISTRICT (CÔTE D'IVOIRE) by ATOBLA, Koua; AKOA, Edwige Essoma; BONNY, Carole Aya; DADIÉ, Adjehi; KAROU, Germain Tago; NIAMKE, Sebastien (2018) - Keywords: Pork consumption, supply, environmental infection risks, good hygiene, public health. This obligation especially concerns foodborne zoonotic hazards transmitted to humans through pork consumption, such as thermophilic Campylobacter spp., Listeria monocytogenes, Salmonella enterica and Yersinia enterocolitica Keywords: abidjan; chain; consumers; consumption; côte; d'ivoire; district; environment; factors; food; home; issue; pork; pork consumption; risk; supply; volume; xvii
• IMPACT OF FOOD WASTE ON CLIMATE CHANGE by GHINEA, Cristina; GAVRILESCU, Maria (2016) - Abstract: Food waste represents an issue that needs to be solved in order to achieve sustainable development and reduce its environmental impacts. In this work we focus on the actions of sustainable food production and consumption necessary to diminish the impacts of food waste on the environment. Keywords: emissions; environment; food; food waste; ghg; iasi; management; romania; waste
• POLYCYCLIC AROMATIC HYDROCARBONS AND HEAVY METALS IN SMOKED BEEF: EFFECT OF SOLVENTS AND EXTRACTION METHODS by INOBEME, Abel; AJAI, Alexander Ikechukwu; MANN, Abdullahi; IYAKA, Yahaya Ahmed (2019) - The present study focuses on the PAHs and heavy metal contents of smoked beef. The results of some physico-chemical parameters, polycyclic aromatic hydrocarbons and heavy metal contents of barbecue beef, chicken and fish from Minna in Niger State are reported and discussed below. Keywords: beef; content; environment; extraction; food; hexane; hydrocarbons; journal; metals; method; pahs; polycyclic
• DISTRIBUTION OF POLYCYCLIC AROMATIC HYDROCARBONS (PAHs) IN SOME CHARCOAL ROASTED FOODS COMMONLY CONSUMED IN PORT HARCOURT, NIGERIA by NITONYE, Virginia I. P.; HORSFALL Jnr., Michael; ONYEMA, Mark O. (2019) - 2. Gas chromatogram showing the distribution of polycyclic aromatic hydrocarbons (PAHs) in charcoal roasted meat (CR-MT) sample. Keywords: charcoal roasted foods, PAHs, fluoranthene, abundance, 4-6 ring HMW, Port Harcourt. Keywords: charcoal; environment; food; harcourt; pahs; polycyclic; port
• EFFECT OF RIPENING STAGE ON ORGANIC ACID PROFILES AND ANTINUTRIENT CONTENTS OF THREE SPECIES OF WILD EDIBLE MUSHROOM RUSSULA SSP. by GBOTOGNON, Jaures Oscar; KOFFI, Michel Djary; KONAN, Hubert Kouassi; KOUADIO, Eugène Jean Parfait (2019) - Abstract: The present study was aimed at investigating the antinutrient and organic acid contents of three wild edible mushrooms from Russula genus as a function of their ripening stage. Organic acids content as a function of ripening stage of three Russula species Organic Acids Retention time (min) Stage Species R. lepida R. mustelina R. delica Butyric acid 2.53 Keywords: acid; contents; environment; food; journal; mg/; mushrooms; ripening; russula; species; stage
• STATE OF PLAY IN THE USE AND MANAGEMENT OF PESTICIDES AND RISK OF CONTAMINATION OF FISH PONDS IN AGRICULTURAL PRODUCTION AREAS IN CÔTE D’IVOIRE: CASE OF THE DEPARTMENTS OF AGBOVILLE AND SOUBRÉ by GNAGNE, Adou Akpa Guy Blanchard; KOUADIO, Ahou Irène; AFFOURMOU, Kouamé; YAO, Brou Lazare; SANOGO, Moussa (2019) - It was interested in pesticides applicators whose treated plantations are within one kilometer of a fish farm. Progress of the investigation The survey was conducted with 129 planters and / or pesticide applicators from the two departments, of which 67 are from Agboville and 62 are from Soubré. Keywords: agboville; applicators; côte; d’ivoire; environment; fish; food; issue; journal; management; pesticides; risk; soubré; use; volume; xviii
• PROSPECTS OF USING SECONDARY ENERGY RESOURCES by SOKOLENKO, Anatoly; SHEVCHENKO, Olexandr; VASYLKIVSKY, Konstantin; STEPANETS, Oleg; VINNICHENKO, Inna (2020) - Secondary energy resources of food industries are often represented by thermal energy of liquid media or secondary steam. Key words: thermodynamics, recuperation, secondary energy resources, secondary steam, enthalpy, exergy, energy transformation. Keywords: energy; environment; food; heat; mix; prim; sec; steam; system; volume
• USE OF ARTIFICIAL NEURAL NETWORKS AND MULTIVARIATE STATISTICAL ANALYSIS FOR MODELING THE POLLUTION PRESSURE OF WATER RESOURCES IN THE SEYBOUSE VALLEY (NORTH-EASTERN ALGERIA) by GHRIEB, Aissam; BAALI, Fethi; FEHDI, Chemceddine; HANI, Azzedine; CHAFFAI, Hicham; DJABRI, Larbi (2021) - Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XX, Issue – 2021 Aissam GHRIEB, Fethi BAALI, Chemceddine Fehdi, Azzedine HANI, Hicham CHAFFAI, Larbi Djabri, Use of artificial neural networks and multivariate statistical analysis for modeling the pollution pressure of water resources in the seybouse valley (north-eastern Algeria), Food and Environment Safety, Volume XX, Issue 1 – 2021, pag. 68 – 80 76 Table 5 Pearson Correlation matrix of pollution pressure variable Note: Significant values (at p 0.05) are in bold, n=31 (casewise deletion of missing data) Table 6 Factor-variable correlations (factor loadings), pollution pressure variables Variable Factor 1 Factor 2 The establishment of sustainable water management, both qualitatively and quantitatively, is therefore imperative for the future of the population of the Seybouse Valley, but also of ecosystems, and mailto:aissam.ghrieb@univ-tebessa.dz mailto:fethi.baali@univ-tebessa.dz mailto:haniazzedine@yahoo.fr mailto:hichamchaffai@yahoo.fr mailto:djabri_larbi@yahoo.fr Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XX, Issue – 2021 Aissam GHRIEB, Fethi BAALI, Chemceddine Fehdi, Azzedine HANI, Hicham CHAFFAI, Larbi Djabri, Use of artificial neural networks and multivariate statistical analysis for modeling the pollution pressure of water resources in the seybouse valley (north-eastern Algeria), Food and Environment Safety, Volume XX, Issue 1 – 2021, pag. Keywords: algeria; analysis; environment; food; issue; pollution; pressure; resources; seybouse; valley; variables; volume; wastewater; water
• DEVELOPMENT OF ENRICHED CUPCAKES AND COOKIES WITH ORANGE-FLESHED SWEET POTATO (Ipomeabatatas L.): SENSORY AND NUTRITIONAL EVALUATION by KOUA, Gisèle Ahou Yah; DIBI, Konan Evrad Brice; AKOA, Edwige Essoma; NIAMKE, Sébastien (2021) - Table 3 Microbial load on composite OFSP flour cupcakes (log10 CFU/g) Cupcakes ACC Enterobacteria Yeast/Mould ASB Staph. Absence Table 4 Microbial load on composite OFSP flour cookies (log10 CFU/g) Cookies ACC Enterobacteria Yeast/Mould ASB Staph. Keywords: cookies; cupcakes; environment; evaluation; flour; food; issue; ofsp; ofsp flour; potato; volume; wheat
• CARTOGRAPHY OF THE MICROBIOLOGICAL QUALITY INDEX OF SPRING WATERS IN THE KALLE WADI SUB-BASIN IN EL TARF REGION, EXTREME NORTH EAST OF ALGERIA by BAHROUN, Sofia; GHEID, Samira; BOUMARAF, Warda (2021) - Each sample is accompanied by an information card on which is noted: The origin of water (water source) ; the exact address of the sampling site; and the date of sampling. Redox potential Among the values of Eh measured in source water and according to table. Keywords: basin; contamination; environment; food; quality; source; spring; sub; water
• EVALUATION OF SURFACE WATER QUALITY AND CONTAMINATION STATUS OF THE ZEREMNAVALLYSUB-BASININTHE SKIKDA REGION (NORTH-EASTERN OF ALGERIA) by ZAIR, Nadjet; ATTOUI, Badra; MILOUDI, AbdElmonem; KHACHKHOUCHE, Abd Erahman (2021) - Assessing water quality using water quality index and multivariate analysis. CHATTERJI.C.. RAZIUDDIN.M.. Determination of water quality index of a degraded river in Asanol Industrial area. Keywords: effect; environment; food; index; pollution; quality; river; skikda; stations; surface; water; water quality; zeremna
• DETERMINATION OF TRACE LEVELS OF NICKEL(II) BY CYCLIC VOLTAMMETRY WITH SPEs FROM FOOD PRODUCTS by ANCHIDIN-NOROCEL, Liliana; AMARIEI, Sonia; GUTT, Gheorghe (2021) - The level of nickel ions in these foods depends on where and how they are cultivated, specifically application of herbicides, pesticides and fertilizers, as well as nickel levels occurring in soil and air (natural or due to pollution), food processing methods, transport and storage conditions However, higher levels of nickel ions in the human body can be toxic, affecting the lungs, brain and http://fens.usv.ro/index.php/FENS/index Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XX, Issue 3 – 2021 Liliana ANCHIDIN-NOROCEL, Sonia AMARIEI, Gheorghe GUTT, Determination of trace levels of Nickel(II) by cyclic volt-ammetry with SPEs from food products, Food and Environment Safety, Volume XX, Issue 3 – 2021, pag. Keywords: biosensors; chemosensor; determination; environment; food; ions; issue; journal; nickel; volume
• EVALUATION AND COMPARISON OF GROUNDWATER VULNERABILITY TO POLLUTION BY THE DRASTIC AND GOD METHODS: A CASE OF WADI NIL ALLUVIAL PLAIN (JIJEL, NE ALGERIA) by MAHDID, Souhil; CHABOUR, Nabil; DEBIECHE, Taha-Hocine; DROUICHE, Abdelmalek; ZAHI, Faouzi; PISTRE, Séverin (2022) - 5. Pollution vulnerability maps of Wadi Nil plain using DRASTIC method. Keywords: Vulnerability methods, aquifer, classes, statistical study, surface analysis, Wadi Nil. Keywords: aquifer; drastic; environment; food; god; issue; methods; nil; plain; pollution; vulnerability; wadi
• CHARACTERIZATION OF WASTE ROCK FROM THE PHOSPHATE MINING FIELD OF BLED EL HADBA, ALGERIA IN AN ENVIRONMENTAL CONTEXT by MERAH, Chafia (2023) - The main purpose of our research work involves the characterization and environmental management of sand waste rocks from Bled El Hadba phosphate deposit. Mining waste includes materials resulting from the exploitation of minerals during the extraction, beneficiation and treatment processes. Keywords: el hadba; environment; food; hadba; issue; mining; phosphate; samples; sand; volume; waste; xxi
• FUNCTIONAL PROPERTIES OF FERMENTED AND UNFERMENTED COCOA PLACENTA POWDERS (THEOBROMA CACAO L.) FOR THE PRODUCTION OF BISCUITS by GOUDE, Kouadio Alfred; ADINGRA, Kouassi Martial-Didier; KOUAME, Koffi Honoré; SORO, Soguimondenin; KOUADIO, Eugène Jean Parfait (2023) - However, the solubility index of fermented cocoa placenta powder (15.45%) is lower than that of fermented powder (29.55%). The water absorption capacity value of fermented cocoa placenta powder is higher than that of unfermented placenta powder. Keywords: absorption; capacity; cocoa placenta; environment; fermentation; flours; food; functional; issue; journal; kouadio; oil; placenta powder; powders; properties; volume; water; xxii
• ASSESSMENT OF GROUNDWATER VULNERABILITY TO POLLUTION USING GOD METHOD IN THE SOUMMAM CATCHMENT AREA (NORTHERN ALGERIA) by KISSAR, Selma; KHAMMOUDJ, Kaddour (2023) - Vulnerability is http://www.fia.usv.ro/fiajournal mailto:sansaw48@gmail.com Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XXII, Issue 3 – 2023 Selma KISSAR, Kaddour KHAMMOUDJ, Assessment of groundwater vulnerability to pollution using god method in the Soummam Catchment Area (Northern Algeria), Food and Environment Safety, Volume, Issue 3 – 2023, pag. 199 – 211 200 strongly determined by the properties of the soil that protects the groundwater [3]. Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XXII, Issue 3 – 2023 Selma KISSAR, Kaddour KHAMMOUDJ, Assessment of groundwater vulnerability to pollution using god method in the Soummam Catchment Area (Northern Algeria), Food and Environment Safety, Volume, Issue 3 – 2023, pag. 199 – 211 201 a. Algeria b. Keywords: algeria; area; environment; food; god; groundwater; method; pollution; soummam; vulnerability
• MULTI-ELEMENTAL ANALYSIS AND POTENTIAL HUMAN HEALTH RISK ASSESSMENT OF SELECTED CANNED FOODS SOLD IN NIGERIA by OGIDI, Odangowei Inetiminebi; TAWARIOWEI, Akpofiniere Monica (2023) - These calculations were performed to assess the potential health risks to humans from consuming elements found in canned food samples, specifically Soyabeans and Sardine. The variable C represents the concentration of components in canned food samples, measured in milligrams per kilogram (mg/kg). Keywords: elements; environment; food; health; nigeria; risk; samples; sardine; volume

• FIRST PAGES by 2024, FENS 1 (2024) - All right reserved EDITOR-IN-CHIEF: Sonia AMARIEI (GUTT) Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Marcel AVRĂMIUC Ştefan cel Mare University of Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Elena-Gabriela BAHRIM Dunărea de Jos University of Galați, Romania Lidija BASA University of Ljubljana, Slovenia Zoiţa Mărioara BERINDE Technical University of Cluj Napoca - North University Center of Baia Mare, Romania Iulian BOBE Tyton Bio Sciences, Darien, USA Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia Ioan CHEREJI University of Oradea, Romania Cristina-Gabriela CONSTANTINESCU Stefan cel Mare University of Suceava, Romania Călina Petruța CORNEA University of Agronomic Sciences and Veterinary Medicine in Bucharest, Romania Toshiki ENOMOTO Ishikawa Prefectural University, Nonoichi, Japan Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), Spain Robert GRAVANI Cornell University, Department of Food Science, USA Oleksii GUBENIA National University of Food Technologies, Kiev Georg GUTT Ştefan cel Mare University of Suceava, Romania Nicoleta Gabriela HĂDĂRUGĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Cristina-Elena HREŢCANU Ştefan cel Mare University of Suceava, Romania Elena JOSHEVSKA University St. Kliment Ohridski, Bitola, Macedonia Süleyman KALELI Sakarya University, Sakarya, Turkey Nijole KAZLAUSKIENE Institute of Ecology of Nature Research Center, Vilnius, Lithuania Ana LEAHU Stefan cel Mare University of Suceava, Romania Anna MARAZ Corvinus Unversity of Budapest, Hungary Angel MARTINEZ SANMARTIN Centro Tecnológico Nacional de la Conserva y Alimentación, Murcia, Spain Carmen MORARU Cornell University, Department of Food Science, USA Ileana Denisa NISTOR Vasile Alecsandri University of Bacău, Romania Mircea-Adrian OROIAN Ştefan cel Mare University of Suceava, Romania Mariana-Atena POIANĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Regina PROSKUVIENE Vilnius Pedagogical University, Lithuania Peter RASPOR University of Ljubljana, Slovenia Gabriela RÂPEANU Dunărea de Jos University of Galați, Romania Adrian RIVIŞ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Alice ROŞU Ştefan cel Mare Universityof Suceava, Romania Alexandru SZÉP Sapientia — Hungarian University of Transylvania, Miercurea Ciuc, Romania Carmen SOCACIU University of Agricultural Sciences and Veterinary Medicine Cluj - Napoca, Romania Rodica STURZA Technical University of Moldova, Chisinau, Moldova Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Anka TRAJKOVSKA PETKOSKA University St. KlimentOhridski-Bitola, R. North Macedonia Felicia TUTULESCU DRAGOMIR University of Craiova, Romania Igor WINKLER Bukovina Medical State University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania Available online http://www.fia.usv.ro/fiajournal © Publised by University Publishing House of Suceava AIMS AND SCOPE The scientific journal Food and Environment Safety is a quarterly publication (4 issues per year) of the Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania, that is indexed in the International Databases: Index Copernicus Journals Master List, Ulrich’s and Chemical Abstract (CAS). Keywords: cel; engineering; food; mare; romania; suceava; university
• FIRST PAGES by 2024, FENS 2 (2024) - All right reserved http://www.fia.usv.ro/fiajournal mailto:fiajournal@fia.usv.ro http://www.usv.ro/ http://www.usv.ro/index.php/ro/1/Editura%20USV/238/3/15 http://www.fia.usv.ro/ mailto:gutts@fia.usv.ro mailto:fiajournal@fia.usv.ro EDITOR-IN-CHIEF: Sonia AMARIEI (GUTT) Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Marcel AVRĂMIUC Ştefan cel Mare Universityof Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Elena-Gabriela BAHRIM Dunărea de Jos University of Galați, Romania Lidija BASA University of Ljubljana, Slovenia Zoiţa Mărioara BERINDE Technical University of Cluj Napoca - North University Center of Baia Mare, Romania Iulian BOBE Tyton Bio Sciences, Darien, USA Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia Ioan CHEREJI University of Oradea, Romania Cristina-Gabriela CONSTANTINESCU Stefan cel Mare University of Suceava, Romania Călina Petruța CORNEA University of Agronomic Sciences and Veterinary Medicine in Bucharest, Romania Toshiki ENOMOTO Ishikawa Prefectural University, Nonoichi, Japan Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), Spain Robert GRAVANI Cornell University, Department of Food Science, USA Oleksii GUBENIA National University of Food Technologies, Kiev Georg GUTT Ştefan cel Mare University of Suceava, Romania Nicoleta Gabriela HĂDĂRUGĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Cristina-Elena HREŢCANU Ştefan cel Mare University of Suceava, The scientific journal Food and Environment Safetyis a quarterly publication (4 issues per year) of the Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania, that is indexed in the International Databases: Index Copernicus Journals Master List, Ulrich’s and Chemical Abstract (CAS). Keywords: cel; engineering; food; mare; romania; suceava; university
• FIRST PAGES by 2024, FENS 3 (2024) - All right reserved http://www.fia.usv.ro/fiajournal mailto:fiajournal@fia.usv.ro http://www.usv.ro/ http://www.usv.ro/index.php/ro/1/Editura%20USV/238/3/15 http://www.fia.usv.ro/ mailto:gutts@fia.usv.ro mailto:fiajournal@fia.usv.ro EDITOR-IN-CHIEF: Sonia AMARIEI (GUTT) Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Marcel AVRĂMIUC Ştefan cel Mare Universityof Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Elena-Gabriela BAHRIM Dunărea de Jos University of Galați, Romania Lidija BASA University of Ljubljana, Slovenia Zoiţa Mărioara BERINDE Technical University of Cluj Napoca - North University Center of Baia Mare, Romania Iulian BOBE Tyton Bio Sciences, Darien, USA Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia Ioan CHEREJI University of Oradea, Romania Cristina-Gabriela CONSTANTINESCU Stefan cel Mare University of Suceava, Romania Călina Petruța CORNEA University of Agronomic Sciences and Veterinary Medicine in Bucharest, Romania Toshiki ENOMOTO Ishikawa Prefectural University, Nonoichi, Japan Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), Spain Robert GRAVANI Cornell University, Department of Food Science, USA Oleksii GUBENIA National University of Food Technologies, Kiev Georg GUTT Ştefan cel Mare University of Suceava, Romania Nicoleta Gabriela HĂDĂRUGĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Cristina-Elena HREŢCANU Ştefan cel Mare University of Suceava, The scientific journal Food and Environment Safety is a quarterly publication (4 issues per year) of the Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania, that is indexed in the International Databases: Index Copernicus Journals Master List, Ulrich’s and Chemical Abstract (CAS). Keywords: cel; engineering; food; mare; romania; suceava; university
• THE OPTIMUM DENSITY FOR WINTER RAPE UNDER SUCEAVA PLATEAU CONDITIONS by ENEA, Ioan – Cătălin; GONTARIU, Ioan (2016) - - Collum diameter was primarily influenced by plant density and less by genotype. The yield of seeds in the two varieties of winter rape according to plant densities is shown in Table 4. Keywords: density; number; plants; rape; suceava; winter
• FIRST PAGES by 2014, FENS 4 (2016) - The scientific journal Food and Environment Safety is a quarterly publication (4 issues per year) of the Faculty of Food Engineering, Ştefan cel Mare University of Suceava, Romania, that is indexed in the International Databases: Index Copernicus Journals Master List, Ulrich’s and Chemical Abstract (CAS). Jurgen SCHRAM Krefeld University, Germany Rodica STURZA Technical University of Moldova, Chisinau - Republic of Moldova Yarema TEVTUL Yuriy Fedkovych Chernivtsi National University, Ukraine Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Lester WILSON Iowa State University, USA Igor WINKLER Yuriy Fedkovych Chernivtsi National University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania AIMS AND SCOPE Keywords: cel mare; food; romania; suceava; university; ştefan cel
• FIRST PAGES by 2008, FENS 2 (2025) - Untitled STEFAN CEL MARE UNIVERSITY OF SUCEAVA ANNALS of the Suceava University FOOD ENGINEERING Year VII, No. 2 – 2008 University Publishing House of Suceava EDITOR Sonia GUTT Suceava, Romania EDITORIAL BOARD Dirk FLOTTMAN Aalen, Germany Christian NEUSÜß Aalen, Germany Jürgen SCHRAM Krefeld, Germany Heinz – Dieter ISENGARD Hohenheim, Germany Thiery ABRAHAM Bruxelles, Belgium Yarema TEVTUL Cernauti, Ukraine Charles E. WALKER Kansas, U.S.A. Vladimir RESITCA Chisinau – Republic of Moldavia Petre ALEXE Galati, Romania Gheorghe CAMPEANU Bucuresti, Romania Dumitru COJOCARU Iasi, Romania Gheorghe GUTT Suceava, Romania Gabriela POP Suceava, Romania Rodica ROTAR Suceava, Romania Cristina Elena HREŢCANU Suceava, Romania AIMS AND SCOPE ANNALS of the Suceava University – FOOD ENGINEERING is the scientific official journal of the Faculty of Food Engineering. CIP description of National Library ANNALS of the Suceava University – FOOD ENGINEERING, Editura Universitatii Suceava, ISSN 1842 - 4597 Keywords: romania; suceava
• FIRST PAGES by 2009, FENS 1 (2025) - Microsoft Word - Pagina 1 2008 1.doc STEFAN CEL MARE UNIVERSITY OF SUCEAVA ANNALS of the Suceava University FOOD ENGINEERING Year VIII, No.1 – 2009 University Publishing House of Suceava EDITOR Sonia GUTT Suceava, Romania EDITORIAL BOARD Dirk FLOTTMAN Aalen, Germany Christian NEUSÜß Aalen, Germany Jürgen SCHRAM Krefeld, Germany Heinz – Dieter ISENGARD Hohenheim, Germany Thiery ABRAHAM Bruxelles, Belgium Yarema TEVTUL Cernauti, Ukraine Charles E. WALKER Kansas, U.S.A. Vladimir RESITCA Chisinau – Republic of Moldavia Petre ALEXE Galati, Romania Gheorghe CAMPEANU Bucuresti, Romania Dumitru COJOCARU Iasi, Romania Gheorghe GUTT Suceava, Romania Gabriela POP Suceava, Romania Rodica ROTAR Suceava, Romania Cristina Elena HREŢCANU Suceava, Romania AIMS AND SCOPE ANNALS of the Suceava University – FOOD ENGINEERING is the scientific official journal of the Faculty of Food Engineering. CIP description of National Library ANNALS of the Suceava University – FOOD ENGINEERING, Editura Universitatii Suceava, ISSN 1842 - 4597 Keywords: romania; suceava
• FIRST PAGES by 2009, FENS 2 (2025) - Untitled STEFAN CEL MARE UNIVERSITY OF SUCEAVA ANNALS of the Suceava University FOOD ENGINEERING Year VIII, No.2 – 2009 University Publishing House of Suceava EDITOR Sonia GUTT Suceava, Romania EDITORIAL BOARD Dirk FLOTTMAN Aalen, Germany Christian NEUSÜß Aalen, Germany Jürgen SCHRAM Krefeld, Germany Heinz – Dieter ISENGARD Hohenheim, Germany Thiery ABRAHAM Bruxelles, Belgium Yarema TEVTUL Cernauti, Ukraine Charles E. WALKER Kansas, U.S.A. Vladimir RESITCA Chisinau – Republic of Moldavia Petre ALEXE Galati, Romania Gheorghe CAMPEANU Bucuresti, Romania Dumitru COJOCARU Iasi, Romania Gheorghe GUTT Suceava, Romania Gabriela POP Suceava, Romania Rodica ROTAR Suceava, Romania Cristina Elena HREŢCANU Suceava, Romania AIMS AND SCOPE ANNALS of the Suceava University – FOOD ENGINEERING is the scientific official journal of the Faculty of Food Engineering. CIP description of National Library ANNALS of the Suceava University – FOOD ENGINEERING, Editura Universitatii Suceava, ISSN 1842 - 4597 Keywords: romania; suceava
• FIRST PAGES by 2024, FENS 4 (2025) - Stefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Marcel AVRĂMIUC Stefan cel Mare University of Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Elena-Gabriela BAHRIM Dunărea de Jos University of Galați, Romania Lidija BASA University of Ljubljana, Slovenia Zoiţa Mărioara BERINDE Technical University of Cluj Napoca - North University Center of Baia Mare, Romania Iulian BOBE Tyton Bio Sciences, Darien, USA Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia Ioan CHEREJI University of Oradea, Romania Cristina-Gabriela CONSTANTINESCU Stefan cel Mare University of Suceava, Romania Călina Petruța CORNEA University of Agronomic Sciences and Veterinary Medicine in Bucharest, Romania Toshiki ENOMOTO Ishikawa Prefectural University, Nonoichi, Japan Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), Spain Robert GRAVANI Cornell University, Department of Food Science, USA Oleksii GUBENIA National University of Food Technologies, Kiev Georg GUTT Stefan cel Mare University of Suceava, Romania Nicoleta Gabriela HĂDĂRUGĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Cristina-Elena HREŢCANU Stefan cel Mare University of Suceava, Keywords: cel; food; mare; romania; stefan; suceava; university
• FIRST PAGES by 2013, FENS 1 (2016) - The scientific journal Food and Environment Safety is a quarterly publication (4 issues per year) of the Faculty of Food Engineering, Ştefan cel Mare University of Suceava, Romania, that is indexed in the International Databases: Index Copernicus Journals Master List, Ulrich’s and Chemical Abstract (CAS). Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Thiery ABRAHAM Enzymes & Derivates, Bruxelles, Belgium Marcel AVRĂMIUC Ştefan cel Mare University of Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Lidija BASA University of Ljubljana, Slovenia Iulian BOBE Tyton BioSciences, Darien , USA Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia János CSAPÓ Kaposvár University, Faculty of Animal Science, Hungary Cristina-Gabriela CONSTANTINESCU (POP) Ştefan cel Mare University of Suceava, Romania Toshiki ENOMOTO Ishikawa Prefectural University, Nonoichi, Japan Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), Keywords: cel; food; mare; romania; suceava; university
• CONTENTS by 2013, FENS 1 (2016) - MODIFIED PRUSSIAN BLUE SCREEN PRINTED ELECTRODES FOR H2O2 DETECTION Florentina HUTANU, Gheorghe GUTT 78 - 83 Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XII, Issue 1 – 2013 13. ASPECTS CONCERNING AFLATOXINS INCIDENCE IN MILK AND MILK PRODUCTS Adriana DABIJA, Iuliana SION, Mihaela-Adriana TITA, Ovidiu TITA 84 - 88 14. EAF ENVIRONMENTAL IMPACT ANALISYS THROUGH MATHEMATICAL MODELING AND FUZZY LOGIC Adrian IOANA, Augustin SEMENESCU, Cezar Florin PREDA 38 - 46 7. IS THE LAYING HENS REARING SYSTEM RELEVANT FOR TABLE EGGS CHEMICAL AND NUTRITIONAL FEATURES? Keywords: food; radu; rusu; suceava
• INCIDENCE OF FOOD CONTAMINATION WITH STAPHYLOCOCCUS AUREUS IN SUCEAVA COUNTY, ROMANIA by BÂRLĂ, Florin; POROCH – SERIŢAN, Maria; SĂVUŢ (STRATON), Victoria Domnica (2016) - a ur eu s co nt am in at io n (% ) food samples food handlers Figure1. Foods storage at improper temperature, inadequate handling as well as the capacity of microorganism to develop in a wide range of pH conditions and salt concentrations indicate that a wide range of food products are the main epidemiological features to provide appropriate conditions for an epidemic of S. aureus food poisoning. Keywords: aureus; contamination; food; handlers; incidence; samples; staphylococcus; suceava
• ESTIMATION OF BIOCHEMICAL PROPERTIES OF WALNUTS FROM THE REGION OF SUCEAVA - ROMANIA by LEAHU, Ana; DAMIAN, Cristina; OROIAN, Mircea; HREŢCANU, Cristina - Elena (2016) - 3. Results and discussion The results obtained from proximate composition of walnut samples were shown in Table 2. However, significant differences were not found in water activity of walnuts samples (p > 0.05). Keywords: content; cristina; food; kernel; oil; protein; samples; suceava; volume; walnuts
• FIRST PAGES by 2013, FENS 3 (2016) - The scientific journal Food and Environment Safety is a quarterly publication (4 issues per year) of the Faculty of Food Engineering, Ştefan cel Mare University of Suceava, Romania, that is indexed in the International Databases: Index Copernicus Journals Master List, Ulrich’s and Chemical Abstract (CAS). Romania Osman Kamil SAG Piri Reis Maritime University, Istanbul, Turkey Jurgen SCHRAM Krefeld University, Germany Rodica STURZA Technical University of Moldova, Chisinau - Republic of Moldavia Yarema TEVTUL Yuriy Fedkovych Chernivtsi National University, Ukraine Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Lester WILSON Iowa State University, USA Igor WINKLER Yuriy Fedkovych Chernivtsi National University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania AIMS AND SCOPE Keywords: cel mare; food; romania; suceava; university; ştefan cel
• FIRST PAGES by 2013, FENS 4 (2016) - The scientific journal Food and Environment Safety is a quarterly publication (4 issues per year) of the Faculty of Food Engineering, Ştefan cel Mare University of Suceava, Romania, that is indexed in the International Databases: Index Copernicus Journals Master List, Ulrich’s and Chemical Abstract (CAS). Romania Osman Kamil SAG Piri Reis Maritime University, Istanbul, Turkey Jurgen SCHRAM Krefeld University, Germany Rodica STURZA Technical University of Moldova, Chisinau - Republic of Moldavia Yarema TEVTUL Yuriy Fedkovych Chernivtsi National University, Ukraine Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Lester WILSON Iowa State University, USA Igor WINKLER Yuriy Fedkovych Chernivtsi National University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania AIMS AND SCOPE Keywords: cel mare; food; romania; suceava; university; ştefan cel
• CONTENTS by 2013, FENS 4 (2016) - First part - equipment Georg GUTT, Sonia AMARIEI, Mircea Adrian OROIAN, Cristina - Elena HREȚCANU 369 - 375 14. Ana LEAHU, Cristina DAMIAN, Mircea OROIAN,Veronica MICLESCU, Sorina ROPCIUC 347 – 353 11. Keywords: cristina; food; suceava
• MICROBIAL CONTAMINATION OF THE DRINKING WATER DISTRIBUTION SYSTEM IN SUCEAVA COUNTY, ROMANIA - THREE YEARS OF MONITORING (2010-2012) by BÂRLĂ, Florin; CIORNEI (DUDICI), Lenuţa; POROCH – SERIŢAN, Maria (2016) - Abstract: The microbiological quality of drinking water has attracted great attention worldwide because of implied public health impacts. Key words: drinking water, microbiological quality, drinking water treatment 1. Keywords: coli; contamination; drinking; health; suceava; volume; water
• FIRST PAGES by 2016, FENS 1 (2017) - Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Thiery ABRAHAM Enzymes & Derivates, Bruxelles, Belgium Marcel AVRĂMIUC Ştefan cel Mare University of Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Lidija BASA University of Ljubljana, Slovenia Iulian BOBE Tyton BioSciences, Darien , USA Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia János CSAPÓ Kaposvár University, Faculty of Animal Science, Hungary Cristina-Gabriela CONSTANTINESCU Ştefan cel Mare University of Suceava, Romania Toshiki ENOMOTO Ishikawa Prefectural University, Nonoichi, Japan Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), Jurgen SCHRAM Krefeld University, Germany Rodica STURZA Technical University of Moldova, Chisinau - Republic of Moldova Yarema TEVTUL Yuriy Fedkovych Chernivtsi National University, Ukraine Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Lester WILSON Iowa State University, USA Igor WINKLER Yuriy Fedkovych Chernivtsi National University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania AIMS AND SCOPE Keywords: cel; cel mare; food; mare; romania; suceava; university
• FIRST PAGES by 2016, FENS 2 (2017) - Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Thiery ABRAHAM Enzymes & Derivates, Bruxelles, Belgium Marcel AVRĂMIUC Ştefan cel Mare University of Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Elena-Gabriela BAHRIM Dunărea de Jos University of Galați, Romania Lidija BASA University of Ljubljana, Slovenia Zoiţa Mărioara BERINDE Technical University of Cluj Napoca - North University Center of Baia Mare, Romania Iulian BOBE Tyton BioSciences, Darien , USA Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia Ioan CHEREJI University of Oradea, Romania Cristina-Gabriela CONSTANTINESCU Ştefan cel Mare University of Suceava, Romania Călina Petruța CORNEA University of Agronomic Sciences and Veterinary Medicine in Bucharest, Romania Toshiki ENOMOTO Ishikawa Prefectural University, Nonoichi, Japan Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), Spain Robert GRAVANI Cornell University, Department of Food Science, USA Georg GUTT Ştefan cel Mare University of Suceava, Romania Nicoleta Gabriela HĂDĂRUGĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Cristina-Elena HREŢCANU Ştefan cel Mare University of Suceava, Romania Elena JOSHEVSKA University St. Kliment Ohridski, Bitola, Macedonia Süleyman KALELI Sakarya University, Sakarya, Turkey Nijole KAZLAUSKIENE Institute of Ecology of Nature Research Center, Vilnius, Lithuania Ana LEAHU Ştefan cel Mare University of Suceava, Romania Anna MARAZ Corvinus Unversity of Budapest, Hungary Angel MARTINEZ SANMARTIN Centro Tecnológico Nacional de la Conserva y Alimentación, Murcia, Spain Carmen MORARU Cornell University, Department of Food Science, USA Ileana Denisa NISTOR Vasile Alecsandri University of Bacău, Romania Mircea-Adrian OROIAN Ştefan cel Mare University of Suceava, Romania Mariana-Atena POIANĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Regina PROSKUVIENE Vilnius Pedagogical University, Lithuania Peter RASPOR University of Ljubljana, Slovenia Gabriela RÂPEANU Dunărea de Jos University of Galați, Romania Adrian RIVIŞ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Alice ROŞU Ştefan cel Mare University of Suceava, Romania Sorin SABAU Tokai University, Sapporo, Japan Alexandru SZÉP Sapientia — Hungarian University of Transylvania, Miercurea Ciuc, Romania Carmen SOCACIU University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania Rodica STURZA Technical University of Moldova, Chisinau, Moldova Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Felicia TUTULESCU DRAGOMIR University of Craiova, Romania Igor WINKLER Yuriy Fedkovych Chernivtsi National University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania Keywords: cel; cel mare; food; mare; romania; suceava; university
• PHYSICO-CHEMICAL CHARACTERISTICS, ANTIOXIDANT ACTIVITY AND MINERAL CONTENT OF HAWTHORN FRUITS FROM SUCEAVA COUNTY by MIRONEASA, Silvia; SĂNDULEAC TODOSI, Elena; IUGA, Mădălina (2017) - In addition, the content in mineral elements of hawthorn fruits was determined by Inductively Coupled Plasma Mass Spectrometer (ICP-MS). The result showed that hawthorn fruits have a pulp / kernel ratio of 1.44. Keywords: activity; antioxidant; characteristics; chemical; colour; content; crataegus; elements; food; hawthorn; hawthorn fruits; issue; journal; mineral; suceava; value; volume
• First pages by 2015, FENS 2 (2016) - The scientific journal Food and Environment Safety is a quarterly publication (4 issues per year) of the Faculty of Food Engineering, Ştefan cel Mare University of Suceava, Romania, that is indexed in the International Databases: Index Copernicus Journals Master List, Ulrich’s and Chemical Abstract (CAS). Jurgen SCHRAM Krefeld University, Germany Rodica STURZA Technical University of Moldova, Chisinau - Republic of Moldova Yarema TEVTUL Yuriy Fedkovych Chernivtsi National University, Ukraine Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Lester WILSON Iowa State University, USA Igor WINKLER Yuriy Fedkovych Chernivtsi National University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania AIMS AND SCOPE Keywords: cel mare; engineering; food; romania; suceava; university; ştefan cel
• FIRST PAGES by 2016, FENS 3 (2017) - Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Thiery ABRAHAM Enzymes & Derivates, Bruxelles, Belgium Marcel AVRĂMIUC Ştefan cel Mare University of Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Elena-Gabriela BAHRIM Dunărea de Jos University of Galați, Romania Lidija BASA University of Ljubljana, Slovenia Zoiţa Mărioara BERINDE Technical University of Cluj Napoca - North University Center of Baia Mare, Romania Iulian BOBE Tyton BioSciences, Darien , USA Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia Ioan CHEREJI University of Oradea, Romania Cristina-Gabriela CONSTANTINESCU Ştefan cel Mare University of Suceava, Romania Călina Petruța CORNEA University of Agronomic Sciences and Veterinary Medicine in Bucharest, Romania Toshiki ENOMOTO Ishikawa Prefectural University, Nonoichi, Japan Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), Spain Robert GRAVANI Cornell University, Department of Food Science, USA Georg GUTT Ştefan cel Mare University of Suceava, Romania Nicoleta Gabriela HĂDĂRUGĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Cristina-Elena HREŢCANU Ştefan cel Mare University of Suceava, Romania Elena JOSHEVSKA University St. Kliment Ohridski, Bitola, Macedonia Süleyman KALELI Sakarya University, Sakarya, Turkey Nijole KAZLAUSKIENE Institute of Ecology of Nature Research Center, Vilnius, Lithuania Ana LEAHU Ştefan cel Mare University of Suceava, Romania Anna MARAZ Corvinus Unversity of Budapest, Hungary Angel MARTINEZ SANMARTIN Centro Tecnológico Nacional de la Conserva y Alimentación, Murcia, Spain Carmen MORARU Cornell University, Department of Food Science, USA Ileana Denisa NISTOR Vasile Alecsandri University of Bacău, Romania Mircea-Adrian OROIAN Ştefan cel Mare University of Suceava, Romania Mariana-Atena POIANĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Regina PROSKUVIENE Vilnius Pedagogical University, Lithuania Peter RASPOR University of Ljubljana, Slovenia Gabriela RÂPEANU Dunărea de Jos University of Galați, Romania Adrian RIVIŞ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Alice ROŞU Ştefan cel Mare University of Suceava, Romania Sorin SABAU Tokai University, Sapporo, Japan Alexandru SZÉP Sapientia — Hungarian University of Transylvania, Miercurea Ciuc, Romania Carmen SOCACIU University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania Rodica STURZA Technical University of Moldova, Chisinau, Moldova Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Felicia TUTULESCU DRAGOMIR University of Craiova, Romania Igor WINKLER Yuriy Fedkovych Chernivtsi National University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania Keywords: cel; cel mare; food; mare; romania; suceava; university
• FIRST PAGES by 2016, FENS 4 (2017) - Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Thiery ABRAHAM Enzymes & Derivates, Bruxelles, Belgium Marcel AVRĂMIUC Ştefan cel Mare University of Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Elena-Gabriela BAHRIM Dunărea de Jos University of Galați, Romania Lidija BASA University of Ljubljana, Slovenia Zoiţa Mărioara BERINDE Technical University of Cluj Napoca - North University Center of Baia Mare, Romania Iulian BOBE Tyton BioSciences, Darien , USA Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia Ioan CHEREJI University of Oradea, Romania Cristina-Gabriela CONSTANTINESCU Ştefan cel Mare University of Suceava, Romania Călina Petruța CORNEA University of Agronomic Sciences and Veterinary Medicine in Bucharest, Romania Toshiki ENOMOTO Ishikawa Prefectural University, Nonoichi, Japan Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), Spain Robert GRAVANI Cornell University, Department of Food Science, USA Georg GUTT Ştefan cel Mare University of Suceava, Romania Nicoleta Gabriela HĂDĂRUGĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Cristina-Elena HREŢCANU Ştefan cel Mare University of Suceava, Romania Elena JOSHEVSKA University St. Kliment Ohridski, Bitola, Macedonia Süleyman KALELI Sakarya University, Sakarya, Turkey Nijole KAZLAUSKIENE Institute of Ecology of Nature Research Center, Vilnius, Lithuania Ana LEAHU Ştefan cel Mare University of Suceava, Romania Anna MARAZ Corvinus Unversity of Budapest, Hungary Angel MARTINEZ SANMARTIN Centro Tecnológico Nacional de la Conserva y Alimentación, Murcia, Spain Carmen MORARU Cornell University, Department of Food Science, USA Ileana Denisa NISTOR Vasile Alecsandri University of Bacău, Romania Mircea-Adrian OROIAN Ştefan cel Mare University of Suceava, Romania Mariana-Atena POIANĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Regina PROSKUVIENE Vilnius Pedagogical University, Lithuania Peter RASPOR University of Ljubljana, Slovenia Gabriela RÂPEANU Dunărea de Jos University of Galați, Romania Adrian RIVIŞ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Alice ROŞU Ştefan cel Mare University of Suceava, Romania Sorin SABAU Tokai University, Sapporo, Japan Alexandru SZÉP Sapientia — Hungarian University of Transylvania, Miercurea Ciuc, Romania Carmen SOCACIU University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania Rodica STURZA Technical University of Moldova, Chisinau, Moldova Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Felicia TUTULESCU DRAGOMIR University of Craiova, Romania Igor WINKLER Yuriy Fedkovych Chernivtsi National University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania Keywords: cel; cel mare; food; mare; romania; suceava; university
• FIRST PAGES by 2012, FENS 1 (2017) - Sonia GUTT Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Thiery ABRAHAM Enzymes & Derivates, Bruxelles, Belgium Marcel AVRĂMIUC Ştefan cel Mare University of Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia Cristina-Gabriela CONSTANTINESCU (POP) Ştefan cel Mare University of Suceava, Romania Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), National Technological Centre of the Canning and Food Industry (CTC) Molina de Segura (MURCIA), Spain Georg GUTT Ştefan cel Mare University of Suceava, Romania Cristina-Elena HREŢCANU Ştefan cel Mare University of Suceava, Romania Ştefania IORDACHE Valahia University of Târgovişte, Romania Heinz – Dieter ISENGARD Hohenheim University, Germany Süleyman KALELI Süleyman Demirel University, Isparta, Turkey Nijole KAZLAUSKIENE Institute of Ecology of Nature Research Center, Vilnius, Lithuania Norbert KREUZINGER Vienna University of Technology, Institute for Water Quality, Resources and Waste Management, Austria Angel MARTINEZ SANMARTIN Centro Tecnológico Nacional de la Conserva y Alimentación, Murcia, Spain Feiza MEMET Maritime University of Constanţa, Romania Christian NEUSUSS Technical University of Aalen, Germany Regina PROSKUVIENE Vilnius Pedagogical University, Lithuania Alice ROŞU Ştefan cel Mare University of Suceava, Romania Rodica ROTAR Ştefan cel Mare University of Suceava, Romania Osman Kamil SAG Piri Reis Maritime University, Istanbul, Turkey Jurgen SCHRAM Krefeld University, Germany Rodica STURZA Technical University of Moldova, Chisinau - Republic of Moldavia Yarema TEVTUL Yuriy Fedkovych Chernivtsi National University, Ukraine Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Igor WINKLER Yuriy Fedkovych Chernivtsi National University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania AIMS AND SCOPE The scientific journal Food and Environment Safety is a quarterly publication (4 issues per year) of the Faculty of Food Engineering, Ştefan cel Mare University of Suceava, Romania, that is indexed in the International Databases: Index Copernicus Journals Master List, Ulrich’s and Chemical Abstract (CAS). Keywords: cel; cel mare; food; mare; suceava; university
• CONTENTS by 2012, FENS 1 (2017) - GENETIC, BIOCHEMICAL AND PHYSIOLOGICAL CHARACTERISTICS OF THE RECOMBINANT STRAIN LACTOBACILLUS RL15, OBTAINED BY INTERGENERIC HY- BRIDIZATION BETWEEN LACTOBACILLUS ACIDOPHILUS 2 AND BIFIDOBACTERIUM BIFIDUM L1 Rositsa DENKOVA, I. DOBREV, Zapriana DENKOVA, Velichka YANAKIEVA, Zoltan URSHEV, Maria YORDANOVA, Svetla ILIEVA 5 2. DETERMINATION OF PCB IN WATER USING MICROEXTRACTION AND CAPILLARY GAS CHROMATOGRAPHY Ján ILAVSKÝ, Danka BARLOKOVÁ 15 3. IDENTIFICATION AND EXAMINATION OF SOME PROBIOTIC PROPERTIES OF THE STRAIN LACTOBACILLUS LBRZ12 Rositsa DENKOVA, Svetla ILIEVA, Dilyana NIKOLOVA , Zapriana DENKOVA, Velichka YANAKIEVA 60 10. Keywords: denkova; food; murariu; suceava
• COLD TOLERANCE IN EUROPEAN OAT GENETIC RESOURCES by MURARIU, Danela; MURARIU, Marius; GONTARIU, Ioan (2017) - cultivated Fyris 16.5 0 9 Modern Novella 6.5 0 9 cultivated Seger li 13 0 9 Standard ARG 14.5 2 8 cultivated Purhavre 12 0 9 cultivated 1404-11 15 0 9 cultivated Nidar li 24.5 0 9 Modern Jaugila 17.5 0 9 modern Cilla 27 0 9 cultivated Stendes 21.5 0 9 Standard Belinda 26 0 9 cultivated Pulawski 28 0 9 modern SW Betw 12 0 9 cultivated Gorski 25.5 0 9 modern Kentucky 22 0 9 cultivated Persidskij 13.5 0 9 modern SW Iborg 20.5 0 9 cultivated Platek 18.5 0 9 cultivated OMSKIJ 27.5 0 9 Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel MareUniversity - Suceava Volume XI, Issue 1 – 2012 87 4. Standard Ivory 34 0.5 9 Standard Mina 19.5 0 9 modern Tyfhon 20.5 0 9 cultivated 83/200-C 11.5 8.5 6 modern Pergamon 18 0 9 cultivated BGR 250 17.5 0 9 cultivated Konradin 14.5 0 9 cultivated Sofia 121 14 0 9 cultivated Nuernberg 25.5 0 9 cultivated BGR 7982 22 3.5 8 cultivated Mayer A 22.5 0 9 modern Veli 11 0 9 cultivated Lueneburg 31.5 0 9 cultivated Brnensky 20.5 1 8 modern Sandokan 32.5 0 9 modern Abel 21 0 9 Keywords: decade; food; frost; modern; oat; plants; suceava; tolerance; winter
• FIRST PAGES by 2012, FENS 2 (2017) - Sonia GUTT Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Thiery ABRAHAM Enzymes & Derivates, Bruxelles, Belgium Marcel AVRĂMIUC Ştefan cel Mare University of Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia Cristina-Gabriela CONSTANTINESCU (POP) Ştefan cel Mare University of Suceava, Romania Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), National Technological Centre of the Canning and Food Industry (CTC) Molina de Segura (MURCIA), Spain Georg GUTT Ştefan cel Mare University of Suceava, Romania Cristina-Elena HREŢCANU Ştefan cel Mare University of Suceava, Romania Ştefania IORDACHE Valahia University of Târgovişte, Romania Heinz – Dieter ISENGARD Hohenheim University, Germany Süleyman KALELI Süleyman Demirel University, Isparta, Turkey Nijole KAZLAUSKIENE Institute of Ecology of Nature Research Center, Vilnius, Lithuania Norbert KREUZINGER Vienna University of Technology, Institute for Water Quality, Resources and Waste Management, Austria Angel MARTINEZ SANMARTIN Centro Tecnológico Nacional de la Conserva y Alimentación, Murcia, Spain Christian NEUSUSS Technical University of Aalen, Germany Regina PROSKUVIENE Vilnius Pedagogical University, Lithuania Alice ROŞU Ştefan cel Mare University of Suceava, Romania Rodica ROTAR Ştefan cel Mare University of Suceava, Romania Osman Kamil SAG Piri Reis Maritime University, Istanbul, Turkey Jurgen SCHRAM Krefeld University, Germany Rodica STURZA Technical University of Moldova, Chisinau - Republic of Moldavia Yarema TEVTUL Yuriy Fedkovych Chernivtsi National University, Ukraine Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Charles E. WALKER Kansas State University, U.S.A. Igor WINKLER Yuriy Fedkovych Chernivtsi National University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania AIMS AND SCOPE The scientific journal Food and Environment Safety is a quarterly publication (4 issues per year) of the Faculty of Food Engineering, Ştefan cel Mare University of Suceava, Romania, that is indexed in the International Databases: Index Copernicus Journals Master List, Ulrich’s and Chemical Abstract (CAS). Keywords: cel mare; food; mare; romania; suceava; university
• FIRST PAGES by 2012, FENS 3 (2017) - The scientific journal Food and Environment Safety is a quarterly publication (4 issues per year) of the Faculty of Food Engineering, Ştefan cel Mare University of Suceava, Romania, that is indexed in the International Databases: Index Copernicus Journals Master List, Ulrich’s and Chemical Abstract (CAS). Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Thiery ABRAHAM Enzymes & Derivates, Bruxelles, Belgium Marcel AVRĂMIUC Ştefan cel Mare University of Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Lidija BASA University of Ljubljana, Slovenia Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia János CSAPÓ Kaposvár University, Faculty of Animal Science, Hungary Cristina-Gabriela CONSTANTINESCU (POP) Ştefan cel Mare University of Suceava, Romania Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), Spain Robert GRAVANI Cornell University, Department of Food Science, USA Georg GUTT Ştefan cel Mare University of Suceava, Romania Cristina-Elena HREŢCANU Ştefan cel Mare University of Suceava, Romania Ştefania IORDACHE Valahia University of Târgovişte, Romania Heinz – Dieter ISENGARD Hohenheim University, Germany Süleyman KALELI Süleyman Demirel University, Isparta, Turkey Nijole KAZLAUSKIENE Institute of Ecology of Nature Research Center, Vilnius, Lithuania Anna MARAZ Corvinus Unversity of Budapest, Hungary Norbert KREUZINGER Vienna University of Technology, Institute for Water Quality, Resources and Waste Management, Austria Angel MARTINEZ SANMARTIN Centro Tecnológico Nacional de la Conserva y Alimentación, Murcia, Spain Carmen MORARU Cornell University, Department of Food Science, USA Christian NEUSUSS Technical University of Aalen, Germany Regina PROSKUVIENE Vilnius Pedagogical University, Lithuania Peter RASPOR University of Ljubljana, Slovenia Sorin SABAU Tokai University, Faculty of Biological Science, Sapporo, Japan Alice ROŞU Ştefan cel Mare University of Suceava, Keywords: cel; food; mare; romania; suceava; university
• FIRST PAGES by 2012, FENS 4 (2017) - The scientific journal Food and Environment Safety is a quarterly publication (4 issues per year) of the Faculty of Food Engineering, Ştefan cel Mare University of Suceava, Romania, that is indexed in the International Databases: Index Copernicus Journals Master List, Ulrich’s and Chemical Abstract (CAS). Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Thiery ABRAHAM Enzymes & Derivates, Bruxelles, Belgium Marcel AVRĂMIUC Ştefan cel Mare University of Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Lidija BASA University of Ljubljana, Slovenia Iulian BOBE Tyton BioSciences, Darien , USA Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia János CSAPÓ Kaposvár University, Faculty of Animal Science, Hungary Cristina-Gabriela CONSTANTINESCU (POP) Ştefan cel Mare University of Suceava, Romania Toshiki ENOMOTO Ishikawa Prefectural University, Nonoichi, Japan Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), Keywords: cel; food; mare; romania; suceava; university
• First pages by 2015, FENS 1 (2015) - The scientific journal Food and Environment Safety is a quarterly publication (4 issues per year) of the Faculty of Food Engineering, Ştefan cel Mare University of Suceava, Romania, that is indexed in the International Databases: Index Copernicus Journals Master List, Ulrich’s and Chemical Abstract (CAS). Jurgen SCHRAM Krefeld University, Germany Rodica STURZA Technical University of Moldova, Chisinau - Republic of Moldova Yarema TEVTUL Yuriy Fedkovych Chernivtsi National University, Ukraine Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Lester WILSON Iowa State University, USA Igor WINKLER Yuriy Fedkovych Chernivtsi National University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania AIMS AND SCOPE Keywords: cel mare; engineering; food; romania; suceava; university; ştefan cel
• HIGHLIGHTING GENETIC PROGRESS IN IMPROVING WINTER RYE by GONTARIU, Ioan; DROBOTĂ, Constantin; CURELEŢ, Marinela (2017) - The brute protein content, reported to the dried substance, has oscillated in relatively large limits, from 11.5 % at cultivar Ianoşi to 13.4 % at cultivar Gloria, and starch content registered values between 60.3 % Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel MareUniversity - Suceava Volume X, Issue 4 - 2011 62 at cultivar Danae and 65.7 % at cultivar Voshod 1. 3. 1996-2005 period is characterized by progresses registered in the direction of creating new forms with short straw, with a big productivity and improved resistance to the plant lodging The yield quality From the point of view of the physics and chemical features of the production we can notice that the new genotypes experimented during 1996-2005, have proved different values (table5) The winter rye cultivars that find themselves at this moment in the variety cultivated in Romania, unlike the northern and north western part of Moldavia, but also in the areas with podzolic and sandy soils, are valuable cultivars, with a large ecological adaptability, and until the creation of better new genotypes we recommend in the future the cultivation of the Gloria, Orizont, Ergo and Suceveana cultivars. Keywords: cultivars; lines; production; rye; suceava
• RESIDUAL CHLORINE IN WATER SUPPLY SYSTEMS by GUTT (AMARIEI), Sonia; COJOCARIU, Mihaela (2017) - Concentration of organic substances, an important indicator for water chlorination, was within acceptable limits (5 mg O2 / l). Key words: water disinfection, contact time, pH, organic matter content, temperature 1. Keywords: chlorination; chlorine; concentration; figure; food; suceava; volume; water
• THE VARIATION OF THE ACID ASCORBIC CONTENT IN CYNOSBATI FRUCTUS INFLUENCED BY STATIONARY FACTORS by ROPCIUC, Sorina; TĂNASE, Ion; CREŢESCU, Iuliana; VELICEVICI, Giancarla (2017) - May Jun Jul Aug Sep Oct Nov Dec Annual amount 2007 10.1 45.2 41.8 32.9 53.9 30.7 105.8 135.1 67.3 87.0 43.4 34.3 687.5 2008 5.7 23.9 15.9 135.2 91.5 99.2 297.8 72.3 60.4 43.4 8.0 29.9 883.2 2009 45.3 18.9 29.2 8.4 82.2 154.8 120.8 23.7 20.1 62.9 18.7 37.1 622.1 2010 31.4 35.5 28.5 32.0 152.7 226.5 112.1 72.3 64.3 43.1 38.0 33.1 869.5 Average amount 2007-2010 23.1 30.9 28.9 52.1 95.1 127.8 159.1 75.9 53.0 59.1 27.0 33.6 765.6 Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume X, Issue no.4 - 2011 103 15,9 16,1 15,2 16,0 470,5 338,1 716,6 434,1 15,0 15,3 15,6 15,9 16,2 16,5 2007 2008 2009 2010 Temperatura aerului oC 300 350 400 450 500 550 600 650 700 750 Precipitatii (mm) Vitamin C content mg/100g Temperatura S1 Suceava S2 Pătrăuţi S3 Lunca Sucevei S4 Costâna S5 Părhăuţi S6 Todireşti S7 Cajvana S8 Arbore S9 Solca S10 Clit S11 Marginea S12 The relationship betwen the content of vitamin C over the years 2009- 2010 y = 0.6878x + 161.8 R2 = 0.6764 400 450 500 550 600 650 400 500 600 700 vitamin C the year 2009 mg/100g v it am in C th e ye ar 2 01 0 m g/ 10 0g Keywords: content; food; mare; rosehip; suceava; university; vitamin
• FIRST PAGES by 2011, FENS 3 (2017) - Sonia GUTT Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Thiery ABRAHAM Enzymes & Derivates, Bruxelles, Belgium Marcel AVRĂMIUC Ştefan cel Mare University of Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia Cristina-Gabriela CONSTANTINESCU (POP) Ştefan cel Mare University of Suceava, Romania Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), National Technological Centre of the Canning and Food Industry (CTC) Molina de Segura (MURCIA), Spain Georg GUTT Ştefan cel Mare University of Suceava, Romania Cristina-Elena HREŢCANU Ştefan cel Mare University of Suceava, Romania Ştefania IORDACHE Valahia University of Târgovişte, Romania Heinz – Dieter ISENGARD Hohenheim University, Germany Süleyman KALELI Süleyman Demirel University, Isparta, Turkey Nijole KAZLAUSKIENE Institute of Ecology of Nature Research Center, Vilnius, Lithuania Norbert KREUZINGER Vienna University of Technology, Institute for Water Quality, Resources and Waste Management, Austria Angel MARTINEZ SANMARTIN Centro Tecnológico Nacional de la Conserva y Alimentación, Murcia, Spain Feiza MEMET Maritime University of Constanţa, Romania Christian NEUSUSS Technical University of Aalen, Germany Regina PROSKUVIENE Vilnius Pedagogical University, Lithuania Alice ROŞU Ştefan cel Mare University of Suceava, Romania Rodica ROTAR Ştefan cel Mare University of Suceava, Romania Osman Kamil SAG Piri Reis Maritime University, Istanbul, Turkey Jurgen SCHRAM Krefeld University, Germany Rodica STURZA Technical University of Moldova, Chisinau - Republic of Moldavia Yarema TEVTUL Yuriy Fedkovych Chernivtsi National University, Ukraine Gagik TOROSYAN State Engineering University of Yerevan, Armenia Charles E. WALKER Kansas State University, U.S.A. Igor WINKLER Yuriy Fedkovych Chernivtsi National University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania AIMS AND SCOPE The scientific journal Food and Environment Safety is a quarterly publication (4 issues per year) of the Faculty of Food Engineering, Ştefan cel Mare University of Suceava, Romania, that is indexed in the International Databases: IndexCopernicus Journals Master List, Ulrich’s and Chemical Abstract (CAS). Keywords: cel; cel mare; food; mare; suceava; university
• FIRST PAGES by 2011, FENS 2 (2017) - Jurgen SCHRAM Krefeld University, Germany Rodica STURZA Technical University of Moldova, Chisinau - Republic of Moldavia Yarema TEVTUL Yuriy Fedkovych Chernivtsi National University, Ukraine Gagik TOROSYAN State Engineering University of Yerevan, Armenia Charles E. WALKER Kansas State University, U.S.A. Igor WINKLER Yuriy Fedkovych Chernivtsi National University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania AIMS AND SCOPE The scientific journal Food and Environment Safety is a quarterly publication (4 issues per year) of the Faculty of Food Engineering, Ştefan cel Mare University of Suceava, Romania, that is indexed in the International Databases: IndexCopernicus Journals Master List, Ulrich’s and Chemical Abstract (CAS). Ştefan cel Mare University of Suceava, Romania Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), National Technological Centre of the Canning and Food Industry (CTC) Molina de Segura (MURCIA), Spain Georg GUTT Ştefan cel Mare University of Suceava, Romania Cristina-Elena HREŢCANU Ştefan cel Mare University of Suceava, Romania Ştefania IORDACHE Valahia University of Târgovişte, Romania Heinz – Dieter ISENGARD Hohenheim University, Germany Süleyman KALELI Süleyman Demirel University, Isparta, Turkey Nijole KAZLAUSKIENE Institute of Ecology of Nature Research Center, Vilnius, Lithuania Norbert KREUZINGER Vienna University of Technology, Institute for Water Quality, Resources and Waste Management, Austria Angel MARTINEZ SANMARTIN Centro Tecnológico Nacional de la Conserva y Alimentación, Murcia, Spain Feiza MEMET Maritime University of Constanţa, Romania Christian NEUSUSS Technical University of Aalen, Germany Regina PROSKUVIENE Vilnius Pedagogical University, Lithuania Alice ROŞU Ştefan cel Mare University of Suceava, Keywords: cel mare; food; mare; suceava; university
• CONTENTS by 2011, FENS 2 (2017) - The effect of rural settlements on water quality in northern Suceava plateau Andrei-Emil BRICIU, Dinu OPREA-GANCEVICI 88 17. Analysis of toxic and trace metal contaminants in bottled water by using atomic absorption spectrometry GholamReza JAHED KHANIKI, Mansoor GHADERPOORI, Mohammad Hadi DEHGHANI, Shahrokh NAZMARA 78 15. Keywords: food; suceava; water
• THE VARIATION OF ANNUAL RAINFALL IN THE SUCEAVA PLATEAU by GONTARIU, Ioan; TĂNASĂ, Ion (2017) - Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University – Suceava Volume X, Issue 2 - 2011 62 y = 0,6326x + 613,3 R2 = 0,0056 y = 1,3905x + 580,86 R2 = 0,0255 y = 1,2619x + 572,07 R2 = 0,0254 y = 1,5111x + 491,96 R2 = 0,0359 y = 1,523x + 481,35 R2 = 0,0353 200 300 400 500 600 700 800 900 1000 1961 1965 1969 1973 1977 1981 1985 1989 1993 1997 2001 2005 2009 mm Rădăuţi Suceava Fălticeni Cotnari Roman Trend Rădăuţi Trend S uceava Trend Fălticeni Trend Cotnari Trend Roman Figure 3.The evolution, variation and tendencies of annual atmospheric precipitations in Suceava. Precipitations Radauti Suceava Falticeni Cotnari Roman Medium 634.8 620.1 608.0 531.2 523.9 Minimum 352.8 346.7 365.3 313.5 299.0 Year 1986 1986 1986 1986 1973 Maximum 914.5 883.2 819.1 825.1 945.6 Year (ii) 2005, 2010 2008 1991 1991 1991 Deviation- -282.0 -273.4 -242.7 -217.7 -224.9 % 56 56 60 59 57 Deviation + 279.7 263.1 211.1 293.9 421.7 % 144 142 135 155 180 Keywords: food; plateau; precipitations; roman; suceava; sums
• THE EFFECT OF RURAL SETTLEMENTS ON WATER QUALITY IN NORTHERN SUCEAVA PLATEAU by BRICIU, Andrei-Emil; OPREA-GANCEVICI, Dinu (2017) - 3. Results and discussions The test results show water pollution with nitrates and phosphates, as shown by studies in other extensively humanised areas of the globe There is a correlation between the land use and the level of water pollution. Keywords: areas; food; points; pollution; sampling; suceava; volume; water
• FIRST PAGES by 2010, FENS 1 (2017) - Jurgen SCHRAM Krefeld University, Germany Rodica STURZA Technical University of Moldova, Chisinau - Republic of Moldavia Yarema TEVTUL Yuriy Fedkovych Chernivtsi National University, Ukraine Gagik TOROSYAN State Engineering University of Yerevan, Armenia Charles E. WALKER Kansas State University, U.S.A. Igor WINKLER Yuriy Fedkovych Chernivtsi National University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania AIMS AND SCOPE The scientific journal Food and Environment Safety is a quarterly publication (4 issues per year) of the Faculty of Food Engineering, Ştefan cel Mare University of Suceava, Romania, that is indexed in the International Database: IndexCopernicus Journals Master List. nr 1 din 2010 26 august.doc STEFAN CEL MARE UNIVERSITY OF SUCEAVA Journal Food and Environment Safety of the Suceava University FOOD ENGINEERING Year IX, No.1 – 2010 University Publishing House of Suceava EDITOR-IN-CHIEF: Sonia GUTT Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Thiery ABRAHAM Enzymes & Derivates, Bruxelles, Belgium Marcel AVRĂMIUC Ştefan cel Mare University of Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Dirk FLOTTMAN Technical University of Aalen, Germany Georg GUTT Ştefan cel Mare University of Suceava, Romania Cristina-Elena HREŢCANU Ştefan cel Mare University of Suceava, Romania Ştefania IORDACHE Valahia University of Târgovişte, Romania Heinz – Dieter ISENGARD Hohenheim University, Germany Süleyman KALELI Süleyman Demirel University, Isparta, Turkey Nijole KAZLAUSKIENE Institute of Ecology of Nature Research Center, Vilnius, Lithuania Norbert KREUZINGER Vienna University of Technology, Institute for Water Quality, Resources and Waste Management, Austria Angel MARTINEZ SANMARTIN Centro Tecnológico Nacional de la Conserva y Alimentación, Murcia, Spain Feiza MEMET Maritime University of Constanţa, Romania Christian NEUSUSS Technical University of Aalen, Germany Cristina-Gabriela POP Ştefan cel Mare University of Suceava, Romania Regina PROSKUVIENE Vilnius Pedagogical University, Lithuania Alice ROŞU Ştefan cel Mare University of Suceava, Romania Rodica ROTAR Ştefan cel Mare University of Suceava, Romania Osman Kamil SAG Piri Reis Maritime University, Istanbul, Turkey Keywords: cel; mare; romania; suceava; university
• FIRST PAGES by 2015, FENS 3 (2016) - The scientific journal Food and Environment Safety is a quarterly publication (4 issues per year) of the Faculty of Food Engineering, Ştefan cel Mare University of Suceava, Romania, that is indexed in the International Databases: Index Copernicus Journals Master List, Ulrich’s and Chemical Abstract (CAS). Jurgen SCHRAM Krefeld University, Germany Rodica STURZA Technical University of Moldova, Chisinau - Republic of Moldova Yarema TEVTUL Yuriy Fedkovych Chernivtsi National University, Ukraine Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Lester WILSON Iowa State University, USA Igor WINKLER Yuriy Fedkovych Chernivtsi National University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania AIMS AND SCOPE Keywords: cel mare; engineering; food; romania; suceava; university; ştefan cel
• FIRST PAGES by 2010, FENS 2 (2017) - Sonia GUTT Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Thiery ABRAHAM Enzymes & Derivates, Bruxelles, Belgium Marcel AVRĂMIUC Ştefan cel Mare University of Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), National Technological Centre of the Canning and Food Industry (CTC) Molina de Segura (MURCIA), Spain Georg GUTT Ştefan cel Mare University of Suceava, Romania Cristina-Elena HREŢCANU Ştefan cel Mare University of Suceava, Romania Ştefania IORDACHE Valahia University of Târgovişte, Romania Heinz – Dieter ISENGARD Hohenheim University, Germany Süleyman KALELI Süleyman Demirel University, Isparta, Turkey Nijole KAZLAUSKIENE Institute of Ecology of Nature Research Center, Vilnius, Lithuania Norbert KREUZINGER Vienna University of Technology, Institute for Water Quality, Resources and Waste Management, Austria Angel MARTINEZ SANMARTIN Centro Tecnológico Nacional de la Conserva y Alimentación, Murcia, Spain Feiza MEMET Maritime University of Constanţa, Romania Christian NEUSUSS Technical University of Aalen, Germany Cristina-Gabriela CONSTANTINESCU (POP) Ştefan cel Mare University of Suceava, Romania Regina PROSKUVIENE Vilnius Pedagogical University, Lithuania Alice ROŞU Ştefan cel Mare University of Suceava, Romania Rodica ROTAR Ştefan cel Mare University of Suceava, Romania Osman Kamil SAG Piri Reis Maritime University, Istanbul, Turkey Jurgen SCHRAM Krefeld University, Germany Rodica STURZA Technical University of Moldova, Chisinau - Republic of Moldavia Yarema TEVTUL Yuriy Fedkovych Chernivtsi National University, Ukraine Gagik TOROSYAN State Engineering University of Yerevan, Armenia Charles E. WALKER Kansas State University, U.S.A. Igor WINKLER Yuriy Fedkovych Chernivtsi National University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania AIMS AND SCOPE The scientific journal Food and Environment Safety is a quarterly publication (4 issues per year) of the Faculty of Food Engineering, Ştefan cel Mare University of Suceava, Romania, that is indexed in the International Database: IndexCopernicus Journals Master List. Keywords: cel; food; mare; suceava; university
• GENETIC RESOURCES AND THE PROGRESS REACHED BY WINTER WHEAT BREEDING by DROBOTĂ, Constantin; GONTARIU, Ioan (2017) - The bread making features value of the experimented varieties, appreciated through bread volume and weight, from 100g of flour , demonstrates that from this point of view the advanced varieties are mostly varieties with good bread making features qualities, the bread volume registering from 441 cm3 in the variety Apullum, up to 506 cm3 at Dropia, and their weight varying between 139 g at variety Turda 81 and 144 g at varieties Dropia, Aniversar and Fundulea 4. It has been noticed that from this point of view the Lovrin 10, Aurora and Kaukaz varieties have registered the highest values for one thousand kernel weight (39,9 g –42,4 g) Table 3 The yield quality of wheat varieties and lines which were experimented during period 1970 -1975 at ARDS of Suceava Gluten From 100g flour Variety or line Keywords: food; gluten; period; quality; suceava; varieties; wheat; years
• FIRST PAGES by 2017, FENS 1 (2017) - Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Thiery ABRAHAM Enzymes & Derivates, Bruxelles, Belgium Marcel AVRĂMIUC Ştefan cel Mare University of Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Elena-Gabriela BAHRIM Dunărea de Jos University of Galați, Romania Lidija BASA University of Ljubljana, Slovenia Zoiţa Mărioara BERINDE Technical University of Cluj Napoca - North University Center of Baia Mare, Romania Iulian BOBE Tyton BioSciences, Darien , USA Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia Ioan CHEREJI University of Oradea, Romania Cristina-Gabriela CONSTANTINESCU Ştefan cel Mare University of Suceava, Romania Călina Petruța CORNEA University of Agronomic Sciences and Veterinary Medicine in Bucharest, Romania Toshiki ENOMOTO Ishikawa Prefectural University, Nonoichi, Japan Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), Spain Robert GRAVANI Cornell University, Department of Food Science, USA Georg GUTT Ştefan cel Mare University of Suceava, Romania Nicoleta Gabriela HĂDĂRUGĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Cristina-Elena HREŢCANU Ştefan cel Mare University of Suceava, Romania Elena JOSHEVSKA University St. Kliment Ohridski, Bitola, Macedonia Süleyman KALELI Sakarya University, Sakarya, Turkey Nijole KAZLAUSKIENE Institute of Ecology of Nature Research Center, Vilnius, Lithuania Ana LEAHU Ştefan cel Mare University of Suceava, Romania Anna MARAZ Corvinus Unversity of Budapest, Hungary Angel MARTINEZ SANMARTIN Centro Tecnológico Nacional de la Conserva y Alimentación, Murcia, Spain Carmen MORARU Cornell University, Department of Food Science, USA Ileana Denisa NISTOR Vasile Alecsandri University of Bacău, Romania Mircea-Adrian OROIAN Ştefan cel Mare University of Suceava, Romania Mariana-Atena POIANĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Regina PROSKUVIENE Vilnius Pedagogical University, Lithuania Peter RASPOR University of Ljubljana, Slovenia Gabriela RÂPEANU Dunărea de Jos University of Galați, Romania Adrian RIVIŞ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Alice ROŞU Ştefan cel Mare University of Suceava, Romania Sorin SABAU Tokai University, Sapporo, Japan Alexandru SZÉP Sapientia — Hungarian University of Transylvania, Miercurea Ciuc, Romania Carmen SOCACIU University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania Rodica STURZA Technical University of Moldova, Chisinau, Moldova Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Felicia TUTULESCU DRAGOMIR University of Craiova, Romania Igor WINKLER Yuriy Fedkovych Chernivtsi National University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania Keywords: cel; cel mare; food; mare; romania; suceava; university
• FIRST PAGES by 2017, FENS 2 (2017) - Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Thiery ABRAHAM Enzymes & Derivates, Bruxelles, Belgium Marcel AVRĂMIUC Ştefan cel Mare University of Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Elena-Gabriela BAHRIM Dunărea de Jos University of Galați, Romania Lidija BASA University of Ljubljana, Slovenia Zoiţa Mărioara BERINDE Technical University of Cluj Napoca - North University Center of Baia Mare, Romania Iulian BOBE Tyton BioSciences, Darien , USA Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia Ioan CHEREJI University of Oradea, Romania Cristina-Gabriela CONSTANTINESCU Ştefan cel Mare University of Suceava, Romania Călina Petruța CORNEA University of Agronomic Sciences and Veterinary Medicine in Bucharest, Romania Toshiki ENOMOTO Ishikawa Prefectural University, Nonoichi, Japan Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), Spain Robert GRAVANI Cornell University, Department of Food Science, USA Georg GUTT Ştefan cel Mare University of Suceava, Romania Nicoleta Gabriela HĂDĂRUGĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Cristina-Elena HREŢCANU Ştefan cel Mare University of Suceava, Romania Elena JOSHEVSKA University St. Kliment Ohridski, Bitola, Macedonia Süleyman KALELI Sakarya University, Sakarya, Turkey Nijole KAZLAUSKIENE Institute of Ecology of Nature Research Center, Vilnius, Lithuania Ana LEAHU Ştefan cel Mare University of Suceava, Romania Anna MARAZ Corvinus Unversity of Budapest, Hungary Angel MARTINEZ SANMARTIN Centro Tecnológico Nacional de la Conserva y Alimentación, Murcia, Spain Carmen MORARU Cornell University, Department of Food Science, USA Ileana Denisa NISTOR Vasile Alecsandri University of Bacău, Romania Mircea-Adrian OROIAN Ştefan cel Mare University of Suceava, Romania Mariana-Atena POIANĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Regina PROSKUVIENE Vilnius Pedagogical University, Lithuania Peter RASPOR University of Ljubljana, Slovenia Gabriela RÂPEANU Dunărea de Jos University of Galați, Romania Adrian RIVIŞ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Alice ROŞU Ştefan cel Mare University of Suceava, Romania Sorin SABAU Tokai University, Sapporo, Japan Alexandru SZÉP Sapientia — Hungarian University of Transylvania, Miercurea Ciuc, Romania Carmen SOCACIU University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania Rodica STURZA Technical University of Moldova, Chisinau, Moldova Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Felicia TUTULESCU DRAGOMIR University of Craiova, Romania Igor WINKLER Yuriy Fedkovych Chernivtsi National University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania Keywords: cel; cel mare; food; mare; romania; suceava; university
• FIRST PAGES by 2017, FENS 3 (2017) - Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Thiery ABRAHAM Enzymes & Derivates, Bruxelles, Belgium Marcel AVRĂMIUC Ştefan cel Mare University of Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Elena-Gabriela BAHRIM Dunărea de Jos University of Galați, Romania Lidija BASA University of Ljubljana, Slovenia Zoiţa Mărioara BERINDE Technical University of Cluj Napoca - North University Center of Baia Mare, Romania Iulian BOBE Tyton BioSciences, Darien , USA Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia Ioan CHEREJI University of Oradea, Romania Cristina-Gabriela CONSTANTINESCU Ştefan cel Mare University of Suceava, Romania Călina Petruța CORNEA University of Agronomic Sciences and Veterinary Medicine in Bucharest, Romania Toshiki ENOMOTO Ishikawa Prefectural University, Nonoichi, Japan Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), Spain Robert GRAVANI Cornell University, Department of Food Science, USA Georg GUTT Ştefan cel Mare University of Suceava, Romania Elena JOSHEVSKA University St. Kliment Ohridski, Bitola, Macedonia Süleyman KALELI Sakarya University, Sakarya, Turkey Nijole KAZLAUSKIENE Institute of Ecology of Nature Research Center, Vilnius, Lithuania Ana LEAHU Ştefan cel Mare University of Suceava, Romania Anna MARAZ Corvinus Unversity of Budapest, Hungary Angel MARTINEZ SANMARTIN Centro Tecnológico Nacional de la Conserva y Alimentación, Murcia, Spain Carmen MORARU Cornell University, Department of Food Science, USA Ileana Denisa NISTOR Vasile Alecsandri University of Bacău, Romania Mircea-Adrian OROIAN Ştefan cel Mare University of Suceava, Romania Mariana-Atena POIANĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Regina PROSKUVIENE Vilnius Pedagogical University, Lithuania Peter RASPOR University of Ljubljana, Slovenia Gabriela RÂPEANU Dunărea de Jos University of Galați, Romania Adrian RIVIŞ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Alice ROŞU Ştefan cel Mare University of Suceava, Romania Sorin SABAU Tokai University, Sapporo, Japan Alexandru SZÉP Sapientia — Hungarian University of Transylvania, Miercurea Ciuc, Romania Carmen SOCACIU University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania Rodica STURZA Technical University of Moldova, Chisinau, Moldova Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Felicia TUTULESCU DRAGOMIR University of Craiova, Romania Igor WINKLER Yuriy Fedkovych Chernivtsi National University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania Keywords: cel; cel mare; food; mare; romania; suceava; university
• FIRST PAGES by 2017, FENS 4 (2017) - Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Thiery ABRAHAM Enzymes & Derivates, Bruxelles, Belgium Marcel AVRĂMIUC Ştefan cel Mare University of Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Elena-Gabriela BAHRIM Dunărea de Jos University of Galați, Romania Lidija BASA University of Ljubljana, Slovenia Zoiţa Mărioara BERINDE Technical University of Cluj Napoca - North University Center of Baia Mare, Romania Iulian BOBE Tyton BioSciences, Darien , USA Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia Ioan CHEREJI University of Oradea, Romania Cristina-Gabriela CONSTANTINESCU Ştefan cel Mare University of Suceava, Romania Călina Petruța CORNEA University of Agronomic Sciences and Veterinary Medicine in Bucharest, Romania Toshiki ENOMOTO Ishikawa Prefectural University, Nonoichi, Japan Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), Spain Robert GRAVANI Cornell University, Department of Food Science, USA Georg GUTT Ştefan cel Mare University of Suceava, Romania Elena JOSHEVSKA University St. Kliment Ohridski, Bitola, Macedonia Süleyman KALELI Sakarya University, Sakarya, Turkey Nijole KAZLAUSKIENE Institute of Ecology of Nature Research Center, Vilnius, Lithuania Ana LEAHU Ştefan cel Mare University of Suceava, Romania Anna MARAZ Corvinus Unversity of Budapest, Hungary Angel MARTINEZ SANMARTIN Centro Tecnológico Nacional de la Conserva y Alimentación, Murcia, Spain Carmen MORARU Cornell University, Department of Food Science, USA Ileana Denisa NISTOR Vasile Alecsandri University of Bacău, Romania Mircea-Adrian OROIAN Ştefan cel Mare University of Suceava, Romania Mariana-Atena POIANĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Regina PROSKUVIENE Vilnius Pedagogical University, Lithuania Peter RASPOR University of Ljubljana, Slovenia Gabriela RÂPEANU Dunărea de Jos University of Galați, Romania Adrian RIVIŞ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Alice ROŞU Ştefan cel Mare University of Suceava, Romania Sorin SABAU Tokai University, Sapporo, Japan Alexandru SZÉP Sapientia — Hungarian University of Transylvania, Miercurea Ciuc, Romania Carmen SOCACIU University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania Rodica STURZA Technical University of Moldova, Chisinau, Moldova Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Felicia TUTULESCU DRAGOMIR University of Craiova, Romania Igor WINKLER Yuriy Fedkovych Chernivtsi National University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania Keywords: cel; cel mare; food; mare; romania; suceava; university
• ESTIMATION OF HEAVY METAL LEVELS IN GREEN LEAFY VEGETABLES PURCHASED FROM SUCEAVA by PRISACARU, Ancuța Elena; APOSTOL, Laura Carmen; ROPCIUC, Sorina (2017) - pag. 234 - 238 ESTIMATION OF HEAVY METAL LEVELS IN GREEN LEAFY VEGETABLES PURCHASED FROM SUCEAVA *Ancuța Elena PRISACARU1, Laura Carmen APOSTOL 1 , Sorina ROPCIUC 1 1”Stefan cel Mare” University of Suceava, Faculty of Food Engineering, 13 Universitatii Street, 720229 Suceava, Romania; ancuta.prisacaru@fia.usv.ro *Corresponding author Received 14th October 2017, accepted 17th December 2017 Abstract: The vegetables were spinach (Spinacia oleracea), ramsons (Allium ursinum), http://www.fia.usv.ro/fiajournal Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefancel Mare University - Suceava Volume XVI, Issue 4 – 2017 Ancuța Elena PRISACARU, Laura Carmen APOSTOL, Sorina ROPCIUC, Heavy metal levels in selected green leafy vegetables obtained from Suceava market Sites, Food and Environment Safety, Volume XVI, Issue 4 – 2017, pag. 234 – 238 235 lettuce (Lactuca sativa), orache (Atriplex hortensis) and nettle (Urtica dioica), collected in clean polyethylene bags and brought to the laboratory for the analysis. Keywords: food; leafy; metals; suceava; vegetables
• FIRST PAGES by 2015, FENS 4 (2016) - The scientific journal Food and Environment Safety is a quarterly publication (4 issues per year) of the Faculty of Food Engineering, Ştefan cel Mare University of Suceava, Romania, that is indexed in the International Databases: Index Copernicus Journals Master List, Ulrich’s and Chemical Abstract (CAS). Jurgen SCHRAM Krefeld University, Germany Rodica STURZA Technical University of Moldova, Chisinau - Republic of Moldova Yarema TEVTUL Yuriy Fedkovych Chernivtsi National University, Ukraine Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Lester WILSON Iowa State University, USA Igor WINKLER Yuriy Fedkovych Chernivtsi National University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania AIMS AND SCOPE Keywords: cel; cel mare; food; mare; romania; suceava; university
• CONTENTS by 2018, FENS 1 (2018) - Effect of led lighting on growth and phenolic content on in vitro seedlings of ocimum basilicum l. cultivar ,,Aromat de Buzau” Mirela ARDELEAN, Aurel ARDELEAN, Ioan DON, Andrei LOBIUC, Marian BURDUCEA 66 - 73 11. Study on total phenolic content in some romanian forest mushroom species, before and after heat treatment Marcel AVRAMIUC 97 - 102 15. Keywords: engineering; food; igor; suceava
• FIRST PAGES by 2018, FENS 2 (2018) - All right reserved EDITOR-IN-CHIEF: Sonia AMARIEI (GUTT) Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Thiery ABRAHAM Enzymes & Derivates, Bruxelles, Belgium Marcel AVRĂMIUC Ştefan cel Mare University of Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Elena-Gabriela BAHRIM Dunărea de Jos University of Galați, Romania Lidija BASA University of Ljubljana, Slovenia Zoiţa Mărioara BERINDE Technical University of Cluj Napoca - North University Center of Baia Mare, Romania Iulian BOBE Tyton BioSciences, Darien , USA Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia Ioan CHEREJI University of Oradea, Romania Cristina-Gabriela CONSTANTINESCU Ştefan cel Mare University of Suceava, Romania Călina Petruța CORNEA University of Agronomic Sciences and Veterinary Medicine in Bucharest, Romania Toshiki ENOMOTO Ishikawa Prefectural University, Nonoichi, Japan Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), Spain Robert GRAVANI Cornell University, Department of Food Science, USA Georg GUTT Ştefan cel Mare University of Suceava, Romania Nicoleta Gabriela HĂDĂRUGĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Cristina-Elena HREŢCANU Ştefan cel Mare University of Suceava, Romania Elena JOSHEVSKA University St. Kliment Ohridski, Bitola, Macedonia Süleyman KALELI Sakarya University, Sakarya, Turkey Nijole KAZLAUSKIENE Institute of Ecology of Nature Research Center, Vilnius, Lithuania Ana LEAHU Ştefan cel Mare University of Suceava, Romania Anna MARAZ Corvinus Unversity of Budapest, Hungary Angel MARTINEZ SANMARTIN Centro Tecnológico Nacional de la Conserva y Alimentación, Murcia, Spain Carmen MORARU Cornell University, Department of Food Science, USA Ileana Denisa NISTOR Vasile Alecsandri University of Bacău, Romania Mircea-Adrian OROIAN Ştefan cel Mare University of Suceava, Romania Mariana-Atena POIANĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Regina PROSKUVIENE Vilnius Pedagogical University, Lithuania Peter RASPOR University of Ljubljana, Slovenia Gabriela RÂPEANU Dunărea de Jos University of Galați, Romania Adrian RIVIŞ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Alice ROŞU Ştefan cel Mare University of Suceava, Romania Sorin SABAU Tokai University, Sapporo, Japan Alexandru SZÉP Sapientia — Hungarian University of Transylvania, Miercurea Ciuc, Romania Carmen SOCACIU University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania Rodica STURZA Technical University of Moldova, Chisinau, Moldova Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Felicia TUTULESCU DRAGOMIR University of Craiova, Romania Igor WINKLER Yuriy Fedkovych Chernivtsi National University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania Microsoft Word - 0 First page 2_2018.docx STEFAN CEL MARE UNIVERSITY OF SUCEAVA Journal Food and Environment Safety of the Suceava University FOOD ENGINEERING Volume XVII, Keywords: cel; cel mare; food; mare; romania; suceava; university
• FIRST PAGES by 2018, FENS 3 (2018) - Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Thiery ABRAHAM Enzymes & Derivates, Bruxelles, Belgium Marcel AVRĂMIUC Ştefan cel Mare University of Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Elena-Gabriela BAHRIM Dunărea de Jos University of Galați, Romania Lidija BASA University of Ljubljana, Slovenia Zoiţa Mărioara BERINDE Technical University of Cluj Napoca - North University Center of Baia Mare, Romania Iulian BOBE Tyton BioSciences, Darien , USA Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia Ioan CHEREJI University of Oradea, Romania Cristina-Gabriela CONSTANTINESCU Ştefan cel Mare University of Suceava, Romania Călina Petruța CORNEA University of Agronomic Sciences and Veterinary Medicine in Bucharest, Romania Toshiki ENOMOTO Ishikawa Prefectural University, Nonoichi, Japan Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), Spain Robert GRAVANI Cornell University, Department of Food Science, USA Georg GUTT Ştefan cel Mare University of Suceava, Romania Elena JOSHEVSKA University St. Kliment Ohridski, Bitola, Macedonia Süleyman KALELI Sakarya University, Sakarya, Turkey Nijole KAZLAUSKIENE Institute of Ecology of Nature Research Center, Vilnius, Lithuania Ana LEAHU Ştefan cel Mare University of Suceava, Romania Anna MARAZ Corvinus Unversity of Budapest, Hungary Angel MARTINEZ SANMARTIN Centro Tecnológico Nacional de la Conserva y Alimentación, Murcia, Spain Carmen MORARU Cornell University, Department of Food Science, USA Ileana Denisa NISTOR Vasile Alecsandri University of Bacău, Romania Mircea-Adrian OROIAN Ştefan cel Mare University of Suceava, Romania Mariana-Atena POIANĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Regina PROSKUVIENE Vilnius Pedagogical University, Lithuania Peter RASPOR University of Ljubljana, Slovenia Gabriela RÂPEANU Dunărea de Jos University of Galați, Romania Adrian RIVIŞ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Alice ROŞU Ştefan cel Mare University of Suceava, Romania Sorin SABAU Tokai University, Sapporo, Japan Alexandru SZÉP Sapientia — Hungarian University of Transylvania, Miercurea Ciuc, Romania Carmen SOCACIU University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania Rodica STURZA Technical University of Moldova, Chisinau, Moldova Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Felicia TUTULESCU DRAGOMIR University of Craiova, Romania Igor WINKLER Bukovina Medical State University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania Keywords: cel; cel mare; food; mare; romania; suceava; university
• FIRST PAGES by 2018, FENS 4 (2019) - Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Thiery ABRAHAM Enzymes & Derivates, Bruxelles, Belgium Marcel AVRĂMIUC Ştefan cel Mare University of Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Elena-Gabriela BAHRIM Dunărea de Jos University of Galați, Romania Lidija BASA University of Ljubljana, Slovenia Zoiţa Mărioara BERINDE Technical University of Cluj Napoca - North University Center of Baia Mare, Romania Iulian BOBE Tyton BioSciences, Darien , USA Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia Ioan CHEREJI University of Oradea, Romania Cristina-Gabriela CONSTANTINESCU Ştefan cel Mare University of Suceava, Romania Călina Petruța CORNEA University of Agronomic Sciences and Veterinary Medicine in Bucharest, Romania Toshiki ENOMOTO Ishikawa Prefectural University, Nonoichi, Japan Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), Spain Robert GRAVANI Cornell University, Department of Food Science, USA Georg GUTT Ştefan cel Mare University of Suceava, Romania Elena JOSHEVSKA University St. Kliment Ohridski, Bitola, Macedonia Süleyman KALELI Sakarya University, Sakarya, Turkey Nijole KAZLAUSKIENE Institute of Ecology of Nature Research Center, Vilnius, Lithuania Ana LEAHU Ştefan cel Mare University of Suceava, Romania Anna MARAZ Corvinus Unversity of Budapest, Hungary Angel MARTINEZ SANMARTIN Centro Tecnológico Nacional de la Conserva y Alimentación, Murcia, Spain Carmen MORARU Cornell University, Department of Food Science, USA Ileana Denisa NISTOR Vasile Alecsandri University of Bacău, Romania Mircea-Adrian OROIAN Ştefan cel Mare University of Suceava, Romania Mariana-Atena POIANĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Regina PROSKUVIENE Vilnius Pedagogical University, Lithuania Peter RASPOR University of Ljubljana, Slovenia Gabriela RÂPEANU Dunărea de Jos University of Galați, Romania Adrian RIVIŞ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Alice ROŞU Ştefan cel Mare University of Suceava, Romania Sorin SABAU Tokai University, Sapporo, Japan Alexandru SZÉP Sapientia — Hungarian University of Transylvania, Miercurea Ciuc, Romania Carmen SOCACIU University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania Rodica STURZA Technical University of Moldova, Chisinau, Moldova Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Felicia TUTULESCU DRAGOMIR University of Craiova, Romania Igor WINKLER Bukovina Medical State University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania Keywords: cel; cel mare; food; mare; romania; suceava; university
• FIRST PAGES by 2019, FENS 1 (2019) - Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Marcel AVRĂMIUC Ştefan cel Mare University of Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Elena-Gabriela BAHRIM Dunărea de Jos University of Galați, Romania Lidija BASA University of Ljubljana, Slovenia Zoiţa Mărioara BERINDE Technical University of Cluj Napoca - North University Center of Baia Mare, Romania Iulian BOBE Tyton BioSciences, Darien , USA Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia Ioan CHEREJI University of Oradea, Romania Cristina-Gabriela CONSTANTINESCU Ştefan cel Mare University of Suceava, Romania Călina Petruța CORNEA University of Agronomic Sciences and Veterinary Medicine in Bucharest, Romania Toshiki ENOMOTO Ishikawa Prefectural University, Nonoichi, Japan Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), Spain Robert GRAVANI Cornell University, Department of Food Science, USA Oleksii GUBENIA National University of Food Technologies, Kiev Georg GUTT Ştefan cel Mare University of Suceava, Romania Nicoleta Gabriela HĂDĂRUGĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Cristina-Elena HREŢCANU Ştefan cel Mare University of Suceava, Romania Elena JOSHEVSKA University St. Kliment Ohridski, Bitola, Macedonia Süleyman KALELI Sakarya University, Sakarya, Turkey Nijole KAZLAUSKIENE Institute of Ecology of Nature Research Center, Vilnius, Lithuania Ana LEAHU Ştefan cel Mare University of Suceava, Romania Anna MARAZ Corvinus Unversity of Budapest, Hungary Angel MARTINEZ SANMARTIN Centro Tecnológico Nacional de la Conserva y Alimentación, Murcia, Spain Carmen MORARU Cornell University, Department of Food Science, USA Ileana Denisa NISTOR Vasile Alecsandri University of Bacău, Romania Mircea-Adrian OROIAN Ştefan cel Mare University of Suceava, Romania Mariana-Atena POIANĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Regina PROSKUVIENE Vilnius Pedagogical University, Lithuania Peter RASPOR University of Ljubljana, Slovenia Gabriela RÂPEANU Dunărea de Jos University of Galați, Romania Adrian RIVIŞ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Alice ROŞU Ştefan cel Mare University of Suceava, Romania Alexandru SZÉP Sapientia — Hungarian University of Transylvania, Miercurea Ciuc, Romania Carmen SOCACIU University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania Rodica STURZA Technical University of Moldova, Chisinau, Moldova Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Felicia TUTULESCU DRAGOMIR University of Craiova, Romania Igor WINKLER Bukovina Medical State University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania MARCH 2019 Available online http://www.fia.usv.ro/fiajournal © Publised by University Publishing House of Suceava AIMS AND SCOPE The scientific journal Food and Environment Safety is a quarterly publication (4 issues per year) of the Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania, that is indexed in the International Databases: Index Copernicus Journals Master List, Ulrich’s and Chemical Abstract (CAS). Keywords: cel; cel mare; food; mare; romania; suceava; university
• THE RELATIONSHIP BETWEEN PHYSICO-CHEMICAL CHARACTERISTICS OF GROUND AND BIOMETRICS ROSEHIP FRUITS by ROPCIUC, Sorina; DAMIAN, Cristina; PRISACARU, Ancuța Elena (2019) - Abstract: Soil analysis was determined in order to identify the type of soil through nutrient analysis and granulometric analysis, features that may occur in the fructification of the species Rosa canina L. The studied area includes the Plateau of Suceava and Obcina Mare, where the lowest elevation is in the floodplain area of Suceava (292 m) and in Dărmănești station and the highest research point is Palma with an altitude of 1080 m. Arbore; S9- Solca; S10- Clit; S11- Marginea; S12- Radauti; S13- Sucevita; S14- Palma Given that the studied species are not part of cultivated plants, and they are rather spontaneous species that can be located on different categories of land, we must emphasize the fact that we are dealing with a natural fertility of soils with a satisfactory level and less demanding species in terms of soil fertility of soils with a satisfactory level and less demanding species in terms of soil fertility. Keywords: analysis; chemical; food; fruit; issue; rosehip; soil; suceava; volume; xviii
• FIRST PAGES by 2019, FENS 2 (2019) - Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Marcel AVRĂMIUC Ştefan cel Mare University of Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Elena-Gabriela BAHRIM Dunărea de Jos University of Galați, Romania Lidija BASA University of Ljubljana, Slovenia Zoiţa Mărioara BERINDE Technical University of Cluj Napoca - North University Center of Baia Mare, Romania Iulian BOBE Tyton BioSciences, Darien , USA Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia Ioan CHEREJI University of Oradea, Romania Cristina-Gabriela CONSTANTINESCU Ştefan cel Mare University of Suceava, Romania Călina Petruța CORNEA University of Agronomic Sciences and Veterinary Medicine in Bucharest, Romania Toshiki ENOMOTO Ishikawa Prefectural University, Nonoichi, Japan Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), Spain Robert GRAVANI Cornell University, Department of Food Science, USA Oleksii GUBENIA National University of Food Technologies, Kiev Georg GUTT Ştefan cel Mare University of Suceava, Romania Nicoleta Gabriela HĂDĂRUGĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Cristina-Elena HREŢCANU Ştefan cel Mare University of Suceava, Romania Elena JOSHEVSKA University St. Kliment Ohridski, Bitola, Macedonia Süleyman KALELI Sakarya University, Sakarya, Turkey Nijole KAZLAUSKIENE Institute of Ecology of Nature Research Center, Vilnius, Lithuania Ana LEAHU Ştefan cel Mare University of Suceava, Romania Anna MARAZ Corvinus Unversity of Budapest, Hungary Angel MARTINEZ SANMARTIN Centro Tecnológico Nacional de la Conserva y Alimentación, Murcia, Spain Carmen MORARU Cornell University, Department of Food Science, USA Ileana Denisa NISTOR Vasile Alecsandri University of Bacău, Romania Mircea-Adrian OROIAN Ştefan cel Mare University of Suceava, Romania Mariana-Atena POIANĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Regina PROSKUVIENE Vilnius Pedagogical University, Lithuania Peter RASPOR University of Ljubljana, Slovenia Gabriela RÂPEANU Dunărea de Jos University of Galați, Romania Adrian RIVIŞ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Alice ROŞU Ştefan cel Mare University of Suceava, Romania Alexandru SZÉP Sapientia — Hungarian University of Transylvania, Miercurea Ciuc, Romania Carmen SOCACIU University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania Rodica STURZA Technical University of Moldova, Chisinau, Moldova Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Anka TRAJKOVSKA PETKOSKA University St. Kliment Ohridski-Bitola, R. North Macedonia Felicia TUTULESCU DRAGOMIR University of Craiova, Romania Igor WINKLER Bukovina Medical State University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania ISSN 1583-2295 STEFAN CEL MARE UNIVERSITY OF SUCEAVA Journal Food and Environment Safety of the Suceava University FOOD ENGINEERING Volume XVIII, Issue 2 30 JUNE 2019 Available online http://www.fia.usv.ro/fiajournal © Publised by University Publishing House of Suceava AIMS AND SCOPE Keywords: cel; cel mare; food; mare; romania; suceava; university
• FIRST PAGES by 2019, FENS 3 (2019) - Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Marcel AVRĂMIUC Ştefan cel Mare University of Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Elena-Gabriela BAHRIM Dunărea de Jos University of Galați, Romania Lidija BASA University of Ljubljana, Slovenia Zoiţa Mărioara BERINDE Technical University of Cluj Napoca - North University Center of Baia Mare, Romania Iulian BOBE Tyton BioSciences, Darien , USA Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia Ioan CHEREJI University of Oradea, Romania Cristina-Gabriela CONSTANTINESCU Ştefan cel Mare University of Suceava, Romania Călina Petruța CORNEA University of Agronomic Sciences and Veterinary Medicine in Bucharest, Romania Toshiki ENOMOTO Ishikawa Prefectural University, Nonoichi, Japan Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), Spain Robert GRAVANI Cornell University, Department of Food Science, USA Oleksii GUBENIA National University of Food Technologies, Kiev Georg GUTT Ştefan cel Mare University of Suceava, Romania Nicoleta Gabriela HĂDĂRUGĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Cristina-Elena HREŢCANU Ştefan cel Mare University of Suceava, Romania Elena JOSHEVSKA University St. Kliment Ohridski, Bitola, Macedonia Süleyman KALELI Sakarya University, Sakarya, Turkey Nijole KAZLAUSKIENE Institute of Ecology of Nature Research Center, Vilnius, Lithuania Ana LEAHU Ştefan cel Mare University of Suceava, Romania Anna MARAZ Corvinus Unversity of Budapest, Hungary Angel MARTINEZ SANMARTIN Centro Tecnológico Nacional de la Conserva y Alimentación, Murcia, Spain Carmen MORARU Cornell University, Department of Food Science, USA Ileana Denisa NISTOR Vasile Alecsandri University of Bacău, Romania Mircea-Adrian OROIAN Ştefan cel Mare University of Suceava, Romania Mariana-Atena POIANĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Regina PROSKUVIENE Vilnius Pedagogical University, Lithuania Peter RASPOR University of Ljubljana, Slovenia Gabriela RÂPEANU Dunărea de Jos University of Galați, Romania Adrian RIVIŞ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Alice ROŞU Ştefan cel Mare University of Suceava, Romania Alexandru SZÉP Sapientia — Hungarian University of Transylvania, Miercurea Ciuc, Romania Carmen SOCACIU University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania Rodica STURZA Technical University of Moldova, Chisinau, Moldova Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Anka TRAJKOVSKA PETKOSKA University St. Kliment Ohridski-Bitola, R. North Macedonia Felicia TUTULESCU DRAGOMIR University of Craiova, Romania Igor WINKLER Bukovina Medical State University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania ISSN 1583-2295 STEFAN CEL MARE UNIVERSITY OF SUCEAVA Journal Food and Environment Safety of the Suceava University FOOD ENGINEERING Volume XVIII, Issue 3 30 SEPTEMBER 2019 Available online http://www.fia.usv.ro/fiajournal © Publised by University Publishing House of Suceava AIMS AND SCOPE Keywords: cel; cel mare; food; mare; romania; suceava; university
• FIRST PAGES by 2014, FENS 1 (2016) - The scientific journal Food and Environment Safety is a quarterly publication (4 issues per year) of the Faculty of Food Engineering, Ştefan cel Mare University of Suceava, Romania, that is indexed in the International Databases: Index Copernicus Journals Master List, Ulrich’s and Chemical Abstract (CAS). Jurgen SCHRAM Krefeld University, Germany Rodica STURZA Technical University of Moldova, Chisinau - Republic of Moldavia Yarema TEVTUL Yuriy Fedkovych Chernivtsi National University, Ukraine Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Lester WILSON Iowa State University, USA Igor WINKLER Yuriy Fedkovych Chernivtsi National University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania AIMS AND SCOPE Keywords: cel mare; food; romania; suceava; university; ştefan cel
• FIRST PAGES by 2019, FENS 4 (2020) - Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Marcel AVRĂMIUC Ştefan cel Mare University of Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Elena-Gabriela BAHRIM Dunărea de Jos University of Galați, Romania Lidija BASA University of Ljubljana, Slovenia Zoiţa Mărioara BERINDE Technical University of Cluj Napoca - North University Center of Baia Mare, Romania Iulian BOBE Tyton BioSciences, Darien , USA Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia Ioan CHEREJI University of Oradea, Romania Cristina-Gabriela CONSTANTINESCU Ştefan cel Mare University of Suceava, Romania Călina Petruța CORNEA University of Agronomic Sciences and Veterinary Medicine in Bucharest, Romania Toshiki ENOMOTO Ishikawa Prefectural University, Nonoichi, Japan Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), Spain Robert GRAVANI Cornell University, Department of Food Science, USA Oleksii GUBENIA National University of Food Technologies, Kiev Georg GUTT Ştefan cel Mare University of Suceava, Romania Nicoleta Gabriela HĂDĂRUGĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Cristina-Elena HREŢCANU Ştefan cel Mare University of Suceava, Romania Elena JOSHEVSKA University St. Kliment Ohridski, Bitola, Macedonia Süleyman KALELI Sakarya University, Sakarya, Turkey Nijole KAZLAUSKIENE Institute of Ecology of Nature Research Center, Vilnius, Lithuania Ana LEAHU Ştefan cel Mare University of Suceava, Romania Anna MARAZ Corvinus Unversity of Budapest, Hungary Angel MARTINEZ SANMARTIN Centro Tecnológico Nacional de la Conserva y Alimentación, Murcia, Spain Carmen MORARU Cornell University, Department of Food Science, USA Ileana Denisa NISTOR Vasile Alecsandri University of Bacău, Romania Mircea-Adrian OROIAN Ştefan cel Mare University of Suceava, Romania Mariana-Atena POIANĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Regina PROSKUVIENE Vilnius Pedagogical University, Lithuania Peter RASPOR University of Ljubljana, Slovenia Gabriela RÂPEANU Dunărea de Jos University of Galați, Romania Adrian RIVIŞ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Alice ROŞU Ştefan cel Mare University of Suceava, Romania Alexandru SZÉP Sapientia — Hungarian University of Transylvania, Miercurea Ciuc, Romania Carmen SOCACIU University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania Rodica STURZA Technical University of Moldova, Chisinau, Moldova Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Anka TRAJKOVSKA PETKOSKA University St. Kliment Ohridski-Bitola, R. North Macedonia Felicia TUTULESCU DRAGOMIR University of Craiova, Romania Igor WINKLER Bukovina Medical State University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania ISSN 1583-2295 STEFAN CEL MARE UNIVERSITY OF SUCEAVA Journal Food and Environment Safety of the Suceava University FOOD ENGINEERING Volume XVIII, Issue 4 31 DECEMBER 2019 Keywords: cel; cel mare; food; mare; romania; suceava; university
• FIRST PAGES by 2020, FENS 1 (2020) - Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Marcel AVRĂMIUC Ştefan cel Mare University of Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Elena-Gabriela BAHRIM Dunărea de Jos University of Galați, Romania Lidija BASA University of Ljubljana, Slovenia Zoiţa Mărioara BERINDE Technical University of Cluj Napoca - North University Center of Baia Mare, Romania Iulian BOBE Tyton BioSciences, Darien , USA Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia Ioan CHEREJI University of Oradea, Romania Cristina-Gabriela CONSTANTINESCU Ştefan cel Mare University of Suceava, Romania Călina Petruța CORNEA University of Agronomic Sciences and Veterinary Medicine in Bucharest, Romania Toshiki ENOMOTO Ishikawa Prefectural University, Nonoichi, Japan Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), Spain Robert GRAVANI Cornell University, Department of Food Science, USA Oleksii GUBENIA National University of Food Technologies, Kiev Georg GUTT Ştefan cel Mare University of Suceava, Romania Nicoleta Gabriela HĂDĂRUGĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Cristina-Elena HREŢCANU Ştefan cel Mare University of Suceava, Romania Elena JOSHEVSKA University St. Kliment Ohridski, Bitola, Macedonia Süleyman KALELI Sakarya University, Sakarya, Turkey Nijole KAZLAUSKIENE Institute of Ecology of Nature Research Center, Vilnius, Lithuania Ana LEAHU Ştefan cel Mare University of Suceava, Romania Anna MARAZ Corvinus Unversity of Budapest, Hungary Angel MARTINEZ SANMARTIN Centro Tecnológico Nacional de la Conserva y Alimentación, Murcia, Spain Carmen MORARU Cornell University, Department of Food Science, USA Ileana Denisa NISTOR Vasile Alecsandri University of Bacău, Romania Mircea-Adrian OROIAN Ştefan cel Mare University of Suceava, Romania Mariana-Atena POIANĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Regina PROSKUVIENE Vilnius Pedagogical University, Lithuania Peter RASPOR University of Ljubljana, Slovenia Gabriela RÂPEANU Dunărea de Jos University of Galați, Romania Adrian RIVIŞ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Alice ROŞU Ştefan cel Mare University of Suceava, Romania Alexandru SZÉP Sapientia — Hungarian University of Transylvania, Miercurea Ciuc, Romania Carmen SOCACIU University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania Rodica STURZA Technical University of Moldova, Chisinau, Moldova Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Anka TRAJKOVSKA PETKOSKA University St. Kliment Ohridski-Bitola, R. North Macedonia Felicia TUTULESCU DRAGOMIR University of Craiova, Romania Igor WINKLER Bukovina Medical State University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania ISSN 1583-2295 STEFAN CEL MARE UNIVERSITY OF SUCEAVA Journal Food and Environment Safety of the Suceava University FOOD ENGINEERING Volume XIX, Issue 1 31 MARCH 2020 Available online http://www.fia.usv.ro/fiajournal © Publised by University Publishing House of Suceava AIMS AND SCOPE The scientific journal Food and Environment Safety is a quarterly publication (4 issues per year) of the Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania, that is indexed in the International Databases: Index Copernicus Journals Master List, Ulrich’s and Chemical Abstract (CAS). Keywords: cel; cel mare; food; mare; romania; suceava; university
• FIRST PAGES by 2020, FENS 2 (2020) - Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Marcel AVRĂMIUC Ştefan cel Mare University of Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Elena-Gabriela BAHRIM Dunărea de Jos University of Galați, Romania Lidija BASA University of Ljubljana, Slovenia Zoiţa Mărioara BERINDE Technical University of Cluj Napoca - North University Center of Baia Mare, Romania Iulian BOBE Tyton BioSciences, Darien , USA Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia Ioan CHEREJI University of Oradea, Romania Cristina-Gabriela CONSTANTINESCU Ştefan cel Mare University of Suceava, Romania Călina Petruța CORNEA University of Agronomic Sciences and Veterinary Medicine in Bucharest, Romania Toshiki ENOMOTO Ishikawa Prefectural University, Nonoichi, Japan Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), Spain Robert GRAVANI Cornell University, Department of Food Science, USA Oleksii GUBENIA National University of Food Technologies, Kiev Georg GUTT Ştefan cel Mare University of Suceava, Romania Nicoleta Gabriela HĂDĂRUGĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Cristina-Elena HREŢCANU Ştefan cel Mare University of Suceava, Romania Elena JOSHEVSKA University St. Kliment Ohridski, Bitola, Macedonia Süleyman KALELI Sakarya University, Sakarya, Turkey Nijole KAZLAUSKIENE Institute of Ecology of Nature Research Center, Vilnius, Lithuania Ana LEAHU Ştefan cel Mare University of Suceava, Romania Anna MARAZ Corvinus Unversity of Budapest, Hungary Angel MARTINEZ SANMARTIN Centro Tecnológico Nacional de la Conserva y Alimentación, Murcia, Spain Carmen MORARU Cornell University, Department of Food Science, USA Ileana Denisa NISTOR Vasile Alecsandri University of Bacău, Romania Mircea-Adrian OROIAN Ştefan cel Mare University of Suceava, Romania Mariana-Atena POIANĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Regina PROSKUVIENE Vilnius Pedagogical University, Lithuania Peter RASPOR University of Ljubljana, Slovenia Gabriela RÂPEANU Dunărea de Jos University of Galați, Romania Adrian RIVIŞ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Alice ROŞU Ştefan cel Mare University of Suceava, Romania Alexandru SZÉP Sapientia — Hungarian University of Transylvania, Miercurea Ciuc, Romania Carmen SOCACIU University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania Rodica STURZA Technical University of Moldova, Chisinau, Moldova Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Anka TRAJKOVSKA PETKOSKA University St. Kliment Ohridski-Bitola, R. North Macedonia Felicia TUTULESCU DRAGOMIR University of Craiova, Romania Igor WINKLER Bukovina Medical State University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania ISSN 1583-2295 STEFAN CEL MARE UNIVERSITY OF SUCEAVA Journal Food and Environment Safety of the Suceava University FOOD ENGINEERING Volume XIX, Issue 2 30 JUNE 2020 Available online http://www.fia.usv.ro/fiajournal © Publised by University Publishing House of Suceava AIMS AND SCOPE Keywords: cel; cel mare; food; mare; romania; suceava; university
• FIRST PAGES by 2020, FENS 3 (2020) - Ştefan cel Mare Universityof Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Marcel AVRĂMIUC Ştefan cel Mare Universityof Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Elena-Gabriela BAHRIM Dunărea de JosUniversityof Galați, Romania Lidija BASA University of Ljubljana, Slovenia Zoiţa Mărioara BERINDE Technical University of Cluj Napoca - North University Center of Baia Mare, Romania Iulian BOBE TytonBioSciences, Darien , USA Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia Ioan CHEREJI University of Oradea, Romania Cristina-Gabriela CONSTANTINESCU Ştefancel Mare Universityof Suceava, Romania Călina Petruța CORNEA University of Agronomic SciencesandVeterinaryMedicine in Bucharest, Romania Toshiki ENOMOTO Ishikawa Prefectural University, Nonoichi, Japan Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), Spain Robert GRAVANI Cornell University, Department of Food Science, USA Oleksii GUBENIA National University of Food Technologies, Kiev Georg GUTT Ştefan cel Mare Universityof Suceava, Romania Nicoleta Gabriela HĂDĂRUGĂ Banat University of AgriculturalSciencesandVeterinaryMedicineTimisoara, Romania Cristina-Elena HREŢCANU Ştefan cel Mare Universityof Suceava, Romania Elena JOSHEVSKA University St. KlimentOhridski, Bitola, Macedonia Süleyman KALELI Sakarya University, Sakarya, Turkey Nijole KAZLAUSKIENE Institute of Ecology of NatureResearch Center, Vilnius, Lithuania Ana LEAHU Ştefancel Mare Universityof Suceava, Romania Anna MARAZ CorvinusUnversity of Budapest, Hungary Angel MARTINEZ SANMARTIN Centro Tecnológico Nacional de la Conserva y Alimentación, Murcia, Spain Carmen MORARU Cornell University, Department of FoodScience, USA Ileana Denisa NISTOR VasileAlecsandriUniversity of Bacău, Romania Mircea-Adrian OROIAN Ştefan cel Mare University of Suceava, Romania Mariana-Atena POIANĂ Banat University of AgriculturalSciencesandVeterinaryMedicineTimisoara, Romania Regina PROSKUVIENE Vilnius Pedagogical University, Lithuania Peter RASPOR University of Ljubljana, Slovenia Gabriela RÂPEANU Dunărea de JosUniversityof Galați, Romania Adrian RIVIŞ Banat University of AgriculturalSciencesandVeterinaryMedicineTimisoara, Romania Alice ROŞU Ştefan cel Mare Universityof Suceava, Romania Alexandru SZÉP Sapientia — HungarianUniversity of Transylvania, Miercurea Ciuc, Romania Carmen SOCACIU University of Agricultural Sciences andVeterinaryMedicine Cluj-Napoca, Romania Rodica STURZA Technical University of Moldova, Chisinau, Moldova Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Anka TRAJKOVSKA PETKOSKA University St. KlimentOhridski-Bitola, R. North Macedonia Felicia TUTULESCU DRAGOMIR University of Craiova, Romania Igor WINKLER Bukovina Medical State University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania The scientific journal Food and Environment Safetyis a quarterly publication (4 issues per year) of the Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania, that is indexed in the International Databases: IndexCopernicus Journals Master List, Ulrich’s and Chemical Abstract (CAS). Keywords: cel; engineering; food; mare; romania; suceava; university
• CONTENTS by 2020, FENS 3 (2020) - 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. 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. Keywords: food; mohd; suceava
• ANALYSIS FOR THE DETERMINING FACTORS OF THE EVOLUTION OF HEPATITIS A VIRAL IN SUCEAVA COUNTY, ROMANIA, IN THE PERIOD 2018 - 2019 by TOMĂSCU, Paraschiva; JARCĂU, Matei; JARCĂU, Mihaela; RUSU, Micşunica; POROCH – SERIŢAN, Maria (2020) - For each registered case, the sex, the age at onset of the jaundice syndrome, the place of residence, the type of household (apartment or courtyard house), the type of outbreak of infection, identified by epidemiological investigation were recorded as follows: (a) contact in the household with a hepatitis A patient; (b) attending an educational community (from kindergarten to university) or a community at work, if these circumstances had occurred within a period of up to 45 days before onset, the source of the infection (food, water, fruit and water + fruit) as well as the clinical manifestations of hepatitis A virus infection. From an epidemiological point of view, acute viral hepatitis A (HVA) shows wide variations in terms of endemicity, age at the time of infection and frequency of the disease. Keywords: food; hepatitis; issue; outbreak; romania; subjects; suceava; type; viral; volume; water
• FIRST PAGES by 2020, FENS 4 (2021) - Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Marcel AVRĂMIUC Ştefan cel Mare University of Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Elena-Gabriela BAHRIM Dunărea de JosUniversityof Galați, Romania Lidija BASA University of Ljubljana, Slovenia Zoiţa Mărioara BERINDE Technical University of Cluj Napoca - North University Center of Baia Mare, Romania Iulian BOBE Tyton Bio Sciences, Darien , USA Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia Ioan CHEREJI University of Oradea, Romania Cristina-Gabriela CONSTANTINESCU Ştefan cel Mare Universityof Suceava, Romania Călina Petruța CORNEA University of Agronomic Sciences and Veterinary Medicine in Bucharest, Romania Toshiki ENOMOTO Ishikawa Prefectural University, Nonoichi, Japan Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), Spain Robert GRAVANI Cornell University, Department of Food Science, USA Oleksii GUBENIA National University of Food Technologies, Kiev Georg GUTT Ştefan cel Mare Universityof Suceava, Romania Nicoleta Gabriela HĂDĂRUGĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Cristina-Elena HREŢCANU Ştefan cel Mare Universityof Suceava, Romania Elena JOSHEVSKA University St. KlimentOhridski, Bitola, Macedonia Süleyman KALELI Sakarya University, Sakarya, Turkey Nijole KAZLAUSKIENE Institute of Ecology of Nature Research Center, Vilnius, Lithuania Ana LEAHU Ştefan cel Mare Universityof Suceava, Romania Anna MARAZ Corvinus Unversity of Budapest, Hungary Angel MARTINEZ SANMARTIN Centro Tecnológico Nacional de la Conserva y Alimentación, Murcia, Spain Carmen MORARU Cornell University, Department of FoodScience, USA Ileana Denisa NISTOR Vasile Alecsandri University of Bacău, Romania Mircea-Adrian OROIAN Ştefan cel Mare University of Suceava, Romania Mariana-Atena POIANĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Regina PROSKUVIENE Vilnius Pedagogical University, Lithuania Peter RASPOR University of Ljubljana, Slovenia Gabriela RÂPEANU Dunărea de Jos University of Galați, Romania Adrian RIVIŞ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Alice ROŞU Ştefan cel Mare Universityof Suceava, Romania Alexandru SZÉP Sapientia — Hungarian University of Transylvania, Miercurea Ciuc, Romania Carmen SOCACIU University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania Rodica STURZA Technical University of Moldova, Chisinau, Moldova Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Anka TRAJKOVSKA PETKOSKA University St. KlimentOhridski-Bitola, R. North Macedonia Felicia TUTULESCU DRAGOMIR University of Craiova, Romania Igor WINKLER Bukovina Medical State University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania ISSN 1583-2295 STEFAN CEL MARE UNIVERSITY OF SUCEAVA Journal Food and Environment Safety of the Suceava University FOOD ENGINEERING Volume XIX, Issue 4 31 DECEMBER 2020 Available online http://www.fia.usv.ro/fiajournal © Publised by University Publishing House of Suceava AIMS AND SCOPE The scientific journal Food and Environment Safety is a quarterly publication (4 issues per year) of the Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania, that is indexed in the International Databases: Index Copernicus Journals Master List, Ulrich’s and Chemical Abstract (CAS). Keywords: cel; engineering; food; mare; romania; suceava; university
• FIRST PAGES by 2021, FENS 1 (2021) - Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Marcel AVRĂMIUC Ştefan cel Mare University of Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Elena-Gabriela BAHRIM Dunărea de JosUniversityof Galați, Romania Lidija BASA University of Ljubljana, Slovenia Zoiţa Mărioara BERINDE Technical University of Cluj Napoca - North University Center of Baia Mare, Romania Iulian BOBE Tyton Bio Sciences, Darien, USA Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia Ioan CHEREJI University of Oradea, Romania Cristina-Gabriela CONSTANTINESCU Ştefan cel Mare Universityof Suceava, Romania Călina Petruța CORNEA University of Agronomic Sciences and Veterinary Medicine in Bucharest, Romania Toshiki ENOMOTO Ishikawa Prefectural University, Nonoichi, Japan Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), Spain Robert GRAVANI Cornell University, Department of Food Science, USA Oleksii GUBENIA National University of Food Technologies, Kiev Georg GUTT Ştefan cel Mare University of Suceava, Romania Nicoleta Gabriela HĂDĂRUGĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Cristina-Elena HREŢCANU Ştefan cel Mare Universityof Suceava, Romania Elena JOSHEVSKA University St. KlimentOhridski, Bitola, Macedonia Süleyman KALELI Sakarya University, Sakarya, Turkey Nijole KAZLAUSKIENE Institute of Ecology of Nature Research Center, Vilnius, Lithuania Ana LEAHU Ştefan cel Mare University of Suceava, Romania Anna MARAZ Corvinus Unversity of Budapest, Hungary Angel MARTINEZ SANMARTIN Centro Tecnológico Nacional de la Conserva y Alimentación, Murcia, Spain Carmen MORARU Cornell University, Department of FoodScience, USA Ileana Denisa NISTOR Vasile Alecsandri University of Bacău, Romania Mircea-Adrian OROIAN Ştefan cel Mare University of Suceava, Romania Mariana-Atena POIANĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Regina PROSKUVIENE Vilnius Pedagogical University, Lithuania Peter RASPOR University of Ljubljana, Slovenia Gabriela RÂPEANU Dunărea de Jos University of Galați, Romania Adrian RIVIŞ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Alice ROŞU Ştefan cel Mare Universityof Suceava, Romania Alexandru SZÉP Sapientia — Hungarian University of Transylvania, Miercurea Ciuc, Romania Carmen SOCACIU University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania Rodica STURZA Technical University of Moldova, Chisinau, Moldova Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Anka TRAJKOVSKA PETKOSKA University St. KlimentOhridski-Bitola, R. North Macedonia Felicia TUTULESCU DRAGOMIR University of Craiova, Romania Igor WINKLER Bukovina Medical State University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania ISSN 1583-2295 STEFAN CEL MARE UNIVERSITY OF SUCEAVA Journal Food and Environment Safety of the Suceava University FOOD ENGINEERING Volume XX, Issue 1 31 MARCH 2021 Available online http://www.fia.usv.ro/fiajournal © Publised by University Publishing House of Suceava AIMS AND SCOPE The scientific journal Food and Environment Safety is a quarterly publication (4 issues per year) of the Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania, that is indexed in the International Databases: Index Copernicus Journals Master List, Ulrich’s and Chemical Abstract (CAS). Keywords: cel; engineering; food; mare; romania; suceava; university
• FIRST PAGES by 2021, FENS 3 (2021) - All right reserved http://www.fia.usv.ro/fiajournal mailto:fiajournal@fia.usv.ro http://www.usv.ro/ http://www.usv.ro/index.php/ro/1/Editura%20USV/238/3/15 http://www.fia.usv.ro/ mailto:gutts@fia.usv.ro mailto:fiajournal@fia.usv.ro EDITOR-IN-CHIEF: Sonia AMARIEI (GUTT) Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Marcel AVRĂMIUC Ştefan cel Mare Universityof Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Elena-Gabriela BAHRIM Dunărea de Jos University of Galați, Romania Lidija BASA University of Ljubljana, Slovenia Zoiţa Mărioara BERINDE Technical University of Cluj Napoca - North University Center of Baia Mare, Romania Iulian BOBE Tyton Bio Sciences, Darien, USA Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia Ioan CHEREJI University of Oradea, Romania Cristina-Gabriela CONSTANTINESCU Stefan cel Mare University of Suceava, Romania Călina Petruța CORNEA University of Agronomic Sciences and Veterinary Medicine in Bucharest, Romania Toshiki ENOMOTO Ishikawa Prefectural University, Nonoichi, Japan Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), Spain Robert GRAVANI Cornell University, Department of Food Science, USA Oleksii GUBENIA National University of Food Technologies, Kiev Georg GUTT Ştefan cel Mare Universityof Suceava, Romania Nicoleta Gabriela HĂDĂRUGĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Cristina-Elena HREŢCANU Ştefan cel Mare Universityof Suceava, Romania Elena JOSHEVSKA University St. Kliment Ohridski, Bitola, Macedonia Süleyman KALELI Sakarya University, Sakarya, Turkey Nijole KAZLAUSKIENE Institute of Ecology of Nature Research Center, Vilnius, Lithuania Ana LEAHU Stefan cel Mare University of Suceava, Romania Anna MARAZ Corvinus Unversity of Budapest, Hungary Angel MARTINEZ SANMARTIN Centro Tecnológico Nacional de la Conserva y Alimentación, Murcia, Spain Carmen MORARU Cornell University, Department of Food Science, USA Ileana Denisa NISTOR Vasile Alecsandri University of Bacău, Romania Mircea-Adrian OROIAN Ştefan cel Mare University of Suceava, Romania Mariana-Atena POIANĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Regina PROSKUVIENE Vilnius Pedagogical University, Lithuania Peter RASPOR University of Ljubljana, Slovenia Gabriela RÂPEANU Dunărea de Jos University of Galați, Romania Adrian RIVIŞ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Alice ROŞU Ştefan cel Mare Universityof Suceava, Romania Alexandru SZÉP Sapientia — Hungarian University of Transylvania, Miercurea Ciuc, Romania Carmen SOCACIU University of Agricultural Sciences and Veterinary Medicine Cluj - Napoca, Romania Rodica STURZA Technical University of Moldova, Chisinau, Moldova Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Anka TRAJKOVSKA PETKOSKA University St. KlimentOhridski-Bitola, R. North Macedonia Felicia TUTULESCU DRAGOMIR University of Craiova, Romania Igor WINKLER Bukovina Medical State University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania The scientific journal Food and Environment Safetyis a quarterly publication (4 issues per year) of the Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania, that is indexed in the International Databases: Index Copernicus Journals Master List, Ulrich’s and Chemical Abstract (CAS). Keywords: cel; engineering; food; mare; romania; suceava; university
• FIRST PAGES by 2014, FENS 2 (2016) - The scientific journal Food and Environment Safety is a quarterly publication (4 issues per year) of the Faculty of Food Engineering, Ştefan cel Mare University of Suceava, Romania, that is indexed in the International Databases: Index Copernicus Journals Master List, Ulrich’s and Chemical Abstract (CAS). Jurgen SCHRAM Krefeld University, Germany Rodica STURZA Technical University of Moldova, Chisinau - Republic of Moldavia Yarema TEVTUL Yuriy Fedkovych Chernivtsi National University, Ukraine Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Lester WILSON Iowa State University, USA Igor WINKLER Yuriy Fedkovych Chernivtsi National University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania AIMS AND SCOPE Keywords: cel mare; food; romania; suceava; university; ştefan cel
• FIRST PAGES by 2021, FENS 4 (2022) - All right reserved EDITOR-IN-CHIEF: Sonia AMARIEI (GUTT) Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Marcel AVRĂMIUC Ştefan cel Mare Universityof Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Elena-Gabriela BAHRIM Dunărea de Jos University of Galați, Romania Lidija BASA University of Ljubljana, Slovenia Zoiţa Mărioara BERINDE Technical University of Cluj Napoca - North University Center of Baia Mare, Romania Iulian BOBE Tyton Bio Sciences, Darien, USA Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia Ioan CHEREJI University of Oradea, Romania Cristina-Gabriela CONSTANTINESCU Stefan cel Mare University of Suceava, Romania Călina Petruța CORNEA University of Agronomic Sciences and Veterinary Medicine in Bucharest, Romania Toshiki ENOMOTO Ishikawa Prefectural University, Nonoichi, Japan Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), Spain Robert GRAVANI Cornell University, Department of Food Science, USA Oleksii GUBENIA National University of Food Technologies, Kiev Georg GUTT Ştefan cel Mare Universityof Suceava, Romania Nicoleta Gabriela HĂDĂRUGĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Cristina-Elena HREŢCANU Ştefan cel Mare Universityof Suceava, Romania Elena JOSHEVSKA University St. Kliment Ohridski, Bitola, Macedonia Süleyman KALELI Sakarya University, Sakarya, Turkey Nijole KAZLAUSKIENE Institute of Ecology of Nature Research Center, Vilnius, Lithuania Ana LEAHU Stefan cel Mare University of Suceava, Romania Anna MARAZ Corvinus Unversity of Budapest, Hungary Angel MARTINEZ SANMARTIN Centro Tecnológico Nacional de la Conserva y Alimentación, Murcia, Spain Carmen MORARU Cornell University, Department of Food Science, USA Ileana Denisa NISTOR Vasile Alecsandri University of Bacău, Romania Mircea-Adrian OROIAN Ştefan cel Mare University of Suceava, Romania Mariana-Atena POIANĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Regina PROSKUVIENE Vilnius Pedagogical University, Lithuania Peter RASPOR University of Ljubljana, Slovenia Gabriela RÂPEANU Dunărea de Jos University of Galați, Romania Adrian RIVIŞ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Alice ROŞU Ştefan cel Mare Universityof Suceava, Romania Alexandru SZÉP Sapientia — Hungarian University of Transylvania, Miercurea Ciuc, Romania Carmen SOCACIU University of Agricultural Sciences and Veterinary Medicine Cluj - Napoca, Romania Rodica STURZA Technical University of Moldova, Chisinau, Moldova Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Anka TRAJKOVSKA PETKOSKA University St. KlimentOhridski-Bitola, R. North Macedonia Felicia TUTULESCU DRAGOMIR University of Craiova, Romania Igor WINKLER Bukovina Medical State University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania Microsoft Word - 00 Primele pagini 4_2021 STEFAN CEL MARE UNIVERSITY OF SUCEAVA Journal FoodandEnvironmentSafety of the Suceava University FOOD ENGINEERING Volume XX, Issue 4 31 DECEMBER 2021 Available online http://www.fia.usv.ro/fiajournal © Publised by University Publishing House of Suceava AIMS AND SCOPE The scientific journal Food and Environment Safetyis a quarterly publication (4 issues per year) of the Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania, that is indexed in the International Databases: Index Copernicus Journals Master List, Ulrich’s and Chemical Abstract (CAS). Keywords: cel; engineering; food; mare; romania; suceava; university
• FIRST PAGES by 2022, FENS 2 (2022) - All right reserved http://www.fia.usv.ro/fiajournal mailto:fiajournal@fia.usv.ro http://www.usv.ro/ http://www.usv.ro/index.php/ro/1/Editura%20USV/238/3/15 http://www.fia.usv.ro/ mailto:gutts@fia.usv.ro mailto:fiajournal@fia.usv.ro EDITOR-IN-CHIEF: Sonia AMARIEI (GUTT) Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Marcel AVRĂMIUC Ştefan cel Mare Universityof Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Elena-Gabriela BAHRIM Dunărea de Jos University of Galați, Romania Lidija BASA University of Ljubljana, Slovenia Zoiţa Mărioara BERINDE Technical University of Cluj Napoca - North University Center of Baia Mare, Romania Iulian BOBE Tyton Bio Sciences, Darien, USA Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia Ioan CHEREJI University of Oradea, Romania Cristina-Gabriela CONSTANTINESCU Stefan cel Mare University of Suceava, Romania Călina Petruța CORNEA University of Agronomic Sciences and Veterinary Medicine in Bucharest, Romania Toshiki ENOMOTO Ishikawa Prefectural University, Nonoichi, Japan Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), Spain Robert GRAVANI Cornell University, Department of Food Science, USA Oleksii GUBENIA National University of Food Technologies, Kiev Georg GUTT Ştefan cel Mare Universityof Suceava, Romania Nicoleta Gabriela HĂDĂRUGĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Cristina-Elena HREŢCANU Ştefan cel Mare Universityof Suceava, Romania Elena JOSHEVSKA University St. Kliment Ohridski, Bitola, Macedonia Süleyman KALELI Sakarya University, Sakarya, Turkey Nijole KAZLAUSKIENE Institute of Ecology of Nature Research Center, Vilnius, Lithuania Ana LEAHU Stefan cel Mare University of Suceava, Romania Anna MARAZ Corvinus Unversity of Budapest, Hungary Angel MARTINEZ SANMARTIN Centro Tecnológico Nacional de la Conserva y Alimentación, Murcia, Spain Carmen MORARU Cornell University, Department of Food Science, USA Ileana Denisa NISTOR Vasile Alecsandri University of Bacău, Romania Mircea-Adrian OROIAN Ştefan cel Mare University of Suceava, Romania Mariana-Atena POIANĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Regina PROSKUVIENE Vilnius Pedagogical University, Lithuania Peter RASPOR University of Ljubljana, Slovenia Gabriela RÂPEANU Dunărea de Jos University of Galați, Romania Adrian RIVIŞ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Alice ROŞU Ştefan cel Mare Universityof Suceava, Romania Alexandru SZÉP Sapientia — Hungarian University of Transylvania, Miercurea Ciuc, Romania Carmen SOCACIU University of Agricultural Sciences and Veterinary Medicine Cluj - Napoca, Romania Rodica STURZA Technical University of Moldova, Chisinau, Moldova Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Anka TRAJKOVSKA PETKOSKA University St. KlimentOhridski-Bitola, R. North Macedonia Felicia TUTULESCU DRAGOMIR University of Craiova, Romania Igor WINKLER Bukovina Medical State University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania The scientific journal Food and Environment Safetyis a quarterly publication (4 issues per year) of the Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania, that is indexed in the International Databases: Index Copernicus Journals Master List, Ulrich’s and Chemical Abstract (CAS). Keywords: cel; engineering; food; mare; romania; suceava; university
• FIRST PAGES by 2022, FENS 3 (2022) - All right reserved http://www.fia.usv.ro/fiajournal mailto:fiajournal@fia.usv.ro http://www.usv.ro/ http://www.usv.ro/index.php/ro/1/Editura%20USV/238/3/15 http://www.fia.usv.ro/ mailto:gutts@fia.usv.ro mailto:fiajournal@fia.usv.ro EDITOR-IN-CHIEF: Sonia AMARIEI (GUTT) Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Marcel AVRĂMIUC Ştefan cel Mare Universityof Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Elena-Gabriela BAHRIM Dunărea de Jos University of Galați, Romania Lidija BASA University of Ljubljana, Slovenia Zoiţa Mărioara BERINDE Technical University of Cluj Napoca - North University Center of Baia Mare, Romania Iulian BOBE Tyton Bio Sciences, Darien, USA Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia Ioan CHEREJI University of Oradea, Romania Cristina-Gabriela CONSTANTINESCU Stefan cel Mare University of Suceava, Romania Călina Petruța CORNEA University of Agronomic Sciences and Veterinary Medicine in Bucharest, Romania Toshiki ENOMOTO Ishikawa Prefectural University, Nonoichi, Japan Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), Spain Robert GRAVANI Cornell University, Department of Food Science, USA Oleksii GUBENIA National University of Food Technologies, Kiev Georg GUTT Ştefan cel Mare Universityof Suceava, Romania Nicoleta Gabriela HĂDĂRUGĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Cristina-Elena HREŢCANU Ştefan cel Mare Universityof Suceava, Romania Elena JOSHEVSKA University St. Kliment Ohridski, Bitola, Macedonia Süleyman KALELI Sakarya University, Sakarya, Turkey Nijole KAZLAUSKIENE Institute of Ecology of Nature Research Center, Vilnius, Lithuania Ana LEAHU Stefan cel Mare University of Suceava, Romania Anna MARAZ Corvinus Unversity of Budapest, Hungary Angel MARTINEZ SANMARTIN Centro Tecnológico Nacional de la Conserva y Alimentación, Murcia, Spain Carmen MORARU Cornell University, Department of Food Science, USA Ileana Denisa NISTOR Vasile Alecsandri University of Bacău, Romania Mircea-Adrian OROIAN Ştefan cel Mare University of Suceava, Romania Mariana-Atena POIANĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Regina PROSKUVIENE Vilnius Pedagogical University, Lithuania Peter RASPOR University of Ljubljana, Slovenia Gabriela RÂPEANU Dunărea de Jos University of Galați, Romania Adrian RIVIŞ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Alice ROŞU Ştefan cel Mare Universityof Suceava, Romania Alexandru SZÉP Sapientia — Hungarian University of Transylvania, Miercurea Ciuc, Romania Carmen SOCACIU University of Agricultural Sciences and Veterinary Medicine Cluj - Napoca, Romania Rodica STURZA Technical University of Moldova, Chisinau, Moldova Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Anka TRAJKOVSKA PETKOSKA University St. KlimentOhridski-Bitola, R. North Macedonia Felicia TUTULESCU DRAGOMIR University of Craiova, Romania Igor WINKLER Bukovina Medical State University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania The scientific journal Food and Environment Safetyis a quarterly publication (4 issues per year) of the Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania, that is indexed in the International Databases: Index Copernicus Journals Master List, Ulrich’s and Chemical Abstract (CAS). Keywords: cel; engineering; food; mare; romania; suceava; university
• FIRST PAGES by 2023, FENS 1 (2023) - Sonia AMARIEI (GUTT) Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Marcel AVRĂMIUC Ştefan cel Mare Universityof Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Elena-Gabriela BAHRIM Dunărea de Jos University of Galați, Romania Lidija BASA University of Ljubljana, Slovenia Zoiţa Mărioara BERINDE Technical University of Cluj Napoca - North University Center of Baia Mare, Romania Iulian BOBE Tyton Bio Sciences, Darien, USA Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia Ioan CHEREJI University of Oradea, Romania Cristina-Gabriela CONSTANTINESCU Stefan cel Mare University of Suceava, Romania Călina Petruța CORNEA University of Agronomic Sciences and Veterinary Medicine in Bucharest, Romania Toshiki ENOMOTO Ishikawa Prefectural University, Nonoichi, Japan Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), Spain Robert GRAVANI Cornell University, Department of Food Science, USA Oleksii GUBENIA National University of Food Technologies, Kiev Georg GUTT Ştefan cel Mare University of Suceava, Romania Nicoleta Gabriela HĂDĂRUGĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Cristina-Elena HREŢCANU Ştefan cel Mare University of Suceava, Romania Elena JOSHEVSKA University St. Kliment Ohridski, Bitola, Macedonia Süleyman KALELI Sakarya University, Sakarya, Turkey Nijole KAZLAUSKIENE Institute of Ecology of Nature Research Center, Vilnius, Lithuania Ana LEAHU Stefan cel Mare University of Suceava, Romania Anna MARAZ Corvinus Unversity of Budapest, Hungary Angel MARTINEZ SANMARTIN Centro Tecnológico Nacional de la Conserva y Alimentación, Murcia, Spain Carmen MORARU Cornell University, Department of Food Science, USA Ileana Denisa NISTOR Vasile Alecsandri University of Bacău, Romania Mircea-Adrian OROIAN Ştefan cel Mare University of Suceava, Romania Mariana-Atena POIANĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Regina PROSKUVIENE Vilnius Pedagogical University, Lithuania Peter RASPOR University of Ljubljana, Slovenia Gabriela RÂPEANU Dunărea de Jos University of Galați, Romania Adrian RIVIŞ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Alice ROŞU Ştefan cel Mare Universityof Suceava, Romania Alexandru SZÉP Sapientia — Hungarian University of Transylvania, Miercurea Ciuc, Romania Carmen SOCACIU University of Agricultural Sciences and Veterinary Medicine Cluj - Napoca, Romania Rodica STURZA Technical University of Moldova, Chisinau, Moldova Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Anka TRAJKOVSKA PETKOSKA University St. KlimentOhridski-Bitola, R. North Macedonia Felicia TUTULESCU DRAGOMIR University of Craiova, Romania Igor WINKLER Bukovina Medical State University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania Available online http://www.fia.usv.ro/fiajournal © Published by University Publishing House of Suceava AIMS AND SCOPE The scientific journal Food and Environment Safety is a quarterly publication (4 issues per year) of the Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania, that is indexed in the International Databases: Index Copernicus Journals Master List, Ulrich’s and Chemical Abstract (CAS). Keywords: cel; cel mare; food; mare; romania; suceava; university
• FIRST PAGES by 2014, FENS 3 (2016) - The scientific journal Food and Environment Safety is a quarterly publication (4 issues per year) of the Faculty of Food Engineering, Ştefan cel Mare University of Suceava, Romania, that is indexed in the International Databases: Index Copernicus Journals Master List, Ulrich’s and Chemical Abstract (CAS). Jurgen SCHRAM Krefeld University, Germany Rodica STURZA Technical University of Moldova, Chisinau - Republic of Moldavia Yarema TEVTUL Yuriy Fedkovych Chernivtsi National University, Ukraine Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Lester WILSON Iowa State University, USA Igor WINKLER Yuriy Fedkovych Chernivtsi National University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania AIMS AND SCOPE Keywords: cel mare; food; romania; suceava; university; ştefan cel
• CONTENTS by 2014, FENS 3 (2016) - 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. 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. Keywords: effect; food; suceava
• FIRST PAGES by 2023, FENS 2 (2023) - All right reserved EDITOR-IN-CHIEF: Sonia AMARIEI (GUTT) Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Marcel AVRĂMIUC Ştefan cel Mare Universityof Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Elena-Gabriela BAHRIM Dunărea de Jos University of Galați, Romania Lidija BASA University of Ljubljana, Slovenia Zoiţa Mărioara BERINDE Technical University of Cluj Napoca - North University Center of Baia Mare, Romania Iulian BOBE Tyton Bio Sciences, Darien, USA Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia Ioan CHEREJI University of Oradea, Romania Cristina-Gabriela CONSTANTINESCU Stefan cel Mare University of Suceava, Romania Călina Petruța CORNEA University of Agronomic Sciences and Veterinary Medicine in Bucharest, Romania Toshiki ENOMOTO Ishikawa Prefectural University, Nonoichi, Japan Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), Spain Robert GRAVANI Cornell University, Department of Food Science, USA Oleksii GUBENIA National University of Food Technologies, Kiev Georg GUTT Ştefan cel Mare University of Suceava, Romania Nicoleta Gabriela HĂDĂRUGĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Cristina-Elena HREŢCANU Ştefan cel Mare University of Suceava, Romania Elena JOSHEVSKA University St. Kliment Ohridski, Bitola, Macedonia Süleyman KALELI Sakarya University, Sakarya, Turkey Nijole KAZLAUSKIENE Institute of Ecology of Nature Research Center, Vilnius, Lithuania Ana LEAHU Stefan cel Mare University of Suceava, Romania Anna MARAZ Corvinus Unversity of Budapest, Hungary Angel MARTINEZ SANMARTIN Centro Tecnológico Nacional de la Conserva y Alimentación, Murcia, Spain Carmen MORARU Cornell University, Department of Food Science, USA Ileana Denisa NISTOR Vasile Alecsandri University of Bacău, Romania Mircea-Adrian OROIAN Ştefan cel Mare University of Suceava, Romania Mariana-Atena POIANĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Regina PROSKUVIENE Vilnius Pedagogical University, Lithuania Peter RASPOR University of Ljubljana, Slovenia Gabriela RÂPEANU Dunărea de Jos University of Galați, Romania Adrian RIVIŞ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Alice ROŞU Ştefan cel Mare Universityof Suceava, Romania Alexandru SZÉP Sapientia — Hungarian University of Transylvania, Miercurea Ciuc, Romania Carmen SOCACIU University of Agricultural Sciences and Veterinary Medicine Cluj - Napoca, Romania Rodica STURZA Technical University of Moldova, Chisinau, Moldova Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Anka TRAJKOVSKA PETKOSKA University St. KlimentOhridski-Bitola, R. North Macedonia Felicia TUTULESCU DRAGOMIR University of Craiova, Romania Igor WINKLER Bukovina Medical State University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania Available online http://www.fia.usv.ro/fiajournal © Publised by University Publishing House of Suceava AIMS AND SCOPE The scientific journal Food and Environment Safetyis a quarterly publication (4 issues per year) of the Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania, that is indexed in the International Databases: Index Copernicus Journals Master List, Ulrich’s and Chemical Abstract (CAS). Keywords: cel; engineering; food; mare; romania; suceava; university
• CONTENTS by 2023, FENS 2 (2023) - Microsoft Word - 01 Cuprins 2_2023 Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XXII, Issue 2 – 2022 CONTENTS: Subscription information vi Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XXII, Issue 2 – 2022 Keywords: food; suceava
• FIRST PAGES by 2023, FENS 3 (2023) - All right reserved http://www.fia.usv.ro/fiajournal mailto:fiajournal@fia.usv.ro http://www.usv.ro/ http://www.usv.ro/index.php/ro/1/Editura%20USV/238/3/15 http://www.fia.usv.ro/ mailto:gutts@fia.usv.ro mailto:fiajournal@fia.usv.ro EDITOR-IN-CHIEF: Sonia AMARIEI (GUTT) Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Marcel AVRĂMIUC Ştefan cel Mare University of Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Elena-Gabriela BAHRIM Dunărea de Jos University of Galați, Romania Lidija BASA University of Ljubljana, Slovenia Zoiţa Mărioara BERINDE Technical University of Cluj Napoca - North University Center of Baia Mare, Romania Iulian BOBE Tyton Bio Sciences, Darien, USA Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia Ioan CHEREJI University of Oradea, Romania Cristina-Gabriela CONSTANTINESCU Stefan cel Mare University of Suceava, Romania Călina Petruța CORNEA University of Agronomic Sciences and Veterinary Medicine in Bucharest, Romania Toshiki ENOMOTO Ishikawa Prefectural University, Nonoichi, Japan Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), Spain Robert GRAVANI Cornell University, Department of Food Science, USA Oleksii GUBENIA National University of Food Technologies, Kiev Georg GUTT Ştefan cel Mare University of Suceava, Romania Nicoleta Gabriela HĂDĂRUGĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Cristina-Elena HREŢCANU Ştefan cel Mare University of Suceava, The scientific journal Food and Environment Safety is a quarterly publication (4 issues per year) of the Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania, that is indexed in the International Databases: Index Copernicus Journals Master List, Ulrich’s and Chemical Abstract (CAS). Keywords: cel; engineering; food; mare; romania; suceava; university
• FIRST PAGES by 2023, FENS 4 (2024) - All right reserved EDITOR-IN-CHIEF: Sonia AMARIEI (GUTT) Ştefan cel Mare University of Suceava, Romania EDITORIAL BOARD Petru ALEXE Dunărea de Jos University of Galaţi, Romania Marcel AVRĂMIUC Ştefan cel Mare Universityof Suceava, Romania Şerif BALDIRAN Amasya University, Amasya, Turkey Elena-Gabriela BAHRIM Dunărea de Jos University of Galați, Romania Lidija BASA University of Ljubljana, Slovenia Zoiţa Mărioara BERINDE Technical University of Cluj Napoca - North University Center of Baia Mare, Romania Iulian BOBE Tyton Bio Sciences, Darien, USA Marija BODROŽA-SOLAROV University Novi Sad, Institute for Food Technology, Serbia Ioan CHEREJI University of Oradea, Romania Cristina-Gabriela CONSTANTINESCU Stefan cel Mare University of Suceava, Romania Călina Petruța CORNEA University of Agronomic Sciences and Veterinary Medicine in Bucharest, Romania Toshiki ENOMOTO Ishikawa Prefectural University, Nonoichi, Japan Dirk FLOTTMAN Technical University of Aalen, Germany José Antonio GABALDÓN HERNÁNDEZ Catholic University of Murcia (UCAM), Spain Robert GRAVANI Cornell University, Department of Food Science, USA Oleksii GUBENIA National University of Food Technologies, Kiev Georg GUTT Ştefan cel Mare University of Suceava, Romania Nicoleta Gabriela HĂDĂRUGĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Cristina-Elena HREŢCANU Ştefan cel Mare University of Suceava, Romania Elena JOSHEVSKA University St. Kliment Ohridski, Bitola, Macedonia Süleyman KALELI Sakarya University, Sakarya, Turkey Nijole KAZLAUSKIENE Institute of Ecology of Nature Research Center, Vilnius, Lithuania Ana LEAHU Stefan cel Mare University of Suceava, Romania Anna MARAZ Corvinus Unversity of Budapest, Hungary Angel MARTINEZ SANMARTIN Centro Tecnológico Nacional de la Conserva y Alimentación, Murcia, Spain Carmen MORARU Cornell University, Department of Food Science, USA Ileana Denisa NISTOR Vasile Alecsandri University of Bacău, Romania Mircea-Adrian OROIAN Ştefan cel Mare University of Suceava, Romania Mariana-Atena POIANĂ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Regina PROSKUVIENE Vilnius Pedagogical University, Lithuania Peter RASPOR University of Ljubljana, Slovenia Gabriela RÂPEANU Dunărea de Jos University of Galați, Romania Adrian RIVIŞ Banat University of Agricultural Sciences and Veterinary Medicine Timisoara, Romania Alice ROŞU Ştefan cel Mare Universityof Suceava, Romania Alexandru SZÉP Sapientia — Hungarian University of Transylvania, Miercurea Ciuc, Romania Carmen SOCACIU University of Agricultural Sciences and Veterinary Medicine Cluj - Napoca, Romania Rodica STURZA Technical University of Moldova, Chisinau, Moldova Gagik TOROSYAN State Engineering University of Yerevan, Armenia Never TOROSYAN CSRO Institute, Yerevan, Armenia Yeva TOROSYAN European Regional Educational Academy, Yerevan, Armenia Anka TRAJKOVSKA PETKOSKA University St. KlimentOhridski-Bitola, R. North Macedonia Felicia TUTULESCU DRAGOMIR University of Craiova, Romania Igor WINKLER Bukovina Medical State University, Ukraine Gheorghe ZGHEREA Dunărea de Jos University of Galaţi, Romania Microsoft Word - 00 Primele pagini 4_2023 STEFAN CEL MARE UNIVERSITY OF SUCEAVA Journal FoodandEnvironmentSafety of the Suceava University FOOD ENGINEERING Volume XXII, Issue 4 30 DECEMBER 2023 Available online http://www.fia.usv.ro/fiajournal © Publised by University Publishing House of Suceava AIMS AND SCOPE The scientific journal Food and Environment Safetyis a quarterly publication (4 issues per year) of the Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania, that is indexed in the International Databases: Index Copernicus Journals Master List, Ulrich’s and Chemical Abstract (CAS). Keywords: cel; engineering; food; mare; romania; suceava; university

• BIOCHEMICAL AND MOLECULAR-GENETIC CHARACTERIZATION OF A STRAIN ISOLATED FROM A THERMAL HEALING SPRING IN STAROZAGORSKI MINERALNI BANI, STARA ZAGORA REGION, BULGARIA by VYLCHEVA-ZHEKOVA, Nedyalka; DENKOVA, Zapryana; NIKOLOVA, Radosveta (2015) - Conclusion The physicochemical and microbiological parameters of thermal healing spring water in the village of Starozagorski Mineralni Bani, Stara Zagora region were examined. According to its physico- chemical and microbiological parameter, spring water meets the standard requirements for quality of drinking water. Keywords: bani; food; healing; mineralni; spring; stara; starozagorski; strain; water; zagora
• INFLUENCE RATIO OF WATER AND OIL PHASE OF EMULSIONS ON VISCOSITY, PARTICLE SIZE AND TURBIDITY OF PRODUCTS by LUGOVSKA, Oksana; SIDOR, Vasilij (2016) - Investigation of the stability of emulsions was carried out by determining the size of the diameter of the particles by laser granulometry and placement on the stability of soft drink, which was used emulsion for 180 days. Analyzing the figures emulsions with different stabilizers characterized by an increase in the number of oil as a part of the product shows that increasing viscosity, density, particle size of emulsion and turbidity. Keywords: emulsions; food; oil; particle; size; water
• EFFECT OF SOAKING ON THE COOKING QUALITY AND COLOUR PARAMETERS OF COMMON BEANS (Phaseolus Vulgaris L.) by LEAHU, Ana; ROSU, Alice Iuliana (2016) - However, both chroma and hue angle values of soaking beans had a small variation range, which showed that the colour differences were smaller in red Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIII, The colour changing from the different treatments soaking beans samples was measured by lightness values (L*), chroma index parameter (C*) and hue angle or coloration (H*) values. Keywords: beans; colour; content; cooking; effect; food; quality; soaking; water
• PRESERVATION OF CASHEW NUTS (Anacardium occidentale L.): WATER DESORPTION ISOTHERMS AND ISOSTERIC HEAT OF SORPTION by Abouo, Verdier N.; Kakou, Ernest K.; Nogbou, Arsène L. I.; Fofana, M.; Soro, Doudjo; Assidjo, Emmanuel N. (2025) - The experimental study showed that cashew nut desorption isotherms are type III sigmoidal shape. The net isosteric heat of desorption tends towards zero for high water contents (0.58 kJ/mol at 23.05% water). Keywords: cashew; content; desorption; food; heat; isotherms; models; nuts; volume; water
• CHANGES OF TOTAL WATER AND DRY MATTER CONTENT IN HEALTHY LEAVES AND IN LEAVES INFECTED BY TAPHRINA DEFORMANS AT PEACH CULTIVARS SPRINGCREST AND SPRINGOLD by CIOBANU, Rodica (2016) - 3. Results and discussion The values of total water content from healthy leaves and from leaves attacked by Taphrina deformans at cv. Springcrest, a high negative linear correlation was observed both in healthy leaves (r=- 0.9783*) and in leaves attacked by Taphrina deformans (r=-0.9764*); at one time with the increasing of dry matter content of the leaves it take place an decreasing of total water content. Keywords: content; deformans; leaves; matter; peach; taphrina; values; water; water content
• TEMPORAL CHANGES OF CORROSION LOSSES AND CORROSION RATES IN WATER PIPES by DUBOVÁ, Vanda; SOKÁČ, Marek (2016) - Water aggressiveness can be determined from chemical analyses of water, direct test for solid CaCO3 (Heyer’s test), by a variety of formulas and tables, or corrosion tests [6]. Corrosion tests were performed on the water source Pernek, whose water shows relatively high aggressive effects. Keywords: corrosion; day; food; issue; layer; losses; samples; test; water
• BIOCHEMICAL ASPECTS OF WATER DECONTAMINATION WITH OZONE by BELYKH, Iryna; SAMOYLENKO, Sergiy; ROGOZYNSKYI, Myron; WINKLER, Igor (2016) - Abstract: An article deals with the mechanism of ozone effect on microorganisms. Kinetics of bacteria inactivation under the influence of ozone depends on ozone content in the ozone-air mixture, dissolved ozone concentration, amount of ozone absorbed by bacteria, time of the microorganisms’ exposure and their type. Keywords: bacteria; decontamination; food; ozone; water
• INFLUENCE OF HYDROCOLLOIDS IN OIL-IN-WATER EMULSIONS DURING STORAGE OF FOOD by LUGOVSKA, Oksana; SIDOR, Vasilij (2015) - The attention is specifically paid to new understanding concerning the rheological and microstructural control of emulsion stability by non-adsorbing hydrocolloids, and the great potential of electrostatic protein-polysaccharide interactions at the oil-water interface to enhance emulsion properties. Keywords: emulsion stability, depletion flocculation, rheology and microstructure, hydrocolloid emulsifiers 1. Keywords: drinks; emulsion; food; hydrocolloids; oil; stability; water
• THE QUALITY OF WASTEWATER IN THE DAIRY INDUSTRY by AMARIEI, Sonia; RUSU, Aspazia (2016) - [4] BINGHUI ZHU, ZHIXIONG ZHONG, JING YAO, Ion chromatographic determination of trace iodate, chlorite, chlorate, bromide, bromate and nitrite in drinking water using suppressed conductivity detection and visible detection, Journal of Chromatography A,1118 (2006)106– 110 [5] L. NISHIA, A. M. S. VIEIRAA, M. F. VIEIRAA, G. F. SILVAB, R. BERGAMASCO, Application of hybrid process of coagulation/flocculation and membrane filtration for the removal of protozoan parasites from water, Procedia Engineering 42 ( 2012 ) 148 – 160 The main environmental issues in dairy industry are the high energy and water consumption, generation of waste water with a high organic content and the production and management of waste. Keywords: autumn; content; food; treatment; values; waste; wastewater; water
• VARIATION OF NITRITE CONTENT IN MEAT PRODUCTS DURING THE SHELF LIFE by AMARIEI, Sonia; ROPCIUC, Sorina; SCRIPCA, Domitian Mugurel (2016) - Introduction Nitrates and nitrites are commonly used in meat products because they have positive effects such as: maintaining of pink-red meat color, antioxidant effects, bacteriostatic and flavor enhancement of products. Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XII, Issue 4 – 2013 Sonia AMARIEI, Sorina ROPCIUC, Domitian Mugurel SCRIPCA, Variation of nitrite content in meat products during the shelf life, Volume XII, Issue 4 – 2013, pag. 342 – 346 343 Deficiencies in vitamin E and B are also due to the nitrites action. Keywords: days; food; meat; nitrite; products; water
• CHEMICAL ANALYSIS OF FRESH WATER FROM A KARST AREA IN UKRAINE by DIYCHUK, Volodymyr; SACHKO, Anastasiya; WINKLER, Igor (2017) - Total water hardness exceeded the sanitary limits for all the well samples and ranged from 11 to 29 mmol-eq/l (respective sanitary limit is 7 mmol-eq/l). Total water hardness has been determined using the well-known method of trilo- nometry based on formation of stable complexes of ethylenediamine tetraacetic acid (EDTA) with Ca2+ and Mg2+ ions. Keywords: area; food; hardness; karst; ukraine; water
• COMPARATIVE STUDY OF PROXIMATE COMPOSITION OF NILE TILAPIA (OREOCHROMIS NILOTICUS) (LINNAEUS, 1758) FROM FRESH WATER AND BRACKISH WATER IN NIGER DELTA REGION, NIGERIA by OLOPADE, Olaniyi Alaba; TAIWO, Iyabode Olusola; SIYEOFORI, Oba Sunday; BAMIDELE, Nathanael (2017) - This indicates that fresh water fishes are better sources of protein in the body when consumed. Although, they are mainly fresh water fish O. niloticus has been described as euryhaline and can disperse along brackish coastalines between rivers [3].The species is esteemed as food; affordable and supporting both small scale subsistence and commercial fisheries in Nigeria. Keywords: brackish; composition; content; fish; food; proximate; samples; species; water
• THE INFLUENCE OF CULINARY PROCESSING ON THE CONTENT OF SOME SECONDARY METABOLITES IN FLINT CORN SEEDS by AVRAMIUC, Marcel (2017) - Phytic acid content was expresed as mg per 100 g dry weight (mg% DW). The culinary processing of corn seed samples has significantly influenced the seeds’ content in phenols and the phytic acid. Keywords: acid; activity; antioxidant; boiling; chem; compounds; content; corn; corn seeds; culinary; food; issue; phenolic; phytic; processing; seeds; water
• THE IMPACT OF DIFFERENT DIET AND ENVIRONMENTAL CONDITIONS ON CHEMICAL COMPOSITION OF RAINBOW TROUT (ONCORHYNCHUS MYKISS WALBAUM, 1792) FROM MACEDONIAN AQUACULTURE FACILITIES by SIVAKOVA, Biljana; BLAZHEKOVIKJ - DIMOVSKA, Dijana (2017) - In our tests, the differences in the values of certain chemical parameters and the energy value of rainbow trout meat from fishpond A and fishpond B are statistically significant on level (p<0.001) (Tab. 4). This research produced additional analyzes that determine the physico-chemical properties and also a microbiological analysis of the water in which the rainbow trout grows, the chemical composition of the food used for its feeding, as well as, the energy value of fish meat from these two aquaculture facilities (fishpond A and fishpond B). Keywords: aquaculture; chemical; composition; fishpond; food; meat; rainbow; rainbow trout; trout; water
• USE OF EMULSIONS IN PRODUCTION RESTAURANTS AND FOOD INDUSTRY by LUGOVSKA, Oksana; SIDOR, Vasilij (2017) - Therefore, given the level of stability and moisture product, and taking into account the price of the emulsion obtained, the optimum water content and stabilizer for oil phase emulsions of gum arabic are 5% and 10% emulsion (№ 7) respectively. When increasing oil phase content of 8 to 14% of gum arabic emulsion, the average particle size increased from 0.51 to 1.10 microns, viscosity - from 14 to 18 cP, turbidity - from 168 to 240 NTU, density - from 1.03 to 1.10 g / cm3. Keywords: arabic; emulsions; food; gum; homogenization; oil; phase; production; starch; water
• DETERMINATION OF PCB IN WATER USING MICROEXTRACTION AND CAPILLARY GAS CHROMATOGRAPHY by ILAVSKÝ, Ján; BARLOKOVÁ, Danka (2017) - Table 1 Relative recoveries of PCB congeners after microextraction into 1 ml of n-hexane. The most reliable method of PCB analysis is the combination of gas chromatography and mass spectrometry. Keywords: analysis; concentration; congeners; delor; hexane; method; microextraction; pcb; recoveries; water
• ASSESSMENT OF INORGANIC CONTAMINANTS IN WELL WATERS FROM NONFERROUS MINING AND URBAN AREAS IN NORTH-WEST AND CENTRAL ROMANIA by HOAGHIA, Maria-Alexandra; LEVEI, Erika; ROMAN, Cecilia; SENILA, Marin; TANASELIA, Claudiu; RISTOIU, Dumitru (2016) - U 15 U 16 U 17 U 18 U 19 NO3 - (mg/l) MAC Sample points Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIV, Issue 2 – 2015 Maria-Alexandra HOAGHIA, Erika LEVEI, Cecilia ROMAN, Marin SENILA, Claudiu TANASELIA, Dumitru RISTOIU, Assessment of inorganic contaminants in well waters from nonferrous mining and urban areas in North-West and Central Romania, Food and Environment Safety, Volume XIV, Issue 2 – 2015, pag.138 – 143 141 The NO3 - concentrations are higher for well water samples (range 31 - 271 mg/l, mean 101 mg/l) from the urban area than for well water samples (range 0.92 - 50 mg/l, mean 22 mg/l) from the mining area (Figure 1). The elements content for well water samples from nonferrous mining area present higher concentrations that those from the urban area. Keywords: area; concentrations; food; mare; mining; samples; water
• REMOVAL OF HUMIC SUBSTANCES IN WATER BY COAGULATION by BARLOKOVÁ, Danka; ILAVSKÝ, Ján (2017) - The best effect is achieved in the treatment of humic waters by clarification earlier in the acidic range (pH 4-6), which formed a large and well separable units. Aggressive properties of humic waters have negative effect for metals and building materials (mortar and concrete), which cause not only acidity but also their ability to form complexes, in case of mortar and concrete to the aggressive leaching, which tends to increase the solubility of CaCO3 and CaO. Important precursors of organohalogen compounds in water are mainly fulvic acids and humic acids. Keywords: acids; coagulation; humic; mg.l-1; substances; water
• REMOVAL OF ANTIMONY FROM WATER BY COAGULATION by BARLOKOVÁ, Danka; ILAVSKÝ, Ján; KUNŠTEK, Michal (2017) - Conclusion Performed laboratory tests of surface water from water tank Bukovec and also the tests of groundwater originated in the spring Dúbrava have shown that the antimony content could be decreased at the values limited by Slovak Government Regulation No. 496/2010 for drinking water throughout the application of ferric sulphate. Abstract: Increased pollution of water resources leads to a deterioration of surface water and groundwater quality, and it initiates the application of various methods for water treatment. Keywords: antimony; coagulant; coagulation; food; removal; treatment; water
• TREATMENT OF ORGANIC POLLUTANTS ON ZEOLITES IN MOTOR TRANSPORTATION & AUTO REPAIR ENTERPRISES by TOROSYAN, N.S.; KUDRYAVTSEV, A.G.; TOROSYAN, G.H. (2017) - The objective were determined the sorptive capacity of modified zeolites for organic compounds sorption from water solutions which results of research are in a processing stage. During the sorption of aniline, phenol on modified zeolite appears, that OH-group of ethanolamine in zeolites forms a bonds with amino - or hydroxyl groups of adsorptives. Keywords: aniline; bromide; clinoptilolite; compounds; phenol; sorption; treatment; wastewater; water; zeolites
• MODERN APPROACH TO MANAGEMENT OF COMBINED SEWER OWERFLOWS by HLAVINEK, P. (2017) - Introduction Combined system overflows (CSOs) constructed in the combined sewerage for technical and water management reasons in order to restrict the influent to a wastewater treatment plant (WWTP) during a rain event ensure intermittent discharging of considerable volumes of a mixture of wastewater and storm water, and the pollution contained in the water, into water courses. 3. Ecological condition of water courses The overflows of the mixture of wastewater and storm water from the CSOs cause significant disturbance to the water courses and endanger their ecological condition and compromise demands on their use. Keywords: condition; csos; measures; overflows; oxygen; pollution; river; storm water; water; water course
• IN SITU RIVER WATER TREATMENT WITH DOMESTIC MATERIALS USING AS SORBENTS by TOROSYAN, G.H.; POGHOSYAN, N. Gh.; GUKASYAN, A. K.; DAVTYAN, V.A.; TOROSYAN, N.S. (2017) - High level of adsorption of organic substances natural zeolites is provided with their initial saturation by ions of calcium and magnesia. High level of adsorption of organic substances natural zeolites is provided with their initial saturation by ions of calcium and magnesia. Keywords: ammonia; armenia; food; river; sorption; treatment; water; zeolites
• ECOLOGICAL ASPECTS OF SLUDGE DISPOSAL IN SLOVAKIA by MAHRÍKOVÁ, Ivana (2017) - Incineration Incineration is one of the most effective process of sewage sludge treatment and sanitation. Taking into account the novel definition of waste proposed by the WasteFD, if sewage sludge is properly managed would be considered as a useful product instead a waste. Keywords: directive; process; sewage; sludge; treatment; waste; water
• RISK TO HUMAN HEALTH CAUSED BY NON CONDITIONAL DRINKING WATER by SKIP, Borys; GUTT, Sonia; STANKO, Štefan (2017) - Water pollution level. Thus, water pollution level of ammonia ions and nitrites had to exceed permissible level of 261 and 3338 times respectively. Keywords: ammonia; health; ions; mac; model; nitrification; nitrites; pollution; risk; water
• COMPARATIVE STUDY OF METHODS FOR ASSESSING ESCHERICHIA COLI SPECIES IN DRINKING WATER by DABIJA, Adriana; PÎSLARU, Laura; CONSTANTINESCU (POP), Cristina-Gabriela; BUCULEI, Amelia (2017) - Therefore, the following conclusion can be drawn: the membrane filtration method is recommended for effective monitoring of drinking water contamination in terms of Escherichia coli species. The highest microbial contamination with Escherichia coli species was in June 2010 – 50% of the samples and the lowest contamination, in April 2010 – 10% of total samples analyzed (Figure 5). Keywords: coli; drinking; escherichia; method; samples; water
• ANALYSIS OF TOXIC AND TRACE METAL CONTAMINANTS IN BOTTLED WATER BY USING ATOMIC ABSORPTION SPECTROMETRY by JAHED KHANIKI, GholamReza; GHADERPOORI, Mansoor; DEHGHANI, Mohammad Hadi; NAZMARA, Shahrokh (2017) - Standard deviation and mean for trace metal concentrations in bottled water samples Brand Cadmium∗ Mean(±SD) chromium∗ Mean(±SD) Lead∗ Mean(±SD) Consumption of bottled water is a proper choice when no safe water is available or water treatment is difficult, but the safety of bottled water is important and it is necessary to monitor toxic and trace metal contaminants. Keywords: cadmium; concentration; drinking; elements; lead; metals; water
• A THERMODYNAMIC ANALYSIS OF JUICE PASTEURIZATION PROCESS by MEMET, Feiza (2017) - Exergy efficiency evaluates the efficiency of a process by considering the second law of thermodynamics. For the improvement of this process are calculated exergy efficiencies for a pasteurization unit comprised in the juice production flow chart, when inlet hot water temperature is increased from 87 to 100oC, by keeping the other parameters constant. Keywords: efficiency; exergy; juice; temperature; water
• THE QUALITY OF THE SIRET RIVER IN SIRET SECTION SIMILARITIES AND DIFFERENCES OF THE RESULTS OBTAINED FOR THE SAMPLES COLLECTED IN COMON BY THE ROMANIAN AND UKRAINIAN by MIHĂILĂ, Doina (2017) - Indicator 2004 2005 2006 2007 2008 River Siret – Siret Quality class Plankton II II II II II Zoobentos II II II II II Benthic algae II II II - - Depending of biological analysis in the section examined we distinguish a high diversity of organisms, the number and diversity is close related with the characteristic of the substrate and the water chemistry. In according with Order 161/2006 and saprobic index we establish following water quality class (table 4): Keywords: class; fig; siret; siret siret; values; water
• DECONTAMINATION OF TOLUENE POLLUTION IN WATER USING RAW WALNUTS SHELLS by WINKLER, Igor; KUVILA, Ivan (2016) - Abstract: Raw untreated walnut shells were tested as an adsorbent for the extraction of toluene pollution from water systems, and high cleaning efficiency (up to 28 % of the specific toluene extraction) was determined by the direct UV-photometry measurement of the residue toluene concentration. Absorbance of the experimental water/toluene systems with various walnut shells samples Sample weigh. Keywords: absorbance; adsorption; food; shells; toluene; water
• THE INFLUENCE OF COLD CONVENTIONAL STORAGE ON FRUITS QUALITY by NISTOR, Oana – Viorela; ŢÂMPĂU, Mihai; BOTEZ, Elisabeta (2017) - Microsoft Word - 3 Journal nr 4 2010 din 8 noiembrie_44-50.doc Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University – Suceava Year IX, No. 4 - 2010 48 THE INFLUENCE OF COLD CONVENTIONAL STORAGE ON FRUITS QUALITY Oana – Viorela NISTOR1, Mihai ŢÂMPĂU1, Elisabeta BOTEZ1 1Bioingineering Department, Food Science and Engineering Faculty, „Dunarea de Jos” University, 111 Domneasca Street, 800201, Galati, Phone/Fax +40 236 460165, Oana.Nistor@ugal.ro Abstract: To determine the most suitable method of cold fruits preservation, we used three types of fruits: pome fruits (apples, pears and quinces), citrus (oranges) and exotic fruits (kiwi and bananas). The water losses variation during refrigeration of packed fruits The LDPE package is a very good protection for the water elimination, as it can be seemed all kinds of fruits presented a lower quantity of moisture content than the bulk fruits. Keywords: banana; bulk; fruits; refrigeration; storage; temperature; variation; water
• LINGOCELLULOSICS: CONVENIENT SORBENTS FOR WASTE WATER TREATMENT FROM PHENOL AND FUFURAL by TOROSYAN, G.H.; AIDAN, Ghazi; HOVHANNISYAN, D.N. (2017) - In this paper it has been introduced phenol and furfural sorption from water solutions as more important substances for chemical synthesis and as solvent in specially for oil refining solvent and the results of research in the field of the using of natural materials – as agricultural by-products, activated carbon from them as sorbents and as promising materials for waste water treatment from phenol and furfural. Taking into account that fact, that some of enterprises have no while the appropriate means, here is offer the elementary technological circuit of clearing of drains, for instance special holes with the boxes, filled in them by activated carbon. Keywords: adsorption; apricot; carbon; food; materials; products; sorbents; stones; treatment; water
• LIFETIME OF FREEZING - ACTIVATED WATER by WINKLER, Igor; ANDRUSYAK, Antonia (2017) - Table 1 Measured values of electric resistance and calculation of electroconductivity for melted and regular water samples Sample Electric resistance (Melted water), Ohm Electroconductivit y (Melted water), Si Electric resistance (Regular water), Ohm Electroconductivity (Regular water), Si 1 4.35.104 2.30.10-5 1.34.105 7.46.10-6 2 4.31.104 2.32.10-5 1.32.105 7.58.10-6 3 4.28.104 2.34.10-5 1.28.105 7.81.10-6 4 4.43.104 2.26.10-5 1.23.105 8.13.10-6 5 4.21.104 2.38.10-5 1.25.105 8.00.10-6 6 1.49.104 6.71.10-5 1.43.105 6.99.10-6 7 1.87.104 5.35.10-5 1.37.105 7.30.10-6 8 1.81.104 5.52.10-5 1.33.105 7.52.10-6 9 1.79.104 5.59.10-5 1.52.105 6.58.10-6 10 1.95.104 5.13.10-5 1.72.105 5.81.10-6 11 1.89.104 5.29.10-5 1.68.105 5.95.10-6 12 2.65.104 3.77.10-5 1.68.105 5.95.10-6 Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University – Suceava Year IX, No3 - 2010 7 13 3.66.104 2.73.10-5 1.49.105 6.71.10-6 14 3.48.104 2.87.10-5 1.51.105 6.62.10-6 15 4.44.104 2.25.10-5 1.54.105 6.49.10-6 Averaged 3.11.104 3.79.10-5 1.45.105 6.99.10-6 Average deviation 1.11.104 1.45.10-5 1.36.104 6.45.10-7 Freshly distilled water and the same cell were used throughout all experiments. Keywords: ice nano-associates; melted water; electro conductivity measurements Introduction There are many publications reporting specific properties of water after so-called “activation” [1-3]. Keywords: electroconductivity; ice; resistance; time; water
• EFFECT OF TQ PROCESSING ON CELL WALL IN RELATION TO FIRMNESS OF CARROT TISSUE – PART I. THE TISSUE MODEL by MARDARE (CHIRILĂ), Mihaela; ZGHEREA, Gheorghe; MURARIU, Gabriel; MATEESCU, Constantin; GERGEN, Iosif; CONSTANTINESCU (POP), Gabriela (2017) - Electron microscopy technique (SEM) have been used in exploring physical changes in carrots frozen matrix related to both modification of the thickness of cellular membrane and of the relative dimension of the cells. Conclusion Electron microscopy technique (SEM) have been used in exploring physical changes in carrots frozen matrix related to both modification of the thickness of cellular membrane and of the relative dimension of the cells. Keywords: firmness; food; freezing; matrix; water
• EFFECT OF PLANT PROTEIN ISOLATES ON THE STRUCTURAL – MECHANICAL PROPERTIES OF WHEAT DOUGH by MAKHYNKO, Valeriy; DROBOT, Vira; GOLIKOVA, Tatjana (2017) - Structural characterization of protein of wheat flour doughs enriched with intermediate wheatgrass flour // Food Chemistry, Vol. 194, 1 March 2016, P. 994 – 1002. The use of additional high protein raw materials is a perspective way to approximate chemical content of bread to the physiological norms Keywords: dough; flour; food; properties; protein; water; wheat
• THE NITROGEN COMPOUND CONTENT OF SOME NATURAL MINERAL WATERS FROM BUKOVINA, ROMANIA,VERSUS THEIR BOTTLED FORM by SIDOR, Anca-Mihaela (2016) - The quality is the main dimension of water and the subject of mineral water quality is particularly interesting due to concerns about the concept of natural mineral water, consumption benefits and the original purity of bottled mineral water, a subject about which there have been many speculations lately [2].For this purpose, water is drawn from various sources. [4].The primary health hazard from drinking water with nitrate-nitrogen occurs when nitrate is transformed to nitrite in the digestive system [5]. Keywords: bottled; nitrogen; samples; spring; volume; water
• WATER BOND FORMS IN THE DOUGH AND SORBTION PROPERTIES OF GLUTEN-FREE MACARONI PRODUCTS MADE FROM CORN FLOUR by ROZHNO, Olexandr; YURCHAK, Vira; GOLIKOVA, Tatjana (2017) - For example, the European patent EP 0792109 В1 stipulates the method of production of corn macaroni products by means of additional operation of flour scalding [4]. The increase in the moisture amount of macro and microcapillaries and lower content of adsorbed bound water in dough made from corn flour obviously will provide fastening of drying of corn macaroni products. Keywords: corn; corn flour; dough; flour; food; macaroni; products; samples; water
• RECYCLABLE POROUS MATERIALS FOR THE UPTAKE OF BISPHENOL A by STURZA, Rodica; MELENCIUC, Mihai; NISTOR, Denisa; BOUDISSA, Farida; TERKANI, Thiziri; ABDELKADER, Nou-Houda Hadj; ABDELKRIM, Azzouz (2017) - SARAH J OPPENEER, KIM ROBIEN, “Bisphenol A exposure and associations with obesity among adults: a critical review”, Public Health Nutrition: 18(10), 2014, 1847-1863 http://www.fia.usv.ro/fiajournal mailto:sturzar@yandex.ru Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XVI, Issue 4 – 2017 Rodica STURZA, Mihai MELENCIUC, Denisa NISTOR, Farida BOUDISSA, Thiziri TERKANI, Nou-Houda Hadj ABDELKADER, Azzouz ABDELKRIM , Recyclable porous materials for the uptake of Bisphenol A, Volume XVI, Issue 4 – 2017, pag. 282 – 286 283 The heat and contact with any of the components, whether basic or acidic, will accelerate the hydrolysis of the ester bonds that bind bisphenol A in the polycarbonates and resins. Keywords: bisphenol; fig; food; materials; min o3; ozonation; volume; water
• CYPERUS ESCULENTUS: PHYSICAL PROPERTIES OF TUBERS AND MICROBIOLOGICAL CHANGES DURING NATURAL FERMENTATION IN NIGERIA by O. ELUTADE, Olayinka; M. OYAWOYE, Olubukola; B. AGBO, Ediga (2018) - Cyperus esculentus tubers are underground stems which are harvested when ploughed from the soil. It is also envisaged that the field-soil or storage conditions, or the combination of both, may have been responsible for the higher yeast and fungal count in the brown than yellow tuber, observed at the onset (0 hour) of soaking in water. Keywords: acid; brown; esculentus; fermentation; food; hours; journal; species; tubers; variety; water; yellow
• APPLICATION OF WATER QUALITY INDEX IN THE DRINKING WATER QUALITY ASSESSMENT OF A SOUTHEASTERN NIGERIA RIVER by ANYANWU, Emeka Donald; EMEKA, Chinonyerem Sylva (2020) - 308 – 314 309 of water quality and require basic knowledge of water quality assessment like any other tool It is an acceptable way of expressing water quality with a reliable standard of measurement which reflects changes in the critical components of water Keywords: drinking; food; index; oxygen; quality; river; station; water; water quality
• INFLUENCE OF DIFFERENT CHEMICAL AGENTS ON THE ADULTERED MILK PHYSICAL PROPERTIES CORRECTION by OROIAN, Mircea; BERNICU, Daniel (2016) - Milk density evolution with different percentages od water Sample Density (g/cm3) Milk adulteration The milk was adultered with distilled water in different percentages (0, 5, 10 and 20% respectively). Keywords: crioscopic; density; milk; temperature; water
• HEAVY METALS CONTENT AND HEALTH RISK ASSESSMENT OF IKPE IKOT NKON RIVER, AKWA IBOM STATE, NIGERIA by JONAH, Udeme Effiong; MENDIE, Cecilia Friday (2023) - Abstract: Heavy metals in water pose detrimental consequence on health of the consumers and aquatic organisms. Keywords: Heavy metals, Health risk, Human activities, Pollution, River. Keywords: assessment; food; health; human; metals; nigeria; risk; river; station; values; water
• CHARCOAL-BASED CONSERVATION METHODS’ IMPACT ON SOME FUNCTIONAL PROPERTIES OF FLOURS OF THREE PLANTAIN VARIETIES (Musa sp.) by SABLI, Loh Tinndé Charles; MANIGA, Wohi; COULIBALY, Souleymane; KOUADIO, Eugène Jean Parfait (2023) - 32.46 ± 0.06abC 32.05 ± 0.10aB 32.70 ± 0.16aD 31.54 ± 0.02abA D12 39.74 ± 0.05dC 32.94 ± 0.02bB 32.75 ± 0.16bB 32.17 ± 0.05aA 33.09 ± 0.25abB 31.98 ± 0.36bcA D16 33.02 ± 0.06bB 32.99 ± 0.10bB 32.41 ± 0.08aA 33.66 ± 0.33bC 32.38 ± 0.16cA D20 36.21 ± 0.01cA 36.18 ± 0.21cA 36.10 ± 0.53bA 37.02 ± 0.01cB 35.91 ± 0.35dA D24 36.42 ± 0.02cdAB 36.62 ± 0.17cBC 36.73 ± 0.19cC 37.04 ± 0.02cD 38.21 ± 0.06dE D28 36.81 ± 0.07dAB 36.75 ± 0.01cA 37.02 ± 0.15cBC 37.14 ± 0.05cC D30 39.31 ± 0.51eB 37.84 ± 0.56dA 39.13 ± 0.03dB 39.12 ± 0.79dB 198.02 ± 0.04aB 198.82 ± 0.03aE 197.98 ± 0.02aA 198.09 ± 0.05aC 198.70 ± 0.06aD D8 206.73 ± 0.02cF 198.85 ± 0.04aA 199.12 ± 0.02bB 199.44 ± 0.02bC 203.21 ± 0.08bE 199.72 ± 0.07bD D12 213.90 ± 0.14dE 200.34 ± 0.02abA 201.04 ± 0.02cC 201.03 ± 0.02cC 207.72 ± 0.04cD 200.47 ± 0.05cB D16 202.41 ± 0.03bcA 204.67 ± 0.02dB 202.26 ± 1.12dA 212.64 ± 0.06dC 201.78 ± 0.06dA D20 205.15 ± 0.05cB 207.47 ± 0.03eC Keywords: absorption; absorption capacity; bags; capacity; charcoal; days; ebanga; food; oil; plantain; polythene bags; saci; solubility; storage; variety; water
• SOFT COMPUTING APPLICATION TO PREDICT IRRIGATION WATER QUALITY INDEX, CASE STUDY OF OUED HAMMAM NORTH-EAST ALGERIA by BOMANI, Oswald Peter (2023) - Thus, the current study suggests that artificial neural network (ANN) models are the most effective tools for predicting water quality parameters. Oswald Peter BOMANI, Soft computing application to predict irrigation water quality index, case study of Oued Hammam North-East Algeria, Food and Environment Safety, Volume XXII, Issue 3 – 2023, pag. 188 – 198 189 increases the Sodium accumulation in the leaf tissue Keywords: food; irrigation; issue; parameters; quality; sar; study; volume; water; xxii

• ISOLATION AND COMPARATIVE ASSESSMENT OF DOUGH-FERMENTING POTENTIALS OF PURIFIED YEAST CELLS FROM LOCALLY TAPPED PALM WINE by OGBODO, Priscilla Ukamaka; ANUFORO, Henry Uzoma; NWACHUKWU, Augusta Anuli; OLATUNJI, Mercy Ngozi; UWAKWE, Felicia; OGBULIE, Toochukwu Ekwutosi (2024) - UKWURU M.U., AWAH J.I., Properties of palm wine yeasts and its performance in wine making, African Journal of Biotechnology, 12(19):2670-2677, (2013). Different microorganisms, such as aerobic mesophilic bacteria, acetic acid bacteria, coliforms, yeasts, and lactic acid bacteria have been isolated from palm wine samples [3]. Keywords: cells; dough; food; guineensis; isolates; journal; palm; palm wine; samples; volume; wine samples; yeast
• CHEMICAL COMPOSITION OF STORED SMOKED CLUPEIDS, ETHMALOSA FIMBRIATA AND SARDINELLA MADERENSIS AFTER PRESERVATIVE TREATMENT WITH CITRUS ESSENTIAL OIL by OLADOSU-AJAYI, R.N.; DIENYE, H.E.; GEORGE, F.O.A.; ALEGBELEYE, W.O.; BANKOLE, M.O. (2024) - Where: A = volume of 0.01N NaOH used for titration of the blank B = volume of ml of 0.01N NaOH used for titration for the sample Hypoxanthine content Five grams of fish sample was blended with a known volume of perchloric acid (V1) and analyzed for hypoxanthine content. Essential oil is generally found in raw plant materials such as flowers, leaves, wood, bark, roots, seeds, and peels (peels and seeds that would otherwise be referred to as wastes) Keywords: chemical; ethmalosa; fimbriata; fish; food; maderensis; oil; p<0.05; samples; sardinella; storage; volume; week
• THE EVOLUTION OF SOME BIOCHEMICAL INDICES DURING CHILLING OF FOUR FRESHWATER FISH SPECIES by AVRĂMIUC, Camelia-Zaraza; AVRĂMIUC, Marcel (2016) - In smoked carp samples PI has increased, during chilling, by 21.4% (after 12 hours) and by 100% (after 72 hours), as compared to smoked sample before chilling (p<0.05). VARLET V., PROST C., SÉROT T. - Volatile aldehydes in smoked fish: Analysis methods, occurrence and mechanisms of formation. Keywords: catfish; chilling; fish; hours; samples
• THE INFLUENCE OF STORAGE TEMPERATURE AND TIME ON TOTAL PHENOLIC CONTENT IN A SOFT WHEAT CULTIVAR by AVRAMIUC, Marcel (2015) - The keeping of soft wheat samples under high temperature conditions led to a greater reduction in the total content of phenolic compounds,as compared to grains or bran. 2. Mean values of phenols total content after 5 days keeping of soft wheat samples WG=wheat grains; WWF=whole-wheat flour; WB=wheat bran; WF=white flour (type 480) 0 0,5 1 1,5 2 2,5 3 3,5 Blank 40°C 60°C 120°C 180°C Storage temperatures TP C m ea n va lu es (m g G AE /g ) WG WWF WB WF Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIV, Issue 1 – 2015 Marcel AVRAMIUC, The influence of storage temperature and time on total phenolic content in a soft wheat cultivar , Food and Environment Safety, Volume XIV, Issue 1 – 2015, pag. 67 - 73 70 Fig. Keywords: gae; samples; storage; wheat
• RESEARCH ON CHEMICAL COMPOSITION OF COW RAW MILK by ROPCIUC, Sorina (2016) - The analysis period of milk samples took place in the months January-June 2013, once a week. 3. Results and Discussion Figure 1 shows the variation of physico- chemical quality of milk samples collected from source 1. Keywords: content; fat; milk; period; samples; source; substance
• VARIATION IN CONTENT OF ANTIOXIDANT AND FREE RADICAL SCAVENGING ACTIVITY OF BASIL (Ocimum Basilicum), DILL (Anethum graveolens) AND PARSLEY (Petroselinum sativum) by LEAHU, Ana; DAMIAN, Cristina; OROIAN, Mircea; MICLESCU, Veronica; ROPCIUC, Sorina (2016) - Important to maintain the quality of dried spices herbs is low moisture content, which decreases the likelihood of microbial growth and late biochemical reactions associated with these processes. Abstract: The aim of this study was to determine the content of polyphenolics, antioxidant activity and vitamin C in the extracts of three medicinal and aromatic plants: basil (Ocimum Basilicum), dill (Anethum graveolens) and parsley (Petroselinum sativum). Keywords: acid; antioxidant; basil; content; dill; food; parsley; samples; scavenging
• SOURING DYNAMICS OF THE MILK SAMPLES WITH DIFFERENT FAT CONTENT by WINKLER, Igor; OPAEȚ, Marinela (2017) - Milk acidity is an important index showing freshness and general value of the product. Milk acidity can be measured using vari- ous methods and units such as: Turner’s http://www.fia.usv.ro/fiajournal mailto:i.winkler@chnu.edu.ua Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XV, Issue 3 – 2016 Igor WINKLER, Marinela OPAEȚ, Souring dynamics of the milk samples with different fat content, Food and Environ- ment Safety, Volume XV, Issue 3 – 2016, pag. 255 – 258 256 degree (0T), Soxhlet-Henkel degree, Dor- nic acidity degree and others. Keywords: acidity; content; fat; milk; samples; souring
• ANALYSIS OF PHYSICAL PARAMETERS OF NATURAL JUICES by JARCĂU, Mihaela; POROCH-SERIŢAN, Maria (2017) - m 2 ] Sample orange lemon kiwi carrot beet 1.33 1.335 1.34 1.345 1.35 1.355 1.36 1 2 3 4 5 R e fr a c ti v e i n d e x Sample orange lemon kiwi carrot beet 0 2 4 6 8 10 12 14 16 18 1 2 3 4 5 % s o li d s Sample orange lemon kiwi carrot beet Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XV, Issue 3 – 2016 Mihaela JARCĂU, Maria POROCH-SERIŢAN, Analysis of physical parameters of natural juices, Food and Environment Safety, Volume XV, Issue 3 – 2016, pag. 259 - 265 263 variation in the carrot juice and beet juice and the least for kiwi. In fruit juices the refractive index is therefore dependent upon sugar concentration and also upon the concentration of other soluble materials (organic acids, minerals, amino acids etc.). Keywords: analysis; color; food; juices; kiwi; orange; parameters; samples
• EFFECT OF ADDITION OF STARCH AND AGAR-AGAR ON RHEOLOGICAL BEHAVIOUR OF YOGURT by DAMIAN, Cristina; OROIAN, Mircea-Adrian; LEAHU, Ana; CIOARBĂ, Iuliana (2017) - In the case of yogurt samples obtained in the laboratory, the addition of starch and agar-agar increases the viscosity, proportional to the doses added. Viscosity, flow index, consistency index and regression coefficient for yogurt samples Sample Viscosity * Keywords: agar; engineering; food; journal; milk; samples; starch; viscosity; yogurt
• HONEY CLASSIFICATION USING COLOUR MEASUREMENT by OROIAN, Mircea; LEAHU, Ana; DAMIAN, Cristina; BUCULEI, Amelia (2017) - Many studies have dealt with the relation of honey colour to the floral origin, industrial processing methods, and the temperature and/or time of storage The luminosity of honey samples was significantly different (P<0.001). Keywords: colour; flower; honey; samples; sun; tilia
• STUDIES REGARDING THE INCIDENCE OF BACTERIA FROM LISTERIA GENUS IN FISH MEAT by VASILACHE, Violeta; CIOTAU, Constantin (2017) - This article presents a study about the incidence of Listeria in two species of fish which were tested to prove presence or absence of Listeria monocytogenes, because fish meat is one of the foods susceptible to transmit bacteria and to induce grave intoxication. The results of analyzes for those two species of fish meat do not confirm the presence of Listeria monocytogenes, but other species of Listeria (Listeria welshimeri and Listeria inocua), fortunately not pathogenic, were present. Keywords: bacteria; figure; fish; food; journal; listeria; monocytogenes; samples
• VISCOELASTICAL BEHAVIOUR OF SOME FOOD MATERIALS FROM THE SPANISH MARKET by OROIAN, Mircea-Adrian; ESCRICHE, Isabel; GUTT, Gheorghe (2017) - PCA scores of yogurt samples The PC1 explains 95% of variability, and the PC2 explains 5%. A Principal Components Analysis (PCA) was applied to describe the relation among the physical chemical and viscoelastical parameters. Keywords: food; parameters; samples; stress; type; yogurt
• PHOTOCATALYTIC DEGRADATION OF METHYLENE BLUE ON NANOSTRUCTURED COMPOSITES BASED ON TIO2-BI2O3 by KOBASA, Igor (2017) - These systems can reveal the quantum dimensional effects and exhibit photocatalytic activity in the reaction of photodegradation of methylene blue (MB). Keywords: photocatalytic activity; TiO2-Bi2O3; methylene blue; nanostructured composites, dye photodegradation 1. Introduction Titanium dioxide and TiO2-based oxide mixtures, are known as semiconductors, which reveal wide range of important and useful electrophysical and physico-chemical (photochemical, catalytic, photocatalytic) characteristics. Keywords: activity; bi2o3; chem; mass; oxide; photocatalytic; samples; spectra; tio2
• STUDY REGARDING THE POSSIBILITIES TO OBTAIN FUNCTIONAL FOOD FROM WHEAT FLOUR: BREAD WITH EXOGENOUS BUCKWHEAT ADDITION by CONSTANTINESCU (POP), Gabriela; DABIJA, Adriana; BUCULEI, Amelia (2017) - The research paper presented to obtain bread with added buckwheat flour The purpose of the bread samples were made several mixtures of wheat flour with different proportions of buckwheat flour (5%, 10%, 15%), after the flour samples were subjected to laboratory testing where absorption and wet gluten were seen in the difference in the behavior of the flour mixture. Buckwheat flour is used best when mixed with wheat or rye Buckwheat the generally recommended for pregnant women, people with overload syndromes, diabetic shoes, paddy rice mixed with wheat flour to replace the yeast dough [3]. Keywords: acidity; bread; buckwheat; control; flour; food; samples
• THE ACTIVITY OF -AMYLASE AND PEROXIDASE DURING GERMINATION OF SOME MAIZE CARYOPSES WITH DIFFERENT VIABILITIES by AVRAMIUC, Marcel (2017) - Computing the correlations between germination values and enzyme activity at 0, 48 and 96 hours of germination, the author has found direct correlations (significant and very significant) between germination capacity (G%) and peroxidase activity only at 48 and 96 hours of germination. Determination of peroxidase activity was performed with a colorimetric method (5). Keywords: activity; germination; hours; peroxidase; samples; values
• RHEOLOGICAL, TEXTURAL, COLOR AND PHYSICO-CHEMICAL PROPERTIES OF SOME YOGURT PRODUCTS FROM THE SPANISH MARKET by OROIAN, Mircea-Adrian; ESCRICHE, Isabel; GUTT, Gheorghe (2017) - Fig.2 Textural profile of fruit yogurt samples, dark blue line sample 5, blue line sample 6, red line sample 7 and green line sample 8 It can be seen that in the case of blank samples, each one having a different textural behavior, while in the case of fruit yogurt there are three samples which do not have great differences in their behavior. Note: NS not significant (P<0.05), * P>0.05, ** P>0.01, *** P>0.001 Fig.3 PCA scores of yogurt samples Fig.4 PCA loadings of the yogurt samples In the case of a*, the blank samples are situated in the negative region (more towards green), while the fruit sample on the positive region (more towards red) due to the presence of red colorants. Keywords: color; content; fats; food; fruit; parameters; samples; yogurt
• DEVELOPMENT OF LATERAL FLOW IMMUNOASSAY FOR RAPID DETECTION OF OXYTETRACYCLINE IN HONEY SAMPLES by GUILLÉN GUILLÉN, Isabel; MARTÍNEZ SANMARTIN, Ángel; GABALDÓN HERNÁNDEZ, José Antonio; NÚÑEZ-DELICADO, Estrella; PUCHADES PLA, Rosa; MAQUIEIRA CATALÁ, Ángel (2017) - The assay was evaluated with OTC spiked honey samples from different geographical origin (n = 25). Abstract: A lateral flow immunoassay (LFIA) was developed in the competitive reaction format and applied to test residues of the antimicrobial oxyteracycline (OTC) in honey samples. Keywords: detection; flow; food; gold; honey; lfia; line; otc; otc3; pad; samples; test
• PREDICTING THE ORGANOLEPTIC QUALITY OF SOME ROMANIAN BEERS FROM PHYSICAL-CHEMICAL DATA USING MULTIVARIATE ANALYSIS by CODINĂ, Georgiana Gabriela; MIRONEASA, Silvia; LEAHU, Ana (2017) - The PCA method makes it possible to distinguish beer samples and also to identify the most important variables in a multivariate data matrix. They represented beer samples easily available to consumers in the off-premise chain. Keywords: analysis; beer; chemical; extract; lager; romania; samples
• STUDY ON THE CONTENT OF ZEARALENONE FROM WHEAT AND DERIVATIVES by GUTT, Sonia; GUTT, Georg; MAZAREANU, Mariana (2017) - The results of analysis of flour samples are these:  in two samples of wheat flour (10% of total samples), zearalenone is presented in an amount of 31-50 ppb and falls below the maximum permitted by applicable law;  in eighteen samples of wheat flour (90% of total samples), zearalenone is presented in an amount of 1-30 ppb and falls below the maximum permitted by applicable law Conclusions From the analysis of samples represented by wheat flour, bran and wheat using ELISA method was found that a single sample of wheat, and one of bran contained zearalenone amount over the limit while the vast majority of samples (90% flour wheat, 63.65% samples of bran and 35% samples of wheat ) are below the permissible content of zearalenone and other samples are well below the maximum allowed. the nine wheat samples (45% of total samples), zearalenone is presented in an amount between 31-50 ppb and falls below the maximum permitted by applicable law;  the three wheat samples (15% of the total number of samples), zearalenone is presented in an amount between 1-30 ppb and falls below the maximum permitted by applicable law; The frequency of wheat samples with zearalenone values is shown in Fig .1 0,00% 5,00% 10,00% 15,00% 20,00% 25,00% 30,00% 35,00% Keywords: bran; flour; food; maximum; ppb; samples; wheat; zearalenone
• SEPARATION AND QUANTIFICATION OF BIOGENIC AMINES IN BANANAS BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY by TANASA, Veronica; MOISE, Daniela; STANCA, Maria (2016) - Abstract: This paper reports separation and quantification of biogenic amines in bananas by high performance liquid chromatography. Keywords:2-phenylethylamine, bananas, biogenic amines, cadaverine, histamine, HPLC, putrescine, spermidine, spermine, serotonin, tryptamine, tyramine 1. Keywords: amines; bananas; biogenic; food; samples; temperature
• QUANTIFICATION OF CAROTENOIDS AND CHLOROPHYLL LEAF PIGMENTS FROM AUTOCHTHONES DIETARY by LUPOAE, Mariana; FURDUI, Bianca; DINICĂ, Rodica; COPREAN, Dragomir (2017) - Some carotenoids, including β-carotene (Fig.1), quench highly reactive singlet oxygen under certain conditions and can block free radical-mediated reactions. The present paper consists in the determination of the contend of β-carotene and chlorophyll from three species of plants- Allium ursinum(Fam. Alliaceae), Alliaria petiolata(Fam. Brassicaceae), Urtica dioica(Fam. Keywords: carotene; carotenoids; chlorophyll; food; plant; samples
• BIOGENIC AMINES CONTENT OF ROMANIAN MARKET MACKEREL by BASTON, Octavian; BARNA, Octavian (2017) - In frozen mackerel samples we detected small amounts of histamine, cadaverine, spermidine and putrescin. Frozen mackerel samples had histamine content between Nd to 2.6mg/kg. Keywords: amines; biogenic; food; histamine; mackerel; samples; tyramine
• ELECTRONIC NOSE FAST METHOD FOR APPLES DISCRIMINATION TO DETERMINE OPTIMUM HARVEST MOMENT by CALU, Mirela; ALEXE, Petru (2017) - This varies according to cultivar and different apples varieties will often ripen at different times over a three- month period. A non-destructive evaluation of apple maturity has been measured by means of E-nose. Keywords: analysis; apples; food; nose; samples; varieties; vol
• DETERMINATION OF DIOXINS AND FURANS FROM EGGS AND OILS, THROUGH HIGH RESOLUTION GAS CHROMATOGRAPHY IN COMBINATION WITH HIGH RESOLUTION MASS SPECTROMETRY by CATANĂ, Monica; CATANĂ, Luminiţa; NEGOIŢĂ, Mioara; IORGA, Enuţa; BÂLEA, Alina; LILIOS, Gabriela (2017) - In the case of oil samples, cleanup and, subsequently concentration of cleaned extract were achieved through the same procedures, as in the case of egg samples. Decomposition of dioxins in the external environment is extremely slow, so that dioxins can be accumulated in food chain, animals having in their bodies (through bioaccumulation) higher concentrations (hundreds and thousands times) than plants, water and soil [1]. Keywords: dioxins; fat; furans; limit; range; samples
• BASALT TUFA AS A BACTERICIDE FILLER FOR SOME PACKAGING MATERIALS by KOBASA, Igor; VOROBETS, Mariya; АRSENIEVA, Larysa (2018) - 3. Results and Discussion Following components were identified in natural tufa samples: zeolites (35–40 %), montmorillonite (30–40 %), feldspars (10– 15 %), silica materials (4–5 %) and hema- tites (3–5 %) Next stage of the investigation was aimed onto determination of antibacterial activity of various tufa samples. Keywords: activity; basalt; chemical; food; materials; packaging; samples; tufa
• CONSUMPTION OF AFLATOXIN CONTAMINATED PEANUT BUTTER: A HEALTH THREAT TO THE POPULATION IN LUSAKA URBAN-ZAMBIA by BANDA, Maureen S.; LIKWA, Rosemary N.; BWEMBYA, Phoebe; BANDA, Jeremiah; MBEWE, Allan (2018) - In addition, another study in India [19] found aflatoxin contamination of above 30ppb with the highest values having been detected from peanut butter samples (42.5%). Purchased peanut butter samples were kept at room temperature for two weeks before taking them to the laboratory for testing. Keywords: aflatoxin; butter; contamination; food; health; international; peanut; peanut butter; products; samples; zambia
• THE INFLUENCE OF INULIN AND PSYLLIUM ADDITION TO ICE-CREAM AND ITS EFFECTS ON THE SENSORIAL PROPERTIES by LEAHU, Ana; GHINEA, Cristina; DAMIAN, Cristina (2019) - Physico-chemical determinations The pH values of ice cream samples were measured using a digital pH meter at 25 0C calibrated with pH 4 and 7 buffers (Hanna Instruments, Italy). Sensory quality of ice cream samples; S1 lingonberry ice-cream control; S2- lingonberry ice cream fortified with 3% inulin; S3- lingonberry ice cream fortified with 6% inulin; S4- lingonberry ice cream fortified with 3% psyllium fibers; S5- lingonberry ice cream fortified with 6% psyllium fibers Similar results were reported for fat-free dairy desserts, the addition of inulin to these desserts increased sweetness, thickness and creaminess [17]. Keywords: cream; cristina; fibers; food; ice; ice cream; inulin; issue; lingonberry; psyllium; samples; xvii
• DETERMINATION OF POLYCYCLIC AROMATIC HYDROCARBONS AND HEAVY METAL CONTENTS OF BARBECUE BEEF, FISH AND CHICKEN by INOBEME, Abel; AJAI, Alexander Ikechukwu; MANN, Abdullahi; IYAKA, Yahaya Ahmed (2019) - Napthalene ND ND ND ND 2. Napthalene, 2-methyl ND ND ND ND 3. Fluorene ND ND ND ND 6. Keywords: beef; chicken; content; dcm; fish; food; pahs; polycyclic; samples
• DETERMINATION OF OXYTETRACYCLINE RESIDUE LEVELS IN EDIBLE TISSUES OF SLAUGHTERED CATTLE by BILASHOBOKA, Engelbert; MUDENDA, Boyd; MUNYINDA, Nosiku; VINCENT MOSHI, Fabiola; KAMBARAGE, Dominic M. (2019) - Thus, the meat is likely to enter the market with high OTC residues. The study established the level of OTC residues in edible tissues of cattle slaughtered within Dodoma City Tanzania. Keywords: beef; drug; food; levels; otc; residues; samples; tissues; volume; xvii
• THE EFFECT OF ACTELLIC DUST TREATMENT ON THE PROXIMATE AND MINERAL COMPOSITION OF SYNODONTIS NIGRITA AND TILAPIA MARIAE by OBOH, Ijeoma P.; SANNI, O. A.; EGUN, N. K.; WILFRED-EKPRIKPO, C. P. (2019) - Insecticides have been used extensively on dried fish samples to prevent insect infestation and improve the organoleptic properties of fish samples but very little information on its effects on the proximate and mineral composition of fish is available. The proximate values arising from fish samples in batches I – III were analysed for their range values, mean and standard errors. Keywords: actellic; composition; content; fish; food; mariae; nigrita; proximate; samples; synodontis; tilapia
• NUTRITIONAL QUALITY, AMINO ACID PROFILES, PROTEIN DIGESTIBILITY CORRECTED AMINO ACID SCORES AND ANTIOXIDANT PROPERTIES OF FRIED TOFU AND SEITAN by ANWAR, Dina; EL-CHAGHABY, Ghadir (2019) - Table 8 % Protein digestibility and % PDCAAs of tofu and seitan samples Foods % Protein digestibility % PDCAAs Tofu 93.00 70 The main determinant of food protein quality is the content and availability of essential amino acids. Keywords: acids; amino; amino acid; digestibility; flour; food; issue; journal; nutritional; protein; quality; samples; seitan; tofu; volume; wheat; xviii
• EFFECTS OF WET AGEING OF BEEF MUSCLE GLUTEUS MEDIUS ON TEXTURAL AND TECHNOLOGICAL PARAMETERS by TODOSI SĂNDULEAC, Elena; GUTT, Gheorghe (2019) - The CIE-Lab color parameters of raw meat samples Sample Color parameters L* a* b* ΔC* H° ΔE* Control 38.640±0.10 16.686±0.12 9.216±0.10 19.57±0.20 28.91±0.12 - m1 40.938±0.21 16.544±0.16 9.296±0.20 18.98±0.17 29.33±0.22 2.30±0.12 m2 41.274±0.31 16.406±0.21 9.614±0.21 19.02±0.14 Warner Bratzler shear force measurement The textural properties of the effect of wet aging duration of meat on the Warner Bratzler parameters of raw meat samples can be observed in Table 5. Keywords: ageing; beef; cooking; days; food; issue; meat; muscle; parameters; samples; science; time; volume; xviii
• IMPACT OF VEHICULAR TRAFFIC ON CONCENTRATIONS OF SELECTED HEAVY METALS IN CASSAVA TUBERS HARVESTED FROM ROADSIDE IN OWERRI, NIGERIA by ANUFORO, Henry Uzoma; AKUJOBI, Campbell Onyeka; EZEJI, Ethelbert Uchechukwu; OKEHI, Confidence Chiamaka (2020) - [31] YAN X., ZHANG F., ZENG C., ZHANG M., DEVKOTA L. P., YAO T. Relationship between heavy metal concentrations in soils and grasses of roadside farmland in Nepal, International Journal of Environmental Research and Public Health, 9: 3209-3226, (2012) Results obtained showed that at section 1, the concentrations of heavy metals in cassava samples were in the range (0.0-13.5mg/kg) Pb, (0.0- 0.5mg/kg) Mn, (1.5-16mg/kg) Cu and (0.05-0.4mg/kg) Cd. Keywords: cassava; concentrations; food; journal; metals; roadside; samples; section; soil; tubers
• PHYSICO-CHEMICAL PARAMETERS OF ROMANIAN RASPBERRY HONEY by PAULIUC, Daniela; OROIAN, Mircea (2020) - 4. Conclusion The physico-chemical characterization of raspberry honey samples collected from different areas of Romania in the years 2017 and 2018 was performed to examine the quality of honey samples and to determine any similarities and differences that may be attributed to the botanical origin of honey. Honey samples were analyzed to determine 9 physico- chemical characteristics: moisture (Abbe refractometer, Leica Mark II Plus), electrical conductivity (portable conduct meter HQ14d, HACH, USA), pH (pH meter METTLER TOLEDO FiveGo, Mettler Toledo, SUA), free acidity (TITROLINE easy, Schott Instruments, Germany), color (photometer Pfund, Hanna Instruments HI 96785 and a portable chromameter, CR-400, Konica Minolta, Japan), hydroxymethyl furfural (HMF) content (Spectrophotometer UV- VIS-NIR SCHIMADZU UV-3600, Schimadzu Corporation, Japan,) total polyphenols content (UV-NIR Spectrometer Ocean Optics HR4000CG- UV-NIR, SUA), flavonoids content (UV- NIR Spectrometer Ocean Optics HR4000CG-UV-NIR , SUA) and DPPH radical scavenging activity. Keywords: content; food; honey; honey samples; issue; journal; moisture; raspberry; raspberry honey; samples; volume
• AERATED CONFECTIONERY: PHYSICO-CHEMICAL AND TEXTURAL EVALUATION by ZIMBRU, Raluca - Olimpia; PĂDUREŢ, Sergiu; AMARIEI, Sonia (2020) - The dry matter content of aerated confectionery samples varied considerably from 52.38 % to 57.72 %, A4 sample had the highest content and according to Nardozza, 2011 [16] in the case of some food products the dry matter content influences texture properties. [18]. 200 fi FF relaxationt F R     Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIX, Issue 2 – 2020 Raluca - Olimpia ZIMBRU, Sergiu PĂDUREŢ, Sonia AMARIEI, Aerated confectionery: physicochemical and textural evaluation, Food and Environment Safety, Volume XIX, Issue 2 – 2020, pag. 122 - 130 125 Table 1. Physico-chemical parameters of aerated confectionery samples Different lowercase letters (a–d) in a row show significant differences between the groups (p<0.05). Keywords: confectionery; content; cream; food; issue; relaxation; samples; texture; volume
• ORGANIC ACIDS AND PHYSICO-CHEMICAL PARAMETERS OF ROMANIAN SUNFLOWER HONEY by PAULIUC, Daniela; OROIAN, Mircea (2020) - 4. Conclusion The physico-chemical characterization, pollen analysis and organic acids content of sunflower honey samples collected from Romania were performed to examine the quality of honey samples. Physico-chemical analysis The physico-chemical analyses were performed for sunflower honey samples according to the analytical methods harmonized by the International Honey Commission Keywords: analysis; content; food; honey; honey samples; journal; samples; sunflower; sunflower honey
• STATISTICAL EVALUATION OF THE RELATIONSHIP BETWEEN THE METALLIC ELEMENTS THAT MIGRATE FROM AISI304 AND AISI321 STAINLESS STEEL SAMPLES IN SIMULANT SOLUTIONS AT DIFFERENT IMMERSION TIMES by STROE, Silviu-Gabriel (2016) - A significant association (r = 0.568, at a p = 0.01 level) was obtained between chromium and iron ions released from AISI321 stainless steel samples into the simulated solution an 30 min. immersion time. Towards the second principal component (PC2) is shown in the graphic representation the opposition between the iron and nickel ions that released from AISI321 stainless steel samples into simulated solution to a 30, 60 and 90 min immersion time, with negative correlation. Keywords: ions; min; samples; simulant; solutions; steel samples
• HUMAN HEALTH RISK ASSESSMENT OF HEAVY METAL CONTAMINANTS IN TABLE SALT FROM NIGERIA by UKWO, Sunday Peter (2021) - Four refined table salt samples (A, B, C, D) and four samples of unrefined table salt (E, F, G, H) were analysed for the concentration of copper (Cu), lead (Pb), iron (Fe), Cadmium (Cd) and arsenic (As) using atomic absorption spectrometry. Unrefined table salt may contain some of these toxic elements which may create health risks to consumers even at low concentrations due to the daily consumption of salt. Keywords: food; health; metals; nigeria; risk; salt; samples; table; table salt
• HEAVY METALS IN TOBACCO by AMARIEI, Sonia; HRETCANU, Cristina-Elena; GUTT, Gheorghe; AGACHI, Alexandra (2016) - 1 Ash content and moisture of cigarettes samples Heavy metal analysis was performed using ICP-MS device. Tobacco samples from Romanian and Ukrainian market were analyzed using inductively coupled plasma mass spectrometry (ICPMS). Keywords: analysis; cigarettes; content; food; issue; metals; samples; tobacco
• EXTRACTION AND CHARACTERIZATION OF RESVERATROL FROM VEGETABLE WASTE FROM VINES by NISTOR, Petronela Gabriela; AMARIEI, Sonia (2021) - In order to extract resveratrol, vine shoots harvested from a crop located in Mălini, Suceava Country, were used. The following formula was used to determine the antioxidant activity of vine shoots: 𝑅𝑆𝐴% Keywords: content; food; mg/100; resveratrol; samples; shoots; vine
• HEALTHY FOOD FOR TEENAGERS PART 2: MEAT ANALYSIS FOR HORMONAL DRUGS by BARUS, Marianna; ANTSUPOVA, Vita; LOMAKINA, Yuliia (2021) - Keywords: meat, hormonal drugs, steroid hormones, quality response, sensitivity threshold. Qualitative analysis of steroid hormones in the studied samples was carried out taking into account the chemical classification according to standard methods. Keywords: drugs; food; hormones; meat; residues; samples; volume
• CARBENDAZIM RESIDUES QUANTIFICATION IN GREEN LETTUCE BY ENZYME-LINKED IMMUNOSORBENT ASSAY by TANASA, Veronica; DOLTU, Madalina; SORA, Dorin; TANASA, Radu I.; BABEANU, Narcisa (2022) - The results of ELISA and HPLC analysis of carbendazim residues in the two green lettuce cultivars were well correlated (Pearson correlation coefficient r=0.8925). The aim of our study was to determine carbendazim residues in two green lettuce cultivars, from the experimental lots, harvested at different times after the treatment with 0.1% carbendazim solution, by an ELISA carbendazim commercial kit and to compare the results with values obtained by high performance liquid chromatography. Keywords: analysis; carbendazim; carbendazim residues; elisa; food; hplc; lettuce; residues; samples; tanasa
• EFFECTS OF Bacillus amyloliquefaciens CULTURE CONCENTRATIONS ON MICROBIAL LOAD, PHYSICOCHEMICAL AND SENSORY PROPERTIES OF “IRU”-TYPE CONDIMENT FROM AFRICAN YAM BEAN (Sphenostylis stenocarp) SEEDS by OKOLIE, Pius Ifeanyi; OKOLIE, Emilymary Chima; OGUNDIMU, Sarah Abiola; AGBOOLA, Kudirat Aina; OJINNAKA, Maureen Chinwe (2022) - There was a significant difference in crude ash content between raw seed and unfermented AYB seed as well as fermented AYB seeds. Pius Ifeanyi OKOLIE, Emilymary Chima OKOLIE, Sarah Abiola OGUNDIMU, Kudirat Aina AGBOOLA, Maureen Chinwe OJINNAKA, Effects of Bacillus amyloliquefaciens culture concentrations on microbial load, physicochemical and sensory properties of “IRU”-type condiment from african yam bean (Sphenostylis stenocarp) seeds, Food and Environment Safety, Volume XXI, Issue 1 – 2022, pag. 47 – 61 51 Bacteria isolation and identification Presumptive B. amyloliquefacien was isolated during the natural fermentation of African yam bean seed condiment. Keywords: african; bean; concentration; condiment; content; fermentation; food; g broth; g seed; hours; samples; seeds; yam
• FISH PROCESSING AND NUTRIENT AVAILABILITY: A STUDY ON THE EFFECT OF DRYING METHODS ON THE NUTRITIONAL CONTENT OF SELECTED FISH SPECIES by EGUN, Nkonyeasua Kingsley; IMADONMWINIYI, Ovbokhan Osavibie; IYOHA, Vivian Ezighodeomo; OBOH, Ijeoma Patience (2023) - This will improve the nutritional quality of dried fish products available to consumers in the Nigerian markets, and increase foreign income earnings. Matherials and methods Collection of fish samples: Fresh fish samples of Clarias gariepinus (Burchell, 1822) and Tilapia zillii (Gervais, 1848) were procured from two (2) identified inland freshwater fish landing sites in Edo State, Nigeria. Keywords: children; content; fish; food; gariepinus; oven; plw; processing; rni; samples; zillii
• EFFECTS OF SMOKING PROCESSES ON THE NUTRITIONAL VALUE OF CULTURED CATFISH (Clarias Gariepinus) by OLOPADE, Olaniyi Alaba; DIENYE, Henry Eyina; DENSON, Glory Chimburuoma; ONYEKWERE, Vivian Chiemela (2023) - The fish were then gutted, rewashed, and then separated into three groups: (i) the first group consisted of raw samples kept at -40 °C until analysis; (ii) the second group consisted of cold smoked samples partially dried for 2 hours in the industrial smoking chamber The same observation was made on the ash content of the hot smoked samples, which had 7.88±0.02 followed by cold smoked samples (4.01±0.0) and raw samples (1.40±0.02). Keywords: acid; composition; content; fatty; fish; food; gariepinus; issue; samples; smoking; value; vitamins
• UTILIZATION OF MAIZE GERM CAKE AS A NUTRITIONAL AND FUNCTIONAL INGREDIENT IN PROCESSED CHEESE by EL-SAYED, Mahmoud Ibrahim; OTHMAN, Essam Kamel; ELWAHSH, Nahed A.A. (2023) - Preparation of processed cheese Processed cheese was manufactured according to the method of Muira et al. The best sensory evaluation was found with control samples followed by processed cheese samples containing 1 and 2% MGC, while the lowest sensory degrees were observed with 4% MGC. Keywords: cake; cheese; cheese samples; fat; food; germ; germ cake; maize; maize germ; mgc; protein; samples; storage

• ASSESSMENT OF ENVIRONMENTAL IMPACTS OF MUNICIPAL SOLID WASTE MANAGEMENT IN IASI, ROMANIA by GHINEA, Cristina; SPRANCEANA, Andreea; COMANITA, Diana Elena; CONSTANTINESCU, Gabriela; GAVRILESCU, Maria (2016) - GHINEA C., GAVRILESCU M., Decision support models for solid waste management – an overview, Environmental Engineering and Management Journal, 9: 869-880, (2010) WINKLER J., BILITEWSKI B., Comparative evaluation of life cycle assessment models for solid waste management, Waste Management, 27: 1021-1031 (2007) Keywords: assessment; engineering; environmental; food; iasi; impacts; management; mswm; romania; system; volume; waste; waste management; xiv
• MULTICRITERIA EVALUATION OF MUNICIPAL SOLID WASTE MANAGEMENT SCENARIOS: CASE STUDY IASI, ROMANIA by GHINEA, Cristina; BRESSERS, Hans; GAVRILESCU, Maria (2016) - Abstract: Solid waste management is of great interest as a topical issue discussed and reviewed internationally. Although Romania is an EU Member State, and the European policy in the area of solid waste management should be implemented as soon as possible, these changes are still difficult to be made [1]. Keywords: criteria; decision; engineering; evaluation; food; iasi; issue; journal; management; romania; scenarios; waste; waste management

• CONTENTS by 2018, FENS 2 (2018) - Cyperus esculentus: physical properties of tubers and microbiological changes during natural fermentation in Nigeria Olayinka O. ELUTADE, Olubukola M. OYAWOYE, Ediga B. AGBO 131 - 140 4. Screening of potential yeast starters with high ethanol production for a small-scale cocoa fermentation in Ivory Coast Odilon KOFFI, Lamine SAMAGACI, Bernadette GOUALIE, Sébastien NIAMKE 113 - 130 3. Keywords: feed; food; mare; olena

• MICROORGANISMS ASSOCIATED WITH TRADITIONAL PLANTAIN-BASED FOOD “DOCKOUNOU” DURING SPONTANEOUS FERMENTATION by KOUADIO, Natia; GOUALIE, Bernadette; OUATTARA, Honoré; KRA, Sevérin; NIAMKE, Sébastien (2016) - Conclusion This study allowed to known that yeast, lactic acid bacteria and Bacillus sp implicated in Dockounou fermentation. Morphologically different colonies of acetic acid bacteria, lactic acid bacteria and Bacillus were picked up from each sample on specific medium and purified through subculturing and confirmed by using of both phenotypic (colony and cell morphology, mobility, Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University – Suceava Volume XIII, Issue 3 – 2014 Natia J. KOUADIO, Bernadette G. GOUALIE, Honoré G. OUATTARA, Sevérin K. A KRA, Sébastien L. NIAMKE, Microorganisms associated with traditional plantain-based food “dockounou” during spontaneous fermentation, Food and Environment Safety, Volume XIII, Issue 3 – 2014, pag. Keywords: acid; bacillus; bacteria; banana; dockounou; fermentation; flour; food; maize; microorganisms; plantain; rice; yeast
• THE INFLUENCE OF FROZEN STORAGE ON SOME COMMERCIAL MUSHROOMS by BASTON, Octavian; PRICOP, Eugenia Mihaela; LUNGU, Cornelia (2016) - 3.Peroxidase activity of frozen mushrooms. Niacin amount of frozen mushrooms. Keywords: acid; agaricus; food; months; mushrooms; pleurotus; storage
• STUDIES REGARDING THE PRETREATMENT WITH DILUTE ACID AND ENZYMATIC HYDROLYSIS OF WHEAT STRAWS FOR BIOETHANOL PRODUCTION by ALBU, Eufrozina; GUTT, Gheorghe; OROIAN, Mircea -Adrian (2016) - Parameter modelling Data model regarding the prediction of sugar content, sugar content after fermentation, sugar content consumed at fermentation and ethanol obtained after fermentation using lignocellulosic materials in function of different factors (pretreatment temperature, pretreatment time, sulfuric acid concentration, hydrolysis temperature and hydrolysis time, the latter factor has been used only for sugar content prediction) has been made using a 3rd grade polynomial equation with 4 or 5 variables (using Design Expert 6.0 trial version). Overall desirability, which represents, the desirability of all characteristics simultaneously (D), was calculated by eq. 3. Ten of lignocelluloses combinations yielding the largest D values and predicted characteristic values are given in table 3 for sugar content after enzymatic hydrolysis, and in table 4 sugar content after fermentation, sugar content consumed at fermentation, sugar content and ethanol. Keywords: acid; content; fermentation; food; hydrolysis; pretreatment; sugars; temperature; wheat; ° c
• PHYSICO-CHEMICAL PROPERTIES OF BLENDS OF CORN OIL WITH CORIANDER SEED OIL by MIRONEASA, Silvia; CODINĂ, Georgiana Gabriela (2015) - Abstract: The effects of different additions of coriander seed oil (10%, 20% and 30%) in the corn oil on the physico-chemical parameters like refractive index (RI), iodine value (IV), saponification value (SV), peroxid value (PV), acid value (AV) and oil viscosity were investigated. It was found that the presence of coriander seed oil up to 30% in corn oil had an improving effect on quality parameters of the oil blends. Keywords: acid; blends; chemical; coriander; coriander seed; corn; corn oil; fatty; food; oil; oils; seed; seed oil; value
• SOME CHEMICAL ASPECTS DURING WHITE CABBAGE PICKLING PROCESS by AVRAMIUC, Marcel (2016) - The pH values of cabbage sauce during pickling process Number of days (D) 3 D 5 D 8 D 12 D 15 D 19 D 22 D 26 D Samples pH Cabbage sauce with iodized salt 6.75 6.67 6.07 4.51 4.10 4.02 3.97 3.87 Cabbage sauce with non-iodized salt 6.68 6.45 5.40 4.49 4.15 3.95 3.98 4.15 Minced cabbage sauce with iodized salt 6.13 6.07 4.66 3.90 3.77 3.80 3.81 3.95 Minced cabbage sauce with non-iodized salt 6.00 5.47 4.71 4.10 3.95 3.92 3.96 3.99 From the Table 1 it can see that the pH of cabbage sauce, with iodized salt, showed (after 26 days) the largest decreases: 3.07 units for whole cabbage and 2.99 units for minced one, versus 2.53 units for whole cabbage, and 2.01 units for minced cabbage, in non-iodized salt sauce. Next 15-26 days, the concentration values of non-iodized salt were very close in the both types of pickled cabbage. Keywords: acid; ascorbic; cabbage; food; pickling; salt
• LACTIC ACID PRODUCTION BY BACTERIA ISOLATED FROM RHIZOSPHERIC SOIL OF DAHLIA TUBERS by BASTON, Octavian; BARNA, Octavian (2016) - glistening, opaque Short rods, rounded ends, single, pairs, in palisades The separate hydrolysis and fermentation technique was used for the lactic acid production, which consisted in 30 minutes of acid hydrolysis, followed by 72 hours of lactic acid fermentation. Figure 1.pH variation of lactic acid fermented dahlia hydrolysate After 96 hours of lactic acid fermentation with bacteria isolated from rhizospheric soil of dahlia tubers we observed a pH variation as presented in figure 1. Keywords: acid; bacteria; dahlia; fermentation; food; production; soil; tubers
• CALCIUM LACTATE INFLUENCE ON SOME NON-PATHOGENIC MICROORGANISMS by BASTON, Octavian; BARNA, Octavian (2016) - Abstract: After calcium lactate was produced by chemical reaction between lactic acid and calcium carbonate from eggshells, it was tested on some non-pathogenic microorganisms. All the non- pathogenic bacteria growth was inhibited by calcium lactate, the inhibition diameter ranged between 1.92 ± 0.23 to 2.35 ± 0.12 cm. Keywords: acid; bacteria; calcium; calcium lactate; food; influence; lactate; microorganisms
• THE INFLUENCE OF PROCESSING BY CRUSHING AND BOILING ON ASCORBIC ACID CONTENT IN SOME PLANT SPECIES by AVRĂMIUC, Marcel; MIRONEASA, Silvia (2016) - Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIV, Issue 2 – 2015 Marcel AVRAMIUC, Silvia MIRONEASA, The influence of processing by crushing and boiling on ascorbic acid content in some plant species, Food and Environment Safety, Volume XIV, Issue 2 – 2015, pag. 157 – 161 160 The results of ANOVA have revealed significant differences (p<0.001) between mean values of ascorbic acid from the material processed with sugar, and the raw material for the two types of plant material. In this work the influence of processing (crushing and boiling) on ascorbic acid content in four plant specie was searched on . Keywords: acid; ascorbic; ascorbic acid; content; food; material; sugar
• SEPARATION OF SELECTED PESTICIDES BY AN HPLC TECHNIQUE; PERFORMANCE PARAMETERS AND VALIDATION by POPA, Camelia (2017) - Table 1 Gradient of mobile phase Time(minutes) B (%) C (%) 0 95 5 9 95 5 17 50 50 30 50 50 B = 1% acetic acide in HPLC water; C = 1% acetic acid in HPLC acetonitrile. DCF standard solution was prepared from 0,1gDCF diluted to 25ml with (alkaline) HPLC water. Keywords: acid; column; food; hplc; separation; table
• MODELLING OF THE THERMOPHYSICAL LACTIC ACID AQUEOUS SOLUTIONS. DENSITY AND VISCOSITY by SIMION, Andrei I.; GRIGORAŞ, Cristina G.; BARDAŞU, Loredana E.; DABIJA, Adriana (2017) - Abstract: Lactic acid is an industrially important product with a large and rapidly expanding market due to its attractive and valuable multi-function properties. Keywords: lactic acid, thermo-physical properties, mathematical modelling 1. Keywords: acid; average; data; equation; food; table; temperature; viscosity
• THE INFLUENCE OF STORAGE CONDITIONS UPON ASCORBIC ACID CONTENT IN JONATHAN AND GOLDEN APPLES by AVRAMIUC, Marcel; LEAHU, Ana; DAMIAN, Cristina; HRETCANU, Cristina-Elena (2017) - Abstract: In this work it has searched the influence of storage conditions upon ascorbic acid content, in Jonathan and Golden apples. The study of ascorbic acid content and pH evolutin for 16 weeks has been carried out using, as biological material, apple samples from Jonathan and Golden varieties, coming from the orchards in the area of Fălticeni. Keywords: acid; apples; ascorbic; ascorbic acid; content; oxygen; storage
• BIOCHEMICAL CHARACTERIZATION OF MICROBIAL POPULATIONS INVOLVED IN LOH-DJIBOUA COCOA’S FERMENTATION IN COTE D’IVOIRE by KOUAME, Liliane; DOUE, Ginette; ADOM, Niamke; OUATTARA, Honore; NIAMKÉ, Sébastien (2016) - ARDHANA M., FLEET G., The microbial ecology of cocoa bean fermentations in Indonesia, Int. Geographic location is known to have an influence on the composition and characteristic of microbial consortium responsible for cocoa fermentation Keywords: aab; acid; beans; cocoa; cocoa fermentation; djiboua; fermentation; food; lab; loh; microbial; strains; yeasts
• EFFECT OF STORAGE ON ASCORBIC ACID CONTENT OF SOME FRUIT JUICES by CARPIUC, Nicolae; LEAHU, Ana; CURALEŢ, Ecaterina; DAMIAN, Cristina (2017) - The preparation of fruit juices, the applied technologies, seeks to extract and preserve in them the most valuable substances in fruit. Therefore, fruit juices and fruits are called liquids. Keywords: acid; ascorbic; fruit; juice; organic; vitamin
• ELECTROCHEMICAL MODIFICATION OF GRAPHITE SURFACE by TEVTUL, Yarema; FILIPCHUK, T.; GUTT, Sonia; STROE, Silviu (2017) - Electrochemical synthesis of sulfate graphite intercalation compounds with different electrolyte concentrations (1996). Dependence of the surface concentrations of carbon, sulfur and oxygen on concentration of sulfuric acid during electrochemical intercalation. Keywords: acid; food; graphite; intercalation; ions; processes; solution; sulphuric; surface
• RESEARCHES ON THE EVOLUTION OF CONCENTRATED FRUIT JUICES QUALITY AT STORAGE by NISTOR, Oana – Viorela; POPA, Elena; BOTEZ, Elisabeta; CONSTANTIN, Oana Emilia (2017) - Apple juices were concentrated in a Rotavapor type concentrator at 40°C temperature and 175 mbar pressure from almost 12% dry matter to almost 25%. Apple juice may also be sold in an untreated state. Keywords: acid; apple; delicious; food; golden; juice; varieties
• THE RATIONALIZATION OF THE PARAMETERS OF MILK PROTEINS’ THERMO ACID COAGULATION BY BERRY COAGULANTS by GREK, Olena; ONOPRIICHUK, Olena; PSHENYCHNA, Tetiana (2017) - Abstract: This paper presents the results related to the influence of berry coagulant amount, its proactive acidity and duration of thermo acid coagulation on the process of milk proteins’ sedimentation. Keywords: thermo acid coagulation, milk proteins, berry coagulant, protein-berry clots, rationalization of parameters 1. Keywords: acid; acid coagulation; berry; coagulation; food; milk; proteins; thermo; thermo acid
• TECHNOLOGICAL ASPECTS OF PRODUCTION OF FROZEN DESSERT WITH PROTEIN-HERBAL COMPONENT by GREK, Olena; OSMAK, Tatyana; CHUBENKO, Larisa; MYKHALEVYCH, Artur (2018) - The advantages of using the thermo & heat coagulation of milk proteins are taken into consideration. Scientists have already developed a technology of ice cream with the addition of cheese sour milk low-fat obtained by acid coagulation of milk proteins [4] and a frozen dessert enriched with soy protein component Keywords: acid; amino; component; dessert; food; ice; milk; protein
• EFFECT OF ACID TYPE AND PARTICLE SIZE ON THE YIELD AND PURITY OF APPLE (MALUS DOMESTICA ‘FĂLTICENI’) POMACE PECTIN by DRANCA, Florina; OROIAN, Mircea (2018) - Whereas citric acid extraction gave good results in terms of pectin purity, the uronic acid content of pectin extracted with hydrochloric acid decreased with the reduction of particle size. Influence of acid type on pectin yield and purity Keywords: acid; apple; extraction; food; particle; pectin; pomace; size; yield
• OPTIMIZATION OF SEQUENTIAL ULTRASOUND-ASSISTED EXTRACTION – HEATING TREATMENT TO OBTAIN PECTIN FROM MALUS DOMESTICA ‘FĂLTICENI’ POMACE by DRANCA, Florina; OROIAN, Mircea (2019) - 82 – 88 87 regarding the positive effects of high temperatures and longer exposure to heating on pectin extraction yield from pomegranate peel Abstract: In this study, a sequential ultrasound-assisted extraction – heating treatment (UAEH) was applied for pectin extraction from Malus domestica ‘Fălticeni’ pomace. Keywords: acid; extraction; food; heating; pectin; pomace; temperature; time; yield
• COMPARATIVE ANALYSIS OF THE PROXIMATE, FATTY ACIDS AND MINERAL COMPOSITION OF SELECTED FISH SPECIES by AJAI, Alexander Ikechukwu; NDAMITSO, Mohammed Mohammed; EKWOBA, Lucky; KOLEOLA, Abidemi Adedayo (2019) - The proximate compositions were found to be 39.00 – 51.18% protein, 19.43 – 48.47% fat, 2.13 – 14.74% carbohydrate, 4.91 – 19.59% ash and 4.57 – 5.63% moisture content, with significant difference at p < 0.05 among fish species, whereas the fatty acids were found to be composed of 38.93 – 42.81% saturated fatty acids (SFA), 33.63 – 45.37% monounsaturated fatty acid (MUFA) and 7.79 – 26.10% polyunsaturated fatty acids (PUFAs) with significant difference at p < 0.05 among fish species. Keywords: Fish species, cholesterol, proximate composition, minerals, polyunsaturated fatty acids 1. Keywords: acid; bebe; clarias; composition; fatty; fish; fish species; food; garipinus; hyperopisus; journal; niloticus; species; synodotus; table; value
• ACTIVITY OF SELECTED MIXED STARTER CULTURES FOR SPECIFIC PRODUCTION OF THREE MAIN TYPES OF ATTIEKE IN CÔTE D’IVOIRE by BOUATENIN, Jean-Paul Koffi Maïzan; KOUAME, Alfred Kohi; DJENI, Theodore N’dede; DJE, Marcellin Koffi (2019) - SS.Ad: selected starter Adjoukrou, SS.Al: starter selected Alladjan, SS.Eb: selected starter Ebrie Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XVIII, Issue 3 – 2019 Jean-Paul Koffi Maïzan BOUATENIN, Alfred Kohi KOUAME, Theodore N’dede DJENI, Marcellin Koffi DJE, Activity of selected mixed starter cultures for specific production of the three main types of attieke in Côte d’Ivoire, Food and Environment Safety, Volume XVIII, Issue 3 – 2019, pag. 156 – 166 165 This microbial load used during the degradation of soluble sugars remains lower than that obtained by [26] during traditional fermentation. The attieke obtained is packed in plastic http://www.fia.usv.ro/fiajournal mailto:bouateninkoffi@gmail.com Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XVIII, Issue 3 – 2019 Jean-Paul Koffi Maïzan BOUATENIN, Alfred Kohi KOUAME, Theodore N’dede DJENI, Marcellin Koffi DJE, Activity of selected mixed starter cultures for specific production of the three main types of attieke in Côte d’Ivoire, Food and Environment Safety, Volume XVIII, Issue 3 – 2019, pag. 156 – 166 157 bags, hermetically sealed for sale on local and international markets. Keywords: acid; attieke; cassava; cultures; côte; ebrie; fermentation; food; issue; koffi; production; starter
• AMINO-ACID CONTENT IN GRAIN PROTEIN OF TETRAPLOID OPAQUE-2 MAIZE by PALII, Andrei; BATÎRU, Grigorii (2016) - In this paper we present the results of studying the action of o2 mutation on amino acid composition of proteins in tetraploid maize grain compared to the original diploid form. In special literature, at the moment, there is no information about obtaining and biochemical study of different doses of endosperm genes (gene dosage) in tetraploid maize grains. Keywords: acid; amino; content; gene; maize; protein; tetraploid
• THE INFLUENCE OF PROCESSING ON PHYTIC ACID CONTENT IN SOME WHEAT PRODUCTS by AVRAMIUC, Marcel (2016) - According to Garcia-Estepa et al. (1999), another factor that reduces phytic acid content in bread is baking temperature, since within roasted sliced French toast 86% of phytic acid was destroyed. As compared to unfortified versions, the biggest drop in phytic acid content was recorded in fortified flour type 550, followed by flour type 680, and flour type 1350. Keywords: acid; bread; content; flour; flour type; phytic; type
• IMPACT OF WASHING SOLUTIONS ON CHEMICAL COMPOSITION AND PHYSICO-CHEMICAL PROPERTIES OF SURIMI-LIKE MECHANICALLY DEBONED TURKEY MEAT by GALENKO, Oleg; SCHULER, Svitlana; BEZPALKO, Vadim; GASYUK, Ostap (2020) - Washing meat with low marketing value is thought to contribute to increased raw material value [8]. Not well-researched there are regulations for washing cycles, temperature for washing liquids, setting the modes of centrifugation, optimal introduction of surimi-like material in the formulation to create a product with a prolonged shelf life Keywords: acid; content; food; material; mdm; meat; solutions; surimi; turkey; washing
• SCREENING OF LACTIC ACID BACTERIA AS POTENTIAL STARTER FOR THE PRODUCTION OF ATTIÉKÉ, A FERMENTED CASSAVA FOOD by KRABI, Regina Ekoua; ASSAMOI, Antoine Allah; EHON, Fafadzi Ayawovi; NIAMKE, Sébastien Lamine (2015) - Abstract: The purpose of this paper is to resolve unpredictable quality of Attiéké by the selection of Lactic acid bacteria (the predominant microorganism of cassava fermentation) as microbial starter culture. Keywords: Lactic acid bacteria, acid production, enzyme production, cassava fermentation, Attiéké. 1. Keywords: acid; attiéké; bacteria; cassava; fermentation; food; isolates; journal; lab; production; starter
• TOTAL PHENOLICS OF FRESH AND FROZEN MINOR BERRIES AND THEIR ANTIOXIDANT PROPERTIES by LEAHU, Ana; OROIAN, Mircea; ROPCIUC, Sorina (2016) - In conclusion at the end of frozen storage period, ascorbic acid content and total poliphenols remained significantly unchanged compared with the values measured just after the freezing process. Ascorbic acid content in this study the wild species V. myrtillus had the highest amount of vitamin C (404.7 mg/kg FW). Keywords: acid; activity; antioxidant; ascorbic; berries; content; cranberries; food; fruits; issue; vaccinium
• EXTRACTION TEMPERATURE AND pH AS DECISIVE FACTORS FOR THE YIELD AND PURITY OF GRAPE POMACE PECTIN by SPINEI, Mariana; OROIAN, Mircea (2022) - Mainly, the reported values for pH range from 1 to 3, but optimal pH value used for pectin extraction is 2 [4]. [30], who analyzed the optimization of pectin extraction from pistachio hull, noted that the pectin yield Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XX, Issue 4 – 2021 Mariana SPINEI , Mircea OROIAN, Extraction temperature and pH as decisive factors for the yield and purity of grape pomace pectin, Food and Environment Safety, Volume XX, Issue 4 – 2021, pag. 314 – 321 317 was enhanced with an increase in extraction temperature. Keywords: acid; extraction; food; grape; pectin; pectin yield; pomace; temperature; yield
• NUTRITIONAL CHARACTERIZATION OF THE PERIPHERAL LAYERS OF BARLEY GRAINS CULTIVATED IN ALGERIA by BENGUELLA, Rawda; MEZIANI, Samira; MEHIDA, Hayet; BELKESSAM, Yamina; SENNOUS, Kouider; DEMMOUCHE, Abassia (2021) - Abstract: The purpose of this paper is to stady the different analyzes were carried out in this work on the peripheral layers (PL) of barley grains of the Saida variety. [2] [9] Phenolic groups are the most abundant phenolic compounds in the walls of barley grains in cell-bound form, the main phenolic acids are ferulic acid, vanillic acid, syringic acid and p-coumaric acid Keywords: acid; barley; content; food; grains; journal; layers; wheat
• NUTRITIONAL AND BIOLOGICAL VALUE OF MUSHROOM SNACKS by BOBEL, Inna; ADAMCZYK, Greta; FALENDYSH, Nataliia (2022) - It was found that mushroom products increased the enzymatic hydrolysis of protein substances compared to fresh mushrooms at both pepsin and trypsin stage of their hydrolytic cleavage, which contributed to their increase digestibility. Key words: oyster mushrooms, champignon mushrooms, mushroom products, chemical composition, amino acid composition, digestion. Keywords: acid; amino; chips; food; mushroom; oyster; products; snacks; value
• TOWARDS BIOCONTROL OF POST-HARVEST ANTHRACNOSE BY ANTAGONISTIC BACTERIA AND YEAST ISOLATED FROM FERMENTED MANGO (MANGIFERA INDICA, VAR KENT) by KOSSONOU, N’guettia; ZOUE, Lessoy; KOUA, Gisèle; NIAMKE, Sébastien (2023) - The aim of this study was to evaluate the antifungal activity of yeasts, lactic acid bacteria and Bacillus strains isolated from fermented mango fruits as potential biocontrol agents of Colletotrichum gloeosporioides. The aim of this study was to evaluate the antifungal activity of yeasts, lactic acid bacteria and Bacillus strains isolated from fermented mango fruits as potential biocontrol agents of Colletotrichum gloeosporioides. Keywords: acid; anthracnose; bacillus; bacteria; biocontrol; colletotrichum; food; gloeosporioides; isolates; mango; yeasts
• EFFECT OF HEAT PROCESSING ON VITAMIN COMPOSITION OF SELECTED STAPLE GREEN LEAFY VEGETABLES IN NIGERIA by ADENIYI, Sunday Adegoke; AGBUGUI, Peter Agbomire; SOLOLA, Saheed Olanrewaju Abiodun; OYEKU, Jacob Sunday (2023) - Vitamin composition of fresh leafy vegetables on mg/100 g dry weight Vegetable Vitamin Ascorbic acid Thiamin Riboflavin The disparity in the vitamin levels in fresh leafy vegetables could be as a result of soil profiles in which the vegetables were planted, impacts of human activities and varied climatic factors, while that of steamed and boiled leafy vegetables could be credited to changes in analytical protocols, processing time and conditions Keywords: acid; food; leafy; leafy vegetables; mg/100; mg/100 g; vegetables; vitamin

• TECHNOLOGICAL FEATURES OF COMBINING CONDENSED CANNED MILK WITH SUGAR AND FRUIT-BERRY SYRUPS DURING PROCESSING by RYABOKON, Natalija Valeriivna; RINDYUK, Dmitro Viktorovich; SHPAK, Maksim Sergiyovuch; KOMISAR, Kseniya Romanivna (2016) - In condensed milk with sugar lactose is crystallized according to the kinetic molecular theory in two stages: at the first stage emergence of centers of crystallization happens, at the second - increase of crystals quantity appears [1, 2]. Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIII, Issue 4 – 2014 Natalija Valeriivna RYABOKON, Dmitro Viktorovich RINDYUK, Maksim Sergiyovuch SHPAK, Kseniya Romanivna KOMISAR, Technological f eatures of combination during production of condensed canned milk with sugar and fruit -berry syrups, Volume XIII, Issue 4 – 2014, pag. 354 – 359 355 It also will help producers to diversify taste range of products, expand the sphere of using CCM (in the confectionery industry - as fillers in catering organizations – as filler like topping). Keywords: ccm; fbs; fraction; fruit; lactose; mass; milk; solids; sugar
• APPLICATION OF TITRIMETRIC TECHNIQUE TO DETERMINE PHOSPHATES IN CHEESES by VOROBETS, Mariуa; KOBASA, Igor; CHEBAN, Aureliуa (2016) - To find the mass of samples cheeses were taken into account: 1) for determination of phosphates in milk for analysis selected 20 cm3 of milk (known [9] that in 100 cm3 of milk is 90÷100 mg of phosphorus, i.e. in 20 cm3 of milk can be determined ≈20 mg of phosphorus); 2) based on acceptable standards: 100 g of spread cheese includes 2074 mg of phosphorus additives. The mass of cheese sample was found by calcu- lation method: ).(1 074,2 02,0100 gx    Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIII, Issue 4 – 2014 Mariуa VOROBETS, Igor KOBASA, Aureliуa CHEBAN, Application of titrimetric technique for determination of phos- phates in cheeses, Volume XIII, Issue 4 – 2014, pag. 372 – 375 374 Keywords: cheeses; food; method; milk; phosphates; solution
• THERMAL INACTIVATION KINETICS OF LACTOPEROXIDASE IN MODEL SYSTEM, MILK AND WHEY by BORDA, Daniela; GHERMĂNEANU, Mihaela; BLEOANCĂ, Iulia; NEAGU, Corina (2016) - D-values for LPO inactivation in phosphate buffer, milk and whey a) standard deviation In general the purified enzyme in phosphate buffer displays a higher thermostablity in comparison with milk and whey. The results obtained are in line with other studies of LPO inactivation kinetics in goat milk [1]. Keywords: inactivation; lpo; milk; whey
• TRADITIONAL PRODUCTION AND CHEMICAL COMPOSITION OF ’’BIENO CHEESE” IN THE REPUBLIC OF MACEDONIA by DIMITROVSKA, Gordana; SRBINOVSKA, Sonja; PRESILSKI, Stefce; MANEVSKA, Violeta; KOCHOSKI, Ljupce; JOSHESKA, Elena (2017) - 2.3 Microbiological analysis The cheese was subject to the following microbiological analysis:  ISO 6579, Microbiology of food and feed-Horizontal method for the enumeration of Salmonella spp (ISO6579: 2002 / Cor: 2004);  ISO 16649, Microbiology of food and feed-Horizontal method for the enumeration of β - glucuronidase - positive Escherichia colli ISO 16649 1, 1: Material of counting colonies of 44 0C using membranes and 5 bromo-4-chloro- 3-indolyl β - D- glucoronide (ISO 21528-1: 2001);  ISO 21528-2, Microbiology of food and animal feed - Horizontal Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XV, Issue 1 – 2016 Gordana DIMITROVSKA, Sonja SRBINOVSKA, Stefce PRESILSKI , Violeta MANEVSKA, Ljupce KOCHOSKI , Elena JOSHESKA, Tradicional production and chemical composition of Bieno cheese in Republic of Macedonia, Food and Environment Safety, Volume XV, Issue 1 – 2016, pag. 55 – 60 57 method for the detection and enumeration of Enterobacteriaceae, Part 2: Method of counting colonies (ISO 21528 1: 2004);  ISO 11290-1, Microbiology of food and animal feed - Horizontal method for the enumeration of Listeria monocitogenes, Part 1: Detection method (ISO 11290-1: 1996/ Amd.1: 2004);  ISO 6888-1, Microbiology of food and feed-Horizontal method for the detection of Staphylococcal koagulasa positive (Staphyloccocus aureus and other species), Part 1: Technique using Baird-Parker agar medium (ISO 6888-1: Amd 1: 2003) 3. Results and discussion The quality parameters of raw milk used for the production of bieno cheese are shown in Table 1. Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XV, Issue 1 – 2016 Gordana DIMITROVSKA, Sonja SRBINOVSKA, Stefce PRESILSKI , Violeta MANEVSKA, Ljupce KOCHOSKI , Elena JOSHESKA, Tradicional production and chemical composition of Bieno cheese in Republic of Macedonia, Food and Environment Safety, Volume XV, Issue 1 – 2016, pag. 55 – 60 59 Table 3 Chemical composition of bieno cheese after 45 days of ripening Bieno cheese Parameters % �̅� Min Max Sd Cv Moisture 38.96±0.24 38.60 39.56 0.37 0.94 Dry matter 61.13±0.35 60.35 61.60 0.48 0.79 Milk fat 26.30±1.04 24.63 27.43 1.23 4.69 Fat in dry matter 43.02±1.56 40.11 44.78 1.96 4.55 Proteins 26.21±0.72 25.26 27.30 0.90 3.45 Ash 9.37±0.15 9.21 9.60 0.17 1.83 Salt 5.09±0.06 5.01 5.23 0.08 1.64 The research specified the microbiological quality of “bieno” cheese after 45 days of ripening in accordance with the special requirements of food safety regarding the microbiological criteria. Keywords: bieno; cheese; chemical; composition; fat; food; milk; production
• RELEVANCE OF NUTRITIONAL INTERVENTION OF CANNED MILK TO SOLDIERS’ DAILY DIET by RYABOKON, Natalija Valeriivna; KOCHUBEY-LYTVYNENKO, Oksana Valerjanivna; RINDYUK, Dmitro Viktorovich (2017) - According to the tests made for soldiers’ needs in terms of good nutrition it is recommended to introduce canned milk (dry, condensed), which is characterized by high nutrition value and long-time term of storage under military-field conditions. Keywords: canned milk, level of provision, nutrients, vitamins, military, daily diet, needs, minerals. Keywords: diet; food; military; milk; needs; ukraine
• SEASONAL VARIATIONS’ INFLUENCE ON CHEMICAL COMPOSITION OF COW MILK AND VIDRARU SEMI HARD CHEESE by PRISACARU, Ancuţa Elena; APOSTOL, Laura (2016) - Keywords: semi hard cheese, cow milk, chemical compostion 1. http://www.fia.usv.ro/fiajournal mailto:ancuta.prisacaru@fia.usv.ro Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefancel Mare University - Suceava Volume XIV, Issue 2 – 2015 Ancuţa Elena PRISACARU, Laura APOSTOL, Seasonal variations’ influence on chemical composition of cow milk and Vidraru semi hard cheese, Food and Environment Safety, Volume XIV, Issue 2 – 2015, pag. 144 – 147 145 2. Keywords: cheese; chemical; composition; cow; fat; milk; vidraru
• EFFECT OF DIFFERENT MILK SUBSTITUTES ON RHEOLOGICAL PROPERTIES OF PUDDINGS by DAMIAN, Cristina (2017) - Dairy desserts (milk puddings) are especially consumed by children and elderly people throughout the world. ARES G., BAIXAULI R., SANZ T., VARELA T., SALVADOR A., New functional fibre in milk puddings: Effect on sensory properties and consumers’ acceptability, LWT Food Science and Technology, 42, 710-716, (2009) Keywords: drink; fat; food; milk; pudding; rice; sample; soy
• STUDY ON THE RAW COW MILK HYGIENIC PARAMETERS FROM DIFFERENT MILK COLLECTION CENTERS AND DIFFERENT YEARS USING A MULTIVARIATE ANALYSIS METHOD by MIRONEASA, Silvia; CODINĂ, Georgiana Gabriela (2017) - Keywords: raw cow milk, hygienic quality, milk collection centers, multivariate analysis 1. Variation of number of total germs (NTG) in milk collection centers from the two years consecutively Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XI, Issue 4 – 2012 62 A significant variation in the quality of raw cow milk, from the point of view of somatic cells count and the number of total germ values has been found during the two years of analysis in all milk collection centers used in our study. Keywords: centers; collection; cow; food; mean; milk; number; quality; values
• ASPECTS CONCERNING COAGULATION ENZYMES AND DIFFERENT INDUCING PARAMETERS FOR MILK CURDLING PROCESS by DABIJA, Adriana; SION, Iuliana (2017) - The conclusions from this study can be synthesized as: - coagulation power depends on rennet type, so that microbial origin rennet is more powerful than one of animal origin; - the most important aspects for coagulation process are temperature of the milk and the rennet quantity; - as the rennet quantity increase as long the time for coagulation decrease; - if we didn’t respect the optimal temperature with rennet type, it could vary the starting moment for coagulation process; It has been determined the coagulation capacity for three kinds of coagulation enzymes and also the influence of rennet quantity and coagulation temperature about milk coagulation. Milk coagulation properties could vary greatly among animal species (cattle, buffalo, heep, and goat), among breeds within species, and among individuals. Keywords: cheese; coagulation; enzymes; food; milk; rennet; time
• EFFECT OF ADDITION OF CORN FLAKES ON RHEOLOGICAL BEHAVIOR OF SOME YOGURT by DAMIAN, Cristina; OROIAN, Mircea-Adrian; ŞMADICI, Andreea (2017) - The effect of addition of corn flakes in yoghurt was investigated by a rotational viscometer, Brookfield viscometer (Brookfield Engineering Inc, Model RV – DV I Prime) with RV spindles. Keywords: yogurt, viscosity, viscometer, corn flakes 1. Keywords: corn; engineering; flakes; food; milk; viscosity; yogurt
• MULTIVARIATE ANALYSIS IN ASSESSMENT RELATIONSHIPS BETWEEN MILK CHARACTERISTICS INFLUENCED BY THE SEASONAL VARIATIONS by MIRONEASA, Silvia; CODINĂ, Georgiana Gabriela (2017) - Region, climatic conditions and lactation periods are known as seasonal changes which have influences on the milk composition; the negative correlations were found between environmental temperature, fat and protein milk content Keywords: cow milk, chemical characteristics, microbiological characteristics, seasonal variations, Principal Component Analysis 1. Keywords: cell; characteristics; content; fat; mean; milk; season
• INFLUENCE OF TOTAL SOLUBLE CONTENT, STARTER CULTURE AND TIME PERIOD ON RHEOLOGICAL BEHAVIOUR OF CULTURED BUTTERMILK by OROIAN, Mircea-Adrian; GUTT, Gheorghe (2017) - l milk 20th day ; 4 g starter culture / 100 l milk 20th day Shear rate milk 1st day; 2 g starter culture /100 Keywords: culture; flow; food; milk; rate; shear; viscosity
• TECHNOLOGICAL PROPERTIES OF WHITE BRINED CHEESE PRODUCED FROM ORGANIC CERTIFIED GOAT MILK by SAVESKI, Aleksandar; KALEVSKA, Tatjana; DAMJANOVSKI, Dragan; STAMATOVSKA, Viktorija; JOSHEVSKA, Elena (2016) - The ancient Greeks and Romans drank goat milk, because they believed it was very healthy [2]. The nutritional content of goat milk ranks it as the most balanced dairy product used in the production of cheese. Keywords: cheese; food; goat; milk; production; types
• NEW CHALLENGES IN THE DAIRY WASTEWATER TREATMENT by CHOBAN, Alla; WINKLER, Igor (2016) - Keywords: dairy; dairy wastewater treatment; bio-treatment efficiency; Chlorella 1. [4] HEALY N.G., RODGERS M., MULQUEEN J., Treatment of dairy wastewater using constructed wetlands and intermittent sand filters, Bioresource Tech., 98(12): 2268-2281, (2007). Keywords: composition; dairy; efficiency; food; milk; treatment; wastewater; xiv
• STUDY ON ANTIMICROBIAL CHARACTERISTICS OF SPICES’ COMPOSITION by Teterina, S.; Yushchenko, N.; Kuzmyk, U.; Khlystun, I. (2016) - Keywords: antimicrobial characteristics, fermented milk products, microbiology of dairy products, spices 1. 2) microbeswhich are harmful to the technology and cause deterioration of milk and milk products. Keywords: characteristics; composition; cultures; food; milk; oil; products; spices
• SENSORY EVALUATION OF GOAT MILK CHEESE UNDER DIFFERENT FREEZING CONDITIONS by PRICOP, Eugenia Mihaela (2017) - Score of sensory attributes of goat milk cheese samples after freezing procedures Table 3. However, the score obtained demonstrate that goat cheese sample treated under cryogenic method (SBT) and cheese sample treated under - 700C (QAC) doesn’t change their quality atributtes especially external appearance, section appearance. Keywords: cheese; food; freezing; goat; milk; sample
• DEVELOPMENT OF MATHEMATIC MODEL OF SPICED SOUR-MILK PASTAS QUALITY by GOOTS, Viktor; YUSHCHENKO, Nataliia; KUZMYK, Ulyana (2018) - [1, 9]: 0)()(  ncky dc cdy , (1) Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XVII, Issue 2 – 2018 Viktor GOOTS, Nataliia YUSHCHENKO, Ulyana KUZMYK, Development of mathematic model of spiced sour-milk pastas quality, Food and Environment Safety, Volume XVII, Issue 2 – 2018, pag. 224 – 232 227 where у – general index of product quality (numerical score); с – estimated variable characteristic functionally linked to a product recipe; n – ratio of area of product quality profile polygon, taken for the ideal area of product quality profile of each of the studied products; k – area of quality profile of ideal product at the selected coding level for individual metrics. The analytical research results on product quality were obtained from organoleptic parameters and content of biologically active substances (tannin, catechin, and rutin) with usage of symbolic computer mathematics and graphic images methods. Keywords: food; issue; milk; milk pastas; pastas; products; quality; spices
• MODERN ASPECTS OF MARKETING RESEARCH APPLICATION AS DETERMINANT OF PROMOTIONAL MIX IN BUSINESS ENTITIES FROM MILK PROCESSING INDUSTRY IN THE REPUBLIC OF MACEDONIA by BOJKOVSKA, Katerina; JOSHEVSKA, Fanche; VELEVSKA, Andrijana; BOJKOVSKI, Sasho (2018) - The main objective of marketing research is to provide relevant information, increase of success and decrease of risk in company’s working and making right marketing decisions on the basis of gathered marketing information. The objective of the research is to show the significance of marketing research in modern working conditions not only of companies in general, but of companies in milk processing industry in the Republic of Macedonia as well, because it provides significant information for the market, consumers’ needs, wishes and requests, the demand for certain type of products, influence of prices on the consumers’ decision for buying milk and dairy products, etc. Keywords: companies; food; industry; marketing; milk; processing; promotion; research
• CALCIUM REQUIREMENT IN RELATION TO MILK FEVER FOR HIGH YIELDING DAIRY COWS: A REVIEW by TESFAYE, Angassa (2019) - Abstract: The purpose of this paper is to review the predisposing factors and advances in controlling principles of milk fever in high yielding dairy cows. In these periods, the animal struggles to maintain their calcium homeostasis; which is the most common metabolic disorder of high yielding dairy cows, due to their underlying physiological and pathological factors. Keywords: blood; bone; calcium; cows; dairy; dairy cows; fever; food; hypocalcemia; milk; milk fever; period
• RESEARCH CONCERNING PHYSICO-CHEMICAL AND MICROBIOLOGICAL CHARACTERISTCS OF QUINOA, DRIED MILK AND OAT BRAN YOGURT by TIŢA, Mihaela Adriana; TIŢA, Ovidiu; DABIJA, Adriana; MAJDIK, Alexandra (2016) - Determination of the number of coliform bacteria of milk samples. Determination of milk acidity is carried out by titration with sodium hydroxide, in the presence of phenolphthalein as an indicator. Keywords: bran; food; issue; milk; oat; quinoa; yogurt
• PROVISION OF CHILDREN’S TOURIST GROUPS WITH FUNCTIONAL DRINKS by BELINSKA, Kristina (2021) - Conclusion As a result of the conducted researches it was established that: - the addition of cryopowders to milk powder led to an improvement of the organoleptic characteristics of the restored drink: the taste and aroma improved, a pleasant color appeared; - the use of powdered sheep's milk as a basis for the drink increased the nutritional value: the amount of animal fats increased, the amount of polyunsaturated fatty acids increased, the amount of lactoferrin increased; - production of milk drink with cryopowders improved the chemical composition: the daily requirement of vitamins and minerals was covered by 0.4… 13.2%; - the use of cryopowders in the technology of dry milk drinks allowed covering the daily requirement of dietary fiber by 1.6… 3.5%; - cryopowders affected the acidity of the restored beverage. Keywords: milk drink, cryopowder, nutritional value, sheep milk. Keywords: children; cryopowders; drinks; food; milk
• ASPECTS CONCERNING THE OBTAINMENT OF CHEESE WHEY CREAM FROM GOAT’S MILK WITH ONION AND DILL by DABIJA, Adriana; POMPARĂU, Răzvan (2016) - Materials and Methods The technological process for obtaining cheese whey cream with onion and dill meet the specific process of obtaining cheese whey, the innovation in this case being the type of milk used, and added ingredients onion and dill. GONZALEZ SIZO, M.I., The biotechnological utilization of cheese whey. Keywords: cheese; cheese whey; cream; dill; food; goat; milk; onion; whey
• VEGETABLE FATS INFLUENCE ON THE PHYSICO-CHEMICAL AND SENSORIAL PROPERTIES OF “TELEMEA” CHEESE by OROIAN, Mircea; LEAHU, Ana (2016) - Consequently, some strategies can be used in the cheese-making process in order to improve the texture of low fat cheeses, being one example the addition of microparticulated whey proteins as fat replacers [2]. Conclusions The influence of substitution of milk fats with vegetable fats for the production of “Telemea” cheese can be considered a good for its production. Keywords: cheese; fat; fats; milk; telemea; vegetable
• INFLUENCE OF SOMATIC CELL COUNT IN RAW MILK ON THE QUALITY OF BEATEN CHEESE by TRAJKOSKA, Ljubica; STOJKOSKI, Andrej; TRAJKOVSKA, Biljana; KOCHOSKI, Ljupche (2022) - According to the [5], the milk intended for production of beaten cheese from a physico-chemical aspect should contain 12.5% dry matter, pH = 6.4-6.6 and °SH = 6.6-7.2, while in relation to hygienic condition SCC≤400.000/mL and CFU≤100.000/mL. The objective of this research was to evaluate the influence of SCC of raw milk in cheese yield, sensory evaluation, and physicochemical parameters. The objective of our research was to determine the impact of somatic cell count on physic-chemical parameters (proteins, fats, moisture, dry matter, salt, and titration acidity), yield and sensory evaluation of beaten cheese. Keywords: cheese; milk; percentage; quality; scc; yield
• CHEMICAL COMPOSITION OF ANIMAL FEED AND ITS INFLUENCE ON THE MILK QUALITY by TOMOVSKA, Julijana; VLLASAKU, Ilmije; JOSEVSKA, Elena (2023) - [28] WALTER L. H., Milk Composition and Characteristics, Milk composition & Synthesis, University Illinois, Urbana, Champaign, (2009). The animal feed aimed for the dairy cows is mostly of vegetable origin and partially of mineral origin in order to provide calcium and phosphorus, which are two basic mineral substances for normal health and high milk production. Keywords: alfalfa; animal; animal feed; chemical; chemical composition; composition; cows; dairy; farm; fat; feed; food; milk; protein; quality
• CHOOSING FRUIT - BERRY FILLINGS FOR CONDENSED CANNED MILK WITH SUGAR by RYABOKON, Natalija Valeriivna; RINDYUK, Dmitro Viktorovich (2016) - Abstract: The rheological and organoleptic properties of condensed canned milk with sugar and fruit fillings were determined. The syrups’ and jams’ usage in the technology of condensed canned milk with sugar reduces the viscosity of finished products and increase the length of the structures destruction in products with fruit jam. Keywords: berry; ccm; fillings; food; fruit; milk; sugar

• ANTIOXIDANT ACTIVITY AND TOTAL PHENOLIC CONTENT IN ALLIUM URSINUM AND RANUNCULUS FICARIA by BÂRLĂ, Gheorghe-Florin; POROCH - SERIŢAN, Maria; SĂNDULEAC (TUDOSI), Elena; CIORNEI (ŞTEFĂROI), Simona Elena (2016) - PARVU M., PARVU A.E., VLASE L., ROSCA-CASIAN O., PARVU O., Antifungal properties of Allium ursinum L. ethanol extract., J. Med. For the same extract amount R. ficaria showed a slight stronger antioxidant activity (Figure 1), R. ficaria extract showed an EC50 lower than that of A. ursinum extract this was in accord with the fact that the total phenolic content was higher in R. ficaria extract, as shown in the Table 1. Keywords: activity; allium; antioxidant; content; extract; ficaria; phenolic; total; ursinum
• CHANGES OF SOME DEHYDROGENASE ACTIVITIES IN THE LEAVES OF PEACH CULTIVAR SPRINGCREST NATURALLY INFECTED WITH THE FUNGUS TAPHRINA DEFORMANS by CIOBANU, Rodica (2016) - In the leaves infected by Taphrina deformans, glucose dehydrogenase activity recorded the smallest value in the third stage of infection - 0,0146 μg formazan/g mat., followed in increasing order by the values: 0,0156 μg formazan/g mat. The resultus of this study suggests that the leaves infection with the biotrophic fungus Taphrina deformans lead to the decreasing of glucose dehydrogenase and malate dehydrogenase activities and to a significantlly increasing of isocitrate dehydrogenase and α- Keywords: activity; deformans; dehydrogenase; dehydrogenase activity; formazan; g mat; glucose; leaves; taphrina; μg formazan
• ANTIOXIDANT ACTIVITY OF SOME ESSENTIAL OILS by AMARIEI (GUTT), Sonia; CIORNEI (ȘTEFĂROI), Simona; SĂNDULEAC (TODOSI), Elena (2016) - Keywords: essential oils, antioxidant activity, DPPH , 1. Essential oils which are concentrated in powerful antioxidants are called plant essences. Keywords: activity; antioxidant; food; oil; oils; plant
• NANODISPERSED COMPOSITE ANTIMICROBIAL MATERIALS BASED ON CALCIUM HYDROXYLAPATITE by KOBASA, Igor; BILOKOPYTA, Galyna; ARSENIEVA, Larysa (2015) - Keywords: calcium hydroxylapatite, antimicrobial activity, Staphylococcus aureus, Escherichia coli 1. This paper deals with investigation of antimicrobial activity of some nanosized examples of calcium hydroxylapatite synthesized by sedimentation of calcium nitrate and ammonium hydrophosphate by ammonium hydrate (“wet” method) and by calcination of the dry mixture of calcium carbonate and ammonium hydrophosphate (“dry” method). Keywords: activity; calcium; hydroxylapatite; materials
• POLYPHENOL CONTENT AND ANTIOXIDANT ACTIVITY OF COMMERCIAL BEERS FROM THE ROMANIAN MARKET by OROIAN, Mircea; DAMIAN, Cristina; LEAHU, Ana; GHERASIM, Oana (2016) - Fig.2 DPPH chemical structure 5 μl of beer sample are added into a spectrohotometer cuvette and after it 3 ml of DPPH solution (25 mg/L methanol) are added. Polyphenol content of beer samples No. Commercial name Acid galic mg/L 1 Skol 361,40 2 Suceava 107,01 3 Ursus 96,49 4 Timişoareana 94,74 5 Tuborg 68,42 6 Silva brună 78,95 7 Keywords: activity; antioxidant; beer; content; polyphenol
• BLENDING OF SUNFLOWER OIL WITH GRAPE SEED OIL: IMPACT ON PHYSICO-CHEMICAL PARAMETERS AND RADICAL SCAVENGING ACTIVITY by CODINĂ, Georgiana Gabriela; POROCH-SERIŢAN, Maria; MIRONEASA, Silvia (2015) - Abstract: Sunflower oil (SFO) was blended with grape seed oil (GSO) in order to improve its quality. Also, grape seed oil is rich in bioactive compounds like phenolic components, tocopherols, e.g. thus making it a valuable source in order to improve the nutritional quality of the blended oils. Keywords: activity; food; grape; grape seed; gso; oil; seed; seed oil; sfo; sunflower; sunflower oil; value
• COMPARATIVE STUDY ON THE LIPASE ACTIVITY FROM PLANT SOURCES, UNDER VARIOUS CONDITIONS OF pH, TEMPERATURE AND SUBSTRATE by AVRAMIUC, Marcel (2017) - As compared to the other three sources, the values of sunflower seed lipase activity were significantly higher (P<0.05) in the following oils: sunflower, soybean, peanut, corn and walnut. At 40°C, and pH 5.4 the highest values of sunflower lipase activity were recorded on peanut, sunflower, soybean, corn and walnut oils (with close values), followed by pumpkin, almond and sesame oils (P < 0.05). Keywords: activity; corn; lipase; lipase activity; oils; pumpkin; seeds; sunflower; walnut; ° c
• TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF SYRUPS FROM PEONY (PAEONIA PEREGRINA MILL. VAR. ROMANICA) AND ROSE (ROSA CENTIFOLIA) PETALS by MANCAS, Valentina; AMARIEI, Sonia (2017) - DPPH radical scavenging activity measured for rose petal syrup (62.95%) reflected the influence of phenolic content (437.91 mg GAE/g) of the product on antioxidant activity. Total phenolic content of peony petal syrup was 642.03 mg GAE/g, while the concentration determined for rose petal syrup was 437.91 mg GAE/g. Very few studies were conducted on the antioxidants level of peony and rose petals, and no research was found on the phenolics and antioxidant activity of syrups prepared from petals. Keywords: activity; content; food; peony; petals; phenolic; rose; syrup; total
• TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF INFUSIONS FROM TWO BY-PRODUCTS: WALNUT (JUGLANS REGIA L.) SHELL AND ONION (ALLIUM CEPA L.) by AMARIEI, Sonia; MANCAS, Valentina (2017) - 1 Walnut shell infusion (left) and onion peel infusion (right) Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XV, Issue 2 – 2016 Sonia AMARIEI, Valentina MANCAS, Total phenolic content and antioxidant activity of infusions from two by-products: walnut (juglans regia l.) shell and onion (allium cepa l.), Food and Environment Safety, volume XV, Issue 2 – 2016, pag. 180 - 186 183 Fig. In this study, the ability of the investigated walnut shell infusion and onion peel infusion to act as donors of hydrogen atoms or electrons in DPPH radical transformation into its reduced form of DPPH•-H was investigated in DPPH• assay. Keywords: activity; content; food; onion; phenolic; products; total; walnut
• IDENTIFICATION AND EXAMINATION OF SOME PROBIOTIC PROPERTIES OF THE STRAIN LACTOBACILLUS LBRZ12 by DENKOVA, Rositsa; ILIEVA, Svetla; NIKOLOVA, Dilyana; DENKOVA, Zapriana; YANAKIEVA, Velichka (2017) - Antibiotic resistance of Lactobacillus plantarum LBRZ12 The initial concentration of viable cells of Lactobacillus plantarum LBRZ12 is 1.3x1013cfu/cm3. In vitro determining the ability of Lactobacillus plantarum LBRZ12 to survive in the conditions simulating the departments of the gastrointestinal tract Keywords: activity; disc; lactobacillus; lbrz12; plantarum; strain
• STUDIES CONCERNING INFLUENCE OF THE INOCULUM UPON AMYLOGLUCOSIDASE’S BIOSYNTHESIS OF ASPERGILLUS NIGER by DABIJA, Adriana; CONSTANTINESCU (POP), Cristina-Gabriela; BUCULEI, Amelia (2017) - The influence of vegetative inoculum upon the amyloglucosidase' activity and relative activity The lower values of pH obtained for the vegetative inoculum is owing to the metabolically activity of it, which is more intense than spores activity because the last Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel MareUniversity - Suceava Volume XI, Issue 1 – 2012 96 one needs additionally adaptation and germination periods when its own enzyme activity could have a common evolution. Following the experiments performed to obtain amyloglucosidase under the conditions of cultivating the genus Aspergillus mold (AC-6), it is recommended the use for insemination basic nutrient medium of the vegetative inoculum at a rate of 10% for which it is achieved amyloglucosidase activity 10 times higher than using at insemination spore suspensions. Keywords: activity; amyloglucosidase; enzyme; inoculum; medium
• PROBIOTIC PROPERTIES OF LACTOBACILLUS CASEI SSP. RHAMNOSUS LBRC11 by DENKOVA, Rositsa; GEORGIEVA, Lyubka; DENKOVA, Zapryana; ILIEVA, Svetla; YANAKIEVA, Velichka (2017) - The change in titratable acidity indicates that the values for the titrable acidity of the controls of both the two pathogens are significantly lower than the values of the control of the Lactobacillus strain and Food and Environment Safety - Journal of Faculty of Food Engineering, tefan cel MareUniversity - Suceava Volume XI, Issue 2 – 2012 13 those of the mixtures (Lactobacillus casei ssp.rhamnosus LBRC11 and Salmonella abony; Lactobacillus casei ssp.rhamnosus LBRC11 and Salmonella sp.). Figure 8: Change in the titrable acidity in testing the antimicrobial activity of the cells of Lactobacillus casei ssp.rhamnosus LBRC11 against the cells of Salmonella abony and Salmonella sp. In studying the antimicrobial activity of Lactobacillus casei ssp.rhamnosus LBRC11 against Staphylococcus aureus ATCC 25093 an increase in the concentration of viable cells of Lactobacillus casei ssp.rhamnosus LBRC11 and of the pathogen during the first 24 hours is observed, the growth rate of the Lactobacillus strain is higher than that of Staphylococcus aureus ATCC 25093. Keywords: activity; casei; cells; disc; food; lactobacillus; lactobacillus strain; lbrc11; ssp.rhamnosus; strain
• CHARACTERISTICS OF THREE YEAST STRAINS FOR WASTEWATER TREATMENT by SLAVOV, Aleksander; DENKOVA, Zapryana; DENKOVA, Rositsa (2017) - Lipolytic activity medium (Tween – 80 compounds hydrolysis). NO3- – reductase activity medium. Keywords: activity; agar; composition; dm3; glucose; medium; strains; yeast
• THE INFLUENCE OF TAPHRINA DEFORMANS (BERKELEY) TULASNE (PEACH LEAF CURL) ATTACK ON THE ACTIVITY OF SOME OXIDOREDUCTASES IN CULTIVAR CARDINAL by CIOBANU, Rodica (2017) - Catalase activity was estimated using the iodometric method with sodium thiosulfate; this method is measureing the cantity of hydrogen peroxide remained after the intrreruption of catalase activity on it [5]. Orto-dianisidine method was used for estimateing of peroxidase activity; the method is measureing the optic density of orto- dianisidine (as hydrogen donor) oxidation product with the participation of peroxide under the action of peroxidase [5]. Keywords: activity; catalase; deformans; leaves; min; peroxidase; taphrina
• PHOTOCATALYTIC REDUCTION OF METHYLENE BLUE ON THE HETEROSTRUCTURAL MATERIALS BASED ON TITANIUM DIOXIDE WITH BISQINOCYANINE PIGMENT by KOBASA, Igor; HUSYAK, Nataliya; GUTT, Sonia (2017) - KOBASA I.M. Novel light-sensitive materials with photocatalytic activity: heterostructures containing cadmium sulfide, cyanine pigment and polyepoxypropylcarbazole. We have also proposed mechanism explaining photocatalytic activity of these complex materials. Keywords: activity; food; heterostructures; light; pigment; processes; tio2
• PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY IN MILLING FRACTIONS OF RYE by SEREA, Cristian; BARNA, Octavian (2017) - Total phenol content was determined using the method Folin –Ciocâlteu in all the fractions resulted from grinding. The different values of total phenol content obtained from breaking can be explained as well by the presence of their different proportions of bran, aleuronic layer and germs. Keywords: activity; antioxidant; content; cultivars; food; fractions; phenol
• ANTIOXIDANT ACTIVITY AND TOTAL PHENOLIC CONTENT OF GRAPE SEEDS AND PEELS FROM ROMANIAN VARIETIES by IUGA, Mădălina; ROPCIUC, Sorina; MIRONEASA, Silvia (2017) - Abstract: Grape seeds and peels are valuable by-products from wine production industry that can be valorized in food production. This study highlighted the possibility to use grape seeds and peels as food ingredients or natural antioxidant to extend the shelf life of food, especial of lipids and lipid- containing foods because of their high antioxidant activity and total phenolic content. Keywords: activity; antioxidant; content; food; grape; grape seeds; peels; phenolic; seeds
• (IMIDAZOLE-5-YL)YLIDENTHIAZOLIDONES: A NEW CLASS OF ANTIMICROBIAL AGENTS FOR FOOD INDUSTRY by CHORNOUS, Vitaliy; GROZAV, Alina; ANTONIYCHUK, Victoria; YAKOVYCHUK, Nina; VOVK, Mykhaylo (2019) - It was found that the sulphur of thiazoli- done section is the key factor that governs antimicrobial activity of the compounds. 3. Results and discussion It was found that antimicrobial activity of imidazolylmethylenthiazolidones against various types of pathogenic germs depends significantly on the compound structure and composition (see Table 1). Keywords: activity; compounds; food; mbcc
• ESTABLISHING THE ANTIOXIDANT ACTIVITY BASED ON CHEMICAL COMPOSITION OF WILD EDIBLE MUSHROOMS by LEAHU, Ana; DAMIAN, Cristina; OROIAN, Mircea; ROPCIUC, Sorina (2016) - The results obtained in this study consider that the dried and re- hydrated Boletus samples showed higher levels of soluble and insoluble dietary fiber mailto:analeahu@usv.ro Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIV, Issue 4 – 2015 Ana LEAHU, Cristina DAMIAN, Mircea OROIAN, Sorina ROPCIUC, Establishing the antioxidant activity based on chemical composition of wild edible mushrooms, Food and Environment Safety, Volume XIV, Issue 4 – 2015, pag.398 – 406 399 than the other samples (Agrocybe aegerita and Pleurotus eryngii) That is why Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIV, Issue 4 – 2015 Ana LEAHU, Cristina DAMIAN, Mircea OROIAN, Sorina ROPCIUC, Establishing the antioxidant activity based on chemical composition of wild edible mushrooms, Food and Environment Safety, Volume XIV, Issue 4 – 2015, pag.398 – 406 400 mushrooms could be used as potential bio sorbents for heavy metals from aqueous solutions Keywords: activity; antioxidant; chemical; composition; content; food; journal; mushrooms; volume; wild
• ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES OF BOVINE WHEY PROTEINS HYDROLYSED WITH SELECTED LACTOBACILLUS STRAINS by MESSAOUI, Hayet; ROUDJ, Salima; KARAM, Nour-Eddine (2020) - To compare the extent of hydrolysis, whey protein hydrolysis in terms of degree of hydrolysis was determined by measuring amount of amino acids and peptides liberated, using the Folin-Ciocalteu reagent. Under optimal conditions, the DH values in whey protein hydrolysates obtained with Lb. plantarum LBBS2 and Lb. plantarum LBM2 were significantly higher than the strain Lb. brevis CHTD27 which showed the lowest rate of hydrolysis (P<0.05). Keywords: activity; antioxidant; cwp; food; hydrolysates; hydrolysis; lactobacillus; plantarum; proteins; strains; volume; whey; whey proteins
• PHENOLIC CONTENT AND ATIOXIDANT ACTIVITY OF RED GRAPES FROM INTERNATIONAL, LOCAL AND HYBRID GRAPEVINE VARIETIES GROWN IN CENTRAL NORTHERN BULGARIA by DIMITROV, Dimitar; YONCHEVA, Tatyana; HAYGAROV, Vanyo; ILIEV, Anatoli (2021) - 7. Antioxidant activity of red hybrid variety Rubin at TE = 600.00 mg/l and TE = 400.00 mg/l *TE – Total Extract The lowest reported antioxidant activity was observed in the control introduced Cabernet Sauvignon variety. 5. Antioxidant activity of red international variety Cabernet Sauvignon at TE = 600.00 mg/l and TE = 400.00 mg/l *TE – Total Extract Fig. Keywords: activity; antioxidant; cabernet; content; phenolic; rubin; sauvignon; varieties; variety
• EXTRACTION AND COMPARATIVE STUDY OF PHENOLIC COMPOUNDS FROM TENDER AND TREATED WHEAT GERM AND THEIR ANTIOXIDANT POWER by LABGA, Lahouaria; TIBOURA, Ghania; CHENNI, Fatima Zohra; DJEBBOURI, Dounia; OUAFI, Nadjet; SAIDANI, Souad; MEZIANI, Samira (2021) - Wheat germ (2-3% of the grain) can be separated as a by-product when milling wheat. Wheat germ can be used as a protective agent, as a rich source of bioactive compounds with beneficial health effects. Keywords: activity; antioxidant; compounds; extraction; food; germ; phenolic; study; volume; wheat; wheat germ
• INFLUENCE OF DRY HEAT TREATMENT ON ANTIOXIDANT ACTIVITY AND TOTAL POLYPHENOL CONTENT OF DIFFERENT SORGHUM PARTICLE SIZES by BATARIUC, Ana; COŢOVANU, Ionica; MIRONEASA, Silvia (2022) - Effect of dry heat treatment and extraction solvent type on the antioxidant capacity of sorghum particle size All three types of untreated and treated sorghum flour particle sizes were analyzed from an antioxidant activity point of view obtained after 10, 15, 20, and 30 min extraction times, and the results are presented in Figure 1. This study revealed the potential of different sorghum particles size from the total polyphenols and antioxidant capacity point of view and to use them as ingredients to raise the shelf life of food products. Keywords: activity; antioxidant; capacity; compounds; extraction; food; heat; particle; phenolic; sorghum; treatment

• MINERAL AND ANTINUTRITIONAL PROPERTIES OF EXTRUDED SNACKS FROM FERMENTED MILLET-PUMPKIN LEAVES COMPOSITE FLOUR by OJO, Oluwakemi Abosede; OBINYERE, Ekene Joachim; OBADINA, Adewale Olusegun; OKE, Emmanuel Kehinde; ONI, Eniola Oluwayemisi (2024) - Determination of total phenol Using a mortar and pestle, 10 ml of ethanol (80%) was mixed with one gram of extruded snacks flour. Oluwakemi Abosede OJO, Ekene Joachim OBINYERE, Adewale Olusegun OBADINA, Emmanuel Kehinde OKE, Eniola Oluwayemisi ONI, Mineral and antinutritional properties of extruded snacks from fermented millet-pumpkin leaves composite flour, Food and Environment Safety, Volume XXIII, Issue 1 – 2024, page 33 – 42 35 Production of fermented millet flour The preparation of fermented millet flour sample was done according to the method described by [21]. Keywords: content; fermentation; flour; food; leaves; leaves flour; mg/100; millet; millet flour; pumpkin; pumpkin leaves; snacks; time
• IMPROVEMENT OF WHEAT FLOUR DOUGH RHEOLOGY BY ΑLPHA -AMYLASE AND PROTEASE COMBINATION by CODINĂ, Georgiana Gabriela; MIRONEASA, Silvia (2016) - [13] showing that protease addition in wheat flour dough decrease Alveograph deformation energy. Abstract: The objective of this study was to determine the optimum combination of α-amylase and protease on Alveograph wheat flour dough rheological properties. Keywords: alveograph; amylase; dough; flour; food; protease; response; wheat
• PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF FLOUR BLENDS FROM CASSAVA, WHEAT AND BAMBARA GROUNDNUT (Vigna subterranea) by Alimi, John Praise; Sanni, Lateef Oladimeji; Okunade, Samson Oladipo; Otitodun, Olufunke Grace; Bamishaiye, Eunice Iyabo; Olagbaju, Akintoye Rufus; Akanni, Abubakar Adegboyega (2025) - Blending wheat flour with flours from cassava and Bambara groundnut improves the physical, functional and the pasting profile of the composite flour. The composition of wheat flour includes moisture, protein, total ash, crude fiber and fatty acid with average values of 12.4%, 11.8%, 1.3%, 2.0% and 77 mg, respectively Keywords: bambara; blends; c f; cassava; f 0; flour; food; properties; q c; w f; wheat
• NUTRITIONAL COMPOSITION AND SENSORY EVALUATION OF BREAKFAST CEREAL FROM PEARL MILLET-COCONUT COMPOSITE FLOUR by OMIDIRAN, Adebukola T.; UZOMA, Esther O.; ADEGOKE, Adekola F.; SOBUKOLA, Olajide P. (2025) - The increase in the magnesium content of the breakfast cereals could be attributed to the increase in coconut flour content, similar to the report Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XXIII, Issue 1 – 2025 Adebukola T. Omidiran, Esther O. Uzoma, Adekola F. Adegoke, Olajide P. Sobukola, Yeasts as biological detoxifiers of mycotoxins in agricultural produce – A review, Food and Environment Safety, Volume XXIV, Issue 1 – 2025, pag. Abstract: Nutritional composition [proximate composition, vitamins (A, C, B1, B9, B3), mineral (Calcium, Zinc, Iron, Potassium, Magnesium)] and sensory acceptability of breakfast cereal from pearl millet-coconut composite flour were evaluated in this study. Keywords: breakfast; cereal; coconut; content; flour; food; mg/100; millet; pearl
• THE EFFECT OF LECITHIN ON ALVEOGRAPH CHARACTERISTICS, BAKING AND SENSORIAL QUALITIES OF WHEAT FLOUR by CODINĂ, Georgiana Gabriela; MIRONEASA, Silvia (2016) - The objectives were to (1) investigate the effect of lecithin on Alveograph rheological characteristics of wheat flour dough chosen like raw material; (2) to determine the bread characteristics (loaf volume, porosity, and elasticity) made with different addition levels of lecithin, and (3) to asses the bread sensorial characteristics made with and without exogenous dose of lecithin addition. As it can be seen from the Table 1 data the amphiphilic nature of lecithin addition in wheat flour dough conducted to an increase of dough strength in the way of a higher tenacity compared to a lower extensibility which resulted in an increase of the Alveograph ratio P/L from 0.89 to 1.89. Keywords: bread; characteristics; dough; flour; food; lecithin; wheat
• EFFECT OF CITRUS FIBERS ADDITION ON WHEAT FLOUR DOUGH RHEOLOGICAL PROPERTIES by MIRONEASA, Silvia; CODINĂ, Georgiana Gabriela (2016) - Effect of citrus fiber addition on Amylograph properties Incorporation of citrus fiber at 0%, 2%, 4% and 6% levels showed differences on the dough pasting properties as measured by Amylograph. Effect of citrus fiber addition on Falling Number index value Effect of citrus fiber on the amylase activity and consequently on dough viscosity are illustrated in Figure 3. Keywords: addition; bread; citrus; citrus fiber; dough; effect; fiber; flour; food; properties; wheat; wheat flour
• APPLICATION OF D-OPTIMAL MIXTURE DESIGN TO OPTIMIZE THE WHEAT-PUMPKIN COMPOSITE FLOUR FOR BREAD PRODUCTION by CODINĂ, Georgiana Gabriela; MIRONEASA, Silvia (2017) - Fitting for the best model The best model for predicting physical parameters of composite flour bread is the regression model that has a low standard deviation, a low predicted sum of squares, and high R-squared [42]. The increased level of PSF addition in bread composite flour up of 5% leaded to a decrease of bread porosity. Keywords: bread; design; flour; flour bread; food; journal; mixture; porosity; pulp; pulp flour; pumpkin; ratio; seed; seed flour; volume; wheat flour
• CORRELATIONS BETWEEN QUALITY OF FLOUR T-500 CHARACTERISTICS AND BREAD VOLUME by STAMATOVSKA, Viktorija; KALEVSKA, Tatjana; MENKINOSKA, Marija; NAKOV, Gjore; UZUNOSKA, Zora; MITKOVA, Lenche (2017) - [11] In this paper the received results from the rheological examination of of eight different types of wheat flour T-500 are presented and the dependence between the Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XV, Issue 1 – 2016 Viktorija STAMATOVSKA, Tatjana KALEVSKA, Marija MENKINOSKA, Gjore NAKOV, Zora UZUNOSKA, Lenche MITKOVA, Correlations between quality of flour T-500 characteristics and bread volume, Food and Environment Safety, Volume XV, Issue 1 – 2016, pag. 46 – 54 48 examined parameters of the flour and the volume of bread is determined. The aim of the present study is to determine how quality characteristics of wheat flour T-500 can influence bread volume, showing that the quality characteristics of eight different types of wheat flour T-500 are established according to the analysis result of the rheological characteristics of the kneaded dough. Keywords: bread; content; dough; extensibility; flour; food; gluten; quality; volume
• CONTRIBUTIONS TO A NEW METHOD FOR DETERMINING FOOD GUMMINESS by GUTT, Gheorghe; AMARIEI, Sonia; OROIAN, Mircea - Adrian; HREŢCANU, Cristina - Elena (2015) - It was also considered that the method and recommended procedure to allow automatic electronic measurement of gumminess values and that determinations to provide a resolution of reading and a high reproducibility of measurements and the fact that these instrumental measurements can be Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIV, Issue 1 – 2015 Gheorghe GUTT, Sonia AMARIEI, Mircea Adrian OROIAN, Cristina-Elena HREŢCANU, Contributions to a new method for determining food gumminess, Food and Environment Safety, Volume XIV, Issue 1 – 2015, pag. 117 – 126 120 converted with a curve conversion in gumminess units, defined by the standard of reference [1]. Abstract: The paper presents a method and a technique for measuring food gumminess determined on instrumental sensory way versus this texture property determined by human sensory. Keywords: dough; flour; food; gumminess; issue; texture; volume; xiv
• STUDY ON EFFECTS OF ARTICHOKE FLOUR ADDITION IN BREAD by ROPCIUC, Sorina; LEAHU, Ana; DAMIAN, Cristina; APOSTOL, Laura Carmen (2017) - Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XV, Issue 2 – 2016 Sorina ROPCIUC, Ana LEAHU, Cristina DAMIAN, Laura APOSTOL, Study on effects of artichoke flour addition in bread, Food and Environment Safety, Volume XV, Issue 2 – 2016, pag. 187 – 195 189 Physical and quality parameters of bread For assessing the influence of the characteristics of artichoke flour, bread samples were evaluated to determine elasticity, volume, porosity and other characteristics. Influence of the addition of artichoke flour on the bread color Sample L* a* b* dL da db dE1 Wheat Bread 61.8 4.9 17.5 Bread with 10% artichoke flour 61.0 4.8 20.82 -0.7 0.4 3.3 3.4 Bread with 20% artichoke flour 58.8 8.1 24.6 -2.9 3.7 7.1 8.5 Bread with 30% artichoke flour 59.8 4.88 19.88 -1.9 0.49 2.37 3.12 Bread with 40% artichoke flour 58.3 4.37 19.14 -3.4 -0.01 1.64 3.84 1color difference Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XV, Issue 2 – 2016 Sorina ROPCIUC, Ana LEAHU, Cristina DAMIAN, Laura APOSTOL, Study on effects of artichoke flour addition in bread, Food and Environment Safety, Volume XV, Issue 2 – 2016, pag. 187 – 195 194 Fig. Keywords: addition; artichoke; artichoke flour; bread; content; flour; food; volume; wheat; wheat flour
• THE INFLUENCE OF LUPIN FLOUR ADDITION ON BREAD QUALITY by CODINĂ, Georgiana Gabriela; MARINEAC, Andreea Roxana; TODOSI-SĂNDULEAC, Elena (2017) - For this purpose we studied the physical changes of bread, that occur by substituting wheat flour by lupin flour in proportions of 5%,10%, 15%, 20%. In bakery, they are used both as lupin protein concentrates and lupin flour to enhance the nutritional quality of the finished product Keywords: addition; bread; color; flour; flour addition; food; issue; journal; lupin; lupin flour; quality; volume; wheat; wheat flour
• STUDY ON FLOUR QUALITY ASSESSMENT DESIGNED TO OBTAIN BISCUITS by DABIJA, Adriana; PĂIUŞ, Anca Magda (2016) - Selection criteria of biscuits flour [10] Indicator of flour quality Quality indicator for assortment groups Gluten biscuits Sugary biscuits Crackers Wet gluten,% 25 - 35 24 - 34 26 - 36 Strain Index, mm 15 - 25 5 - 25 5 - 15 Dry gluten, % 8.5 - 11.5 8 - 11 9 - 12 Proteins,% 11 - 13 10 - 12 11.5 - 13.5 Usual flours used for biscuits manufacturing have extensible gluten, and for crackers it is recommended a mixture of 75% strong flour and 25% weak flour. The most common index that characterizes the quality of biscuit flour is gluten protein content. Keywords: biscuits; dough; flour; food; gluten; quality
• IRON FORTIFICATION OF BREAD AND BAKED GOODS AS AGAINST NUTRITIONAL DEFICIENCIES OF POPULATION by NEGOIŢĂ, Mioara; CATANĂ, Monica; CATANĂ, Luminiţa; IORGA, Enuţa; LILIOS, Gabriela; BÂLEA, Alina; IONESCU, Valentin (2017) - Iron fortified bread - P12 0 1 2 3 4 5 6 7 8 Iro n (m g/ 10 0g ) C V1 V2 V3 V4 V5 V6 V7 V8 V9 V10 V11 V12 Variation of iron content inIron fortified bread product Iron (mg/100g) V1- V4 Ferrous sulf ate V5- V8 Ferrous lactate V9- V12 Ferrous gluconate Figure 5. In the case of those 12 experimental variants, the volume of iron fortified bread is in the range 362 – 392 cm3/100g, and acidity is in the range 0.97 – 1.20 degrees, being below the provisions of SP 3232 – 97 „White bread”. Keywords: ferrous; flour; food; iron; products
• QUALITY EVALUATION OF WHEAT-PUMPKIN-GOLDEN FLAXSEED COMPOSITE BREAD by CODINĂ, Georgiana Gabriela; ATUDOREI, Denisa; CIMPOI, Ana; MIRONEASA, Silvia; TODOSI-SĂNDULEAC, Elena (2017) - In the simple mixture experiment, the response (in our case loaf volume, porosity, elasticity) depends on the relative proportions of the components (the proportion/level for the three independent variables used in this study: X1 - wheat flour, X2- pumpkin seed flour flour and X3- golden flaxseed flour). CONFORTI F.D., DAVIS S.F., The effect of soya flour and flaxseed as a partial replacement for bread flour in yeast bread, International Journal of Food Science Technology, 41, 95–101, (2006). Keywords: bread; elasticity; flaxseed; flaxseed flour; flour; food; loaf; pumpkin; quality; volume; wheat; wheat flour
• SENSORY EVALUATION OF MILLET-YELLOW FLAXSEED-HEMP COMPOSITE FLOUR GLUTEN-FREE COOKIES FOR OPTIMUM FORMULATION BY THE MIXTURE EXPERIMENTAL DESIGN by MIRONEASA, Silvia; CODINĂ, Georgiana Gabriela (2016) - The desired goal for each factor and response was selected so: the proportion of millet flour, yellow flaxseed flour and hemp flour were permitted to be at any level within range of the design, while all of the response variables were desired maximal. Coefficientsa Sensory characteristics Colour Taste Smell Aroma Texture General acceptability β1 6.83** 7.29** 7.37** 7.54** 7.21** 6.84** β2 6.79** 5.96** 6.01** 6.00** 5.77** 6.26** β3 8.04** 8.19** 8.45** 8.41** 8.25** 8.29** β12 2.11* 4.20* 3.82* 5.29* 5.48* 2.97* β13 1.62* 0.40 1.68 -0.25 1.56 1.94 β23 -0.58 1.20 -2.86 -0.65 -1.92 -0.74 Significance of the model (p) 0.0004 0.0036 0.0019 0.0006 0.0018 0.0007 Lack of fit of the model 0.2920ns 0.1922 ns 0.0502 ns 0.2773 ns 0.2570 ns 0.0610 ns R2 0.9408 0.8835 0.9033 0.9300 0.9057 0.9271 a β1, β2, β3 correspond to the effects of millet flour, yellow flaxseed flour and hemp flour, respectively, in the model; ns no significant effect at level  0.05; * Keywords: cookies; design; flaxseed; flaxseed flour; flour; food; gluten; hemp; hemp flour; millet; millet flour; mixture
• SUPPLEMENTATION OF WHEAT FLOUR WITH SOY FLOUR, SENSORY AND PHYSICO-CHEMICAL EVALUATION OF FORTIFIED BISCUITS by POP, Flavia; VOȘGAN, Zorica; MIHALESCU, Lucia (2017) - Wheat flour has been replaced at different levels with soy flour that were 30% (R4), 20% (R3), 10% (R2) and without soy flour, control (R1). Abstract: The research was conducted in order to evaluate the physico-chemical and quality characteristics of biscuits fortified with soy flour that could be used as a protein supplemented food. Keywords: biscuits; content; flour; food; soy; soy flour; wheat
• USE OF WALNUTS (JUGLANS REGIA L.) WASTE FROM PHYSICAL EXTRACTION OF OIL TO PRODUCE FLOUR AND SWEETS TITLE by BANTEA-ZAGAREANU, Valentina (2018) - After determination of peroxide value in sweets with defatted walnut flour, using a method for confectionery products, can be said that after a month peroxide value grew up, but the value (4,56 millimoles per kilogram) is according to the peroxide value for walnuts’ oil, which maximum is 10,0 millimoles per kilogram [28]. Due to the amount of fats contained in defatted walnut flour, the peroxide value in the finite product was determined. Keywords: flour; food; oil; product; sweets; value; walnut; waste
• INVESTIGATION OF STRUCTURAL-MECHANICAL PROPERTIES OF THE RECIPE COMPOSITION FOR SPECIAL PURPOSE FONDANTS by DUDKINA, Olena; NEMIRICH, Aleksandra; GAVRYSH, Andriy; ISCHENKO, Tatiana; TKACHUK, Yuriy (2016) - On the basis of theoretical analysis and analyzing the classic ingredients of hot dessert, the authors have chosen the formulation of special purpose fondants. In connection with the absence of a wide range of gluten-free products on the territory of Ukraine, and considering the widespread popularity of hot sweet dishes among different age groups, recipes of special purpose fondants have been developed on the basis of gluten-free rice flour in order to implement them in public restaurant business units. Keywords: composition; flour; fondants; food; purpose; recipe; viscosity
• THE USE OF SUNFLOWER LECITHIN IN THE TECHNOLOGY ON GLUTEN-FREE BREAD WITH ENZYMATIC MODIFICATION OF FLOUR STARCH by MEDVID, Iryna; SHYDLOVSKA, Olena; DOTSENKO, Viktor (2019) - MEDVID І., SHYDLOVSKA О., DOTSENKO V., Influence of fermentative modification of rice flour starch on bread quality for patients with celiac disease, Ukrainian Food Journal, Volume 6. The analysis of obtained data has shown that the addition of lecithin in dough using enzymatic modification rice flour starch has a positive effect on yeast fermentation activity. Keywords: bread; dough; flour; flour starch; food; lecithin; modification; rice; starch; use; volume
• WHEAT FIBRE IMPACT ON FLOUR QUALITY OF CONFECTIONERY PRODUCTS by KOBETS, Olena; DOTSENKO, Viktor; ARPUL, Oksana; DOVGUN, Iryna (2016) - 3. Results and discussion Using experimental and literature data, a comparative evaluation of the content of Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefancel Mare University - Suceava Volume XIV, Issue 4 – 2015 Olena KOBETS, Viktor DOTSENKO, Oksana ARPUL, Iryna DOVGUN, Wheat fibre impact on flour confectionery products quality, Food and Environment Safety, Volume XIV, Issue 4 – 2015, pag. 391 – 398 393 the nutrient and bioactive substances of wheat fibre, wheat bran and extra wheat flour is performed, which is presented in Table 1. A sufficient http://www.fia.usv.ro/fiajournal mailto:Elenka-021991@mail.ru Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefancel Mare University - Suceava Volume XIV, Issue 4 – 2015 Olena KOBETS, Viktor DOTSENKO, Oksana ARPUL, Iryna DOVGUN, Wheat fibre impact on flour confectionery products quality, Food and Environment Safety, Volume XIV, Issue 4 – 2015, pag. 391 – 398 392 amount of the soluble dietary fibres in the diet reduces the risk of atherosclerosis and coronary heart disease. Keywords: fibre; flour; food; products; quality; volume; wheat; wheat fibre
• QUALITY CHARACTERISTICS OF BISCUITS PREPARED FROM COMPOSITE FLOUR OF YELLOW FLESHED CASSAVA AND QUALITY PROTEIN MAIZE by ADEOLA, Abiodun Aderoju; OLAYIOYE, Dorcas Olawunmi; OLUYOMBO, Alexander Adedolapo; OLUNLADE, Babatunde Adebiyi (2021) - 3. Results and discussion 3.1 Quality attributes of composite flour of yellow fleshed cassava flour and quality protein maize flour The quality attributes of the composite flour are presented in Table 3. Control 100 0 CM-1 90 10 CM-2 70 30 CM-3 50 50 CM-4 30 70 CM-5 20 80 YYFCF= yellow fleshed cassava flour; QPMF= quality protein maize flour Table 2. Keywords: biscuits; cassava; cassava flour; flour; food; issue; journal; maize; protein; qpm; quality; quality protein
• EFFECT OF FERMENTATION ON THE QUALITY OF FLOUR AND BISCUIT FROM CASHEW KERNEL FLOUR by TOUZOU, Bleou Jean Jaurès; SORO, Doudjo; SORO, Soronikpoho; KOFFI, Kouadio Ernest (2021) - Wheat flour biscuits have the highest intensity of firmness and crispness. UCB60: 40 % wheat flour + 60 % unfermented cashew kernel flour biscuit; UCB80: 20 % wheat flour + 80 % unfermented cashew kernel flour biscuit; UCB: Unfermented cashew kernel flour biscuit; FCB20: 80 %wheat flour + 20 %fermented cashew kernel flour biscuit; FCB40: 60 %wheat flour + 40 % fermented cashew kernel flour biscuit; FCB 60: 40 %wheat flour + 60 % fermented cashew kernel flour biscuit; FCB80: 20 %wheat flour + 80 % fermented cashew kernel flour biscuit; FCB: fermented cashew kernel flour biscuit. Keywords: biscuits; cashew kernel; fermentation; flour; flour biscuit; food; issue; journal; kernel flour; kernels; properties; soro; wheat flour
• CHARACTERIZATION OF PASTA FROM HEAT MOISTURE TREATED WHEAT FLOUR AND GRAPE PEELS by IUGA, Mădălina; MIRONEASA, Silvia (2021) - Ti Tg 100.00 80.00 60.00 40.00 20.00 0.00 Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XX, Issue 2 – 2021 Mădălina IUGA, Silvia MIRONEASA, Characterization of pasta from heat moisture treated wheat flour and grape peels, Food and Environment Safety, Volume XX, Issue 2 – 2021, pag. 91 – 100 97 Dough recovery capacity given by the ratio between Jr and Jmax was higher for pasta dough made from treated wheat flour and/or with grape peels addition compared to the control. The obtained results underlined the positive effects of HMT and grape peels addition on fiber content which was enhanced compared to the control. Keywords: dough; flour; food; grape; grape peels; hmt; journal; moisture; pasta; sample; starch; wheat; wheat flour
• INFLUENCE OF THE COMBINATION OF EMULSIFIERS ON THE PROPERTIES OF RICE GLUTEN-FREE DOUGH AND THE QUALITY OF BREAD by MEDVID, Iryna; SHYDLOVSKA, Olena; ISHCHENKO, Tetiana (2021) - The results showed that the emulsifiers implementation changed the behavior of rice dough, and had the positive effect on the qualitative (specific volume and porosity). Keywords: gluten-free bread, rice dough, sunflower oil, lecithin, dried egg white. Keywords: bread; dough; flour; food; gluten; lecithin; oil; properties; quality; rice; volume
• PRODUCTION AND COMPARATIVE ASSESSMENT OF ALCOHOLIC DRINKS PRODUCED FROM CASSAVA, MAIZE AND PLANTAIN FLOUR USING LOCALLY PRODUCED AND IMPORTED ENZYMES by SOBOWALE, Sunday Sunday; OLATIDOYE, Olawale Paul; ANIMASHAUN, Habibat Oluwatoyin; ODUNMBAKU, Ayinde Lukman (2022) - In respect to negative b* (blueness), the substrate sources had greater effect, wherein, plantain flour alcoholic drink was observed with the highest blueness, followed by cassava and maize flour. Abstract: Alcoholic drinks produced from cassava, maize and plantain flour using local hydrolyzed enzyme and imported enzymes were evaluated and compared in this study. Keywords: alcoholic; cassava; drinks; enzyme; flour; food; journal; maize; maize flour; plantain; plantain flour; production; volume
• FUNCTIONAL, PASTING AND SENSORY PROPERTIES OF COMPLEMENTARY FOOD FROM ORANGE FLESHED SWEETPOTATO- ROASTED AFRICAN YAM BEAN-TIGERNUT COMPOSITE FLOUR USING RESPONSE SURFACE METHODOLOGY by OLORODE, Omobolanle Omowunmi; OKE, Emmanuel Kehinde; AGBEBI, Pius Alaba; ALABI, Adebola Atinuke; AKINWANDE, Femi Fidelis (2023) - 0.6570 0.7263 0.6958 0.8650 0.7867 Adj R2 0.095 0.4426 0.5552 0.5057 10.26 0.6534 F-value 1.27 3.06 4.25 3.66 0.7807 5.90 *Significant at p<0.05; A (X1) – Orange fleshed sweetpotato flour, B (X2)-roasted African yam bean flour, C (X3) – Tigernut flour, WAC: Water absorption capacity; A- Main effect of orange fleshed sweetpotato flour, B-Main effect of roasted African yam bean flour, C- Main effect of tigernut flour, AB- Interaction effect of orange fleshed sweetpotato and roasted African yam bean flour, AC- Interaction effect of orange fleshed sweetpotato and tigernut flour, BC- Interaction effect of roasted African yam bean and tigernut flour, R2- Coefficient of determination The surface plot for the effect of bulk density on orange fleshed sweetpotato- roasted African yam bean-tigernut composite flour is illustrated in Figure 1. -538.75* -158.89* 2.46* -2.52 R2 0.9621 0.9452 0.9703 0.9407 0.9343 0.8904 0.6321 Adj R2 0.9384 0.9110 0.9517 0.9037 0.8933 0.8219 0.4021 F-value 40.92 27.62 52.50 25.40 22.76 13.00 2.75 *Significant at p<0.05; A (X1) – Orange fleshed sweetpotato flour, B (X2)-Roasted African yam bean flour, C (X3) – Tigernut flour, WAC: Water absorption capacity; A- Main effect of orange fleshed sweetpotato flour, B-Main effect of Roasted African yam bean flour, C- Main effect of tigernut flour, AB- Interaction effect of orange fleshed sweetpotato and roasted African yam bean flour, AC- Interaction effect of orange fleshed sweetpotato and tigernut flour, BC- Interaction effect of roasted African yam bean and tigernut flour, R2- Coefficient of determination X1 (85.00) X2 (10.00) X3 (10.00) X3 (5.00) 716.137 753.108 790.079 827.049 864.02 P ea k X1 (80.00) X2 (15.00) Fig. 7: 3D surface plot showing the effect of flour blends on peak viscosity of orange fleshed sweetpotato-roasted African yam bean-tigernut composite flour X1 (85.00) X2 (5.00) X3 (15.00) X3 (10.00) 713.49 746.736 779.982 813.228 846.474 T ro ug h X1 (80.00) X2 (10.00) Fig. 8: 3D surface plot showing the effect of flour blends on trough viscosity of orange fleshed sweetpotato-roasted African yam bean- tigernut composite flour However, Adebowale et al. (47) and Oke et al. (17) reported that the higher the breakdown in viscosity, the lower the ability of starch sample to withstand heating and shear stress during cooking. Keywords: african; bean flour; effect; flour; flour blends; food; issue; journal; orange; orange fleshed; pasting; properties; surface; sweetpotato; sweetpotato flour; tigernut flour; viscosity; yam bean
• INFLUENCE OF RICE FLOUR ON CONFORMATIONAL CHANGES IN THE STRUCTURE OF WHEAT BREAD AND ITS NUTRITIONAL VALUE by SHEVCHENKO, Anastasiia; LITVYNCHUK, Svitlana (2023) - DOI: https://doi.org/10.4316/fens.2023.001 5 Journal homepage: http://fens.usv.ro/index.php/FENS Journal of Faculty of Food Engineering, Ştefan cel Mare University of Suceava, Romania Volume XXII, Issue 1 - 2023, pag. 5 - 14 INFLUENCE OF RICE FLOUR ON CONFORMATIONAL CHANGES IN THE STRUCTURE OF WHEAT BREAD AND ITS NUTRITIONAL VALUE * Anastasiia SHEVCHENKO 1 , Svitlana LITVYNCHUK 2 1 Department of Bakery and Confectionery Goods Technologies, National University of Food Technologies, Abstract: The purpose of this paper is determination of the effect of rice flour on the conformational transformations in the structure of wheat bread, which contains lecithin, and its quality indicators. Keywords: amino; bread; flour; food; issue; lecithin; protein; rice flour; sample; value; volume; wheat; wheat flour; xxii

• IS THE LAYING HENS REARING SYSTEM RELEVANT FOR TABLE EGGS CHEMICAL AND NUTRITIONAL FEATURES? by RADU-RUSU (ŞESTALIUC), Cristina Gabriela; PLOCUS, Christelle; DANDOIS, Céline; RADU-RUSU, Răzvan Mihail (2016) - Cholesterol was also diminished in free range eggs (1065±23.98 µg/100 g) vs. furnished cage eggs (1094±24.71 µg/100 g). Thus, water content varied between 74.98±1.08 % (enriched cage eggs) and 75.62±1.08% (free range eggs), significant differences occurring for this trait (p<0.05). Keywords: chemical; cholesterol; eggs; food; hens; quality; range; systems; table
• COMPOSITIONAL QUALITY ASSESSMENT OF WINES PRODUCED IN SILVANIEI VINE GROWING CENTER OF ȘIMLEUL SILVANIEI, 2013- 2015 HARVEST by BORA, Florin-Dumitru; DONICI, Alina; RIPANU, Oana-Mihaela (2017) - MACKENZIE D.E., CHRISTY A.G., The role of soil chemistry in wine grape quality and sustainable soil management in vineyards. Conversely, in Northern Europe and Central, warming conditions are forecast for the future, and http://www.fia.usv.ro/fiajournal Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XV, Issue 1 – 2016 Florin-Dumitru BORA, Alina DONICI, Oana-Mihaela RIPANU, Compositional quality assessment of wines produced in Silvaniei vine growing center of Șimleul Silvaniei, 2013- 2015 harvest, Food and Environment Safety, Volume XV, Issue 1 – 2016, pag. 84 - 94 85 this should improve wine quality [8]. Keywords: acidity; climate; food; issue; quality; silvaniei; values; vine; volume; wine; șimleul
• A STUDY ESTABLISHING AN OPTIMUM MALTING DIAGRAM by DABIJA, Adriana (2017) - malt quality suffers during storage. Conclusions Administering the malting process is generally aimed at achieving quality malt with superior biotechnological characteristics. Keywords: barley; malt; malting; process; quality; steeping; version
• DEVELOPMENT OF OPERATIONAL QUALITY CONTROL METHOD FOR MEAT PRODUCTS by LYUBCHYK, Olha; MYKYJCHUK, Mykola; VOROBETS, Mariуa (2016) - However, they are difficult to adapt to such complicated multicomponent systems as meat products and with all the advantages of these methods they are not able to detect substitution of meat with other animal ingredients – lacteal gland, liver, vascular glands and other by-products. Olha LYUBCHYK, Mykola MYKYJCHUK, Mariуa VOROBETS, Development of operational quality control method for meat products, Food and Environment Safety, Volume XIV, Issue 2 – 2015, pag. 212 – 217 216 types of meat: number of fibers, average fiber size, color, and edge definition of fibers. Keywords: control; features; food; meat; pattern; products; quality; recognition
• QUALITY EVALUATION OF SERVICES PROVIDED BY THE RESTAURANT “PRESIDENT” FROM MANGALIA BY ANALYZING CUSTOMER’S SATISFACTION REGARDING THE WAITER’S TAKING ORDER by CONSTANDACHE, Mihaela; CONDREA, Elena; DUDAN, Anghelina (2017) - All rights reserved Keywords: taking order time, customer’s satisfaction, histogram, services quality 1. This prevents the achievement of service quality control before it reaches the customer to have the opportunity to reject those features that do not meet the standards required. Keywords: food; intervals; quality; service; staff; time
• A REVIEW ON THE EFFECT OF FUNGI ON THE WHEAT GRAIN UNDER POST HARVEST STORAGE ECOLOGY by SHIJU, Mathew (2017) - The mycoflora of stored wheat grains predominantly consisted of ubiquitous mould genera Aspergillus, Alternaria, Cladosporium, Fusarium, Mucor, Rhizopus and Penicillium possibly because of their omnipresence, capacity to grow on all possible substrates and a wide range of temperature and humidity. The effect of stored wheat grains under post harvest storage The spoilage of grain in storage is brought about by two variables, the biotic and abiotic [21]. Keywords: cereal; content; food; fungi; grain; harvest; moisture; mycotoxins; post; protein; quality; storage; university; wheat; wheat grain
• COMPLEX QUALITY INDICATOR OF SUGARS AND SUGAR SUBSTITUTES AND THEIR USE IN THE PRODUCTION OF CONFECTIONERY PRODUCTS by DOROHOVYCH, Antonella; DOROHOVYCH, Victoria; MAZUR, Liubov (2018) - When evaluating sugars according to the complex indicator as the differential indicators, there were selected sweetness, glycemic index, solubility and melting point, caloric content, which have the greatest influence on the organoleptic, technological and physiological parameters of sugar quality. In the manufacture of confectionery sugars participate in the formation of amorphous, crystalline, gel- like, pasty, cream structure [4]. Keywords: complex; confectionery; food; indicator; issue; products; quality; sorption; substitutes; sugar; sugar substitutes
• EFFECTS OF NATURAL FEED ADDITIVES AND PROBIOTICS ON PRODUCTIVE PERFORMANCE AND MEAT QUALITY OF PIGEON by EL-AZIZ, Doaa Abd; ABDEL-RAHEEM, Ghada (2018) - Keywords: Safe additives, Yeast (Saccharomyces cerevisiae), pigeon performance, pigeon meat 1. All treatments improved the microbiological quality of pigeon meat, in particular fenugreek when compared with control. Keywords: carcass; effect; feed; meat; moringa; oleifera; performance; pigeon; quality; yeast
• QUALITY ESTIMATION OF FROZEN DESSERTS WITH POLYFUNCTIONAL COMPOSITION by GREK, Olena; OSMAK, Tatyana; CHUBENKO, Larisa; MYKHALEVYCH, Artur (2019) - By using the graph-mathematical method, it was established that the mass fraction of protein component in formulations of frozen milk desserts varies in the range of 40...50% (with soy- containing protein component), 20…25% ( with protein-herbal semi-finished product), providing the optimal ratio of organoleptic and physico-chemical parameters of experimental samples. The main tasks of this scientific work are: - to use the graph-mathematical method in order to establish a ratio between the milk base and protein components in the formulation of frozen desserts with poly- functional composition; - to study the biological values of model samples of frozen desserts with poly- functional composition. Keywords: component; composition; desserts; indicators; protein; quality; soy
• CONTENTS by 2021, FENS 3 (2021) - Evaluation of Mexa dam water quality in El Tarf region (extreme north-east Algeria) Hydrogeochemical characterization and quality of groundwater in the Sebseb region, Ghardaïa province (southern Algeria) Keywords: algeria; food; quality; region
• MONITORING OF GROUNDWATER QUALITY IN A SEMI-ARID REGION, TEBESSA BASIN (NORTH-EAST OF ALGERIA): USING POLLUTION INDEX OF GROUNDWATER by DJEBASSI, Toufik; ABDESLAM, Ilhem; DJABARI, Hassen; HAMAD, Amor; FEHDI, Chemseddine (2022) - 7. Spatial distribution of groundwater pollution zones in the case study area (Tebessa Basin) based on PIG Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XX, Issue 4 – 2021 Toufik DJEBASSI, Ilhem ABDESLAM, Hassen DJABARI, Amor HAMAD, Chemseddine FEHDI, Monitoring of groundwater quality in a semi-arid region, Tebessa basin (north-east of Algeria): using pollution index of groundwater, Food and Environment Safety, Volume XX, Issue 4 – 2021, pag. 322 – 332 330 This suggests a progressive increase of pollution from insignificant level to significant level. They have shown that groundwater hydrochemistry depends mailto:djebassi.toufik@univ-tebessa.dz mailto:abdeslam.ilhem@yahoo.fr mailto:hsamir2001@gmail.com mailto:d_hacene@yahoo.fr Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XX, Issue 4 – 2021 Toufik DJEBASSI, Ilhem ABDESLAM, Hassen DJABARI, Amor HAMAD, Chemseddine FEHDI, Monitoring of groundwater quality in a semi-arid region, Tebessa basin (north-east of Algeria): using pollution index of groundwater, Food and Environment Safety, Volume XX, Issue 4 – 2021, pag. 322 – 332 323 on two important resources: natural and anthropogenic processes [1] and Keywords: food; groundwater; index; issue; pig; pollution; quality; tebessa; volume

• MEDICAL AND BIOLOGICAL ESTIMATION OF GRAIN SMALL LOAVES ON THE BASIS OF WHOLE WHEAT GRAIN WITH THE INCLUSION OF VEGETABLE ADDITIVES by MARDAR, Marina; ZNACHEK, Rafaela (2016) - Abstract: The results of medical and biological estimation of grain small loaves with the inclusion of vegetable additives (Silybum mariánum and green tea extract) are presented in the article. Keywords: nutrition, medical and biological estimation, grain small loaves, vegetable additives, whole wheat grain 1. Introduction Grain products are the most important group of products in the world population’s nutrition and are included as the obligatory component of its daily diet. Keywords: additives; food; grain; loaves; pathology; products; vegetable
• THE USE OF STABILIZED FRYING FAT IN THE PRODUCTION OF POTATO CHIPS by KOVALENKO, Olena; KOVBASA, Vladimir; RADZIEVSKA, Irina (2017) - CHOE, E., MIN, D. B., Mechanisms and factors for edible oil oxidation, Comprehensive reviews in food science and food safety, 5.4: 169- 186, (2006) Reducing the rate of accumulation of oxidation products is possible by adding antioxidants into fat. Keywords: antioxidants; fat; food; frying; oil; oxidation; products
• THE INFLUENCE OF PROTEINS ON THE TECHNOLOGICAL PROCESS OF MAKING BREAD WITH FRUCTOSE by DROBOT, Vera; SHEVCHENKO, Anastasiia; MARCHENKO, Olha (2017) - The aim of our research was to determine the influence of animal proteins on the technological process of making bread with fructose. An important role in a balanced diet belongs to animal proteins, because they are the most valuable ones due to the balance of amino acid composition Keywords: bread; dough; food; products; protein; volume
• THE USE OF PLANT MATERIALS IN CULINARY PRODUCTS OUT OF YEASTED DOUGH by ARPUL, Oksana; SYLCHUK, Tetiana; KULINICH, Vira; USATIUK, Olena (2016) - The protein content was determined in the finished products with the addition of 0.5%, 1.0% and 1.5% of schavnat powder (Fit. 3). The protein content of pampushkas is directly proportional to the additive of schavnat powder. Keywords: dough; food; pampushkas; products; protein; schavnat; volume
• WAYS OF OPTIMIZING THE NUTRITIONAL VALUE OF DIETETIC PASTRY PRODUCTS by CIOARBĂ, Iuliana; BATARIUC, Ana (2017) - The acidity’s variation for the dietetic pastry products First of all we noticed an increase of acidity (over 3 degrees of acidity established for pastry products) in the case of the samples prepared with carrot juice. Presented in an attractive way from the sensory point of view they influence the human’s diet behavior as they select products from the first shelf according to their appealing nature without thinking of their nutritive qualities. Keywords: carrot; carrot juice; content; food; juice; products; sample; value
• BENEFITS OF MULTILATERAL LIBERALIZATION FOR THE COUNTRIES WHICH ARE EXPORTING LIGHT INDUSTRY PRODUCTS IN A KNOWLEDGE BASED SOCIETY by HALLER, Alina-Petronela (2017) - In some developing countries, the business communities are still not fully aware of the advantages of WTO trade system. Based on interpretative approach, in this paper we analyze the degree in which GATT - WTO activity can solve the business problems of the countries which are exporting industrial light products (we are talking especially about developing countries). Keywords: countries; customs; developing; food; products; system; trade; wto
• FRUIT-BASED CONCENTRATED PRODUCTS, IRON FORTIFIED, INTENDED FOR PREVENTION AND DIET THERAPY OF IRON DEFICIENCIES OF VULNERABLE POPULATION GROUPS by CATANĂ, Luminiţa; CATANĂ, Monica; NEGOIŢĂ, Mioara; IORGA, Enuţa; LILIOS, Gabriela (2017) - Experimental The experiments aimed at in order to obtain iron fortified food products, were made within the micro-production pilot plant of the National Institute of Research&Development for Food Bioresources – IBA Bucharest. For each fruit-based concentrated product fortified with iron we achieved, besides control samples (concentrated products, unfortified with iron), 12 experimental variants (3 iron fortification agents, 2 iron fortification levels and 2 ascorbic acid fortification levels). Keywords: food; fortification; iron; jam; products
• THE USE OF PLANT MATERIALS IN CULINARY PRODUCTS OUT OF YEASTED DOUGH by ARPUL, Oksana; SYLCHUK, Tetiana; KULINICH, Vira; USATIUK, Olena (2015) - Keywords: schavnat, schavnat powder, yeasted dough, garlic donut, pampushka, protein, culinary products. Thus, it was established that pampushkas with the addition of schavnat powder in the amount from 3,5 to 13% had the decreased specific volume compared to the control sample (without schavnat). Keywords: dough; food; products; protein; schavnat; volume
• THE ROLE OF FUNCTIONAL FOOD IN THE IMPROVEMENT OF CONSUMER’S HEALTH STATUS by BOJKOVSKA, Katerina; JOSHEVSKA, Elena; JANKULOVSKI, Nikolche; DIMITROVSKA, Gordana; JOVANOVSKA, Vangelica (2016) - For this purpose, the paper will look into the factors that influence consumers’ awareness of functional foods and their purchasing decisions of functional food products in the Republic of Macedonia. Functional foods are foods that provide health benefits beyond basic nutrition ones. Keywords: consumer; food; health; issue; products; respondents; term; volume; xiv
• ADVANTAGES OF USING PROTEINS IN THE PRODUCTION OF TRUNCATED SEMI-FINISHED PRODUCTS by SHEVCHENKO, Iryna; SKOCHKO, Alexey (2018) - An important indicator of the quality of semi-finished products is the stability of the forage systems of chopped semi- finished products. 3. Results and discussion The development of a rational composition of chopped semi-finished products was carried out by computer optimization method based on the chemical composition of the recommended ingredients and the results of research on their functional and technological properties (FTP). Keywords: food; meat; products; properties; sample; semi; systems
• SELECTION OF COMPONENTS OF THE COMPOSITIONAL PROTEIN-CARBOHYDRATE MIXTURE TO IMPROVE THE QUALITY OF THE CHOPPED SEMI-FINISHED PRODUCTS by HONCHARENKO, Taisa; TOPCHYI, Oksana (2020) - On the basis of the market analysis of animal protein preparations for the purpose of qualitative indicators research and comparison, protein preparations were selected: ScanProTM T95, Collagen Plus, Helios-11. In the preparation of minced meat protein is added in dry form or in gel form. Keywords: animal; collagen; composition; food; meat; mixture; products; properties; protein
• RESEARCH ON THE FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF PROTEIN COMPLEX AND NATURAL COLOR IN THE COMPOSITION OF RESTRUCTURED HAM PRODUCTS by SHEVCHENKO, Iryna; ZHUK, Viktoriya; POLISHCHUK, Galyna; OSMAK, Tatyana (2020) - Introduction Increasing demand of protein products and necessity to provide balanced diet of the population led to the occurrence and rapid development of new directions in the production of meat products. At the same time, the creation of restructured ham products with high biological value requires the study of the color formation of meat products [2]. Keywords: amino; color; composition; content; food; ham; meat; products; protein
• ANTIOXIDANTS’ EFFECT ON THE STORAGE OF DAIRY PRODUCTS WITH HIGH-FAT CONTENT by GREK, Olena; PSHENYCHNA, Tetiana; NIKOLAIEVA, Mariia (2021) - [10] LORENZO J. M., MUNEKATA E. S., GOMEZ B., BARBA F. J., MORA L., PEREZ- SANTAESCOLASTICA C., TOLDRA F., Bioactive peptides as natural antioxidants in food products. Food storage at low temperatures inhibits these changes and, as a result, reduces the rate of radical reactions. Keywords: antioxidants; content; fat; food; number; products; spreads; storage

• THE INFLUENCE OF MOISTURE LEVEL ON SPECIFIC PHYSICAL PROPERTIES OF NEEM SEEDS (Azadirachta indica) AS POTENTIAL CONSIDERATIONS FOR THE CREATION OF PROCESSING MACHINERY by ONIFADE, Adesola Oluwasegun; OKE, Moruf Olanrewaju; OJO, Stanley Efosa; HUSSEIN, Jelili Babatunde (2024) - y = 6.9394x + 115.84 R² = 0.9441 y = 0.2983x2 - 1.4872x + 169.57 R² = 0.9653 y = -0.3037x + 47.197 R² = 0.4726 y = -0.0336x2 + 0.6457x + 41.144 R² = 0.5429 39 40 41 42 43 44 45 46 47 0 50 100 150 200 250 300 0 5 10 15 20 25 P o ro si ty ( % ) M as s o f th e n ee m s e ed ( g) Moisture content of neem seed (% d/b) Mass Porosity Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XXIII, Issue 1 – 2024 Adesola Oluwasegun ONIFADE, Moruf Olanrewaju OKE, Stanley Efosa OJO, Jelili Babatunde HUSSEIN, The influence of moisture level on specific physical properties of neem seeds (Azadirachta indica) as potential considerations for the creation of processing machinery, Food and Environment Safety, Volume XXIII, Issue 1 – 2024, pag. 5 – 16 12 Fig. Tr u e d en si ty o f th e n ee m s ee d (g /c m 3 ) Moisture content of neem seed (% d/b) True density Bulk density Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XXIII, Issue 1 – 2024 Adesola Oluwasegun ONIFADE, Moruf Olanrewaju OKE, Stanley Efosa OJO, Jelili Babatunde HUSSEIN, The influence of moisture level on specific physical properties of neem seeds (Azadirachta indica) as potential considerations for the creation of processing machinery, Food and Environment Safety, Volume XXIII, Issue 1 – 2024, pag. 5 – 16 13 Fig. Keywords: content; engineering; food; issue; journal; moisture; moisture content; neem; neem seeds; processing; properties; seeds; volume
• RESEARCH AND ACHIEVEMENTS FOR NEW ELECTROCHEMICAL BIOSENSORS by GUTT, Gheorghe; TEVTUL, Yarema; GUTT, Andrei; PSIBILSCHI, Alina (2017) - Keywords: amperometric and conductometric biosensor, universal biosensor, dual biosensor Introduction. Contributions to conception, design and implementation of combined electrochemical biosensor with superior performance Research team has designed and developed a prototype of enzyme biosensor that uses oxidase type enzymes as a catalyst in liquid form, biosensors being capable of rapid determinations and in situ of chemical or biological concentration of species without using of single-use biological kits Keywords: amperometric; biosensors; engineering; food; gutt; oxidase; university
• CONTENTS by 2019, FENS 1 (2019) - Research on the effect of non-transitional raw materials on the rheological indicators of the semi-finished products of formed potato chips Alina KOVTUN, Vladimir KOVBASA, Vitaliy PICHKUR 52 - 59 8. Calcium requirement in relation to milk fever for high yielding dairy cows: a review Angassa TESFAYE 27 - 35 5. Keywords: engineering; food; issue
• CONTENTS by 2019, FENS 2 (2019) - Human health risk assessment of heavy metal levels in Clarias gariepinus and Parachanna obscura from the Ikpoba River, Edo State, Nigeria Ijeoma OBOH, Benjamin OKPARA, Peace WILFRED - EKPRIKPO 123 - 129 9. Polycyclic aromatic hydrocarbons and heavy metals in smoked beef: effect of solvents and extraction methods Abel INOBEME, Alexander Ikechukwu AJAI, Abdullahi MANN, Yahaya Ahmed IYAKA 111 - 122 8. Keywords: engineering; food; issue
• INFLUENCE OF MICROWAVE DRYING ON THE CONTENT OF PHOTOSYNTHETIC PIGMENTS IN SPINACH by ZAVADA, Ramona Mihaela; ROŞU, Ana-Maria; MIRON, Neculai Doru; SURPATEANU, Gheorghe; NISTOR, Ileana Denisa (2016) - Microwave drying period lasted between 3 and 10 minutes. The aim of this study was to determine the effects of the microwave output power on drying time, moisture content, moisture ratio and the dried product quality in terms of chlorophyll content. Keywords: air; content; drying; engineering; food; journal; microwave; moisture; output; spinach
• CONTENTS by 2021, FENS 4 (2022) - Estimation of hematopoitic and histopathological disorders in wistar rats subchro- nously exposed to food additive E223 (NaMBS) Fatima Zohra EL KADI, Khedoudja KANOUN, Asma MAAZ, Fatima Zohra SARSAR , Asma Remil, Mohammed BENALI 333 - 342 5. Production and comparative assessment of alcoholic drinks produced from cassava, maize and plantain flour using locally produced and imported enzymes Sunday S. SOBOWALE, Olawale P. OLATIDOYE, Habibat O. ANIMASHAUN, Ayinde L. ODUNMBAKU 360 - 370 8. Keywords: engineering; food; groundwater; shevchenko
• TYPES OF SYNONYMY IN FOOD ENGINEERING TERMINOLOGY by ROSU, Alice Iuliana (2016) - Alice Iuliana ROSU, Types of synonymy in food engineering terminology, Food and Environment Safety, Volume XIII, Issue 2 – 2014, pag. 154 – 159 159 The analyses conducted on samples of authentic food engineering texts reveal that first there are identities and differences when using synonymous terms, secondly that substituting one term by another one makes possible to test the meaning identity between them and thirdly that they aim at disambiguation by means of context of meanings of polysemous words (compulsory preliminary procedure), offering combinatory possibilities of a given lexical unit, established as against types of contexts. Thus, the main types of synonymy functioning in food engineering terminology are identified and their etymological sources are explained and illlustrated as well. Keywords: engineering; food; synonymy; terminology; terms
• CONTENTS by 2023, FENS 1 (2023) - Waste valorisation of chicken egg shells and development of formulated biscuits with egg shell waste as a source of dietary calcium Raghul M 15 - 21 3. Influence of rice flour on conformational changes in the structure of wheat bread and its nutritional value Anastasiia SHEVCHENKO, Svitlana LITVYNCHUK 5 - 14 2. Keywords: engineering; food; issue

• VIRGIN OLIVE OIL ADULTERATION WITH OTHER EDIBLE OILS: INFLUENCE OF SUBSTITUTION ON PHYSICOCHEMICAL PROPERTIES by OROIAN, Mircea; LEAHU, Ana (2016) - Results and discussions The influence of different percentage of olive oil substitution of its physicochemical properties has been studied. The aim of this paper is to study the influence of olive oil adulteration by substitution with other types of edible oils (sunflower, corn and groundnut) in different percentages (10%, 20%, 30%, 40% and 50%, respectively). Keywords: index; oil; olive; substitution; virgin
• CHLOROPHYLL CONTENT AND ANTIOXIDANT ACTIVITY OF SUNFLOWER OIL WITH AROMATIC RAW MATERIALS by USATIUK, Svitlana; PELEKHOVA, Liubov (2016) - Abstract: The article presents the results of the study on chlorophyll content and antioxidant activity (AOA) of sunflower oil with aromatic raw materials. Sunflower oil with aromatic raw materials was obtained by extraction. Keywords: chlorophyll; content; materials; oil
• INFLUENCE OF STARCH AND OIL PHASE RATIO ON THE QUALITY OF EMULSIONS by LUGOVSKA, Oksana; SIDOR, Vasilij (2016) - Analyzing 6, 7, 8, 9, 10 samplesofemulsions, characterized by an increase in the number of starch as a part of the product shows that slightly increasing viscosity, density, pH and decreasing particle size emulsion, turbidity. Moreover the features of this process are analyzed by means of the results on emulsion stability during storage. Keywords: emulsion; food; oil; particle; phase; size; starch; viscosity
• MATHEMATICAL MODELING OF PREPARING "OIL / WATER" EMULSIONS by LUGOVSKA, Oksana; SIDOR, Vasilij (2017) - Unlike emulsion stabilizer - acacia, modeling parameters emulsions with starch show that oil phase is more influentual. Curves size distribution of particles emulsions with constant content of emulsifier gum arabic - 5% and oil content varying phases: 1 - 8.0%; 2 - 10.0%; 3 - 11.0%; 4 - 12.0%; 5 - 14.0%: a) experimental data; b) estimates Construct models of the size distribution of particles emulsions with constant emulsifier starch content (12%) and different content oil phase. Keywords: content; distribution; emulsions; food; oil
• INCORPORATION OF SWEET PEPPER EXTRACTS TO IMPROVE THERMAL STABILITY OF VEGETABLE OIL MIXTURES by CAPCANARI, Tatiana (2017) - Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University – Suceava Volume X, Issue 2 - 2011 13 INCORPORATION OF SWEET PEPPER EXTRACTS TO IMPROVE THERMAL STABILITY OF VEGETABLE OIL MIXTURES *Tatiana CAPCANARI 1 1Technical University of Moldova, 168 Stefan cel Mare Ave., MD-2004 Efficacy of sweet pepper extracts in stabilizing sunflower and grape seeds oils in thermal oxidation conditions has been studied. Keywords: extracts; food; oil; oils; oxidation; peppers; sunflower; value; vegetable
• Contents by 2015, FENS 1 (2015) - Blending of sunflower oil with grape seed oil: Impact on physico-chemical parame- ters and radical scavenging activity Georgiana Gabriela CODINĂ, Maria POROCH-SERIŢAN, Silvia MIRONEASA 101 - 107 16. Nanodispersed composite antimicrobial materials based on calcium hydroxylpatite Igor KOBASA, Galyna BILOKOPYTA, Larysa ARSENIEVA 89 - 92 Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIV, Issue 1 – 2015 14. Keywords: amariei; contributions; food; oil
• EFFECT OF SOME NATURAL HERBS INCORPORATION IN SUNFLOWER OILS ON ITS RESISTANCE AT FRYING TEMPERATURES by FURDUI, Bianca; DINICĂ, Rodica-Mihaela; LUPOAE, Mariana; CREŢU, Romică (2017) - 2. 0 2 4 6 8 10 12 14 16 Pe ro xi de v al ue s 25 110 150 180 200 Heating temperatures (Celsius degrees) original sunflower oil sunflower oil with Salvia sc. sunflower oil with Salvia off. Abstract: Sunflower oil is an excellent source of essential fatty acids necessary for human body. Keywords: allium; food; frying; garlic; oil; oils; salvia; sunflower; sunflower oil
• OXIDATIVE STABILITY OF IRON ENRICHED OIL –IN-WATER EMULSIONS by CURCHI, Diana; STURZA, Rodica (2017) - Proteins can prevent or promote lipid oxidation by various mechanisms depending on their physicochemical characteristics. Sodium caseinate (NaCas) can prevent lipid oxidation, essentially by chelating metals ions, but other mechanisms such as free-radical scavenging may also be involved. Keywords: emulsions; food; iron; lipid; nacas; oil; oxidation; proteins
• OXIDATIVE STABILITY OF REFINED SUNFLOWER OIL AT ROOM TEMPERATURE AND DURING CONVENTIONAL FRYING by PAVLOVSKA, Gorica; SHURKOVA, Natasha; JANKULOSKA, Vezirka (2017) - Keywords: sunflower oil, peroxide number, Oven test, frying 1. Introduction Sunflower oil is one of the most used oils. Sunflower oil contains essential fatty acids, polyphenols, phosphatides and vitamins A, D, E and K Keywords: food; minutes; number; oil; peroxide; sunflower; temperature
• INVESTIGATION OF THE EFFECT OF VEGETABLE POWDERS ON AQUEOUS AND OIL PHASE IN BUTTER PASTE by VASHEKA, Oksana; NIEMIRICH, Aleksandra; PETRUSHA, Oksana; DROZD, Natalya (2016) - The presence of diffuse peak in the total heat capacity curve and Gaussian one at 7,8°C indicates the completion of melting triglyceride fraction in the crystal- Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIV, Issue 4 – 2015 Oksana VASHEKA, Aleksandra NIEMIRICH, Oksana PETRUSHA, Natalya DROZD, Investigation of the effect of vegetable powders into aqueous and oil phase in butter paste, Food and Environment Safety, Volume XIV, Issue 4 – 2015, pag. 345 – 351 350 melting fat phase of the product. On the basis of microstructure analysis, we studied the structural elements that formed plant components with the fat and aqueous phases salt butter paste, as well as we determined the size and distribution of droplets characterized by plasma product. Keywords: butter; fat; food; melting; oil; paste; phase
• FATTY ACIDS, MINERAL COMPOSITION AND PHYSICO-CHEMICAL PARAMETERS OF IMBRASIA OYEMENSIS LARVAE OIL WITH UNUSUAL ARACHIDONIC ACID CONTENT by AKPOSSAN, Raphael Amon; DUE, Edmond Ahipo; KOFFI, Djary Michel; KOUAME, Patrice (2016) - These authors showed that insect oils are rich in polyunsaturated fatty acids and frequently contain the essential linoleic and α-linolenic acids. Acid index of I. oyemensis oil was determined according to AOAC official method with the morn ISO-9001. Keywords: acids; composition; content; fatty; fatty acids; food; insects; journal; mineral; oil; oyemensis; value; volume
• PHOTOCHEMICAL AND PHOTOCATALYTIC ESTERIFICATION OF WASTE COOKING OIL UNDER VISIBLE LIGHT IRRADIATION USING MECHANOCHEMICALLY SYNTHESIZED ZnO/SILICA by OLORUNTOBA, Oriolowo; HAMZA, Abdulhamid (2019) - Abstract: Production of biodiesel from waste cooking oils via alkali catalyzed transesterification reaction is hampered by the unacceptably high amount of free fatty acids (FFA) present in waste cooking oils. Therefore, catalytic esterification of waste cooking oil with small alcohols is performed before the transesterification reaction. Keywords: acids; cooking; esterification; food; light; oil; photocatalytic; silica; waste; zno

• STUDIES REGARDING THE ALKALINE AND ALKALINE- PEROXIDIC PRETREATMENT INFLUENCE UPON THE REDUCING SUGARS QUANTITY OBTAINED FROM THE WHEAT STRAWS by ALBU (NIGA), Eufrozina; PŞIBILSCHI, Alina-Mihaela (2017) - The influence of the alkaline pretreatment upon the enzymatic degradation of the lignocellulosic materials The variants used in this study are: Variant P1: pretreated wheat straws with NaOH 0.5%; Variant P2: pretreated wheat straws with NaOH 1%; Variant P3: pretreated wheat straws with NaOH 2%; Variant P4: pretreated wheat straws with NaOH 4%; The alkaline pretreatment was led at a temperature of 100°C for 2 h, and the enzymatic hydrolysis was led at 50°C. The variants used in this study are: Variant P5: pretreated wheat straws with NaOH 0.5% and H2O2 0.5 %; Variant P6: pretreated wheat straws with NaOH 0.5% and H2O2 1.0 %; Variant P7: pretreated wheat straws with NaOH 0.5% and H2O2 1.5 %; Variant P8: pretreated wheat straws with NaOH 0.5% and H2O2 2.0 %; The alkaline-peroxidic pretreatment was led at a temperature of 100°C for 2 h, and the enzymatic hydrolysis was led at 50°C. Keywords: alkaline; h2o2; hydrolysis; naoh; pretreatment; straws; wheat; wheat straws
• CORRELATION ANALYSES BETWEEN SOME TECHNOLGICAL PARAMETERS OF SOME ROMANIAN WHEAT VARIETIES GROWN IN THE SUCEAVA AREA by LEAHU, Ana; CODINĂ, Georgiana Gabriela; MIRONEASA, Silvia; DAMIAN, Cristina (2017) - The gluten proteins (between 80 and 85% of wheat protein total) are the major storage proteins of wheat. Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University – Suceava Volume X, Issue 2 - 2011 66 Quantity and composition give the nutritional quality of grain protein. Keywords: content; gliadines; glutenines; protein; wheat
• HIGH-FIBER WHEAT BREAD PRODUCED WITH FERMENTED BRAN by POP, Gabriela; DABIJA, Adriana; BUCULEI, Amelia (2017) - This study is dedicated to investigate the application of new sources of dietary fiber such as fermented bran for increasing the nutritional value of wheat bread. Effect of bran fermentation on the loaves volume Baking experiments showed that wheat bran at a substitution level of 20% decreased loaf volume by 19% in comparision to white control bread (figure 1) Keywords: bran; bread; fermentation; food; wheat; yeast
• GRINDING PROCESS OF THE WHEAT KERNEL WITH A NEW DESIGNED MICROMILL by DANCIU, Cristina; DANCIU, Ioan (2017) - The results are confirming that for the lowest resistant moment value, the optimum rest time is 5 hours for Dropia variety and 9 hours for Pegasus wheat variety. Keywords: conditioning, grinding resistance, energy consumption. Keywords: consumption; energy; grinding; milling; wheat
• CONTENTS by 2017, FENS 2 (2017) - Microsoft Word - 0b Cuprins 6_09_2017 Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XVI, Issue 2– 2017 CONTENTS: 1 Quality evaluation of wheat-pumpkin-golden flaxseed composite bread Georgiana Gabriela CODINĂ, Denisa ATUDOREI, Ana CIMPOI, Silvia MIRONEASA, Elena TODOSI-SĂNDULEAC 61–70 2 Investigation on lactose fermenting yeasts activity in the whey obtained by coagulation of milk proteins by berry coagulant Olena GREK, Olena KRASULYA, Alla PETRYNA 71 - 76 3 3-Dimensional simulation and feasibility study of biomass/coal co-combustion burner Nataliya DUNAYEVSKA, Yaroslav ZASIADKO, Pavlo ZASIADKO, Taras SCHUDLO 77 - 91 4 The influence of slow thawing on evolution of some biochemical compounds in frozen fishes Marcel AVRAMIUC 92 –97 5 Honeydew honey adulteration: e-tongue and physicochemical analyses Sorina ROPCIUC, Mircea OROIAN, Sergiu PADURET, Amelia BUCULEI 98 - 103 6 Studyon the acceptability of yoghurt with carrot juice Ana LEAHU, Cristina E. HRETCANU 104 - 110 7 Low content of radionuclides in natural environment and production as a rationale for development of recreational potential of northern Bukovina Natalia OMEL’CHENKO, Valeriy SINCHENKO, Myron ROGOZYNSKYI, Oksana MYKYTYUK 111 - 116 8 Effect of plant protein isolates on the structural – mechanical properties of wheat dough Valeriy MAKHYNKO, Vira DROBOT, Tatjana GOLIKOVA 117 - 122 Author instructions i - v Subscription information vi Keywords: wheat; zasiadko
• THE INFLUENCE OF VIABILITY ON PHENOLIC CONTENT, CONDUCTIVITY AND SUGARS EFFLUX, AND THE RELATIONSHIPS BETWEEN THESE INDICES IN WHEAT SEEDS by AVRAMIUC, Marcel (2016) - The influence of wheat seeds viability on phenolic content, conductivity and sugars efflux as well as the relationships between these physiological and biochemical indices was the purpose of this paper. Compared to conductivity values, which have fluctuated, but have had the highest value in the seeds sample with the lowest Viability, the total content of sugars (sugars efflux) in the seeds exudate has steadily registered values increasing once with decreasing seed viability (p < 0.05). Keywords: content; efflux; germination; phenolic; seeds; sugars; viability; wheat

• INTERRELATIONSHIPS BETWEEN PROXIMATE COMPOSITIONS AND MINERAL CONTENTS IN THE COMMON CUTTLEFISH (Sepia officinalis) by OLUBOBA, Taiwo Funke; LAWAL-ARE, Aderonke Omolara; OKUNADE, Gabriel Femi; OLALOYE, Akinsefunmi Moses (2025) - [17] on Loligo vulgaris documented higher mineral contents in cartilage and hard parts than in the soft tissues, supporting the pattern observed in the present study. DOI: https://doi.org/10.4316/fens.2025.014 151 Journal homepage: www.fia.usv.ro/fiajournal Journal of Faculty of Food Engineering, Ştefan cel Mare University of Suceava, Romania Volume XXIV, Issue 3 – 2025, pag. 151 - 159 INTERRELATIONSHIPS BETWEEN PROXIMATE COMPOSITIONS AND MINERAL CONTENTS IN THE COMMON CUTTLEFISH (Sepia officinalis) Keywords: ash; cuttlefish; energy; fat; food; head; mantle; mineral; moisture; nutritional; officinalis; protein; proximate
• PRODUCTION OF PROTEIN-CONTAINING PREPARATIONS OF NATURAL ORIGIN by MITINA, Nataliia Borisivna; ZUBAREVA, Inna Mihalivna; TKALYA, Olga Ivanivna (2017) - The possibility of increasing the yield of mycelial biomass and protein substances of higher edible mushroom Pleurotus ostreatus in the conditions of submerged cultivation, as well as the productivity increase of the culture Eisenia foetida as producer of protein biomass on the nutrient substrate mixture of sunflower and rice husk modified to 200–500 microns have been studied. Biological value of Eisenia foetida biomass was determined by amino-acid analyzer N1200E, by Bernstein, Lowry spektrometric method. Keywords: biomass; culture; eisenia; foetida; food; media; ostreatus; pleurotus; protein
• INVESTIGATION OF SOY ISOFLAVONES DISTRIBUTION DURING THE SOY BEEN PROCESSING by NOSENKO, Tamara T.; MAKSIMOVA, Olena S. (2017) - Soy bean contain soy isoflavones which have an effect on different metabolic disorders in human. Keywords: soy, soy isoflavones, protein concentrate, protein isolate. Keywords: isoflavone; local%20settings; processing; protein; soy; temp
• THE INFLUENCE OF PROCESSING AND MEDIUM COMPOSITION ON THE THIOL AVAILABILITY OF WHEY PROTEIN CONCENTRATE by DUMITRAŞCU, Loredana; ARDELEAN, Alina; STĂNCIUC, Nicoleta (2017) - The degree of free SH groups exposure at pH 7.5 after heat treatment at 600C with and without salt addition This observation indicates that thermal denaturation of WPC as measured by the changes in surface SH groups exposure involves 2 steps: an unfolding step (60 to 75°C) and an aggregation one (75 to 85°C), that mostly follows unfolding. The extent of SH groups exposure (%) after heat-treatment of WPC solutions at pH 7.5 Heating the samples at pH 7.5 caused the exposure of free SH groups, the maximum extent was measured at 850C after 10 minutes of keeping. Keywords: exposure; groups; heat; protein; whey
• THE USE OF INULIN AND SOY PROTEIN ISOLATE IN PRODUCING HARD-DOUGH BISCUITS FOR SENIOR PEOPLE by DOROHOVYCH, Antonella; PETRENKO, Mykola (2017) - Abstract: The article reviews the potential rationale of the addition of inulin and soy proteins to hard- dough biscuits recommended for senior people’s diet. The sorption and desorption properties of hard dough and biscuits made of it were examined using a Macben sorption pump Keywords: biscuits; dough; food; inulin; isolate; protein; soy
• CHEMICAL BIO-COMPOUNDS AND FUNCTIONAL PROPERTIES OF RAW AND PROCESSED CUTTLEFISH, Sepia officinalis (MOLLUSCA: CEPHALOPODA) by LAWAL-ARE, Aderonke O.; MORUF, Olatunji R.; JUNAID, Damilola A.; OKE, Moruf O. (2018) - Moisture and raw protein in raw sample of the cuttlefish were significantly higher (𝑃< 0.05) than in processed samples. Raw sample contained more ash with highest mg/100g levels of calcium, phosphorus, magnesium, iron and manganese. Keywords: content; cuttlefish; food; functional; journal; moruf; officinalis; properties; protein; sample; sepia
• SCIENTIFIC EXPLANATION OF COMPOSITION OF ACIDOPHILIC-WHEY ICE CREAM, ENRICHED WITH PROTEIN by POLISCHUK, Galina; KOCHUBEY-LYTVYNENKO, Oksana; OSMAK, Tetiana; KUZMIK, Uliana; BASS, Oksana; MYKHALEVYCH, Artur; SAPIGA, Victoria (2021) - Mass fraction of protein in samples of acidophilic ice cream and its percentage content in the DSMR of product,% Protein content: Sample name ice cream on normalized milk (control) ice cream on skimmed milk ice cream on buttermilk ice cream on whey in ice cream, % 3.23 3.09 2.55 1.28 in DSMR of ice cream,% 37.13 35.52 29.31 14.71 In the case of using whey as a milk base, the protein content decreases most significantly - from 3.23% (control) to 1.28% (whey ice cream) while a significant shift towards the predominance of DSMR, lactose and mineral salts - from 62 , 87, 64,48, 70,69% (for ice cream on normalized milk, skimmed, buttermilk) to 85.29% (for whey ice cream). Keywords: acidophilic; content; cream; food; ice; ice cream; protein; whey; whey ice
• GENERAL LINEAR MODEL (GLM) ANALYSIS OF THE EFFECTS OF PACKAGING MATERIALS AND PRESERVATIVES ON NUTRIENT COMPOSITION OF SMOKED FISH by AYELOJA, Ahmed Ayodeji; DAUDA, Taofik Oyedele (2023) - Fish, a nutritious food and source of high quality protein, is highly susceptible mailto:Nigeria.%20ayeloja2@gmail.com mailto:todauda.iart@gmail.com Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XXI, Issue 4 – 2022 Ahmed Ayodeji AYELOJA, Taofik Oyedele DAUDA, General Linear Model (GLM) analysis of the effects of packaging materials and preservatives on nutrient composition of smoked fish, Food and Environment Safety, Volume XXI, Issue 4 – 2022, pag. 292 – 302 293 to deterioration [4]. Fish packaged with plastic and no preservatives had the highest moisture content while fish packaged with basket had the least. Keywords: analysis; content; crude; fish; food; materials; mean; moisture; packaging; protein

• DETERMINATION OF COMPOUNDS WITH POTENTIAL ANTIOXIDANT AND ANTIRADICAL CAPACITY IN DIFFERENT OREGANO EXTRACTS by RUSU, Micşunica (2016) - In order to analyze the way in which the type of solvent and the extraction temperature influence the extraction yields of the main compounds with antioxidant potential, eight extractions were carried out, in parallel, for oregano as condiment (K) and medicinal plant (M) – (Table 1): five extracts at low temperature and three at high temperature. Abstract: Oregano is an aromatic plant used both as a condiment and for medicinal purposes, with a great number of antioxidant compounds (43). Keywords: antioxidant; compounds; extraction; food; oregano; plant; temperature
• UTILIZATION OF EXPERIMENTAL DESIGN FOR SPECIFIC SURFACE AREA OPTIMIZATION OF A PILLARED BENTONITE by GEORGESCU, Ana-Maria; BRABIE, Gheorghe; NISTOR, Ileana Denisa; NARDOU, Françoise; PENOT, Claude (2016) - Two factors were varied (calcination temperature and calcination duration) and evolution of specific surface area was achieved as the response function. Factorial 32 experiment design and response function for specific surface area of Al-pillared bentonites Run Calcination duration Keywords: area; bentonite; calcination; design; issue; surface; surface area; temperature; volume
• THE USE OF GLASS TRANSITION TEMPERATURE IN FORECASTING WHEY POWDER STORAGE STABILITY OBTAINED BY ELECTRO-SPARK TREATMENT by KOCHUBEI-LYTVYNENKO, Оksana; MYKHAILYK, Vyacheslav; UKRAINETS, Anatoliy (2017) - We showed that the highest glasstransitiontemperature (+18.5 °С) and,subsequently,smallestdifferencebetwee n product temperatures and glass transition temperaturewere discovered in dry whey, obtained withtheuseofelectro- sparktreatment, which proves its stability while in storage. Keywords: wheypowder, electro-spark treatment, glass transition temperature, caking, stickiness and caking sensibility index. Keywords: caking; electro; food; glass; powder; spark; storage; temperature; transition; treatment; whey
• VALIDATION OF 3-DIMENTIONAL MODELS OF NATURAL GAS COMBUSTION AND TEMPERATURE MEASUREMENTS by ZASIADKO, Pavlo; PRYADKO, Mykola (2017) - [( 𝑇𝑏 100 ) 4 − − ( 𝑇𝑤𝑎𝑙𝑙 100 ) 4 ], (6) where 𝑇𝑓𝑙 , 𝑇𝑏, 𝑇𝑤𝑎𝑙𝑙 - temperatures of gas flow, thermocouple bead and wall, respectively,  К ; h – heat transfer coefficient from gas environment to the thermocouple bead, [W/m2K]; 𝜀𝑒𝑓, 𝜀𝑓𝑙, 𝜀𝑓𝑙,𝑤𝑎𝑙𝑙 , 𝜀𝑓𝑙,𝑤𝑎𝑙𝑙 ∞ - emission factors taken for bead-lining effective, for gas flow at gas temperature, for gas flow at wall temperature and for gas flow at wall temperature at a infinite beam length, respectively [7] Z’GRAGGEN A., FRIESS H., STEINFELD A., Gas temperature measurement in thermal radiating environments using a suction thermocouple apparatus, Meas. Keywords: bead; combustion; flow; food; gas; heat; measurements; model; temperature; thermocouple
• TEMPERATURE AND TIME OF STORAGE IMPACT ON REDUCING SUGAR ACUMULATIONS IN SUGAR BEET by BARNA, Octavian; BASTON, Octavian; DARABĂ, Aura (2017) - Abstract: The quality of sugar beet determines its sugar output. Besides its initial quality and harvesting conditions, it is the storage conditions that influence significantly the technological quality of sugar beet. Keywords: beet; content; storage; sugar; temperature
• INVESTIGATION OF THE PROCESS OF STORING PACKAGED RABBIT MEAT IN MODIFIED ATMOSPHERE by STEFANOV, Stefan; HRISTOV, Hristo; STOEVA, Donka; DENKOVA, Zapryana; NIKOLOVA, Radosveta (2017) - Total microbial counts of packaged rabbit meat in vacuum (a) and gas environment 80%О2 and 20%СО2 (b). Keywords: modified atmosphere, cold storage, shelf life, rabbit meat 1. Keywords: food; meat; rabbit; temperature
• RESEARCH ON THE INFLUENCE OF TEMPERATURE ON THE PROCESS OF GRANULATION BY EXTRUSION by RINDYUK, Dmitro Viktorovich; LEMENTAR, Svyatoslav Yuriyovich (2017) - At low temperature processes (up to 160 ° C) reaction hydrolytic decomposition of carbohydrate content and partial impolymerization of lignin to form low molecular weight fragments are predominant. It was investigated the effect of temperature of raw materials, compacting pressure and the diameter of the press-matrix on quality of fuel pellets. Keywords: food; materials; press; process; temperature
• ADVANCED CHARACTERIZATION METHODS FOR NICKEL AND ZINC-NICKEL ALLOY LAYERS ELECTROCHEMICALLY DEPOSITED by VASILACHE, Violeta (2017) - VASILACHE V., GUTT S., GUTT G., VASILACHE T. Studies about magneto-optic kerr effect on electrodeposited nickel layers, Revista de Chimie, Bucureşti, 61. 471-474, 2010 11. The experimental device used to realize nickel deposition is composed by a potentiostat-galvanostat VoltaLab 40 including VoltaMaster 4 software, a thermostated electrolyze cell with a thermostate Lauda 003, magnetic shaker and thermometer to control temperature. Keywords: alloys; food; nickel; substrate; temperature; zinc
• IMPACT OF TEMPERATURE AND STORAGE TIME ON SUCROSE CONTENT IN SUGAR BEET by BARNA, Octavian; BASTON, Octavian; DARABĂ, Aura (2017) - Then a period when sucrose losses are relatively constant depending on storage temperature follows. Long –term storage of sugar beet is a solution to extend the processing period of sugar factories. Keywords: beet; storage; sucrose; sugar; temperature
• INFLUENCE OF LIQUEFACTION TEMPERATURE UPON RHEOLOGICAL PROPERTIES OF CORN STARCHY MASHES by ALBU (NIGA), Eufrozina; PSIBILSCHI, Alina-Mihaela (2017) - For the study two types of corn grind starchy mashes respectively one of fine grind with particles of <0.5 mm and one of rougher grind with particles of > 0.5 mm have been made. to 38% - Optimal pH 3.5 to 5.0 - Optimal temperature 28 to 35ºC - Dosage recommendation 0.1 kg/MT Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University – Suceava Year X, No1 - 2011 55 Study on corn mash viscosity To study the influence of liquefaction temperature upon the rheological properties of corn starchy mashes we used two types of grind. Keywords: grind; liquefaction; mashes; temperature; viscosity
• OPTIMIZATION OF THE EXTRACTION OF POLYPHENOLS FROM GRAPE SEEDS by STURZA, Andrei; DESEATNICOVA, Olga (2017) - Research on the influence of extractions number on the extraction capacity of tannins The use of grape seed tannins for extraction is very important because grape seeds are byproducts of winemaking that are not used practically. To find the optimal concentration of solvent extractions were made extraction of tannins with different concentrations of alcohol. Keywords: compounds; extraction; food; grape; mass; seeds; solvent; tannins; temperature; total
• HEAT TRANSTER AT EVAPORATIVE CONCENTRATION OF DOWN FLOWING IN VERTICAL PIPES SOLUTIONS IN ANNULAR REGIMES by PETRENKO, Valentin; ZASIADKO, Yaroslav (2018) - The installation consist of heat transfer pipe from stainless steel, 9 m long with internal diameter of 30 mm partitioned in 20 section each of 40 mm long. The temperature of liquid solution film at a regime of evaporation from free surface with the co-current steam flow is to be determined with taking into account the value of physical-chemical temperature depression Eq. (11). Keywords: data; film; flow; food; heat; heat transfer; issue; liquid; temperature; transfer
• INFLUENCE OF THERMAL TREATMENT OF THE BASALT TUFA ON ITS PHASE COMPOSITION AND SORPTION CAPACITY by DIICHUK, Volodymyr; DIICHUK, Iryna; KOBASA, Igor (2018) - ЗВІТ З НДР 29-81 ЗА 2007 – 2009 Р 37 Journal homepage: www.fia.usv.ro/fiajournal Journal of Faculty of Food Engineering, Ştefan cel Mare University of Suceava, Romania Volume XVII, Issue 1- 2018, pag. 37 - 40 INFLUENCE OF THERMAL TREATMENT OF THE BASALT TUFA ON ITS PHASE COMPOSITION AND SORPTION CAPACITY Volodymyr DIICHUK1, Iryna DIICHUK2, *Igor KOBASA1 1Yurii Fedkovych Chernivtsi National University, Ukraine, IKobasa@chnu.edu.ua 2Bukovinian State Medical University i.kobasa@chnu.edu.ua * Corresponding author Received 5th December 2017, 23th March 2018 Abstract: The results reflecting influence of thermal treatment of basalt tufa (BT) on its phase composition and capacity of some heavy metal ions (Cu2+, Mn2+, Ni2+, Pb2+, Zn2+) sorption under the static conditions are presented. Keywords: basalt; composition; temperature; treatment; tufa
• SPECIFICS OF AIR CONDITIONING IN THE GERMINATION PROCESS OF MALT by BUT, Serhyi (2015) - In the winter period, it is reasonable to heat up the incoming flows of fresh air by using live steam; 3. The phase of air heating through heat-exchange surface is carried out provided that d = const = d1. Keywords: air; food; malt; process; steam; temperature
• BRIX PRODUCTION FROM CASSAVA PEELS AND OPTIMIZATION OF BIOETHANOL SYNTHESIS USING SACCHAROMYCES CEREVISIAE by OFFOR-EMENIKE, Ihuoma; IBEKWE, Vincent; AKUJOBI, Campbell; BRAIDE, Wesley (2021) - [33] stated that high ethanol productivity and yield in batch fermentation can be obtained by using higher initial sugar concentration; the maximum rate of ethanol production is achieved when using sugars at the concentration of 150 g/L. [25] KASAVI, C., FINORE, I. & LAMA, L. Evaluation of industrial Saccharomyces cerevisiaestrains for ethanol production from biomass. Keywords: bioethanol; ethanol; fermentation; inoculum; production; size; substrate; temperature; time; yield
• STUDY OF HEAT TREATMENT EFFECT ON THE BIOLOGICAL VALUE OF PINE NUTS KERNELS by MYKHALEVYCH, Artur; KUZMYK, Uliana (2022) - The most widely studied Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XXI, Issue 3 – 2022 Artur MYKHALEVYCH, Uliana KUZMYK, Study of heat treatment effect on the biological value of pine nuts kernels, Food and Environment Safety, Volume XXI, Issue 3 – 2022, pag. 209 – 217 210 representatives of nut raw materials are peanuts, almonds, walnuts, cashews and hazelnuts The fatty fraction of pine nut kernels is characterized by a high content of polyunsaturated fatty acids, such as linoleic and linolenic [7]. Keywords: amino; content; drying; effect; food; heat; journal; kernels; nuts; pine; temperature; treatment; value
• CHANGES IN TEXTURE PROFILE OF AMARANTH SEEDS SUBJECTED TO SOUS VIDE TREATMENT by PROCOPEȚ, Ovidiu; OROIAN, Mircea (2022) - 4. 3D evolution of hardness of amaranth seed submitted to sous-vide treatment Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefancel Mare University - Suceava Volume XXI, Issue 3 – 2022 Ovidiu PROCOPEȚ, Mircea OROIAN, Changes in texture profile of amaranth seeds subjected to sous vide treatment, Food and Environment Safety, Issue 3 – 2022, pag.247 -256 255 Fig. In addition to this fact, the use of sous-vide technology generates some improvements in terms of color and flavor Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefancel Mare University - Suceava Volume XXI, Issue 3 – 2022 Ovidiu PROCOPEȚ, Mircea OROIAN, Changes in texture profile of amaranth seeds subjected to sous vide treatment, Food and Environment Safety, Issue 3 – 2022, pag.247 -256 248 retention, but also the reduction of the deterioration of proteins, lipids, vitamins, and other compounds that are sensitive to high temperatures [6]. Keywords: amaranth; food; parameters; seeds; sous; temperature; texture; time; vide

• STUDY OF ROASTING EFFECT ON NUTRITIVE AND ANTIOXIDANT PROPERTIES OF LEAFY VEGETABLES CONSUMED IN NORTHERN CÔTE D’IVOIRE by OULAI, Patricia; ZOUE, Lessoy; OTCHOUMOU, Athanase; NIAMKE, Sébastien (2016) - Lipids (%) Carbohydrates (%) Calorific value (kcal /100g) H. sabdariffa Raw 10.30 ± 0.10a 14.27 ± 1.70b 14.47 ± 0.10a 4.75 ± 0.15a 56.21 ± 1.78b 275.71 ± 0.55a 2 min 9.74 ± 0.09b 14.40 ± 1.99b 12.98 ± 0.01b 4.87 ± 0.01a 59.73 ± 6.88a 271.28 ± 4.68a 4 min 9.60 ± 0.23b 14.67 ± 1.56b 12.36 ± 0.00b 4.92 ± 0.03a 59.11 ± 4.30a 276.85 ± 5.60a 6 min 9.26 ± 0.64b 16.00 ± 1.24a 12.15 ± 0.00b 4.95 ± 0.01a 54.64 ± 2.41b 266.13 ± 8.49b A. hybridus All these results suggest that roasting of leafy vegetables (less than 2 min) may be used as alternative method of cooking in order to minimize nutrients losses and to contribute efficiently to the food security of Ivorian population. Keywords: antioxidant; côte; d’ivoire; food; issue; leafy; leafy vegetables; min; raw; roasting; vegetables; volume; xiii
• STUDY ON THE INFLUENCE OF HEAT TREATMENTS ON THE ANTIOXIDANT PROPERTIES OF GINGER by COSMOVICI, Amalia; AMARIEI, Sonia (2017) - All analysis were done in triplicate for each of the samples, fresh ginger, oven dried, refrigerated ginger and frozen ginger. This has been demonstrated by R. Offe-Okyne in his study, according to which frozen ginger presented the highest content of phenols and flavonoids as compared to dehydration in the oven ginger, dried ginger, ginger under the influence of solar heat and fresh ginger. Keywords: antioxidant; content; food; ginger; influence; issue; journal; officinale; properties; volume; xvi; zingiber
• TECHNOLOGY OF FRESH HERBS STORAGE USING HYDROGEL AND ANTIOXIDANT COMPOSITION by PRISS, Olesia; YEVLASH, Viktoria (2017) - Perforated film allows reducing weight losses and the intensity of http://www.fia.usv.ro/fiajournal Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XVI, Issue 4 – 2017 Olesia PRISS, Viktoria YEVLASH, Technology of fresh herbs storage using hydrogel and antioxidant composition, Food and Environment Safety, Volume XVI, Issue 4 – 2017, pag. 256 – 261 257 breathing, also prolonging the shelf life. Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XVI, Issue 4 – 2017 Olesia PRISS, Viktoria YEVLASH, Technology of fresh herbs storage using hydrogel and antioxidant composition, Food and Environment Safety, Volume XVI, Issue 4 – 2017, pag. 256 – 261 258 The content of pigments (A) in the plant material was calculated by the formula: А = X·v/Н·100, where X is the pigments concentration, mg·dm-3; v – the volume of extract, ml (25 cm3); H – the sample of plant material, g (0.1–0.2 g). Keywords: antioxidant; control; days; food; greenery; herbs; hydrogel; storage
• STUDY ON TOTAL PHENOLIC CONTENT IN SOME ROMANIAN FOREST MUSHROOM SPECIES, BEFORE AND AFTER HEAT TREATMENT by AVRAMIUC, Marcel (2018) - Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XVII, Issue 1 – 2018 Marcel AVRAMIUC, Study on total phenolic content in some romanian forest mushroom species, before and after heat treatment, Food and Environment Safety, Volume XVII, Issue 1 – 2018, pag. 97 - 102 100 Table 2 TPC mean values raising percent in mushroom heated samples, compared to raw material Samples (Species) TPC raising percents Boiled (30 min.)* The experiment consisted in mushrooms thermal processing (boiling for 30 and 60 minutes, and roasting for 10 minutes at 160°C), followed by the analysis of Total Phenolic Content (TPC) which values were compared to the ones obtained from raw samples. Keywords: antioxidant; boiling; compounds; content; food; mushroom; phenolic; species; total; tpc; values
• IMPACT OF MATURITY STAGE ON ANTIOXIDANT ACTIVITY AND PHYTOCHEMICAL PROPERTIES OF DIFFERENT PARTS FROM PAWPAW: CARICA PAPAYA L. VAR SOLO 8 by KOFFI, Edwige Larissa; MONNET, Thierry Yapo; KONAN, Kouassi Hubert; KOUADIO, N’Guessan Jean Parfait Eugène (2020) - m Trolox 45.43 ± 0.66a 59.76 ± 0.11b 69.43 ± 0.27c 82.01 ± 0.19d 85.08 ± 0.51e 92.29 ± 0.41f Tests: n=3; means ± standard deviation with different lowercase letters on the same line are significantly different at p<0.05 in Duncan's test. The seeds contained the highest phenolic content (434.36 ± 0.10), followed by the peel (350.34 ± 0.68) and the pulp (254.41 ± 0.04) at immature to 1/8 advanced stage. Keywords: antioxidant; carica; carica papaya; food; maturity; papaya; papaya l.; peel; seeds; solo; stage; var
• EVALUATION OF PHENOLIC COMPOUND AND ANTIOXIDANT CAPACITY OF TWO VARIETIES OF OATS (AVENA SATIVA L) : BRAN OATS AND WHOLE GRAIN (BLACK AND PREVISION OATS) by MEZIANI, Samira; MENADI, Noreddine; MEHIDA, Hayet; OUGAD, Soheila; SAIDANI, Souad; LABGA, Lahouaria (2021) - g for prevision whole oat and whole black oats, 0.203 ± 0.005 mg (EAG) / Abstract: The objective of our work is to study the composition of total polyphenols, flavonoids and the evaluation of the antioxidant power present in whole prevision oats, whole black oats and prevision oat bran and black oat bran. Keywords: antioxidant; bran; content; food; grain; oats; phenolic; prevision; varieties
• EVALUATION OF NUTRITIVE AND ANTIOXIDANT PROPERTIES OF BLANCHED LEAFY VEGETABLES CONSUMED IN WESTERN COTE D’IVOIRE by ZORO, Armel; ZOUE, Lessoy; NIAMKE, Sébastien (2016) - This reduced protein contents of blanched leafy vegetables could be attributed to the severity of thermal process during blanching which leads to protein degradation 21.09 ± 0.24 18.34 ±0.04 22.43 ±0.25 25 min 277.74±3.20 205.23±2.47 232.31±0.91 1809.88±21.78 18.51 ± 0.04 15.85 ± 0.18 21.98 ±0.26 45 min 248.01±0.58 177.60±0.41 193.98±0.96 1688.05 ± 3.98 18.42 ± 0.22 15.19 ± 0.18 18.72 ±0.04 Values are mean of triplicate determination ± standard deviation To predict the bioavailability of calcium and iron, anti-nutrients to nutrients ratios of blanched leafy vegetables were calculated (Table 3). Keywords: antioxidant; blanched; blanching; content; d’ivoire; food; issue; leafy; leafy vegetables; min; vegetables; volume; xiii

• CERTAIN TEXTURAL PROPERTIES OF CHICKEN MEAT, INVESTIGATED THROUGH HISTOLOGY AND PHOTONIC MICROSCOPY TECHNIQUES by RADU-RUSU, Răzvan Mihail; PRISACARU (COŞULEANU), Ancuţa Elena; SADY HUSSEN, Tahsin; HOHA, Gabriel Vasile (2016) - The results in the paper reveal some of the poultry muscles histological parameters: myocytes (muscle fibers) thickness and cross-section area, muscular fibers density, and, finally, the proportion of main tissues (pure muscular and connective) in whole muscle structure. Muscle fibers (myocites) and 1st order muscular fascicles in skeletal muscles of chicken broilers (100 x magnification, OC 10xOB 10, sampling: left-males, right-females) Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XII, Issue 1 – 2013 R ĂZV AN MI HAI L R ADU -R US U, AN CUŢ A E LE N A P RIS AC AR A (C OŞ U LE ANU ) , T AHSIN S ADY HU S SEN , GAB RIE L V ASI LE HOHA, C ERT AIN TE XTU R AL P R OPE RTIE S OF C HIC KE N ME AT , IN VESTI GATE D T HR Keywords: food; meat; muscles; myocytes; tissue; xii
• PROSPECTS OF APPLYING VACUUM TECHNOLOGY IN THE MANUFACTURE OF CULINARY POULTRY MEAT PRODUCTS by SOLETSKA, Anna; KRASOTA, Andrew (2017) - Keywords: technology Sous Vide, the chicken, heat treatment, culinary readiness. A promising direction of improvement is the handling of raw materials at moderate temperatures prior to http://www.fia.usv.ro/fiajournal mailto:mariap@fia.usv.ro Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XV, Issue 1 – 2016 Anna SOLETSKA, Andrew KRASOTA, Prospects of application of sous vide technology in the manufacture of productsfrom poultry meat, Food and Environment Safety, Volume XV, Issue 1 – 2016, pag. 3 – 9 4 vacuum packing in plastic shrink-wrap, known as Sous Vide technology, which allows you to get food while maintaining weight, nutritional value increase shelf life. Keywords: food; meat; product; sous; technology; vide
• FISH POLLUTION WITH HEAVY METALS by POPA, Camelia; BULAI, Petru (2017) - Heavy metal concentrations were measured using EDX and UV-VIS spectrometer techniques. Heavy metal content is monitored in environment and in foods. Keywords: content; fish; food; meat; metals
• THE USE OF TEXTURE DESTRUCTIVE METHODS TO ASSESS THE STATE OF PORK FRESHNESS by PADURET, Sergiu; GUTT, Gheorghe (2016) - After 10 days of measurements while the meat was kept refrigerated at 4 °C, a linear trend between the state of meat freshness (expressed as storage days), mechanical work (R2=0.986) and penetration depth (R2=0.987) was established. A Pearson correlation has also been established between meat freshness, penetration depth (r=0.994**) mechanical work, water activity and pH. Keywords: creep test, freshness, mechanical work, pork, color. Keywords: color; creep; depth; food; freshness; meat; pork; state; work
• FRESHNESS EVALUATION OF CHICKEN MEAT USING MICROBIOTA AND BIOGENIC AMINE INDEX by BASTON, Octavian; BARNA, Octavian; VASILE, Aida (2017) - Cadaverine and putrescine were detected beginning with the third day of storage and they had the highest values after a week refrigeration of chicken meat. The purposes of the study are: - determination of microbiota variation from chicken meat, concerning total viable counts, psychotrophic microorganisms and Pseudomonas spp at refrigerated raw chicken meat storage; - evaluation of freshness of the refrigerated chicken meat using biogenic amine index. Keywords: amines; carcasses; chicken; day; food; meat; pseudomonas; storage
• SENSORY EVALUATION OF LAMB’S MEAT ACCORDING TO CONVENTIONAL AND ORGANIC BREEDING SYSTEMS by KALEVSKA, Tatjana; KOCOSKI, Ljupce; JOSHEVSKA, Elena; STAMATOVSKA, Viktorija; SAVEVSKI, Aleksandar (2016) - The shrinkage from the meat thawing is determined on the basis of difference between meat weight before freezing and Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIV, Issue 3 – 2015 Tatijana KALEVSKA, Ljupce KOCOSKI, Elena JOSHEVSKA, Viktorija STAMATOVSKA, Aleksandar SAVEVSKI, Sensory evaluation of lambs meat according to conventional and organic breeding systems, Food and Environment Safety, Volume XIV, Issue 3 – 2015, pag. 293 – 299 296 after thawing. Abstract: The purpose of this paper is to determine the sensory properties of lamb meat according to conventional and organic breeding systems. Keywords: breeding; lamb; meat; processing; system; thermal; weight
• SLAUGHTER CHARACTERISTICS AND WEIGHT LOSSES (SHRINKAGE) OF LAMBS FROM AN ORGANIC AND CONVENTIONAL SYSTEM by KALEVSKA, Tatjana; KOCOSKI, Ljupce; JOSHEVSKA, Elena; UZUNOSKA, Zora; STAMATOVSKA, Viktorija (2018) - Determination of organic lamb fattening performanceand slaughter caracteristics in the sout Marmara conditions in Turkey. Abstract: The aim of the research was to determine the differences in slaughter characteristics, weight loss in transport and cooling, and the pH value of lamb meat grown in an organic and conventional system. Keywords: breeding; food; group; lambs; meat; shrinkage; slaughter; system; transport; weight
• POLYAMINE VARIATION IN RAW GROUND PORK AND BEEF MEAT by BASTON, Octavian; BARNA, Octavian (2016) - In total we analyzed 21 samples of ground pork meat and 19 samples of ground beef meat. The following spermine values were obtained: 26.33 ± 0.73 mg/kg in ground pork meat and 32.08 ± 0.17 mg/kg in ground beef meat respectively. Keywords: beef; ground; meat; pork
• BIOGENIC AMINE AMOUNT IN GROUND PORK AND BEEF MEAT by BASTON, Octavian; BARNA, Octavian (2016) - Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIII, Issue 2 – 2014 Octavian BASTON, Octavian BARNA, Biogenic amine amount in ground pork and beef meat , Issue 2 - 2014, pag. 122 – 126 123 = 0.9984.The concentration of each Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIII, Issue 2 – 2014 Octavian BASTON, Octavian BARNA, Biogenic amine amount in ground pork and beef meat , Issue 2 - 2014, pag. 122 – 126 124 biogenic amine was expressed in mg/kg dry weight. Keywords: amines; beef; biogenic; ground; meat; pork
• THE EFFECT OF ULTRASONIC DURING NaCl AND KCl MEAT BRINING by DRĂGHICI, Olga; TOADER, Alina; ANDRĂŞESCU, Daniela Oana (2016) - In the case of pork preserved in brine 5% and subjected to ultrasonic treatment, Cl ions concentration values were 1.91% in NaCl solution and 2.20% in KCl solution. For beef, the highest variation has been reported in favor of K for ultrasound treatment in 5% concentration, namely 1.77% in NaCl solution, respectively 2.66% in KCl solution. Keywords: +50; food; kcl; meat; nacl; salting; solution; ultrasound

• RESEARCH REGARDING CHOCOLATE BAR ENRICHED DEVELOPMENT WITH SOUS-VIDE TREATED AMARANTH SEEDS by PROCOPEȚ, Ovidiu; OROIAN, Mircea (2024) - Another focus of this study was to examine the effect of adding sous-vide treated amaranth seeds to dark chocolate in terms of nutritional and sensory properties. The combination of amaranth seeds with dark chocolate represents a new direction in the creation of functional foods with significantly improved sensory http://www.fia.usv.ro/fiajournal mailto:m.oroian@fia.usv.ro Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XXIII, Issue 2 – 2024 Ovidiu PROCOPEȚ, Mircea OROIAN, Research regarding chocolate bar enriched development with sous-vide treated amaranth seeds, Food and Environment Safety, Volume XXIII, Issue 2 – 2024, pag. Keywords: amaranth; amaranth seeds; chocolate; content; dark; food; issue; sample; seeds; vide; volume
• INFLUENCE OF CITRUS FIBRE ADDITION ON TEXTURAL AND RHEOLOGICAL PROPERTIES OF YOGURT by OROIAN, Mircea; PADURET, Sergiu; GUTT, Gheorghe (2016) - The aim of this study is to evaluate the influence of citrus fiber addition on the rheological and textural properties of yogurt. Abstract: The aim of this study is to evaluate the influence of citrus fibre addition (0, 0.25, 0.5 and 1%, respectively) on the textural and rheological properties of yogurt samples (7.5% dry matter, 10% dry matter and 12.5% dry matter). Keywords: addition; citrus; fiber; fibre; food; properties; sample; volume; yogurt
• STUDY REGARDING THE INFLUENCE OF METALS MIGRATION UPON THE QUALITY OF BEER AT STORAGE by BUCULEI, Amelia; AMARIEI, Sonia; STEFANOV, Stefan; GUTT, Gheorhe; DABIJA, Adriana (2017) - Mn content in the product during storage of 4 types of beer Figure 7 Cu content in the product during storage of 4 types of beer Figure 8 Fe content in the product during storage of 4 types of beer Figure 9 Comparison of lead in different beers Figure 10 Comparison of cadmium in different beers Food and Environment Safety - Journal of Faculty of Food Engineering, tefan cel MareUniversity - Suceava Volume XI, Issue 1 – 2012 113 4. This is the result of migration, which is different for different beers tested. Keywords: beer; food; months; product; sample; storage
• STUDY ON THE THE AMOUNT STARTER CULTURE USED IN YOGURT MANUFACTURING by DABIJA, Adriana (2017) - Introduction Milk and dairy products are foods with exceptional nutritional value, but also a source of bioactive substances with multiple physiological activities beneficial to the human body. Fermented dairy products are considered functional foods, especially due to the beneficial physiological effects on the human body, effects resulting also from the biochemical activity of starter cultures used to obtain them. Keywords: analysis; points; product; sample; yogurt
• SOME PHYSICAL PROPRETIES OF BILBERRIES AND HOW THE PACKING CONDITIONS INFLUENCE THEM by JARCĂU, Mihaela (2017) - Microsoft Word - 17 Mihaela Jarcau articol.doc Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel MareUniversity - Suceava Volume XI, Issue 2 – 2012 103 SOME PHYSICAL PROPRETIES OF BILBERRIES AND HOW THE PACKING CONDITIONS INFLUENCE THEM *Mihaela JARCĂU1 1Faculty of Food Engineering, Stefan cel Mare University od Suceava, Romania mjarcau@yahoo.com *Corresponding author Received 26 May 2012, accepted 8 June 2012 Abstract: I am interested in the way the physical proprieties of the bilberry (Vaccinium myrtillus) beans are influenced by the storage conditions. After 5 days in refrigerator the average of unit mass of bilberries ranges from 0.437g to 0.433g. Keywords: bilberries; density; food; sample
• STUDY ON THE INFLUENCE OF SAMPLES’ DIMENSIONS ON THE ANALYSIS OF SMOKED CHEESE TEXTURE PROPERTIES by SĂNDULEAC (TODOSI SĂNDULEAC), Elena; GUTT, Gheorghe; IANOVICI (IANOVICI IORDACHE), Andreea (2016) - Elena SĂNDULEAC (TODOSI SĂNDULEAC), Gheorghe GUTT, Andreea IANOVICI (IANOVICI IORDACHE), Study on the influence of sample's dimension on the analysis of smoked cheese texture properties, Food and Environment Safety, Volume XIV, Issue 2 – 2015, pag. 181 – 189 182 mechanics for understanding material properties of food products Elena SĂNDULEAC (TODOSI SĂNDULEAC), Gheorghe GUTT, Andreea IANOVICI (IANOVICI IORDACHE), Study on the influence of sample's dimension on the analysis of smoked cheese texture properties, Food and Environment Safety, Volume XIV, Issue 2 – 2015, pag. 181 – 189 183 3. Keywords: cheese; food; ianovici; penetrating; sample; texture
• STUDIES REGARDING NEW WAY TO RENDER WHEY PROFITABLE by DABIJA, Adriana; CONSTANTINESCU (POP), Gabriela; REBENCIUC, Ioana; BUCULEI, Amelia (2017) - Checking the whey beer samples foam Foam checking Sample Foam layer height [minutes] Sample 1 45 5 Sample 2 62 8 Sample 3 50 6 Table 5 shows the results of physico- chemical analyses for whey beer samples obtained under lab conditions. Keywords: beer; cheese; food; sample; whey
• VALIDATION OF AN ENZYMATIC METHOD FOR NITRATES DETERMINATION FROM VEGETABLE PRODUCTS by CATANĂ, Monica; CATANĂ, Luminiţa; NEGOIŢĂ, Mioara; IORGA, Enuţa; BÂLEA, Alina; LILIOS, Gabriela (2017) - - combined standard uncertainty at measurement of the aqueous extract of sample m – weight of analysed sample, in g ΔA – difference between variance of absorbance of sample and blank x – nitrates concentration of sample, in mg/kg Relative standard uncertainty ,at nitates determination, in the case of onion sample 0 0,002 0,004 0,006 0,008 V m ∆A u(x)/x Relative standard uncertainty Series1 Figure 3. In the case of onion sample grown in open field, nitrates concentration was 55.5 mg NO3 -/kg, and uncertainty was 0.68 mg NO3 -/kg. Keywords: -/kg; concentration; mg no3; nitrates; no3; sample
• THE EFFECTS OF SUGAR AND FAT SUBSTITUTION ON THE TEXTURAL PROPERTIES OF THE PIE DOUGH by HUȚU, Dana; AMARIEI, Sonia (2021) - Abstract: Understanding the current technologies related to the food industry, which deal with the reduction of sugar in processed foods, research made on the subject and the consumers response to the reduction of sugar in food, has become a very important factor for food producers in the mission, to design and produce low sugar products. For this purpose, pie dough samples were mixed in a Consistograph device. Keywords: dough; fat; food; issue; sample; sugar; volume
• BLUEBERRY, SEA BUCKTHORN FRUITS AND APPLE BEVERAGE: BIOCHEMICAL AND SENSORIAL CHARACTERIZATION by LEAHU, Ana; GHINEA, Cristina; ROPCIUC, Sorina (2021) - There were also analyzed the rheological behavior and the color attributes (lightness and redness respectively) of smoothie samples. Total monomeric anthocyanin (TMA) content in smoothie samples was determined by UV–VIS spectrophotometer, (Ocean Optics, Largo, FL, USA) according to Leahu et al. Keywords: apple; blueberry; buckthorn; content; extraction; food; fruits; puree; sample; sea; smoothie; total
• FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF OAT BETA-GLUCAN IN ACIDOPHILIC-WHEY ICE CREAM by MYKHALEVYCH, Artur; SAPIGA, Victoria; POLISCHUK, Galina; OSMAK, Tatiana (2022) - Beta-glucan in a certain amount also significantly improves the organoleptic characteristics of ice cream, increases resistance to melting and ensures uniform distribution of the air phase throughout the volume of the product, as evidenced by microstructural analysis of its samples. Ice cream made by this technology has low resistance to melting, overrun and empty taste, which emphasizes the need to improve the technology and composition of fermented ice cream, in particular acidophilic-whey. Keywords: acidophilic; beta; food; glucan; ice cream; journal; oat; oat beta; properties; sample; volume; whey; whey ice

• DEVELOPMENT OF COMPLEX ACIDIFIERS AND ANALYSIS OF IMPACT ON BIOCHEMICAL PROCESSES IN DOUGH by SILCHUK, Tetyana; ZUYKO, Vira (2017) - Thus, intense accumulation and fermentation of sugars in dough samples with complex acidifiers is important foundation for intensifying the process of fermenting dough. It contains organic acids and enzymes and provides significant shortening of dough fermentation and proper quality bread. Keywords: acidifiers; bread; dough; fermentation; rye
• SOME PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF THE SHORT DOUGH WITH GOOSEBERRY POWDER by BORUK, Sergiy; WINKLER, Igor (2021) - Keywords: short dough; gooseberry; viscosity; organoleptic parameters; healthy food qualities 1. The viscosity of the gooseberry containing dough was found lower than that for the no goose- berry samples and, it was revealed that no optically active components moved from this admixture to the dough bulk. Keywords: dough; food; gooseberry; gooseberry powder; pastry; powder; viscosity
• THE INFLUENCE OF VARIOUS SUGARS ON THE RHEOLOGICAL PROPERTIES AND STABILITY OF WHEAT DOUGH by BORUK, Sergiy; WINKLER, Igor (2023) - A complex additive containing pectin is proposed to com- pensate for the reduction in dough viscosity and stability because of the replacement of sucrose by glucose and fructose. It is necessary to provide the sweetness of confectionery or regular dough, to main- tain its nutritional value, and to keep the required value of some technological pa- rameters such as dough viscosity and sta- bility. Keywords: dough; food; fructose; glucose; sucrose; sugars; viscosity

• FUNCTIONAL AND PASTING PROPERTIES OF SUCCINYLATED COCOYAM (Xanthosoma sagittifolium) STARCH: AN INSIGHT INTO ITS POTENTIAL INDUSTRIAL APPLICATIONS by AWOYALE, Wasiu; OYEBANJI, Adeniyi A.; IRONDI, Emmanuel A. (2024) - 3. Results and discussion 3.1 Functional properties of starch samples Table 2 shows the functional properties of native cocoyam starch (control) and succinylated cocoyam starch derived from blends of cocoyam starch (CS) and succinic anhydride (SA). Given the reported advantages of succinylation of native starches, this study aimed to evaluate the functional and pasting properties of succinylated cocoyam starch and to provide insight into its potential industrial application. Keywords: cocoyam; food; g cs; journal; m sa; pasting; properties; sa starch; starch; viscosity

• CHEMICAL COMPOSITION OF AGARICUS BISPORUS AND PLEUROTUS OSTREATUS FRUITING BODIES AND THEIR MORPHOLOGICAL PARTS by CHERNO, Natalya; OSOLINA, Sophya; NIKITINA, Aleksandra (2016) - The chemical composition of mushroom morphological parts (% of the dry weight) Components Agaricus bisporus Pleurotus ostreatus Cap Stipe Cap Stipe Mono-and oligosaccharides 1.2 1.4 16.0 11.0 Mannitol 30.4 28.9 7.5 5.2 Polysaccharides including easily hydrolysable 13.7 21.9 25.0 27.0 hardly hydrolysable 7.2 9.2 8.3 24.0 including chitin 4.0 7.9 2.6 2.9 Total nitrogen 5.3 4.7 4.8 2.9 including nonprotein nitrogen 2.0 1.7 1.9 1.1 Protein 18.9 15.3 Monosaccharide composition of the easily hydrolysable polysaccharides hydrolysates of mushroom morphological parts (% of the monosaccharide residues) Monosaccharide Agaricus bisporus Pleurotus ostreatus Cap Stipe Cap Stipe Galactose 4.6 3.2 1.0 0.5 Glucose 79.5 84.0 82.5 88.0 Mannose 3.9 4.8 6.5 4.5 Xylose Keywords: acids; bisporus; composition; content; food; mushrooms; ostreatus; parts

• SUBLETHAL EFFECTS OF NICKEL TO RAINBOW TROUT ONCORHYNCHUS MYKISS BIOLOGICAL PARAMETERS by KAZLAUSKIENĖ, Nijolė; VOSYLIENĖ, Milda Zita; KARPOVIČ, Renata; TAUJANSKIS, Edvinas (2017) - The average total length of test fish was 150 ± 10 mm and the total weight was 40 ± 2 g (mean  SEM). Physiological effects of toxicants in the literature include disruption of sensory, hormonal, neurological, and metabolic systems, which are likely to have profound implications for many fish behaviors [12]. Keywords: concentrations; fish; ni2; nickel; parameters
• THE INFLUENCE OF SLOW THAWING ON EVOLUTION OF SOME BIOCHEMICAL COMPOUNDS IN FROZEN FISHES by AVRAMIUC, Marcel (2017) - The comparative evolution of NAA (g %) in fish samples during thawing As seen in the graph, for all fish samples the nitrogen from aminoacids (NAA) values had a similar evolution, that is a significant increase up to 30 hours of thawing, compared to frozen fishes (P<0.05). 3. Results and discussion The values of pH, amino nitrogen, AN (mg %), and nitrogen from aminoacids, NAA (g %) in frozen fish samples are shown in the table 1. Keywords: amino; fish; food; hours; naa; nitrogen; thawing; values
• PROTOZOAN DISTRIBUTION IN FARMED CYPRINID FISH FROM MACEDONIA by BLAZHEKOVIKJ - DIMOVSKA, Dijana; STOJANOVSKI, Stojmir (2021) - Ichthyophthirius multifiliis 5 50.00 9.434 *Тhe calculations are based on the total number of examined samples of bighead carp (Hypophtalmichthys nobilis) (53) By fish species, the highest prevalence (35.699 %) in common carp is confirmed with Trichodina sp., while the lowest (0.522 %) with Chilodonella hexasticha and Myxobolus müelleri. [5] WOO P.T. (2006): Fish diseases and disorders, Vol. 1: protozoan and metazoan infections. Keywords: carp; chilodonella; fish; food; hexasticha; protozoan; trichodina
• HAEMATOLOGICAL PROFILE OF CATFISH (CLARIAS GARIEPINUS BURCHELL, 1822) FOLLOWING THE STRESS ASSOCIATED WITH TRANSPORTATION AND HANDLING IN THE MARKET by OLOPADE, Olaniyi Alaba; DIENYE, Henry Eyina; AGBO, Kingsley Kenechukwu (2022) - Among haematological indices, blood cells are one of the best indicators of body health Whole blood (50µl) was stained for enumeration of red and white blood cells [11]. Keywords: blood; fish; food; gariepinus; group; haematological; handling; market; stress; transportation; values

• RESEARCH ON TECHNOLOGICAL PROPERTIES OF POTATO CELLULOSE FOR BREAD PRODUCTION by SILCHUK, Tatjana; NAZAR, Mariana; GOLIKOVA, Tatjana (2017) - Taking to account of dispersity of potato cellulose bread with it may be recommended for people with diseases of gastrointestinal tract. One of the perspective ways of solving this problem is the use of potato cellulose to fortify by food fibers daily used products such as bread and bakery products. Keywords: bread; cellulose; content; fibers; food; potato; potato cellulose; volume
• DIETARY FIBRES ROLE IN MANUGACTURING BREAD WITH LOW CONTENT OF GLUCIDES by DINU, Monica; CONSTANTINESCU (POP), Gabriela (2017) - The aim of this paper is to prove that adding soluble fibers in bread products it is possible to obtain functional food with glucides low content, with good sensorial characteristics, fated consumers with different diseases. The frame recipes which are used in order to obtain bread products with fibers added are shown in table1. Keywords: bread; food; inulin; percent

• NANOSIZED IMPLANTS OF Ag+, Cu+ AND Cu2+ IONS INTO THE SURFACE LAYER OF POLYCRYSTALLINE CdS PHOTOCATALYST FOR THE OXIDATION REACTION OF IODIDE IONS by KOBASA, Igor; ODOSIY, Lyubomyra (2015) - The first class of photocatalytic materials includes the polycrystalline CdS-based products with Ag+, Cu+ and Cu2+ surface implants similar to those applied to tech- nologies of molecular hydrogen production by photodecomposition of water or photo- reduction of methylene blue. 53 Journal homepage: www.fia.usv.ro/fiajournal Journal of Faculty of Food Engineering, Ştefan cel Mare University of Suceava, Romania Volume XIV, Issue 1 – 2015, pag. 53 - 57 NANOSIZED IMPLANTS OF Ag+, Cu+ AND Cu2+ IONS INTO THE SUR- FACE LAYER OF POLYCRYSTALLINE CdS PHOTOCATALYST FOR THE OXIDATION REACTION OF IODIDE IONS *Igor KOBASA1, Lyubomyra ODOSIY2 1Yu. Keywords: cds; chem; ions; materials; reaction; surface
• INFORMATION TECHNOLOGY IN DESIGNING HIGH-PERFORMANCE EQUIPMENT FOR BIOMASS COMPACTING by RINDYUK, Dmitro Viktorovich; LEMENTAR, Svyatoslav Yuriyovich (2016) - Input parameters: angular velocity of matrix, geometric dimensions of the matrix and rollers The geometrical dimensions of the matrix holes, thickness of the matrix Analysis of mechanisms of interaction in the system: extruding unit - raw materials Design scheme of the process extrusions through the matrix hole Mathematical model of extrusion process Carrying out numerical experiments for selected types of raw materials Rheological properties Conditions of surface interaction between raw material and the matrix during extrusion process Conditions force loading during pelleting of raw materials The analytical model Algorithmic model Numeric model A strained - strain state of raw materials during extrusion Change in pressure during extrusion Dependence of the process on the geometry of holes in the matrix The load on the elements of process equipment Analysis of results the conducted experiments Database Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XII, Issue 2 – 2013 Dmitro Viktorovich RINDYUK, Svyatoslav Yuriyovich LEMENTAR, Information technology in designing high- performance equipment for biomass compacting, Food and Environment Safety, Volume XII, Issue 2 – 2013, pag. 115 - 122 117 2. A mathematical model of the process for particular materials extrusion is developed and a new approach to the extrusion granulator unit design is offered with the developed methods taken as a basis. Keywords: extrusion; figure; food; issue; materials; matrix; technology; volume
• THE METHOD OF DETERMINATION OF THE OPTIMAL PARAMETERS OF DISPERSED MATERIALS GRANULATION THROUGH CONSOLIDATION by RINDYUK, Dmitro Viktorovich; LEMENTAR, Svyatoslav Yuriyovich (2017) - But because of the low bulk density, the transportation of such materials is not profitable. Consolidation technology is implemented by raw material extrusion through matrix holes. Keywords: food; materials; method; parameters
• CONTENTS by 2011, FENS 4 (2017) - ADVANCED CHARACTERIZATION METHODS FOR NICKEL AND ZINC- NICKEL ALLOY LAYERS ELECTROCHEMICALLY DEPOSITED Violeta VASILACHE 89 15. EFFECT OF STORAGE ON ASCORBIC ACID CONTENT OF SOME FRUIT JUICES Nicolae CARPIUC, Ana LEAHU, Ecaterina CURALEŢ, Cristina DAMIAN 95 16. BOILING POINT, SPECIFIC HEAT CAPACITY AND THERMAL CONDUCTIVITY Andrei I. SIMION, Cristina G. GRIGORAŞ, Lăcrămioara RUSU, Adriana DABIJA 49 9. Keywords: food; gutt; materials; vasilache
• NEW MATERIALS FOR PHOTOCATALYTIC PURIFICATION OF AIR – A REVIEW by VASILACHE, Violeta; POPA, Catalin; VASILACHE, Traian (2017) - [26] WANG, H., CHU, J., OU, H., ZHAO, R., HAN, J., Analysis of TiO2 photocatalysis in a pulsed discharge system for phenol degradation, Journal of Electrostatics, 67. [27] WANG, H., LI, J., QUAN, X., WU, Y., Enhanced generation of oxidative species and phenol degradation in a discharge plasma system coupled with TiO2 photocatalysis, Applied Catalysis B: Environmental, 83. Keywords: air; co.; degradation; food; journal; materials; new; photocatalysis; study; tio2
• NEW TRENDS IN FOOD PACKAGING TECHNOLOGY: BIOPOLYMERS BASED MATERIALS ENRICHED WITH STEVIA REBAUDIANA by PUSCASELU, Roxana; AMARIEI, Sonia (2019) - 10.1080/1023666X.2018.1455382; [4] MAIZURA, M, et al., Antibacterial activity and mechanical properties of partially hydrolized sago starch – alginate edible film containing lemongrass oil. Biofuels, Bioproducts & Biorefining, (2018); https://doi.org/10.1002/bbb.1968; [17] AMCHRA, F. et al., Effect of Stevia rebaudiana, sucrose and aspartame on human health: A comprehensive review. Keywords: films; food; journal; materials; packaging; stevia; volume

• STUDY ON MODIFIED SUNFLOWER HUSK FERMENTATION PROCESS FOR VERMICULTIVATION by MITINA, Nataliia Borisivna; ZUBAREVA, Inna Mihalivna; ODINA, Alyona Dmitrievna (2017) - The stage of substrate fermentation is very important because it includes the transfer of vegetable raw nutrients to the state, available for Eisenia foetida use. The research has shown that the optimum amount of EM Probiotic on the stage of substrate fermentation equals 100 g of active substance per 10 liters of water. Keywords: eisenia; fermentation; foetida; microorganisms; process; substrate
• EFFECTS OF DRY LAGER BREWING SACCHAROMYCES CEREVISIAE STRAIN ON THE FERMENTATION PROCESS AND BEER QUALITY by CODINĂ, Georgiana Gabriela; MIRONEASA, Silvia (2017) - Yeast fermentation performance and beer quality is influence especially by the wort composition, oxygen prior to pitching, fermentation temperature, size and shape of the fermentor vessels e.g [5]. The number of yeast cells was counted using a cytometry camera Thoma. Keywords: beer; extract; fermentation; parameters; yeast
• IMPROVEMENT OF IN VITRO BIOACCESSIBILITY OF PROVITAMIN A CAROTENOIDS BY FERMENTATION OF TROPICAL LEAFY VEGETABLES by ZOUE, Lessoy; NIAMKE, Sébastien (2018) - Abstract: The purpose of this study was to assess in vitro bioaccessibility of provitamin A carotenoids in fermented leafy vegetables. Carotenoids were extracted from fermented leafy vegetables and analyzed by using High Performance Liquid Chromatography (HPLC). Keywords: bioaccessibility; carotene; carotenoids; fermentation; food; issue; journal; leafy; leafy vegetables; provitamin; vegetables
• OPTIMIZATION FOR ALCOHOL FERMENTATION CONDITIONS OF SEA BUCKTHORN PRESS RESIDUES USING RESPONSE SURFACE METHODOLOGY by GÂTLAN, Anca-Mihaela; GUTT, Gheorghe (2020) - In conclusion, the fermentation conditions were successfully optimized using Response Surface Methodology and Box- Behnken Design by analyzing the individual and interactive effects of fermentation temperature, inoculum size and pH on fermentation kinetics. This study provides useful information that can help beverage processing industries achieve optimum yield in low alcoholic beverage production using sea buckthorn press residues as sole substrate. Keywords: buckthorn; ethanol; fermentation; food; response; sea; surface

• PREVENTION OF THE ANTHROPOGENIC POLLUTION OF NATURAL WATER IN THE NEAR-BORDER REGIONS by TEVTUL, Yarema; GUTT, Sonia (2025) - 2.Tevtul, Gutt https://v3.camscanner.com/user/download https://v3.camscanner.com/user/download Keywords: https://v3.camscanner.com/user/download
• THE CONTENT OF OCHRATOXIN A IN MOLDAVIAN WINE PRODUCTS by GĂINĂ, Boris; STURZA, Rodica; BEJAN, Violeta; BODEAN, Constantin (2025) - Găina, Sturza, Bejan, Bodian https://v3.camscanner.com/user/download https://v3.camscanner.com/user/download 3. Keywords: https://v3.camscanner.com/user/download
• EFFECT OF NATURALE EXTRACTS OF PLANTS ON THE OXIDATIVE STABILITY OF IODINE-FORTIFIED SUNFLOWER OIL by POPOVICI, Cristina; DESEATNICOV, Olga; STURZA, Rodica (2025) - Popovici, Desearnicov, Sturza https://v3.camscanner.com/user/download https://v3.camscanner.com/user/download 4. Keywords: https://v3.camscanner.com/user/download
• CASE STUDY CONCERNING THE HEAVY METALS PHYTO-EXTRACTION THREE DIFFERENT SOIL TYPES BY SPECIES FROM ASTERACEAE FAMILY by BUTNARIU, Monica; SĂRĂŢEAN, Veronica; HORABLAGA, Marinel Nicolae (2025) - Butnariu, Sărățeanu, Horablaga https://v3.camscanner.com/user/download https://v3.camscanner.com/user/download 8. Keywords: https://v3.camscanner.com/user/download
• A STUDY ON THE PROPERTIES OF REACTIONS WITH SOLID PHASE PARTICIPATIONS by DAMIAN, Cristina (2025) - Damian https://v3.camscanner.com/user/download https://v3.camscanner.com/user/download 9. Keywords: https://v3.camscanner.com/user/download
• ULTRASOUND INTERACTIONS WITH BIOLOGICAL FLUIDS by ROGOJANU, Alina; DULCESCU, Mihaela; DOROHOI, Dana-Ortansa (2025) - Rogojanu, Dulcescu, Dorohoi https://v3.camscanner.com/user/download https://v3.camscanner.com/user/download https://v3.camscanner.com/user/download 10. Keywords: https://v3.camscanner.com/user/download
• SYNTHESIS AND ANALYSIS OF AL-BASED NANOPOWDERS by MIHOC, C.; BURKEL, E. (2025) - Mihoc, Burkel https://v3.camscanner.com/user/download https://v3.camscanner.com/user/download Keywords: https://v3.camscanner.com/user/download
• STUDIES CONCERNING CORRELATION BETWEEN RAW MILK’S TECHNOLOGICAL INDICATORS AND MILK ACID PRODUCTS’ PHYSICAL-CHEMICAL PARAMETERS by DABIJA, Adriana; AZZOUZ, Abdelkrim (2025) - Dabija, Azzouz https://v3.camscanner.com/user/download https://v3.camscanner.com/user/download 12. Keywords: https://v3.camscanner.com/user/download
• ASPECTS CONCERNING NATRIUM NITRITE INFLUENCE ON MEAT PREPARATS TECHNOLOGICAL PROPERTIES AND SHELF LIFE by SION, Iuliana; DABIJA, Adriana; AZZOUZ, Abdelkrim (2025) - Sion, Dabija, Azzouz https://v3.camscanner.com/user/download https://v3.camscanner.com/user/download 13. Keywords: https://v3.camscanner.com/user/download
• RESEARCHES CONCERNING INFLUENCE OF MALT ENZYMES ON WORT AND BEER QUALITY by SION, Iuliana; DABIJA, Adriana; AZZOUZ, Abdelkrim (2025) - Sion, Dabija, Azzouz https://v3.camscanner.com/user/download https://v3.camscanner.com/user/download https://v3.camscanner.com/user/download 14. Keywords: https://v3.camscanner.com/user/download
• KINETICS OF ISOPROTURON AND MONURON DEGRADATION BY THE UV/H2O2 PROCESS by BOBU, Maria; SIMINICEANU, Ilie; LUNDANES, Elsa (2025) - Bobu, Siminiceanu, Lundanes https://v3.camscanner.com/user/download https://v3.camscanner.com/user/download 16. Keywords: https://v3.camscanner.com/user/download
• CONTRIBUTIONS TO ELABORATE A MATERIAL BALANCE, AN ENERGETIC BALANCE AND AN OPTIMIZATION METHOD FOR NICKEL ELECTROPLATING PROCESS by VASILACHE, Violeta; VASILACHE, Traian; GUTT, Gheorghe (2025) - Vasilache, Vasilache, Gutt https://v3.camscanner.com/user/download https://v3.camscanner.com/user/download 18. Keywords: https://v3.camscanner.com/user/download
• THE ATMOSPHERICALLY POLLUTION AND THE SOIL ACIDIFICATION by LEAHU, Ana; CODINA, Gabriela Georgiana (2025) - Leahu, Corina https://v3.camscanner.com/user/download https://v3.camscanner.com/user/download https://v3.camscanner.com/user/download 19. Keywords: https://v3.camscanner.com/user/download
• A STUDY REGARDING THE MONITORING OF THE NICKEL BATHS pH by POROCH-SERIŢAN, Maria; GUTT, Gheorghe (2025) - Poroch, Gutt https://v3.camscanner.com/user/download https://v3.camscanner.com/user/download 21. Keywords: https://v3.camscanner.com/user/download
• THE GOLDEN REPRESENTATION OF THE COMPLEX NUMBER AND QUATERNIONS by HREŢCANU, Cristina-Elena (2025) - Hretcanu https://v3.camscanner.com/user/download https://v3.camscanner.com/user/download 22. Keywords: https://v3.camscanner.com/user/download
• DETERMINATION OF ADDITIVES IN BEVERAGES BY ELECTROMIGRATIVE METHODS by HINS, Juergen; FLOTTMANN, Dirk (2025) - Hins, Flottman https://v3.camscanner.com/user/download https://v3.camscanner.com/user/download 23. Keywords: https://v3.camscanner.com/user/download
• THE METEOROLOGICAL CONDITIONS EFFECT ON THE VECTORS APHIDES BY VIRUSES by GONTARIU, Ioan (2025) - Gontariu https://v3.camscanner.com/user/download https://v3.camscanner.com/user/download 25. Keywords: https://v3.camscanner.com/user/download
• INFLUENCE OF STAINLESS STEELS CORROSION RESISTANCE ON THE SERVICE LIFE OF HEAT EXCHANGERS by SOLOMON, Nicolae; SOLOMON, Iulia (2025) - Solomon, Solomon https://v3.camscanner.com/user/download https://v3.camscanner.com/user/download https://v3.camscanner.com/user/download 26. Keywords: https://v3.camscanner.com/user/download
• RESEARCHES CONCERNING ON MAKING FUNCTIONAL BREAD ENRICHMENT WITH SOLUBLE DIETARY FIBERS by DINU, Monica; DUTESCU, Florin; ROTARU, Gabriela (2025) - Dinu, Dutescu, Rotaru https://v3.camscanner.com/user/download https://v3.camscanner.com/user/download 27. Keywords: https://v3.camscanner.com/user/download

• ASSESSMENT OF HEAVY METAL (Ni, Cu) INTERACTIONS IN BINARY MIXTURE TO RAINBOW TROUT (Oncorhynchus mykiss) AT EARLY LIFE STAGES by KAZLAUSKIENĖ, Nijolė; SVECEVIČIUS, Gintaras; TAUJANSKIS, Edvinas; IDZELIS, Raimondas Leopoldas; LIEKYTĖ, Aistė (2017) - Mixture toxicity indices (MTI) and effects of Cu+Ni mixtures to rainbow trout embryos and larvae (the lethality tests beginning from “eye-egg” embryos and from 1-day larvae) were similar and did not depend on the mixture preparation mode, on the heavy metal concentration in mixture, and on affected development stage of organism (Table 3). ADEBAYO A.O. Evaluation of the joint- action toxicity of binary mixtures of heavy metals against the mangrove periwinkle Tympanotonus fuscatus var radula (L.), Ecotoxicology and Environmental Safety, 53(3). Keywords: concentration; embryos; larvae; lc50; mixture; toxicity
• COPPER IONS CONCENTRATION USING ION EXCHANGE RESINS by BULAI, Petru; POPA, Camelia (2017) - Good rates of regeneration was also obtained using sulfuric acid solution of 2eq/L or 0.2meq disodium salt of ethylenediaminetetraacetic acid/L and a high dose of dried exhausted resin. Retention of metal ions from wastewater by ion exchange resin process has a number of advantages over other methods. Keywords: concentration; dose; regeneration; resin; solution
• ULTRASOUND-ASSISTED EXTRACTION OF PHOTOSYNTHETIC PIGMENTS FROM DRIED DILL (ANETHUM GRAVEOLENS) by ROSU, Ana-Maria; NISTOR, Denisa Ileana; MIRON, Neculai Doru; POPA, Marcel Ionel; COJOCARU, Ramona Mihaela (2017) - 1(b) and 1(c) present the influence of mixtures acetone/water and extraction time on the concentration of chlorophyll a. chlorophyll b and total carotene by conventional extraction. S. M.. Influence of sonication treatments and extraction solvents on the phenolics and antioxidants in star fruits. Keywords: acetone; chlorophyll; concentration; dill; extraction; food; pigments; time
• PURIFICATION OF CaCl2 SOLUTIONS USING PUROLITE S930 RESIN DYNAMIC STUDIES by POPA, Camelia; MIRONEASA, Costel (2017) - Plotting the breakthrought usable capacity function of initial concentration of iron in initial feeding solution observe it’s increasing with the decrease of Fe(II) concentration in feeding solution. The resuls show that under circumstances ( T=220C, volume of resin = 10,2 ml, layer heihgt=13 cm, pH=2.3), usable breakthrough capacity decrease with the increasing of feeding flow and increasing of the concentration of Fe(II) in feeding solution. Keywords: capacity; concentration; flow; resin; solution
• MODELING OF THE THERMO-PHYSICAL PROPERTIES OF AQUEOUS SUCROSE SOLUTIONS II. BOILING POINT, SPECIFIC HEAT CAPACITY AND THERMAL CONDUCTIVITY by SIMION, Andrei I.; GRIGORAŞ, Cristina G.; RUSU, Lăcrămioara; DABIJA, Adriana (2017) - Abstract: The aim of this study was to establish mathematical relations between temperature or pressure and sucrose concentration with boiling point, specific heat capacity and thermal conductivity of aqueous sucrose solutions. For boiling point of aqueous sucrose solutions two equations with an average of relative errors of 0.22% and regression coefficients greater than 0.999 were generated, for ranges of 5 – 90% in sucrose concentration and pressure of 0.123.105 – 1.105 Pa. Keywords: coefficients; concentration; equation; food; sucrose; table
• INTERPARTICLE INTERACTION IN THE DILUTED AQUEOUS SUSPENSIONS OF HYDRO-MICA by BORUK, Sergey; WINKLER, Igor; GUTT, Sonia (2017) - Basing on the results of this investigation we can recommend a composition of PEO and PAA for clarification of various natural waters, wastewaters and some technological solutions from the hydrophilic suspended particles. Joint adding of PEO and PAA ensures stronger interparticle interaction in the concentrated suspensions, which can be described through a product of two rheological constants m and β (see Fig. 4). Keywords: concentration; food; paa; particles; peo; suspensions
• STUDIES REGARDING THE EFFICIENCY OF A DIRECT METHANOL FUEL CELL (DMFC) by VASILACHE, Violeta (2017) - DMFC combustion cell (DMFC – direct methanol fuel cell) uses methanol, instead of hydrogen, so it works safely. The technology DMFC (direct methanol fuel cell) is in fact a variant of PEMFC (polymer electrolyte membrane fuel cell) technology, which was developed having hydrogen as combustible. Keywords: cell; concentration; efficiency; fuel; methanol; power
• DISPERSION AND ASSESSMENT OF FORMALDEHYDE EMISSIONS BY AUTOMOBILES AND THEIR INFLUENCE ON THE AIR QUALITY by SKIP, Boris; ZELINSKYI, Sergiy (2017) - That is, apparently from results of modeling in cases windy weather, especially at strong winds considerable displacement contour maps of formaldehyde concentration is observed. In downtown city’s parts streets are narrow with bad level of ventilation of air but with high traffic intensity, because, above such streets we observe high concentration of pollutant Keywords: air; chernivtsi; concentration; dispersion; formaldehyde; pollution; streets
• STUDY ON THE EVOLUTION OF MICRO- AND MACROELEMENTS DURING THE WINEMAKING STAGES: THE IMPORTANCE OF COPPER AND IRON QUANTIFICATION by NOROCEL, Liliana; GUTT, Gheorghe (2017) - Abstract: Knowledge of the concentration of mineral elements from winemaking products, particularly from the final product is important because of their influence on wine quality. Introduction The content in mineral elements of food products has been extensively studied, in recent papers Keywords: concentration; content; copper; elements; food; grape; iron; mineral; wine; winemaking
• QUINOA AS A SUBSTITUTE FOR SEMOLINA: SOME ASPECTS AND PROBLEMS OF INTRODUCTION by BORUK, Sergiy; WINKLER, Igor; ROMANOVSKA, Olga; GERYCH, Olga (2017) - Viscosity of the quinoa mixtures shows a sharp rise when mass percent of the cereal exceeds 13 % while in case of semolina mixtures, the same phenomenon occurs after 16 %. The concentration changes in viscosity of semolina and quinoa water suspensions are shown in the Fig. Keywords: concentration; food; particles; quinoa; semolina; viscosity
• THE INTERACTION BETWEEN BEANS HULLS AND FOOD DYE by APOSTOL, Laura Carmen (2017) - Keywords: beans hull, Red No. 3, sorption parameters. Due to their synthetic origins and aromatic structures, with by-products biologically non-degradable, it is rather difficult to treat these effluents (i.e. Red No. 3). Keywords: concentration; dye; food; journal; l-1; red
• STUDIES REGARDING THE PHOTOCATALYTIC TRANSFORMATION OF ERYTHROSINE B by APOSTOL, Laura Carmen; CALIMAN, Anca Florentina; GAVRILESCU, Maria (2016) - COD and TOC data during Erythrosine B degradation by Heterogeneous Photocatalysis. Erythrosine B degradation rate obtained for different H2O2 concentration H2O2 concentration (mg L-1) Keywords: concentration; degradation; dye; erythrosine; food; l-1; rate; tio2
• A RAPID METHOD OF DETERMINATION OF TRANS-RESVERATROL IN ROMANIAN COMMERCIAL WINES BY REVERSED-PHASE HPLC by CRĂCIUN, Alina Lenuța; GUTT, Gheoghe (2021) - Following the analyzes, this paper shows that the concentration of resveratrol in Romanian red wines varies between 2.50- 6.64 mg/L. This study could contribute to the analysis made on the variety of Romanian wines for resveratrol content. Keywords: concentration; content; determination; food; hplc; issue; journal; red; resveratrol; trans; volume; wines; xix

• STATISTICAL STUDY OF THE DEPENDENCE BETWEEN CONCENTRATION OF METALLIC ELEMENTS MIGRATED FROM STAINLESS STEEL GRADE AISI321 AND WORKING PARAMETERS by STROE, Silviu-Gabriel; GUTT, Gheorghe (2016) - − 7.89 ∙ X + 7.50 ∙ X ∙ X − 2.50 ∙ X ∙ X + 0.002 ∙ X ∙ X + 4.00 ∙ X ∙ X − 1.17 ∙ X ∙ X + 0.003 ∙ X ∙ X − 3.00 ∙ X ∙ X − 1.17 ∙ X ∙ X + 2.00 ∙ X ∙ X + 1.25 ∙ X ∙ X ∙ X + 0.83 ∙ X ∙ X + 0.50 ∙ X ∙ X ∙ X + 7.83 ∙ X ∙ X + 2.00 ∙ X ∙ X ∙ X − 6.50 ∙ X ∙ X ∙ X + 0.83 ∙ X ∙ X (5) + 2.50 ∙ X ∙ X + 5.00 ∙ X ∙ X + 19.17 ∙ X ∙ X − 32.50 ∙ X ∙ X + 14.17 ∙ X ∙ X − 30.83 ∙ X ∙ X + 5.00 ∙ X ∙ X − 8.33 ∙ X ∙ X + 37.50 ∙ X ∙ X ∙ X + 42.50 ∙ X ∙ X + 27.50 ∙ X ∙ X ∙ X − 67.50 ∙ X ∙ X Keywords: food; model; validity; values
• THE SUNFLOWER SEEDS LIPASE ACTIVITY ON VARIOUS SUBSTRATA UNDER THE INFLUENCE OF SOME OUTER AND INNER FACTORS by AVRAMIUC, Marcel (2017) - 3. Results and Discussion Figure 1 shows the comparative evolution of lipase activity in sunflower seeds of the 8 oil types, at 20°C temperature and at the 3 pH values. 2 reproduces the comparative evolution of lipase activity of sunflower seeds in the 8 oils types, at 40°C temperature and at the 3 pH values. Keywords: lipase; oils; sunflower; values; walnut
• ON FARM” CONSERVATION OF SOME MAIZE RACES IN BUCOVINA by MURARIU, D.; MURARIU, M.; GONTARIU, Ioan (2017) - It is obvious that this long period has Journal Food and Environment Safety of the Suceava University – FOOD ENGINEERING, Year IX, No1 - 2010 74 favored an active genetic process of population formation, stopped in 1957- 1962 by the very quick introduction, of more than 90% of maize cultivated area of corn hybrid seeds [1]. References 1. CABULEA I., HAS I., COPANDEAN A., 1998- Actual status of maize genetic resources from Transilvania. Keywords: descriptors; maize; race; values
• SOME METALS (Fe, Mn, Zn, Cu, Pb, Cd) CONTENTS IN VEGETABLES FROM A NONPOLLUTED PLAIN AREA OF CENAD-BANAT (ROMANIA) by GOGOASA, Ioan; OPREA, Gabriela; HARMANESCU, Monica; TRASCA, Teodor Ioan; RIVIS, Adrian; GERGEN, Iosif (2017) - In comparison with official imposed limited the average values for heavy metals contents in soil are in the normally interval for Zn, Cu and Pb, for Cd the limit is exceeded, but under warning threshold. In comparison with the official imposed limited, presented in Table 4, the average values for heavy metals contents in soil are in the normally interval for Zn, Cu and Pb, for Cd the limit is exceeded, but under warning threshold. Keywords: content; food; metals; plants; ppm; soil; values; vegetables

• CONTENTS by 2016, FENS 3 (2017) - The influence of lupin flour addition on bread quality Georgiana Gabriela CODINĂ, Andreea Roxana MARINEAC, Elena TODOSI- SĂNDULEAC 216 - 226 3 The impact of different diet and environmental conditions on chemical composition of rainbow trout (Oncorhynchus Mykiss Walbaum, 1792) from Macedonian aquaculture facilities Biljana SIVAKOVA, Dijana BLAZHEKOVIKJ - DIMOVSKA 227 - 233 4 Physico-chemical and textural properties of honeys from North East part of Romania Mircea OROIAN, Elena TODOSI SĂNDULEAC, Sergiu PĂDUREȚ 234 - 239 5 Traditional leafy vegetable combinations enhance growth performance and improve health status of New Zealand white x Californian rabbits Franck K.YAO, Athanase K. OTCHOUMOU, Raïssa M.F.L. WOGNIN, Sébastien NIAMKE 240 - 248 6 The use of stabilized frying fat in the production of potato chips Olena KOVALENKO, Vladimir KOVBASA, Irina RADZIEVSKA 249 - 254 7 Souring dynamics of the milk samples with different fat content Igor WINKLER, Marinela OPAEȚ 255 - 258 8 Analysis of physical parameters of natural juices Mihaela JARCĂU, Maria POROCH-SERIŢAN 259 - 265 9 Validation of 3-dimentional models of natural gas combustion and temperature measurements Pavlo ZASIADKO, Mykola PRYADKO 266 - 275 Author instructions i - v Subscription information vi ПРИМЕНЕНИЕ КОМПЛЕКСОУТВОРЮВАЧИВ ДЛЯ ПОВЫШЕНИЯ ЭФФЕКТИВНОСТИ МЕМБРАННЫХ ПРОЦЕССОВ ОЧИСТКИ СТОКОВЫХ ВОД Food and Environment Safety - Journal of Faculty of Food Engineering, ŞtefancelMareUniversity - Suceava Volume XV, Issue 3– 2016 CONTENTS: 1 Heat transfer modeling in down flowing laminar films with the developed wavy structure with co-current steam flow Valentyn PETRENKO, YaroslavZASYADKO 203 - 215 2 Keywords: chemical; elena
• AN OBTAINING METHOD FOR CARBON NANOTUBES WITH MODIFIED SURFACE by DIMA, Dumitru; MURARESCU, Monica; ANDREI, Gabriel; CHICULITA, Simona (2017) - The first step of this method is represented by carbon nanotubes dispersion using a solution of 1% sodium dodecyl sulphate (SDS) as surfactant agent followed by ultrasonication process for 10 minutes with BANDELIN HD3200 Electronic GmbH & KG Berlin Germany as presented in fig.2, having 40% amplitude. Materials and methods The aim of this paper is the presentation of carbon nanotubes treatment methods for their compatibilization with the polymeric matrix in order to obtain an efficient dispersion. Keywords: carbon; chemical; cnts; functionalization; matrix; nanotubes; process; step
• STUDY OF CHEMICAL COMPOSITION INFLUENCE ON THE RHEOLOGICAL AND TEXTURAL PROPERTIES OF VARIOUS TYPES OF ANIMAL AND VEGETAL PÂTÉ by TODOSI SĂNDULEAC, Elena; GUTT, Gheorghe; IANOVICI IORDACHE, Andreea; STROE, Silviu Gabriel (2016) - Elena TODOSI SĂNDULEAC, Gheorghe GUTT, Andreea IANOVICI IORDACHE, Silviu Gabriel STROE, Study of chemical composition influence on the rheological and textural properties of various typesof animal and vegetal pâté, Food and Environment Safety, Volume XIV, Issue 3 – 2015, pag. 282 – 292 283 effect of fat content (30%, 35% and 40%) on physical, microbial, lipid and protein changes, during chill storage, of foal liver pâté [2], represents one of the studies regarding the composition of pates. Elena TODOSI SĂNDULEAC, Gheorghe GUTT, Andreea IANOVICI IORDACHE, Silviu Gabriel STROE, Study of chemical composition influence on the rheological and textural properties of various typesof animal and vegetal pâté, Food and Environment Safety, Volume XIV, Issue 3 – 2015, pag. 282 – 292 284  Determination of fat content (SOXHLET METHOD) SR ISO 1444: 2008, [11] Principle of method: Keywords: animal; chemical; content; food; issue; pâté; starch; volume; xiv
• CONTENTS by 2014, FENS 1 (2016) - Research concerning physico-chemical and microbiological characteristcs of quinoa, dried milk and oat bran yogurt Mihaela Adriana TIŢA, Ovidiu TIŢA, Adriana DABIJA, Alexandra MAJDIK 28 - 33 6. The influence of processing on phytic acid content in some wheat products Marcel AVRAMIUC 23 - 27 5. Keywords: chemical; food; influence
• CHEMICAL MUTAGENESIS IN THE CURRANТ (RIBES L.) AND GOOSEBERRY (GROSSULARIA MILL.) SELECTIVE BREEDING by Buchenkov, Igor (2016) - Mutant forms of black currants, red currants and gooseberries with morphological lamina change and leaf chlorophyll distortion revealed a clear relation to bush yield and mien. Special sorts of black currant with high practical value (high growth, shortened internodes, elongated racemes, king-size berries, better taste, late ripening, anthrac- nose resistant) have been selected in Ger- many by γ-rays exposure. Keywords: buds; chemical; currant; forms; gooseberry; growth; mutagenesis; mutations

• PHYSICOCHEMICAL MONITORING AND PERFORMANCE EVALUATION OF SBR MUNICIPAL WASTEWATER TREATMENT by PROKOPOV, Tsvetko; MIHAYLOVA, Dasha; MIHALKOV, Nikolay (2016) - BOD5, COD, suspended solids (SS), total nitrogen (TN) and total phosphorus (TP) and performance evaluation of SBR municipal wastewater treatment at WWTP-Hisarya. Recently, degree of purification of SBR municipal wastewater treatment of BOD5 (89-98 %), COD (80 %), total SS (85 - 97 %), TN (>75 %) and Bio-P (57-69 %) was reported by [8] also. Keywords: bod5; evaluation; food; performance; sbr; treatment; wastewater
• USE OF ADVANCED OXIDATION PROCESSES FOR TEXTILE WASTEWATER TREATMENT – A REVIEW by PEŠOUTOVÁ, Radka; HLAVÍNEK, Petr; MATYSÍKOVÁ, Jana (2017) - [26] TEZCANLI-GUYER G., INCE N.H., Individual and combined effects of ultrasound, ozone and UV irradiation: A case study with textile dyes, Ultrasonics, 42 (1-9). 217-222, (2005) [10] VAJNHANDL S., LE MARECHAL A.M., Case study of the sonochemical decolouration of textile azo dye Reactive Black 5, Journal of Hazardous Materials, 141 (1). 329-335 (2007) Keywords: dyes; industry; oxidation; ozonation; ozone; processes; textile; treatment; use; wastewater
• LIFE CYCLE ASSESSMENT OF WASTEWATER FROM DAIRY INDUSTRY by ADAMOVICI COSTEA, Diana Cornelia; GHINEA, Cristina (2021) - In this study, life cycle assessment (LCA) was used to investigated the environmental impacts associated with dairy wastewater treatment. Life cycle impact assessment, results and discussion GaBi software was used to obtain the environmental impacts of wastewater treatment plant. Keywords: assessment; cycle; dairy; fig; food; life; potential; treatment; volume; wastewater

• EFFECTS OF WORK-RELATED FACTORS ON WORKERS’ HEALTH IN BULGARIA by KRALCHEV, Dobromir; TANEVA, Donka; PROKOPOV, Tsvetko (2016) - % 14 % 86 % 4 % 501– 9999 03 % 30 % 67 % 33 % 10 – 50 thousands 03 % 40 % 57 % 15 % over 50 000 07 % 36 % 57 % 48 % Total 05 % 34 % 61 % 100 % 3.3. Health problems The questionnaire of EWCS 2010 contains a question (Q69) with 14 items to check for different health problems. Keywords: health; influence; work; working
• EFFICACY OF PLANT STANOLS/STEROLS IN ENSURING HEART HEALTH by CONSTANDACHE, Mihaela; CONDREA, Elena; RADU, Steluţa (2017) - Similar results were obtained, for example, in a study on diabetic patients: dressing for salads with plant sterols esters added reduced cholesterol in the first weeks of consumption, an effect that was attenuated during eight weeks. Source: ISLI, 2002 Rye bread Benecol Dobrogea is the only product in Romania with the optimal dose of plant stanols esters, supported ingredients in Europe for over 50 clinical studies. Keywords: cholesterol; consumption; esters; food; health; levels; plant; stanols; sterols; studies
• HUMAN HEALTH RISK ASSESSMENT OF HEAVY METAL LEVELS IN Clarias gariepinus AND Parachanna obscura FROM THE IKPOBA RIVER, EDO STATE, NIGERIA by OBOH, Ijeoma; OKPARA, Benjamin; WILFRED - EKPRIKPO, Peace (2019) - Abstract: The purpose of this paper is to evaluate the accumulation of heavy metals (Ni, Zn, Pb, Fe and Cr) in two commercially available fishes Clarias gariepinus and Parachanna obscura, and estimate the health risks they pose to humans through consumption. Heavy metals were determined using the Atomic absorption Spectrophotometer while health risk to consumers was evaluated using Estimated Daily Intake (EDI), Target Hazard Quotient (THQ) and Hazard Index (HI). Keywords: assessment; food; gariepinus; hazard; health; metals; obscura; risk

• STUDY ON IDENTIFYING BUTTER FAKING BY SUBSTITUTION WITH PORK FAT OR WITH MARGARINE by ROTAR, Rodica (2017) - According to the data represented in Figure 3, Reichert Meissl index if unfaked by substitution butter with margarine, indicates higher content of these acids (34) compared with samples of faked butter (13), according to the percentage of substitution (60%) and minimum value, 0.6, corresponding to maximum percentage of substitution (100%). For the experimental study on the identification of faked butter by substitution with nonanimale fat (margarine) were assessed 4 samples of butter and margarine, according to Table 2: Tabelul 2 Evaluated samples for identification of butter faking by substitution with margarine Evaluated samples Percentage of substitution with margarine No margarine content butter sample (unfaked butter) (Blank) - Faked by substitution sample (P1) 30% Faked by substitution sample (P2) 60% Margarine (P3) 100% Evaluated parameters for comparative study of the characteristics of unfaked butter - blank, faked butter by substitution with margarine and margarine were iodine index and Reichert Meissl index. Keywords: acids; butter; fat; index; iodine; substitution

• PHYSICAL PROPERTIES OF MUSTARD SEEDS AND HOW THEY ARE INFLUENCED BY PACKAGING by JARCĂU, Mihaela (2016) - Mustard seeds have been used since 4000 years ago both in the kitchen for flavor and Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XII, Issue 3 – 2013 Mihaela JARCĂU, Physical properties of mustard seeds and how they are influenced by packaging, Food and Environment Safety, Volume XII, Issue 3 – 2013, pag. 247 – 252 248 also in medicine for its beneficial effects Abstract: I paid attention to how mustard seeds interact with storage container for a period of 6 months. Keywords: food; mustard; seeds; variation; volume
• ASSESSMENT OF THE ACTION OF DEPOSIT MYCOFLORA ON VICIA FABA L BEANS FROM SUCEAVA GENEBANK’S COLLECTION by BATÎR RUSU, Diana; MURARIU, Danela (2017) - Microsoft Word - 11 BG diana1 corectat.doc Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel MareUniversity - Suceava Volume XI, Issue 1 – 2012 72 ASSESSMENT OF THE ACTION OF DEPOSIT MYCOFLORA ON VICIA FABA L BEANS FROM SUCEAVA GENEBANK’S COLLECTION *Diana BATÎR RUSU1, Danela MURARIU1 Genebank Suceava, Romania dia_sv@yahoo.com, d_murariu@yahoo.com *Corresponding author Received 20 November 2011, accepted 10 January 2012 Abstract: This study consisted in a phytopathological evaluation of epiphyte and endophyte mycological flora which appeared on Vicia faba seeds placed on two types of substrates (CGA medium and blotting paper). To make possible the assessment of the micromycets present on Vicia faba seeds, we implemented the following research methods: - macroscopic analyses of the seeds; - Ulster method [5] on CGA medium (potato - dextrose - agar). Keywords: micromycets; seeds; years
• ASSESSMENT OF THE ACTION OF DEPOSIT MYCOFLORA ON PHASEOLUS VULGARIS L . BEANS FROM SUCEAVA GENEBANK’S COLLECTION by BATÎR RUSU, Diana; MURARIU, Danela (2017) - BEANS FROM SUCEAVA GENEBANK’S COLLECTION *Diana BATÎR RUSU1, Danela MURARIU1 Genebank Suceava, Romania dia_sv@yahoo.com, d_murariu@yahoo.com *Corresponding author Received 10 November 2011, accepted 25 February 2012 Abstract: This study consisted in a phytopathological evaluation of epiphyte and endophyte mycological which appeared on Phaseolus vulgaris seeds, placed on two types of substrates (CGA medium and blotting paper) and emphasing corellations between the evolution of isolated micromycets on Phaseolus vulgaris samples and different periods of storage. On CGA medium, the presence of deposit mycoflora on the 30 samples of Phaseolus vulgaris seeds conserved at +4 0C temperature, for 6 and 15 years was different, as follows: On the samples stored for 6 years at +4 0C temperature, we identified 10 fungal pathogens (Penicillium sp., Aspergillus sp., Rhizopus sp., Epicoccum sp., Cladosporium herbarum, Alternaria alternata, Trichothecium roseum, Trichoderma viride, Stachybotrys atra, Stemphylium botryosum) which showed a different attack degree on each sample of the 21 analyzed, registering an infection rate of 70,5 % (444 infected seeds of 630 analyzed) (table 1). Keywords: micromycets; pathogens; seeds; vulgaris; years
• EVALUATION OF MINERAL ELEMENT CONTENT IN GRAPE SEED AND DEFATTED GRAPE SEED by MIRONEASA, Silvia; MIRONEASA, Costel; CODINĂ, Georgiana Gabriela (2017) - The total mineral elements from grape seed and defatted grape seed Total mineral elements Grape varieties grape seeds The content of mineral elements from the grape seed and defatted grape seed, from the Aligoté variety is given in Figure 2. Keywords: content; elements; food; grape seed; mineral; mineral elements; organism; role; seeds; variety

• EFFECT OF TREATMENT PARAMETERS ON THE CAROTENOID EXTRACTION FROM TOMATO PEELS OF BULGARIAN INDUSTRIAL VARIETIES by NIKOLOVA, Milena; PROKOPOV, Tsvetko; GANEVA, Daniela; PEVICHAROVA, Galina (2016) - As the main tomato carotenoids are lipid-soluble, common organic solvents such as acetone, hexane, ethanol, ethyl acetate, methanol, petroleum ether and solvent mixtures in different ratios (e.g. 50:50 hexane-ethyl acetate, hexane- acetone, 50:25:25 hexane-acetone-ethanol) have been tested for carotenoids extraction. Effect of time on carotenoids extraction (peels/acetone 1:10, t = 20oC) from dried tomato peels of “Stela” variety The obtained results are shown in Figure 1 and Figure 2 for “Stela” and “Karobeta” variety, respectively. Keywords: carotenoids; extraction; food; lycopene; peels; stela; tomato; tomato peels
• AN INVESTIGATION ON THE EXTRACTION CONCENTRATION OF MICROELEMENTS FROM AQUEOUS SOLUTION FOR ATOM-ABSORBTION ANALYSIS by KOBASA, Igor; BILOGOLOVKA, Vasyl; VOROBETS, Mariya; PANIMARCHUK, Oxana (2016) - Keywords: extraction, heavy metal ions, atom-absorption analysis, natural waters 1. Similarly to the above case, the amylacetate/sodium diethyldithiocarbamate mixture ensures extraction degree about 50 % within the same pH range (curve 2) while the 8- oxyquinoline based systems are inactive (curves 3 and 4). Keywords: butylacetate; diethyldithiocarbamate; extraction; oxyquinoline; sodium
• MODELING AND OPTIMIZATION OF BACs EXTRACTION FROM ALGERIAN Rosmarinus Officinalis L.VIA GREEN EXTRACTION by LOUCIF SEIAD, Linda; DEMIM, Soraya (2020) - http://www.fia.usv.ro/fiajournal mailto:loucifsiad_linda@univ-boumerdes.dz FoodandEnvironmentSafety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIX, Issue 3 – 2020 Linda LOUCIF SEIAD, Soraya DEMIM, Modeling and optimization of BACs extraction from Algerian Rosmarinus Officinalis L.via green extraction, Food and Environment Safety, Volume XIX, Issue 3 – 2020, pag. 180 - 191 181 FoodandEnvironmentSafety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIX, Issue 3 – 2020 Linda LOUCIF SEIAD, Soraya DEMIM, Modeling and optimization of BACs extraction from Algerian Rosmarinus Officinalis L.via green extraction, Food and Environment Safety, Volume XIX, Issue 3 – 2020, pag. 180 - 191 182 Keywords: experimental; extraction; food; issue; officinalis; ratio; rosmarinus; tfc; tpc; volume; xix
• EXTRACTION OF NATURAL ANTIOXYDANTS FROM ALGERIAN ROSMARINUS OFFICINALIS L. WITH GRAS-SOLVENT AND KINETIC STUDY by LOUCIF SEIAD, Linda; DEMIM, Soraya; LOUCIF SEIAD, Mohamed; BOUSSAK, Hassina; HAMMADOU, Souad (2022) - TPC, TFC and AA were measured to control the efficiency of extraction process on different experimental conditions. Morphology Algerian Rosmarinus officinalis L. leaves morphologies were analyzed by SEM Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XXI, Issue 3 – 2022 Linda LOUCIF SEIAD, Soraya DEMIM, Mohamed LOUCIF SEIAD, Hassina BOUSSAK, Souad HAMMADOU, Extraction of naturals antioxydants from Algerian Rosmarinus Officinalis L. with gras-solvent and kinetic study, Food and Environment Safety, Volume XXI, Issue 3 – 2022, pag. 198 – 208 206 (Quanta 200, FEI Company; France) before and after extraction processes, as illustrated in Figure 5 and Figure 6 respectively. Keywords: extraction; food; issue; loucif; officinalis; rosmarinus; tfc; tpc; xxi

• ASSESSMENT OF ENVIRONMENTAL IMPACT OF FOOD WASTE: A CASE STUDY APPLE FRUITS by GHINEA, Cristina (2017) - The functional units considered are the amount of apple produced in 2012 in the 0 10 20 30 40 50 60 70 80 90 kg 2010 2011 2012 2013 2014 2015 Average annual consumption per capita Fruits Apples Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XVI, Issue 1 – 2017 Cristina GHINEA, Assessment of environmental impact of food loss: case study apple fruits, Volume XVI, Issue 1 – 2017, pag. 21 – 28 24 NE region of Romania (for the supply chain, in the first part of the study) and the quantity of food waste resulted from distribution and consumption stages (for landfilling). The method chosen for elimination of apple waste was landfilling. Keywords: apple; consumption; fig; food; impact; loss; production; waste
• EFFECT OF SEASON ON THE MAJOR PHYSICO-CHEMICAL PARAMETERS OF HONEY PRODUCT by ENGIDAW, Destaw; ALEMAYEHU, Ketema; MUSTOFA, Seid; TILAHUN, Alebachew (2020) - The percentage of reducing sugar before and after inversion was calculated as follows; 𝐶 = 2 𝑊2 𝑥 1000 𝑌2 , where C = g reducing sugar before inversion/100g honey Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefancel Mare University - Suceava Volume XIX, Issue 1 – 2020 Destaw ENGIDAW, Ketema ALEMAYEHU, Seid MUSTOFA, Alebachew TILAHUN, Effect of season on the majorphysicochemicalparameters of honeyproduct, Food and Environment Safety, Volume XIX, Issue 1 – 2020, pag. 14– 24 17 W2 = weight (g) of honey sample and Y2 = volumes (mL) of dilute solution consumed 𝐶′ = 2 𝑊2 𝑥 1000 𝑌2 , Where C ′ = g reducing sugar after inversion/100g honey W2 = weight (g) of honey sample and Y2 = volumes (mL) of dilute solution consumed The percentage of non-reducing sugar (sucrose) was estimated by subtracting reducing sugar content before inversion from reducing sugar after inversion and then multiplying by a common factor: Sucrose content (%) = (𝐶′ − 𝐶)𝑥0.95 2.4. Keywords: content; difference; food; hmf; honey; isara; production; season; tocha
• PRACTICES OF BIOSECURITY MEASURES AND THEIR CONSEQUENCES ON POULTRY FARMS IN ABIDJAN DISTRICT by GOUALIE, Gblossi Bernadette; BAKAYOKO, Souleymane; COULIBALY, Kalpy Julien (2020) - Since implementation of biosecurity measures is known to reduce the risk of disease transmission, the aim of this study is to analyze the biosecurity measures applied in poultry farms in Abidjan district. The low implementation level of biosecurity measures and overuse of antibiotics in poultry farms suggests that government officials should monitor the issues of biosecurity and the use of antibiotics in this sector very seriously. Keywords: abidjan; antibiotics; biosecurity; côte; diseases; district; farms; food; issue; measures; poultry; production

• STUDY OF A NEW COORDINATION COMPOUNDS BASED ON Cr(III) AND SUCCINIMIDE IN AQUEOUS SOLUTION by TUTULEA (ANASTASIU), Mihaela Dana; CRETESCU, Igor; SIBIESCU, Doina; ROSCA, Ioan (2017) - The complex ions and coordination compounds formation is influenced by many physical and chemical factors. KORNEV V. I., MIKRYUKOVA G. A., Coordination compounds of chromium(III) with different complexones and citric acid in aqueous solutions, Russian Journal of Coordination Chemistry, 30 (12), 895-899, (2004). Keywords: compounds; coordination; ratio; solution; stability
• QUANTITATIVE DETERMINATION OF POLYPHENOL COMPOUNDS FROM RAW EXTRACTS OF ALLIUM, ALLIARA AND URTICA GENUS. A COMPARATIVE STUDY by DINICĂ, Rodica; LUPOAE, Mariana; FURDUI, Bianca; COPREAN, Dragomir (2017) - With respect to this, in the study we present our investigations on the total phenol and flavonoids content of the mentioned above plant extracts. However, plant polyphenol composition is still poorly understood. Keywords: compounds; content; extract; flavonoid; food; plant; total

• DETERMINING A SENSORY PROFILE OF CHEESE PASTE WITH SPICES, USING QUANTITATIVE DESCRIPTIVE ANALYSIS by RUSU, Micşunica (2016) - Specific spice flavor intensity decreases in the order: PC> PO> PB> PBA, hence the flavor of other ingredients in the recipe, which had been initially neglected (butter, salty cheese, cream), influenced the overall flavor of the product. Taste remaining - persistent, specific to the spice used - the persistence duration of spice taste, after swallowing the sample bits. Keywords: analysis; cheese; descriptors; food; paste; specific; spice
• LIFE CYCLE ASSESSMENT - NEW DIRECTION IN ADDRESSING SYSTEMIC PROCESSES IN FOOD INDUSTRY by IFTIMI, Viorel (2017) - To gain access to these disputes the only way is to implement LCA management systems. Key features of an LCA are: - systematically and adequately addresses the environmental aspects of systems-product, from raw material acquisition to post-use; -degree of detail and deployment time of a LCA study may vary in a wide range; -scope, assumptions, description of data quality, methodologies and results are transparent LCA studies; -provision is determined depending on the intended application of LCA study, to comply with privacy and ownership issues; -LCA-methodology is open to embrace new scientific discoveries and improvements in technology – BAT; -LCA is used to make comparative statements further presented to the public; -commercial activities are complex because there is no scientific basis for reducing LCA results to a single overall score or number; -there is no single method for conducting LCA studies but organizations should have flexibility to implement LCA practice as stipulated in this International Standard. Keywords: analysis; assessment; cycle; data; food; iso; lca; life; product; system
• CHARACTERIZATION OF TORTILLAS MARKETED IN TLAZALA, MEXICO BY USING HIERARCHICAL CLUSTER ANALYSIS by UNGUREANU-IUGA, Mădălina; ÁVILA AKERBERG, Víctor D.; GONZÁLEZ MARTÍNEZ, Tanya M. (2022) - IUGA, M., ÁVILA AKERBERG, V. D., GONZÁLEZ MARTÍNEZ, T. M., MIRONEASA, S., Consumer preferences and sensory profile related to the physico-chemical properties and texture of different maize tortillas types. From the industrial ones made up with machines, two were mixes of industrial maize flour and maize nixtamalized (TMX) in situ, two made of maize from other regions (TMZ), two only of industrial maize flour (TMN) and one of blue maize from another region (TMA). Keywords: analysis; characteristics; food; group; issue; maize; mexico; sensory; tortillas; volume; xxi

• IMPROVING THE ANTIOXIDIZING CAPACITY OF CATERING PRODUCTS BY ADDING SPICES by RUSU, Micşunica; SEGAL, Rodica (2017) - 2 – The percentage of coverage by the RDA of antioxidants spices used to obtain various types of spreads The obtained spreads which normally cover 4-5% of energy, can cover up to 1/3 (for oregano), of daily requirement of antioxidants. ZHENG, W., WANG, S.Y., Antioxidant activity and phenolic compounds în selected herbs, J Agric Food Chem, vol. 49, 2001, p. 5165–5170 7. NINFALI, PAOLINO, MEA, GLORIA, et al., Antioxidant capacity of vegetables, spices and Journal Food and Environment Safety of the Suceava University – FOOD ENGINEERING, Year IX, No1 - 2010 18 dressings relevant to nutrition, British Journal of Nutrition, vol. 93, 2005, p. 257–266 8. Keywords: antioxidants; basil; cheese; food; orac; spices; thyme; total

• APPLE PUREE AS SUCROSE REPLACER IN INCREASING THE NUTRITIONAL VALUE AND DECREASING THE ENERGY VALUE OF THE PASTRY PRODUCTS by HUȚU, Dana; AMARIEI, Sonia (2024) - ALSIRRAG, M. A., HUSSEIN, A. A., AWAHD, H. A., AWDA, J. M., AL-MASOUDI, Z. M., ALMOSAWY, M. M., Phisco-Chemical Analysis and Sensory Evaluation of Iraqi Cake Incorporated with Grape and Date (Zahidi) Syrup. ALSENAIEN, W. A., ALAMER, R. A., TANG, Z. X., ALBAHRANI, S. A., AL- GHANNAM, M. A., ALEID, S. M., Substitution of Sugar with Dates Powder and Dates Syrup in Cookies Making. Keywords: apple; apple puree; baking; food; issue; muffins; puree; sugar; value; volume
• DETERMINATION OF CHLORPYRIFOS IN APPLE FROM THE RESEN REGION by JANKULOSKA, Vezirka; KAROV, Ilija; PAVLOVSKA, Gorica; BUZLEVSKI, Ilija (2017) - Higher presence of chlorpyrifos is found in Idared apples at Kriveni location as compared to Evla. Chlorpyrifos is organophosphate pesticide (insecticide) used to protect apples from insects which can cause significant damage in apple production. Keywords: apples; chlorpyrifos; delicious; evla; food; golden; kriveni; phase; value

• EFFECT OF ADDITION OF CARRAGEENAN ON RHEOLOGICAL BEHAVIOUR OF YOGURT by DAMIAN, Cristina; OROIAN, Mircea-Adrian; LEAHU, Ana; CARPIUC, Nicolae (2017) - Carrageenans were added in the next concentration to the yogurt sample: 0.9 g k-kappa carrageenan (S1), 0.9 g i-iota carrageenan (S2), 0.6 g k-kappa carrageenan and 0.3 g i-iota carrageenan mailto:fiajournal:@fia.usv.ro mailto:gutts:@fia.usv.ro mailto:cristina.hretcanu:@fia.usv.ro mailto:gabriela.constantinescu:@fia.usv.ro Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel MareUniversity - Suceava Volume XI, Issue 2 – 2012 55 (S3), 0.45 g k-kappa carrageenan and 0.45 g i-iota carrageenan (S4) and 0.3 g k- kappa carrageenan and 0.6 g i-iota carrageenan (S5). ЗВІТ З НДР 29-81 ЗА 2007 – 2009 Р Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel MareUniversity - Suceava Volume XI, Issue 2 – 2012 53 EFFECT OF ADDITION OF CARRAGEENAN ON RHEOLOGICAL BEHAVIOUR OF YOGURT *Cristina DAMIAN1, Mircea-Adrian OROIAN2, Ana LEAHU3 , Nicolae CARPIUC4 1-4Ştefan cel Mare University of Suceava, Faculty of Food Engineering, 13 Universităţii Street, 720229, Suceava, Romania, e-mail: 1cristinadamian@fia.usv.ro *Corresponding author Received 25 March 2012, accepted 12 May 2012 Abstract: The purpose of this work is to study the effect of addition of k-kappa carrageenan and i- iota carrageenan on the rheological behaviour of different types of yogurts. Keywords: carrageenan; food; iota; journal; kappa; viscosity; yogurt
• EFFECT OF POTATO STARCH AND AGAR ON THE RHEOLOGICAL BEHAVIOUR OF TOMATO KETCHUP by OROIAN, Mircea-Adrian; GUTT, Gheorghe (2017) - Tomato ketchup viscosity with 0,5% potato starch y = 15.104x-0.0644 R2 = 0.8185 6 8 10 12 14 16 0 50 100 150 200 250 300 Shear time (s) Tomato ketchup viscosity with 1% potato starch y = 22.981x-0.052 R2 = 0.4944 5 10 15 20 25 0 50 100 150 200 250 300 Shear time (s) Keywords: agar; food; ketchup; potato; starch; tomato; viscosity

• CONTENTS by 2020, FENS 1 (2020) - Effect of ripening on nutritional values of Solanum Anguivi lam berries gnagnan Caroline Yaya ABBE, Ghislaine Chépo DAN, Pascal Amédée AHI, Nestor ABOA Antioxidant and antibacterial activities of bovine whey proteins hydrolysed with selected lactobacillus strains Keywords: effect; food; issue
• CONTENTS by 2020, FENS 4 (2021) - 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 4 – 2020 CONTENTS: 1. Subscription information vi Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIX, Issue 4 – 2020 Keywords: effect; food

• PREBIOTIC EFFECTS OF INULIN AND ACACIA GUM (REVIEW) by NAKOV, Gjore; GEORGIEVA, Darina; IVANOVA, Nastia; DAMYANOVA, Stanka; STAMATOVSKA, Viktorija; NECINOVA, Ljupka (2016) - The focus of this review has been to point out the prebiotic effects (bifidogenic effects) of acacia gum and inulin. Keywords: prebiotics, inulin, acacia gum, prebiotic effects (bifidogenic effects) 1. Keywords: acacia; bacteria; bifidobacteria; effects; food; gum; inulin; oligofructose; prebiotic; volume
• EXPERIMENTS CONCERNING PHYSICO-CHEMICAL AND MICROBIOLOGICAL CONTROL OF BAKERY YEAST INDUSTRIAL PRODUCTION by DABIJA, Adriana; BUZATU, Oana - Elena (2017) - The paper presents a monitoring of physico-chemical and microbiological mailto:adriana.dabija:@fia.usv.ro Food and Environment Safety - Journal of Faculty of Food Engineering, tefan cel MareUniversity - Suceava Volume XI, Issue 3 – 2012 22 parameters for the industrial production of bakery yeast for four batches, from receipt of raw materials and ending with finished product, highlighting relevant aspects for obtaining bakery yeasts with constant biotechnological qualities [7 - 10]. Food and Environment Safety - Journal of Faculty of Food Engineering, tefan cel MareUniversity - Suceava Volume XI, Issue 3 – 2012 21 EXPERIMENTS CONCERNING PHYSICO-CHEMICAL AND MICROBIOLOGICAL CONTROL OF BAKERY YEAST INDUSTRIAL PRODUCTION *Adriana DABIJA1, Oana - Elena BUZATU2 1Faculty of Food Engineering, Stefan cel Mare University od Suceava, Romania 2S.C. ROMPAK S.R.L. Pa cani, Romania adriana.dabija@fia.usv.ro *Corresponding author Received 25 June 2012, accepted 30 July 2012 Abstract: Biotechnological characteristics of bakery yeast can be affected by deficiencies attributed to raw materials (especially molasses), technological process and certain microbiological causes. Keywords: bacteria; bakery; cfu; food; multiplication; phase; yeast

• FORMULATION OF ORGANIC PEST CONTROL FROM GARLIC, ONION, AND CHILI AND ITS APPLICATION ON CABBAGE PLANT by DUGUMA ARGESSA, Gemechu; ZELEKE TILINTI, Birhanu (2025) - Before After Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XXIV, Issue 3 – 2025 Gemechu DUGUMA ARGESSA, Birhanu ZELEKE TILINTI, Formulation of organic pest control from garlic, onion, and chili and its application on cabbage plant, Food and Environment Safety, Volume XXIV, Issue 3 – 2025, pag. 143-150 149 3.1 Reduction in insect population Prior to treatment, cabbage plants showed heavy infestation characterized by visible aphid colonies and extensive foliar damage by larvae. Examples are allicin, diallyl disulfide, and thiosulfinates of organosulfur compounds since they are some of the bioactive compounds of onion https://doi.org/10.4316/fens.2025.013 http://www.fia.usv.ro/fiajournal mailto:gemechudug@gmail.com mailto:gemachu.duguma@bhu.edu.et Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XXIV, Issue 3 – 2025 Gemechu DUGUMA ARGESSA, Birhanu ZELEKE TILINTI, Formulation of organic pest control from garlic, onion, and chili and its application on cabbage plant, Food and Environment Safety, Volume XXIV, Issue 3 – 2025, pag. Keywords: cabbage; chili; control; food; garlic; onion; pepper; pest; pesticides; plant
• STUDIES ON PLANT BIOMASS IN VARIOUS STAGES OF DEGRADATION by BUNEA, Aurora; DINICĂ, Rodica; FURDUI, Bianca; LUPOAE, Mariana (2017) - Microsoft Word - 3 Journal nr 4 2010 din 8 noiembrie_104-107.doc Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Year IX, No. 4 - 2010 108 STUDIES ON PLANT BIOMASS IN VARIOUS STAGES OF DEGRADATION in various stages oradation Studies on plant biomass in various stages of Aurora BUNEA1, Rodica DINICĂ 2*, Bianca FURDUI2, Mariana LUPOAE 3 1 Institute for Research and Development of Aquatic Ecology, Fisheries and Aquaculture Galati,. The most important biological degradation process is aerobic degradation of organic matter, degradation which uses the microorganism in a rich oxygen and nutrients environment. Keywords: anaerobic; degradation; food; leaves; lignin; plant; polyphenols; solutions
• STUDY OF VOLOVATIC (CARDUUS GLAUCINUS) ACTIVE PRINCIPLES FOR POTENTIAL USE AS A MEDICINAL PLANT by ARVINTE, Ofelia; NOROCEL, Liliana; AMARIEI, Sonia (2019) - D. IVANAOVA, D. GEROVA, T. CHERVENKOV, T.YANKOVA, Polyphenols and antioxidant capacity of Bulgarian medicinal plants, Journal of Ethnopharmacology, Volume 96, Issues 1–2, 4 January, Pages 145-150 (2005). Most medicinal plants are used in the form of teas. Keywords: carduus; content; flowers; food; glaucinus; plant; volovatic; volume

• HONEYDEW HONEY ADULTERATION: E-TONGUE AND PHYSICO-CHEMICAL ANALYSES by ROPCIUC, Sorina; OROIAN, Mircea; PĂDUREȚ, Sergiu; BUCULEI, Amelia (2017) - LI S., SHAN Y., ZHU X., ZHANG X., LING G., Detection of honey adulteration by high fructose corn syrup and maltose syrup using Raman spectroscopy, J. Food Compos. T. et al., Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC-RID results, Food Res. Keywords: adulteration; food; honey; honeydew; malt; sugar; wort
• MICROBIAL CHARACTERISTICS OF EGG-WHITE CREAMS WITH REDUCED SUGAR by HRYHORCHAK, Nataliia; UKRAINETS, Olena; BILKO, Alina; SOKOLOVSKA, Iryna; KAMBULOVA, Julya (2017) - The diagram (figure 3) shows that the pH values of cream samples are optimal for the growth of microorganisms. To stabilize the structure of egg-white foam, a complex of natural stabilizers – pectin and sodium alginate was introduced in cream recipe. Keywords: creams; egg; food; sugar; white

• THE EFFECT OF MICROENCAPSULATION AND POTATO STARCH ON THE SURVIVAL OF LACTOBACILLUS STRAINS by LUCA, Liliana; OROIAN, Mircea (2020) - After 30 days, the survival rate of Lactobacillus cells in the microcapsules indicates a decrease of 6.21 log cfu / g. Data obtained attest to the fact that the presence of a carbon source in the microcapsule matrix offers the possibility of the existence of a metabolic activity of probiotic cells at 4 °C.The decrease in cell viability is not due to the encapsulation process, but we believe that some of the main causes would be the time, the consumption of the nutrient substrate, the presence of compounds resulting from the metabolic process, such as metabolic acids and bacteriocins. EY %= log10N1/log1 0 N0 2.40E+13±4.6 3.31E+13±2.7 101,04 Viability of encapsulated bacteria during storage The cell viability of starch microcapsules stored in the refrigerator for 30 days at 4° C is shown in Figure 3. Keywords: cells; days; encapsulation; food; issue; journal; lactobacillus; microcapsules; microencapsulation; starch; survival; volume

• PERFORMANCE OF COMPLETE-MIX AND PLUG-FLOW SYSTEMS DURING TREATMENT OF LOW LOADED NITROGEN DEFICIENT WASTE WATER – SIMULATION WITH ASAL1 MODEL by SLAVOV, Aleksandar (2017) - Total nitrogen removal in biological complete-mix and plug-flow unit from wastewater with BOD/N ratio: a) 100/1; b) 100/3; c) 100/5. Station- ary conditions in total nitrogen removal are attained after 21st h. Keywords: bod; flow; mix; nitrogen; plug; total; volume; wastewater
• INFLUENCE OF MATURATION ON TECHNOLOGICAL PARAMETERS OF WHITE WINE CHARDONNAY AND PINOT GRIS by LEAHU, Ana; AMARIEI(GUTT), Sonia; AVRĂMIUC, Marcel; HREŢCANU, Cristina-Elena; DAMIAN, Cristina; OROIAN, Mircea (2017) - Food and Environment Safety - Journal of Faculty of Food Engineering, tefan cel MareUniversity - Suceava Volume XI, Issue 2 – 2012 33 INFLUENCE OF MATURATION ON TECHNOLOGICAL PARAMETERS OF WHITE WINE CHARDONNAY AND PINOT GRIS *Ana LEAHU1, Sonia AMARIEI(GUTT)1, Marcel AVR MIUC1, Cristina-Elena HRE CANU1, Cristina DAMIAN1, Mircea OROIAN1 1 tefan cel Mare” University, Faculty of Food Engineering, 13th University Street, Suceava, Romania; e-mail: analeahu@fia.usv.ro *Corresponding author Received 15 March 2012, accepted 2 May 2012 Abstract: The aim of the study was to determine, for two white wine varieties Chardonnay and Pinot Gris, the influence that wine maturation has on its chemical properties. Keywords: wine maturation, physico-chemical parameters, correlation matrix. Keywords: acidity; extract; food; maturation; so2; total; wine
• THE ANALYSE OF PHYSICO-CHEMICAL PARAMETERS MEANS TO APPRECIATE THE TYPICITY OF SOME RED WINES by GIOSANU, Daniela; VÎJAN, Loredana Elena; DELIU, Ionica (2017) - Usually, shade and intensity of wine colour are calculated by optical methods5. Chemical characteristics of some red wines (Valea Calugareasca area) Conclusions The CIE-Lab - 76 method facilitates understanding of the correspondence between visual impression of wine colour and numerical expression of chromatic parameters of wines. Keywords: acidity; colour; food; red; total; wine
• BIOCHEMICAL AND POMOLOGICAL CHARACTERISTICS OF FRUIT OF SOME COMMERCIAL MEDLAR CULTIVARS (Mespilus germanica L) GROWN IN BIJELO POLJE by ŠEBEK, Gordana; PAVLOVA, Valentina; POPOVIĆ, Tatjana (2019) - Previous similar researches show that the total soluble solids (TSS) and pH values of medlar fruits grown in different agro climatic regions of Turkey (Kocaeli province) are between 16.4% - 22.2% and 3.68% - 4.02%, respectively [7]).The soluble solid contents varied between 17.0% and 24.0% in selected types of wild medlars in earlier studies in Turkey (Tonya District of Trabzon Province) The recorded variations of total soluble solids and pH in medlar fruits could be the result of different genetically based characteristics and the effect of the different agro ecological conditions, where the cultivars are grown. Keywords: bijelo; characteristics; cultivars; food; fruit; medlar; polje; total

• PHASE TRANSFER CATALYSIS FOR GREEN CHEMISTRY by TOROSYAN, Yeva; AVETISYAN, Andranik; TOROSYAN, Gagik (2016) - Keywords: Green chemistry, sustainable development, phase transfer catalysis PTC, pollutions. This reaction one of two major categories of PTC reaction, when anion generated in situ/there is an anion from acetoacetic acid ethyl ether that reacts with acrylamide. Keywords: catalysis; chemistry; food; phase; ptc; reaction; transfer
• GENETIC, BIOCHEMICAL AND PHYSIOLOGICAL CHARACTERISTICS OF THE RECOMBINANT STRAIN LACTOBACILLUS RL15, OBTAINED BY INTERGENERIC HYBRIDIZATION BETWEEN LACTOBACILLUS ACIDOPHILUS 2 AND BIFIDOBACTERIUM BIFIDUM L1 by DENKOVA, Rositsa; DOBREV, I; DENKOVA, Zapriana; YANAKIEVA, Velichka; URSHEV, Zoltan; YORDANOVA, Maria; ILIEVA, Svetla (2017) - The strain Lactobacillus RL15 with high reproductive capacity and moderate acidity, that doesn’t cause sliming of milk is selected . The best growth in obligate (anaerobic) conditions show two recombinants: Lactobacillus RD6 (2,0.1011 cfu/cm3) and Lactobacillus RL15 (1,0.1010 cfu/cm3), which resemble the other parental strain B.bifidum L1. Keywords: conditions; fig; food; lactobacillus; phase; rl15; strain
• INFLUENCE OF CHEMICAL COMPOSITION AND TEMPERATURE ON HONEY PHASE ANGLE by OROIAN, Mircea (2017) - The results for each sugar were expressed as g/100 g honey. Sugar determination The determination of glucose, fructose and sucrose in honey samples was made by a HPLC 10ADVP -SHIMADZU, with RI- detector, according to a method described by Bogdanov [9]. Keywords: angle; food; honey; phase
• CURRENT VISION OF THE NUCLEATION RATE DESCRIPTION PROBLEM by ANISIMOV, Michael (2017) - Design of semiempirical presentations of nucleation rate surfaces permits to create some basic set of nucleation theories, which can be used for binary and higher dimension nucleation theories. More details of the semiempirical design of nucleation rate surfaces will be presented. Keywords: anisimov; gas; journal; nucleation; nucleation rate; phase; rate; surface; vapor
• MIXTURES WITH GRADIENT OF MOBILE PHASES UTILIZED IN HPLC SEPARATIONS OF 2.4-DINITROPHENYLHIDRAZONES PROVIDED BY INFERIOR CARBONYL COMPOUNDS by ZGHEREA, Gheorghe; STOIAN, Cristina; PERETZ, Sandu (2017) - To have a very good analytical performance, it is necessary to use liquid chromatography separation with gradient of mobile phase [5]; in addition, separation columns with gradient of stationary phase are used in this paper. Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Year IX, No2 - 2010 19 Materials and methods Solvents and mixtures of mobile phases Keywords: dnph; mixtures; ones; phase; separation
• DESATURATION OF CULTURAL MEDIA IN PROCESSES OF ANAEROBIC FERMENTATION by SHEVCHENKO, Olexandr; SOKOLENKO, Anatoliy; VASYLKIVSKY, Konstantin; STEPANETS, Oleg (2018) - SHEVCHENKO O., VYNNYCHENKO I., STEPANETS A., BOYKO O. Features of transformations of material and energy flows in fermentation media, Scientific works of National University of Food Technologies, 23(3): 107–115, (2017). SOKOLENKO A., SHEVCHENKO O., MAKCYMENKO I. Osmotic pressure in fermentation media technologies, Ukrainian Food Journal, 6(1): 134–140, (2017). Keywords: food; gas; media; phase; pressure; volume

• THE STUDY OF HEAVY METALS (Ni, Zn, Cu, Pb) IN THE VEGETATIVE ORGANS, HARVEST AND GROWING SOIL OF POTATOES, WHEAT AND WILD BLACKBERRY by YEDOYAN, Rafael H.; YEDOYAN, T. V. (2017) - The growing soil data comparison shows that soils differ with heavy metals content. Heavy metals content differs a little in potato leaf and tube. Keywords: content; metals; soil

• INFLUENCE OF FLAT AREA TYPE ON SEWAGE DESIGN CONDITIONS by STANKO, Štefan (2017) - Bratislava, Slovakia Abstract: The paper discuss about advantages and disadvantages in sewer system design in dependence on designed area composition focusing on flat areas and offer the solution, how to solve these problems, respecting the proper design conditions. We can say that influence of terrain composition play the important role in sewer system design. Keywords: build; design; operational; sewage; sewer; slope; system
• LIFE CYCLE MANAGEMENT IMPLEMENTATION OF FOOD PRODUCTS AND SERVICES by IFTIMI, Viorel (2017) - In the second part of this article, we focus our interest on meeting the requirements of reference standards SR EN ISO 14040 series on LCA Management with SR EN ISO 9001 - Quality Management System. The standard requires clear determination of system processes, clear targets (by policy) and development of procedures for specific processes. Keywords: cycle; environmental; f-6.4; iso; lca; life; management; standards; system
• COMPUTERIZED SYSTEM FOR CLOSURE CONTROL OF PACKAGES IN FOOD INDUSTRY by LOGOFATU, Cristian; CIOBOATA, Daniela; IONESCU, Mariana; MUSTATEA, Gabriel; BUCULEI, Amelia (2017) - In the area of industrial applications the problem of closure control for packages used in the food industry is very important as canned products should resist long time (2-3 years), and the consequences of a package defect (content alteration) are not immediately detectable; occurring after a long time and may become extremely dangerous for consumer’s health. From a constructive point of view, the Computerized system for the control of package encasing in the food industry is designed modular and has the following functional structure, schematically represented in the following image: Figure 1: Computerized system for the control of package encasing in the food industry ● The equipment for the checking of packages is made of a set of devices provided with flexible basing systems (pos.6), adjustable to various types of packages (3), with measuring systems provided with inductive transducers (2), (4) highly viable and high-precision systems for the displacement and positioning (1). Keywords: control; encasing; food; industry; packages; system
• EVALUATING AN ORGANISATION’S MANAGEMENT PERFORMANCE THROUGH THE CERTIFICATION AUDIT by BRUDIU, Lucica; PǍCALǍ, Mariana-Liliana; MILITARU, Constantin (2016) - Evaluation of performance indicators The next step in setting the strategy for the evaluation of management performance based on performance indicators is comparing their value determined during the certification audit to an optimal value. The results of applying the strategy for evaluating management performance after the monitoring audit of year I, II, respectively year III, of the certification cycle were adapted and included in Table 4. Keywords: certification; food; indicators; kpi; management; performance; system

• RESEARCH ON MICROSTRUCTURE AND REDISTRIBUTION OF THE MOISTURE CONNECTION FORMS IN THE MODEL SYSTEMS OF CONFECTIONERY SEMI-FINISHED PRODUCT WITH BANANA POWDER by IANCHYK, Mariia; NIEMIRICH, Oleksandra; VASHEKA, Oksana; YANCHYK, Olena (2017) - Microstructure of confectionery semi-finished products model systems 4. Keywords: finishing semi-finished products, plant powder, fondant mass, surfactant, grain formations. Keywords: banana; confectionery; fondant; food; moisture; powder; product
• WATER PHASE CONDITION IN THE BUTTER PASTE WITH RED BEET POWDER by PODKOVKO, Oksana; RASHEVSKAYA, Tamara (2016) - The technology of butter paste with red beet powder based on butter with addition of dry skimmed milk, flaxseeds and inulin is developed. According to the above information, the aim of this work is to analyze the impact of red beet crio-powder, flaxseeds Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefancel Mare University - Suceava Volume XIV, Issue 4 – 2015 Oksana PODKOVKO, Tamara RASHEVSKAYA, Water phase condition in the butter paste with red beet powder, Food and Environment Safety, Volume XIV, Issue 4 – 2015, pag. 385 – 390 387 and inulin on the state of water phase in butter paste. Keywords: beet; butter; food; moisture; paste; powder; red

• MATHEMATICAL MODEL FOR OPTIMIZATION OF ZINC-NICKEL ALLOY CO-DEPOSITION PROCESS by VASILACHE, Violeta (2017) - The model of substratum effect The initial nucleation of adsorbed nickel on the electrode surface acts as a catalyser for zinc deposition, laeding to an inhibition of nickel deposition. So, for nickel deposition, Ni1 corresponds to the area of Ni substratum surface covered with Ni(I)ads. Keywords: alloy; deposition; nickel; substratum; surface; zinc

• STRATEGIC ALLIANCES BETWEEN FIRMS – A MODEL OF COMPETITIVE STRATEGY IN FOOD INDUSTRY by HRETCANU, Ciprian - Ionel; HRETCANU, Cristina - Elena (2016) - Analysis of the differences between the categories with a confidence interval of 95%) Fig.6 Elements that influence strategic alliances 4,33a 3,33a,b 3,67a,b 3,00a,b 3,33a,b 3,60a,b 2,10b 2,10b 2,90a,b 2,40b 4,17a 3,28a,b 3,33a,b 3,28a,b 3,39a,b 0.00 0.50 1.00 1.50 2.00 2.50 3.00 3.50 4.00 4.50 5.00 Average of V1 Average of V2 Average of V3 Average of V4 Average of V5 1-9 employees 10-49 emplyees 50-250 employees Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIV, Issue 2 – 2015 Ciprian - Ionel HRETCANU, Cristina - Elena HRETCANU, Strategic alliances between firms – a model of competitive strategy in food industry, Food and Environment Safety, Volume XIV, Issue 2 – 2015, pag. 223 – 232 230 Strategic alliances have become increasingly more and more important in the global economy and nowadays they are a kind of competitive weapon for survival in the business world. Keywords: alliances; business; companies; firms; food; hretcanu; issue; strategy; volume; xiv

• HEAT TRANSFER MODELING IN DOWN FLOWING LAMINAR FILMS WITH THE DEVELOPED WAVY STRUCTURE WITH CO-CURRENT STEAM FLOW by PETRENKO, Valentyn; ZASYADKO, Yaroslav (2017) - This, in turn, causes a continuous growth of interface shear stress, which distorts wavy and hydrodynamic structure of film flow. GANCHEV B. G., Cooling of nuclear reactor of elements by film flow, Energoatomizdat, Moscow, (1987), рр. 192. Keywords: food; heat; transfer;  ;  
• HEAT TRANSFER IN DOWN FLOWING TURBULENT EVAPORATING LIQUID FILMS WITH DEVELOPED WAVY STRUCTURE AND CO-CURRENT STEAM FLOW by PETRENKO, Valentyn; ZASYADKO, Yaroslav (2017) - Nonetheless, the given analysis does not take into account the wave structure of film’s surface and contains no relevant characteristics of wave film flow. Abstract: The result of heat transfer modeling in down flowing turbulent films with the developed wavy structure at the regime of evaporation from film interface at free falling and with co-current steam flow, a heat transfer model which takes into account a cyclic process of temperature field relaxation with the periodic mixing of film by big waves, has been presented. Keywords: food; heat;  ;  ;  

• ANTIMICROBIAL ACTIVITY OF THE PROBIOTIC STRAIN LACTOBACILLUS DELBRUECKII SSP. BULGARICUS GB OF HUMAN ORIGIN AGAINST PATHOGENS by DENKOVA, Rositsa; DENKOVA, Zapryana; YANAKIEVA, Velichka; ILIEVA, Svetla (2016) - The demonstrated inhibitory activity of Lactobacillus delbrueckii ssp. bulgaricus GB makes the strain potentially probiotic and after additional studies it can be included in the composition of probiotics and functional foods. 1. Survival of Lactobacillus delbrueckii ssp. bulgaricus GB and E.coli ATCC 25922 during separate cultivation and cultivation in a mixed population at 37±1ºC. In the study of the inhibitory activity of Lactobacillus delbrueckii ssp. bulgaricus GB against E.coli ATCC 8739 the concentrations of viable cells of Lactobacillus delbrueckii ssp. bulgaricus GB and of the pathogen E.coli ATCC 8739 increase in the first 12 hours, which is consistent with the results obtained with E.coli ATCC 25922. Keywords: bulgaricus; delbrueckii; lactobacillus; ssp
• PROBIOTIC PROPERTIES OF LACTOBACILLUS ACIDOPHILUS Z10, ISOLATED FROM NATURALLY FERMENTED SOURDOUGH by DENKOVA, Rositsa; ILIEVA, Svetla; DIMBAREVA, Donka; DENKOVA, Zapryana (2017) - Different probiotic strains react differently in different parts of the gastrointestinal tract - some strains are killed very quickly in the stomach, while others pass through the entire gastrointestinal tract at high concentrations By the 24th hour of cultivation of the strain at pH=2 + pepsin the concentration of viable cells decreases by 7logN. For 24 - hour incubation at pH = 4,5 + pancreatin the reduction in the number of viable cells is 2.8 logN, while at pH = 7 + pancreatin – 2.4 logN. Another important factor that influences the survival of probiotic strains in the intestinal tract are bile salts. Keywords: acidophilus; disc; food; lactobacillus; medium; resistance; strain; z10
• IDENTIFICATION AND EXAMINATION OF SOME PROBIOTIC PROPERTIES OF LACTOBACILLUS PLANTARUM F3 by DENKOVA, Rositsa; YANAKIEVA, Velichka; DENKOVA, Zapryana; URSHEV, Zoltan; GORANOV, Bogdan; SOTIROVA, Elena (2017) - But by the end of the experiment the concentration of viable cells remains between 1,9x105 cfu/cm3 (at 1% bile salts) and 1x107cfu/cm3 (at 0,15% bile salts), which allows the inclusion of Lactobacillus plantarum F3 in the composition of probiotic preparations. The results of the studies on some probiotic properties of Lactobacillus plantarum F3 make the strain a potentially probiotic one. Keywords: 16s; cells; dsm; lactobacillus; plantarum; strain
• THE PREBIOTIC POTENTIAL OF SOME CARBOHYDRATE SUBSTRATES ON THE GROWTH OF Lactobacillus plantarum AND Lactobacillus rhamnosus by LUCA, Liliana; OROIAN, Mircea; LOBIUC, Andrei (2019) - On the other hand, inulin and its partially hydrolyzed derivative oligofructose are made up of linear β-(2→1) glycosidic bonds of D-fructose (linkages that differ in a high (10–60) (inulin) and low (3–7) 0 50 100 150 200 250 300 350 400 450 2 4 6 8 10 C F U TIME (h) MRS MRS FG MRS I MRS O MRS S Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XVIII, Issue 2 – 2019 Liliana LUCA, Mircea OROIAN, Andrei LOBIUC, The prebiotic potential of some carbohydrate substrates on the growth of Lactobacillus plantarum and Lactobacillus rhamnosus, Food and Environment Safety, Volume XVIII, Issue 2 – 2019, pag. 4. Biomass growth In comparison with the control cultures, in the case of MRS INU and MRS OLI followed by MRS STH cultures it was observed that Lactobacilli had a significant increase (p > 0.05). Keywords: culture; food; growth; inulin; lactobacillus; medium; mrs; plantarum; rhamnosus; substrates

• IMPACT OF ADULTERATION WITH GLUCOSE, FRUCTOSE AND HYDROLYSED INULIN SYRUP ON HONEY PHYSICO-CHEMICAL PROPERTIES by ROPCIUC, Sorina; OROIAN, Mircea; OLARIU, Vlad (2017) - LI S., SHAN Y., ZHU X., ZHANG X., LING G., Detection of honey adulteration by high fructose corn syrup and maltose syrup using Raman spectroscopy, J. Food Compos. DOWNEY G., FOURATIER V., KELLY J. D., Detection of honey adulteration by addition of fructose and glucose using near infrared transflectance spectroscopy, J. Near Infrared Spectrosc., 11(6): 447–456, (2003). Keywords: adulteration; food; fructose; glucose; honey; parameters; syrup

• ANALYSIS METHODS OF TASTING AS AN INSTRUMENT OF MARKETING DURING QUALITY FORMING OF NEW GRAIN PRODUCTS by MARDAR, Marina (2016) - Developing new products, manufacturers often underestimate methods of the tasting analysis, counting on the aggressive promotion. Introduction One of the most important tasks concerning the improvement of the nutrition structure of the population is increase of consumer goods products with the increased food and biological value. Keywords: consumers; food; grain; image; product; tasting
• MATHEMATICAL MODELING OF THERMAL PROCESSING OF MEAT PRODUCTS by PAVELKO, Volodymyr; HRYBKOV, Serhiy; ZASLSVSKY, Arkadiy; DMYTRENKO, Daria (2017) - Abstract: The article presents the mathematical modeling for sausage products heat treatment during thermal processing in steamer cooking chambers in meat processing plants. Specially elaborated thermal calculation algorithm for sausage product heat treatment allows estimating the thermal energy consumption for any given cooking processing, considering the changes in technological parameters. Keywords: product; sausage

• CONSUMERS KNOWLEDGE AND CONSUMPTION MANNER OF BOILED CASSAVA ROOT SOLD IN GASHUA, YOBE NIGERIA by OMONIYI, Saheed Adewale; WAZIRI-UGWU, Phidelia Ramatu (2020) - Also, majority of the respondents knew that cassava roots have little nutrient contents, but consuming boiled cassava root as meal with salt, pepper, and Maggi which are non-protein foods, and they like to be eating it with protein based foods especially beans. Well-structured questionnaire were administered to one hundred and fifty (150) people on information on their demographic characteristics and also on their knowledge about boiled cassava root. Keywords: cassava; cassava root; food; gashua; majority; nigeria; respondents; root
• CONTENTS by 2023, FENS 4 (2024) - Multi-elemental analysis and potential human health risk assessment of selected canned foods sold in Nigeria Odangowei Inetiminebi OGIDI, Akpofiniere Monica TAWARIOWEI 268 - 276 6. Effect of heat processing on vitamin composition of selected staple green leafy vegeta- bles in Nigeria Sunday Adegoke ADENIYI, Peter Agbomire AGBUGUI, Saheed Olanrewaju Abiodun SO- LOLA, Jacob Sunday OYEKU 248 - 254 4. Keywords: food; nigeria

• TOTAL POLYPHENOLS IN ELDERBERRIES by MOCANU (ISAC), Mirela Lacramioara; AMARIEI, Sonia (2023) - Anthocyanins and other polyphenolics in American elderberry (Sambucus canadensis ) and European elderberry (S. nigra ) cultivars. In the United States of America, dietary supplements containing extracts, juices, or syrups made from European elderberries have become popular as Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XXII, Issue 2 – 2023 Mirela Lacramioara MOCANU (ISAC), Sonia AMARIEI, Total polyphenols in elderberries, Food and Environment Safety, Volume XXII, Issue 2 – 2023, pag. 166 – 172 167 remedies for treating cold and flu symptoms. Keywords: amplitude; content; elderberries; food; issue; polyphenols; time; volume; xxii

• PSEUDOMONAS SP. AND AEROMONAS SP. SELECTION FOR TREATMENT OF GOOSE DOWN WASHING WASTEWATER by SLAVOV, Aleksander; DENKOVA, Zapryana; HADJIKINOVA, Mima; MIHALKOV, Nikolai (2017) - Food and Environment Safety - Journal of Faculty of Food Engineering, tefan cel MareUniversity - Suceava Volume XI, Issue 3 – 2012 37 PSEUDOMONAS SP. AND AEROMONAS SP. SELECTION FOR TREATMENT OF GOOSE DOWN WASHING WASTEWATER Aleksander SLAVOV1, Zapryana DENKOVA2, Mima HADJIKINOVA1, Nikolai MIHALKOV3 1Department “Environmental engineering” University of Food Technologies, Plovdiv, Bulgaria, aleksander_slavov@yahoo.com , mimi_uht@abv.bg 2Department “Microbiology” University of Food Technologies, Plovdiv, Bulgaria, zdenkova@abv.bg 3”Water projects” Ltd, Plovdiv, Bulgaria vodniproekti@abv.bg *Corresponding author Received 28 August 2012, accepted 4 September 2012 Abstract: 10 bacterial strains, isolated from municipal wastewater and active sludge that belong to Aeromonas sp. (3) and Pseudomonas sp. (7), were investigated. The aim of this work is the selection of Aeromonas sp. and Pseudomonas sp. strains for treatment of goose down washing wastewater. Keywords: aeromonas; degree; pseudomonas; strains; wastewater

• SUCROSE COOLING CRYSTALLIZATION MODELLING by MYRONCHUK, Valeriy; YESHCHENKO, Oxana; SAMILYK, Maryna (2016) - Then at the beginning of cooling crystallization, we have Syrup mass:  A generic multi-dimensional model-based system for batch cooling crystallization processes // Computers & Chemical Engineering, Volume 35, Issue 5, 11 May 2011, Pages 828-843. Keywords: cooling; crystallization; massecuite; process; sucrose; volume
• METHOD OF CARBON NANOTUBES DISPERSION IN POLYMERIC MATRIX by MURARESCU, Monica; DIMA, Dumitru; ANDREI, Gabriel; CIRCIUMARU, Adrian (2017) - [2], [5] Even the dispersed state is thermodynamically stable; it is difficult to be obtained considering an inappropriate processing strategy, this one being one of the most important things referring to CNTs dispersion process into lineal polymers. Mechanical stirring is a usual dispersion method of particles in the liquid systems and can be successfully used for nanoparticles dispersion. Keywords: carbon; cnts; dispersion; field; matrix; nanotubes; process

• SENSORY CHARACTERISTICS OF PEACH AND PLUM JAMS WITH DIFFERENT SWEETENERS by STAMATOVSKA, Viktorija; KARAKASOVA, Ljubica; UZUNOSKA, Zora; KALEVSKA, Tatjana; PAVLOVA, Valentina; NAKOV, Gjore; SAVESKI, Aleksandar (2017) - According to the results obtained from the sensory analysis of peach jams (Table 1), it was concluded that in all 3 years investigation, Sucr jams had the highest consistency values, but in 2012 these values were equal with Fru jams values. The highest average grade for color quality during 2011-2013(3.93), was notified in Sorb jams, compared to the lowest grade for color quality (3.15) in Ag jams. Keywords: ag jams; color; food; jams; peach; plum; points; sorb; sorb jams; sweeteners
• DETERMINATION OF COLOR AND ANTHOCYANINS IN THREE ROMANIAN RED WINES by GHINEA, Cristina; LEAHU, Ana; URSACHE, Florin (2019) - [15, 16] also used CieLab Method for determination of red wines color. Keywords: anthocyanins, CieLab Method, red wine, vinification 1. Keywords: anthocyanins; cabernet; color; content; food; red; vineyard; wine
• EFFECT OF TRADITIONAL PROCESSING METHOD AND LEAF-PACKAGING ON SENSORY CHARACTERISTICS OF OLÈLÈ, A STEAMED COWPEA PASTE by AÏSSI, M. Vahid; TIME, G. Paul Daniel; BALLOGOU, Vénérande Y.; CHABI, Ifagbémi Bienvenue; KPOCLOU, Y. Euloge; SOUMANOU, Mohamed M. (2023) - Three coded Olèlè samples steamed in glass jar were presented to the panelists. Overall, 37 out of the 50 panelists preferred the color of Olèlè sample from the processing method involving the wet dehulling of cowpea seeds. Keywords: aroma; color; cowpea; food; geniculata; leaf; leaves; olèlè; panelists; processing; texture; thalia

• PHYSICO-CHEMICAL AND TEXTURAL PROPERTIES OF HONEYS FROM NORTH EAST PART OF ROMANIA by OROIAN, Mircea; TODOSI SĂNDULEAC, Elena; PĂDUREȚ, Sergiu (2017) - The Principal Component Analysis (PCA) permitted the separation of honey samples into two different groups based on conductivity level (one group represented by acacia, sunflower and polyfloral honeys, and the other one represented by tilia and honeydew honeys). The PC1 separates the honey into two groups: one group below the PC1 represented by acacia, sunflower and polyfloral honeys and the second group below the PC1 represented by tilia and honeydew honeys. Keywords: content; food; honey; honeydew; physico; tilia
• TILIA HONEY’S FRUCTOSE, GLUCOSE AND SUCROSE CONTENT PREDICTION USING FT-IR SPECTRA WITH PARTIAL LEAST SQUARES REGRESSION by PAULIUC, Daniela; CIURSA, Paula; DRANCA, Florina; ROPCIUC, Sorina; OROIAN, Mircea (2021) - Abstract: The aim of this study was to assess the usefulness of Fourier transform infrared (FT- IR) spectroscopy coupled with partial least squares regression (PLS-R) to predict the fructose, glucose and sucrose content of tilia honeys. In order to achieve the aim of this study, 22 samples of tilia honey were purchased from Suceava, Neamt and Iasi County in the year of 2020. Keywords: food; fructose; glucose; honey; prediction; sucrose

• COMPARATIVE EFFECTS OF FORMULATED SOYBEAN DIETS ON THE GROWTH PARAMETERS OF CATFISH (CLARIAS GARIEPINUS) FINGERLINGS by ONUWA, Godfrey C.; OLANIHUN, Adeola O. (2024) - Mean length of C. gariepinus fingerlings Table 6 presents the results of the average length of C. gariepinus fingerlings for the experimental period (6 weeks) under different treatments. The result indicated that C. gariepinus fingerlings subjected to T5 recorded the highest mean length of 7.00 cm; T4 and T3 were 6.91cm respectively, T2 was 6.50cm, while T1 recorded the least length (6.32cm). Keywords: aquaculture; catfish; diets; fingerlings; food; gariepinus; growth; sig; soybean; week
• IN VITRO BIOCONTROL ACTIVITY OF TRICHODERMA HARZIANUM AGAINST SOME PATHOGENIC FUNGI ON TOBACCO by GVEROSKA, Biljana (2016) - [18]: (2) Where C= radial growth of pathogen in the absence of biocontrol agent (control) and T= radial growth of pathogen in the presence of biocontrol agent For P. parasitica, (the second case) we used the modified formula[26]: Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XII, Issue 1 – 2013 BILJANA GVEROSKA, IN VITRO BIOCONTROL ACTIVITY OF TRICHODERMA HARZIANUM AGAINST SOME PATHOGENIC FUNGI ON TOBACCO, Food and Environment Safety, Volume XII, Issue 1 – 2013, pag. 95 – 104 98 x100 (3) Where RPC= Radius pathogen colony control, RFP= radius of final pathogen colony in dual culture with Trichoderma, RIP – radius of initial pathogen colony still without the antagonist. Keywords: T. harzianum, pathogen, interaction, inhibition 1. Keywords: agent; biocontrol; food; fungi; growth; harzianum; pathogen; tobacco; trichoderma
• ROMANIAN TRADE LIBERALIZATION OF FOOD PRODUCTS IN TERMS OF EXPORT BENEFITS IN THE KNOWLEDGE SOCIETY by HALLER, Alina-Petronela (2017) - The aim of this work is to demonstrate that the export of food products is an important factor of economic growth and development, regardless of the economic situation, especially in terms of recession mainly in the situation of Romania, without claiming to consider that exports are the only “engine” capable to restore the economic balance at both national and international level. By creating some brand names recognized in other countries and by the orientation on profitable niches on the foreign markets, the export of Romanian food products will be a stimulating factor of economic growth and development in a knowledge based society. Keywords: economy; export; food; growth; market; romanian; trade

• SOME ASPECTS REGARDING THE DIVERSITY OF FOOD CULTURE AND ITS INFLUENCE ON CONSUMERS’ ATTITUDES by HREŢCANU, Cristina-Elena; ROŞU, Alice; STROE, Silviu-Gabriel; LEAHU, Ana (2017) - Our starting point in studding the Journal Food and Environment Safety of the Suceava University – FOOD ENGINEERING, Year IX, No1 - 2010 80 diversity of food culture might be the different ways of food consumption affected by factors such as income, social traditions, religious beliefs, social positions and so on. The significance of “diversity” of the food products refers to social, cultural and spatial variability and variety as major characteristics of food globalization. Keywords: coffee; consumption; cuisine; culture; food; globalization; japanese; tea; university
• POSITIVE IMPACT OF FREQUENT MILK AND DAIRY PRODUCTS CONSUMPTION ON BONE MINERAL DENSITY OF OVER 50-AGED MACEDONIAN WOMEN by UZUNOSKA, Zora; KALEVSKA, Tanja; STAMATOVSKA, Viktorija; NIKOLOVSKA NEDELKOSKA, Daniela; TRAJCESKA, Natalija; BELICHOVSKA, Daniela; BELICHOVSKA, Katerina (2018) - Females were categorized into 3 groups according to MDP consumption: those who consume MDP on a daily base; 3 - 5times/week; or 1 - 2 times/ week, and those who did not consume MDP were a reference category. The results indicated that daily consumption of milk and dairy products was most beneficial for BMD of the females, then 3 - 5 times/ week, and the worst impact on BMD was present in females of 1 - 2 times/ week MDP consumption. Keywords: age; bmd; bone; cm2; consumers; consumption; mdp; mdp consumption; times; week
• IMPORTANCE OF LOCAL CEREAL FLOURS IN THE DIET HABITOF CONSUMERS IN THE DISTRICT OF ABIDJAN COTE D’IVOIRE by NGUESSAN, Yevi; BEDIKOU, Micael; MEGNANOU, Rose-Monde; NIAMKE, Sébastien (2016) - Abstract: The aim of this study is to gain understanding of the of the potential of local cereal flours in an urban context and the segment of the urban population concerned with traditional dishes made thereof At present, a wide range of easy to cook local cereal flour derived products with improving qualities [15] are available on the markets of countries like Mali Keywords: abidjan; cereal; consumers; consumption; d’ivoire; flours; food; issue; maize; millet; sorghum; white

• FUNGAL CONTAMINATION AND MYCOTOXINS’ OCCURRENCE IN PEANUT BUTTERS MARKETED IN ABIDJAN DISTRICT (CÔTE D’IVOIRE) by BOLI, Zamblé; ZOUE, Lessoy; KOFFI-NEVRY, Rose; KOUSSEMON, Marina (2016) - Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University – Suceava Volume XIII, Issue 3 – 2014 Zamblé A. BOLI, Lessoy T. ZOUE, Rose KOFFI-NEVRY, Marina KOUSSEMON , Fungal contamination and mycotoxins occurrence in peanut butters marketed in abidjan district (Côte d’Ivoire), Food and Environment Safety, Volume XIII, Issue 3 – 2014, pag. 267 – 275 271 Figure 1: Level of mycotoxigenic Aspergillus species isolated from peanut butter samples sold in retail markets of Abidjan. 25 g of peanut butter sample was mixed with 100 mL of methanol-water (80:20, v/v). Keywords: abidjan; afb1; aflatoxin; aspergillus; butters; contamination; food; fungi; mycotoxins; occurrence; ota; peanut; ±0.00; ±1.00

• CONTENTS by 2014, FENS 4 (2016) - Application of titrimetric technique to determine phosphates in cheeses Mariуa VOROBETS, Igor KOBASA, Aureliуa CHEBAN 372 – 375 15. First part- Shielding material Cristian Florin ALEXUC, Gheorghe GUTT, Sonia AMARIEI 290 - 298 3. Keywords: food; gheorghe; igor; influence
• CONTENTS by 2008, FENS 2 (2025) - Sergey BORUK, Igor WINKLER, The chemical plants wastewater utilization as a source for the water- coal fuel production ……………………………………………………………………... 38 7. C. E. WALKER, J. XUE, Ovens and heat transfer – review …………………………………….. 46 8. Yarema TEVTUL, Sonia GUTT, Prevention of the anthropogenic pollution of natural water in the near-border regions …………………………………………………………………………...… 8 3. Boris GĂINĂ, Rodica STURZA, Violeta BEJAN, Constantin BODEAN, The content of ochratoxin a in moldavian wine products ………………………………………………………….16 4. Keywords: gutt; influence; rodica; study
• AN INTERDISCIPLINARY APPROACH ON THE INFLUENCE OF PACKAGING DESIGN ON EMOTIONAL RESPONSE TO CHOCOLATE by ROȘU, Alice-Iuliana; HREȚCANU, Cristina-Elena; LEAHU, Ana (2016) - A low percentage is held by other colors such as pink, purple, red, green and yellow, the last one being especially chosen by students who associate chocolate color with cream. By means of three analyses- sensory, semiotic and statistical – we designed 6 types of chocolate packages which allow chocolate consumers to describe their feelings while watching or consuming chocolate. Keywords: chocolate; design; food; influence; issue; packaging; types; university; volume; volume xii; xii
• CONTENTS by 2015, FENS 2 (2016) - Study on the influence of samples’ dimensions on the analysis of smoked cheese texture properties Elena SĂNDULEAC (TODOSI SĂNDULEAC), Gheorghe GUTT, Andreea IANOVICI (IANOVICI IORDACHE) 181-189 9. Assessment of environmental impacts from municipal solid waste management - Iasi, Romania Cristina GHINEA, Andreea SPRANCEANA, Diana Elena COMANITA, Gabriela CONSTANTINESCU, Maria GAVRILESCU 171-180 8. Keywords: elena; food; influence
• CONTENTS by 2012, FENS 4 (2017) - Ana-Maria ROSU, Denisa Ileana NISTOR , Neculai Doru MIRON1, Marcel Ionel POPA, Ramona Mihaela COJOCARU 5 2. REMOVAL OF ANTIMONY FROM WATER BY COAGULATION Danka BARLOKOVÁ, Ján ILAVSKÝ, Michal KUNŠTEK 10 3. DENSITY AND VISCOSITY Andrei I. SIMION, Cristina G. GRIGORAŞ, Loredana E. BARDAŞU, Adriana DABIJA 49 9. Keywords: cristina; food; influence

• EDIBLE COATINGS – ENVIRONMENTAL REPLACING OF TRADITIONAL CANDY PAPER WRAPPER OF “KORIVKA” CANDIES by SHULGA, Oksana; PRITULSKA, Natalya; PETRUSHA, Oksana; SMIRNOVA, Jelyzaveta (2018) - Edible coating is made of natural polymers – starch, gelatin together with plasticizer – urea or glycerol and hydrophobic component – linseed oil and solvent. The proposed composition of edible coating is completely utilized due to its use along with candies. Keywords: candies; candy; coating; edible; food; korivka; packaging; paper; wrapper
• CONTENTS by 2022, FENS 4 (2023) - Development of a new devıce for applyıng atmospherıc pressure cold plasma on foods Tamer AKAN, Sehban KARTAL, Sühendan MOL, Serap COŞANSU, Şehnaz Yasemin TOSUN, Didem ÜÇOK ALAKAVUK, Şafak ULUSOY, Hande DOĞRUYOL, Kamil BOSTAN 321 - 332 6. Comparison and risk assessment of trace metal content in factory-farmed broiler and free-range chicken meat sold in Laguna, Philippines Monique T. ESTRELLA, Aileen Fritz T. SAMSON, Rafael A. Keywords: food; issue; packaging

• CONTENTS by 2016, FENS 4 (2017) - ПРИМЕНЕНИЕ КОМПЛЕКСОУТВОРЮВАЧИВ ДЛЯ ПОВЫШЕНИЯ ЭФФЕКТИВНОСТИ МЕМБРАННЫХ ПРОЦЕССОВ ОЧИСТКИ СТОКОВЫХ ВОД Food and Environment Safety - Journal of Faculty of Food Engineering, ŞtefancelMareUniversity - Suceava Volume XV, Issue 4– 2016 CONTENTS: 1 Activating the glutathione system of EiseniaFetidaduring exposure to contaminated silt sludge Nataliya MITINA, Nina KHROMYKH, Larisa SHUPRANOVA, Inna ZUBAREVA 276 - 283 2 Heat transfer in down flowing turbulent evaporating liquid films with developed wavy structure and co-current steam flow ValentynPETRENKO, YaroslavZASYADKO 284 – 298 3 Research on technological properties of potato cellulosefor bread production Tatjana SILCHU, Mariana NAZAR, Tatjana GOLIKOVA 299 – 305 4 Nanosized titanium dioxide as an antibacterial admixture for the food packaging ma- terials IgorKOBASA, MariiaVOROBETS, LarysaARSENIEVA 306 - 311 5 Use of emulsions in production restaurants and food industry Oksana LUGOVSKA, Vasilij SIDOR 312 - 322 6 3-D Modeling of water flow and cooling down within the temperature range close to inversion point Roman GRYSHCHENKO, Yaroslav ZASIADKO, Andriy FORSIUK, Oleksiy PYLYPENKO 323 - 328 7 Mathematical modeling of thermal processing of meat products Volodymyr PAVELKO, Serhiy HRYBKOV, Arkadiy ZASLSVSKY, Daria DMYTRENKO 329 - 333 8 The influence of berry puree on microbiological indicators of cheese product during storage Olena GREK, Tetiana PSHENYCHNA, Olena KRASULYA, Yuliia PAKHOMOVA, Kateryna IVASHCHENKO 334 - 340 9 The influence of proteins on the technological process of bread making with fructose Vera DROBOT, Anastasiia SHEVCHENKO, Olha MARCHENKO 341 - 346 Author instructions i - v Subscription information vi Keywords: flow; food
• FLOW DIFFUSION CHAMBER IS A NEW TOOL FOR VAPOR NUCLEATION RATE MEASUREMENTS by ANISIMOV, Michael; FOMINYKH, Elena (2017) - 5 illustrates the example of the experimental data where the gap in nucleation rate can be seen. Nucleation rates for 1,3 Propanediol – Sulphur Hexafluoride System at total pressure 0.3 MPa. Keywords: anisimov; fdc; flow; nucleation; rate; vapor

• STUDY OF CORROSION BEHAVIOR OF AISI304 STAINLESS STEEL SAMPLES USING ACCELERATED ELECTROCHEMICAL METHODS by STROE, Silviu-Gabriel (2016) - 354 Journal homepage: www.fia.usv.ro/fiajournal Journal of Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania Volume XII, Issue 4 – 2013, pag. 354 - 358 STUDY OF CORROSION BEHAVIOR OF AISI304 STAINLESS STEEL SAMPLES USING ACCELERATED ELECTROCHEMICAL METHODS *Silviu-Gabriel STROE1 1 Faculty of Food Engineering, Stefan cel Mare University of Suceava, 13 Universitatii Street, 720229, Suceava, Romania *silvius@fia.usv.ro *Corresponding author Received November 17th 2013, Accepted December 10th 2013 To accomplish the intended purpose, has been developed the material balance of metal elements that dissolve in acidic food simulant solutions Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XII, Issue 4 – 2013 Silviu-Gabriel STROE, Study of corrosion behavior of AISI304 stainless steel samples using accelerated electrochemical methods, Volume XII, Issue 4 – 2013, pag. Keywords: aisi304; food; ions; metal; solutions; steel
• BIOSORPTION OF Mn (II) IONS FROM AQUEOUS SOLUTION BY JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS L.) STALKS by PROKOPOV, Tsvetko; DELCHEV, Nayden; BOZADZHIEV, Bozhidar; TANEVA, Donka; NIKOLOVA, Milena; SPASOV, Danislav (2017) - 180 Journal homepage: www.fia.usv.ro/fiajournal Journal of Faculty of Food Engineering, Ştefan cel Mare University of Suceava, Romania Volume XVI, Issue 3 - 2017, pag. 180 - 189 BIOSORPTION OF Mn (II) IONS FROM AQUEOUS SOLUTION BY JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS L.) STALKS * Tsvetko PROKOPOV 1 , Nayden DELCHEV 2 , Bozhidar BOZADZHIEV 3 , Donka TANEVA 1 , Milena NIKOLOVA 1 , Danislav SPASOV 2 1Faculty of Economic, Department of Engineering Ecology, University of Food Technologies, Plovdiv, Bulgaria, tsvetko_prokopov@ abv.bg, 2Faculty of Technology, Department of Analytical Chemistry , University of Food Technologies, Plovdiv, Bulgaria, naiden555@ abv.bg, 3Faculty of Technology, Department of Technology of Cereal, Bread and Confectionary Products, University of Food Technologies, Plovdiv, Bulgaria, bbozadjiev@ yahoo.de, *Corresponding author Received 11th June 2017, accepted 27 th September 2017 Abstract: The purpose of this paper is to tested Jerusalem artichoke stalks as a cheap biosorbent for its ability to remove Mn (II) ions from aqueous solution. Keywords: artichoke; biosorbent; biosorption; food; ions; jerusalem; removal; solution; stalks
• EVALUATION OF THE RELATIONSHIPS BETWEEN METALLIC IONS MIGRATED FROM AISI304 AND AISI321 STAINLESS STEEL SAMPLES INTO FOOD SIMULANT SOLUTIONS AT VARIOUS STIRRING DEGREES by STROE, Silviu-Gabriel (2016) - at 0 r/min; Ti_125, Cr_125, Mn_125, Fe_125, Ni_125 – metal ions of titanium, chromium, manganese, iron and nickel migrated into simulant solution at 125 r/min; Ti_250, Cr_250, Mn_250, Fe_250, Ni_250 – metal ions of titanium, chromium, manganese, iron and nickel migrated into simulant solution at 250 r/min; Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefancel Mare University – Suceava Volume XIII, Issue 2 – 2014 Silviu-Gabriel STROE, Evaluation of the relationships between metallic ions migrated from AISI304 and AISI321 stainless steel samples into food simulant solutions at various stirring degrees, Food and Environment Safety, Volume XIII, Issue 2 – 2014, pag 147 - 153 150 The correlation matrix of the variables studied - ions migrated from AISI304 samples into solutions - shows significant positive correlations between some of the variables (Table 4). This paper carries on previous studies in the field: over the last two years we have published other studies on the relationship between Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefancel Mare University – Suceava Volume XIII, Issue 2 – 2014 Silviu-Gabriel STROE, Evaluation of the relationships between metallic ions migrated from AISI304 and AISI321 stainless steel samples into food simulant solutions at various stirring degrees, Food and Environment Safety, Volume XIII, Issue 2 – 2014, pag 147 - 153 148 metallic ions from metal samples at different working parameters Keywords: food; ions; min; simulant; solutions

• THE USE OF DOG-ROSE HIPS (ROSA CANINA) FRUITS IN THE PRODUCTION OF MARSHMALLOW-TYPE CANDY by GHENDOV-MOȘANU, Aliona (2018) - Profiles of marshmallow candy with: a) rose hip extract; b) rose hip powder compared to the control sample with tartrazine. Table 2 presents quality physicochemical indicators of the marshmallows with 1,0% and 2,0% rose hip extract and with 1,0%, 2,0% and 2,5% rose hip powder to mass product as compared to the control sample with 0,02% tartrazine, during storage. Keywords: candy; dog; extract; food; hip; hips; marshmallow; powder; rosa; rose

• STUDY ON OCHRATOXIN A AND ZEARALENONE CONTENT IN CORN GRAINS FROM DIFFERENT AREAS OF BACAU COUNTY by AMARIEI, Sonia; MIHALCEA, Alina (2020) - Zearalenone contamination is closely related to http://www.fia.usv.ro/fiajournal mailto:sonia@usm.ro mailto:mariap@fia.usv.ro https://pubchem.ncbi.nlm.nih.gov/compound/phenylalanine https://pubchem.ncbi.nlm.nih.gov/compound/amino https://pubchem.ncbi.nlm.nih.gov/compound/L-phenylalanine https://pubchem.ncbi.nlm.nih.gov/compound/%283R%29-5-chloro-8-hydroxy-3-methyl-1-oxo-3%2C4-dihydro-1H-2-benzopyran-7-carboxylic%20acid https://pubchem.ncbi.nlm.nih.gov/compound/%283R%29-5-chloro-8-hydroxy-3-methyl-1-oxo-3%2C4-dihydro-1H-2-benzopyran-7-carboxylic%20acid https://pubchem.ncbi.nlm.nih.gov/compound/%283R%29-5-chloro-8-hydroxy-3-methyl-1-oxo-3%2C4-dihydro-1H-2-benzopyran-7-carboxylic%20acid https://pubchem.ncbi.nlm.nih.gov/compound/%283R%29-5-chloro-8-hydroxy-3-methyl-1-oxo-3%2C4-dihydro-1H-2-benzopyran-7-carboxylic%20acid https://pubchem.ncbi.nlm.nih.gov/compound/ochratoxin%20alpha Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIX, Issue 2 – 2020 Sonia AMARIEI, Alina MIHALCEA, Study on Ochratoxin A and Zearalenone content in corn grains from different areas of Bacau county, Food and Environment Safety, Volume XIX, Issue 2 – 2020, pag. 116 - 121 117 substrate moisture, drying and product storage techniques. They Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIX, Issue 2 – 2020 Sonia AMARIEI, Alina MIHALCEA, Study on Ochratoxin A and Zearalenone content in corn grains from different areas of Bacau county, Food and Environment Safety, Volume XIX, Issue 2 – 2020, pag. 116 - 121 118 ensure good average fertility for agricultural land. Keywords: bacau; corn; county; food; mycotoxins; ochratoxin; zearalenone

• WALNUT SHELLS BLEACHING USING OXIDIZING AND REDUCING AGENTS by BOAGHI, Eugenia; RESITCA, Vladislav; TATAROV, Pavel; CIUMAC, Jorj (2018) - Based on the analysis of the effects of the independent whitening parameters (the pH of the environment, the concentration of bleaching agents and the temperature of the bleaching medium) and their interactive effects on the chromatic profile and the whitening process of the nut shell it was found that the oxidative whitening agents are more effective. Prepared walnut samples were immersed in the solution of bleaching agent being agitated to insure complete contact, after which the walnuts were withdrawn from the solution and allowed to dry. Keywords: agents; bleaching; food; min; walnuts; whitening

• CONTRIBUTIONS TO ACHIEVEMENT OF A COMPOSITE MATERIAL FOR ADVANCED ELECTROMAGNETIC SHIELDING OF LIVING AND WORK SPACES by ALEXUC, Cristian Florin; GUTT, Gheorghe; AMARIEI, Sonia (2015) - Abstract: Quantitative aspects about the composition of copper baths of steel wire nets and technological parameters used are presented in the second part of the paper. The authors recommend two types of galvanic copper plating baths, one with alkaline electrolyte based on copper cyanide( recipe 1 with the eletrolyte 6a, fig.1), and the other with acid electrolyte based on copper sulphate(recipe 2 electrolyte 6b, fig.1) Keywords: bath; copper; food; galvanic; net; steel; wire
• CONTRIBUTIONS TO ACHIEVE A COMPOSITE MATERIAL FOR ADVANCED ELECTROMAGNETIC SHIELDING OF LIVING AND WORKSPACES by ALEXUC, Cristian Florin; GUTT, Gheorghe; AMARIEI, Sonia (2016) - Flow and continuous line production of metallic nets for electromagnetic shielding obtained by galvanic deposition of high-purity copper on wire steel meshes The manufacturing flow consists in, Figure 1, a power supply unit which comprises a drum 1 rolling a primary net 2 with meshes of thin steel wire, a pickling bath 3 for steel wire primary net 2, a bath 4 for Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University – Suceava Volume XIII, Issue 4 – 2014 Cristian Florin ALEXUC, Gheorghe GUTT, Sonia AMARIEI, Contributions to achievement a composite material for advanced electromagnetic shielding of living and workspaces. Key words: electromagnetic compatibility with the environment, electromagnetic shielding nets. Keywords: copper; frequency; living; material; net; nets; radiation; shielding; steel; wire
• SULFUR DIOXSIDE UTILIZATION BY THE TREATMENT OF PYRITE- CHALCOPYRITE SULFIDE CONSENTRATES, COMBINING MECHANICAL AND METALLOTHERMIC PROCESSES by MARTIROSYAN, V.; AGHAMYAN, T.; SASUNTSYAN, M.; AJVAZYAN, A.; ZAPROSYAN, A. (2017) - = -693.86 – 0.59T kJ/mol Therefore, one can assume that due to the mechanochemical activation, the transformation of sulfides into sulfates promotes their aluminothermic reduction and extraction of sulfur in the form of CaS. Aluminothermic reduction was carried out with the samples prepared from the mixture of copper concentrate, aluminum powder, copper shavings, CaO and NaNO3[7,8].As a result metallic and slag phases were obtained, which were easily separated from each other after the cooling. In both c... 3FeSO4+10Al=3Fe+Al2S3+4Al2O3, (G = -4431.76 + 2.72T kJ/mol 3CuSO4 + 10Al = 3Cu + Al2S3 + 4Al2O3, (G = -4894.34 – 0.36T kJ/mol Most probably the following reaction takes place as well: Al2S3+3CaO=3CaS+Al2O3, (G = -693.86 – 0.59T kJ/mol Therefore, one can assume that due to the mechanochemical activation, the transformation of sulfides into sulfates promotes their aluminothermic reduction and extraction of sulfur in the form of CaS. Aluminothermic reduction was carried out with the samples prepared from the mixture of copper concentrate, aluminum powder, copper shavings, CaO and NaNO3[7,8].As a result metallic and slag phases were obtained, which were easily separated from each o... Keywords: activation; chalcopyrite; concentrate; copper; iron
• COMPARATIVE STUDIES OF COMPOSITE COATINGS WITH CeO2 AND Nd2O3 IN COPPER MATRIX BY ELECTROLESS PLATING by ITICESCU, Catalina; MURARESCU, Monica (2017) - The results are compared with copper coatings without oxide particles to understand the effects of dispersed phase on the properties of composite coatings. Structural aspects The structure of copper coatings was investigated by light microscopy and scanning electron microscopy (SEM) in cross section. Keywords: ceo2; coatings; copper; electroless; electrolyte; nd2o3; particles

• NEUES SPEKTROMETRISCHES VERFAHREN UND EINRICHTUNG ZUR IN SITU WEIN- UND BIER ANALYSE by GUTT, Georg; GUTT, Sonia; STURZA, Rodica (2025) - Gutt, Gutt, Sturza https://v3.camscanner.com/user/download https://v3.camscanner.com/user/download 5. Keywords: gutt
• CONTENTS by 2009, FENS 2 (2025) - STUDY ON THE INFLUENCE OF CURRENT DENSITY AND TEMPERATURE ABOUT ELECTRODEPOSITIONS OF NICKEL BY ELECTROLYTES OF TYPE WATTS - Maria Poroch-Seriţan, Gheorghe Gutt, Traian Lucian Severin 16 4. DRILLING FLUIDS THICKENING THROUGH CHANGES IN THE INTER-PARTICLE INTERACTION - S. Boruk, I. Winkler, S. Gutt 24 5. ANALYTICAL TESTINGS OF THE CONTENT OF NITRATES DETERMINED AT PARSLEY DEPENDING ON THE LEVEL OF THE NITROGEN FERTILIZATION - Ana Leahu, Georgiana Gabriela Codină, Silvia Mironeasa 28 6. ANALYTICAL TESTINGS OF THE CONTENT OF NITRATES DETERMINED AT SOME VEGETABLE SPECIES DEPENDING ON THE LEVEL OF THE NITROGEN FERTILIZATION - Ana Leahu, Georgiana Gabriela Codină 60 11. Keywords: food; gabriela; gutt
• CONTENTS by 2013, FENS 2 (2016) - ANTIOXIDANT ACTIVITY OF SOME ESSENTIAL OILS Sonia AMARIEI (GUTT), Simona CIORNEI (ȘTEFĂROI), Elena SĂNDULEAC (TODOSI) 143 - 147 7. PRUSSIAN BLUE BASED SCREEN PRINTED BIOSENSORS WITH IMPROVED CHARACTERISTICS OF LONG TERM AND pH STABILITY Florentina HUȚANU, Maria MARCU, Gheorghe GUTT 148 - 155 8. CONTRIBUTIONS TO THE DEVELOPMENT OF THE MATERIAL BALANCE OF MIGRATION PROCESS OF METAL IONS FROM THE AISI304 STAINLESS STEEL IN ACETIC ACID S OLUTIONS Silviu-Gabriel STROE, Gheorghe GUTT, Maria POROCH-SERIŢAN 207 - 213 15. Keywords: elena; food; gutt
• CONTENTS by 2010, FENS 1 (2017) - Sonia GUTT , Georg GUTT, Mariana MAZAREANU, Study on the content of zearalenone from wheat and derivatives. Maria POROCH-SERIŢAN, Gheorghe GUTT, Traian SEVERIN, Silviu- Gabriel STROE, Synthesis and characterization of electrodeposited Ni–W alloys with different levels of tungsten content. Keywords: content; gutt

• ELABORATION OF A METHOD TO DETERMINE THE DRY WHITE WINE FALSIFICATION WITH SUCROSE by WINKLER, Igor; VITVITSKA, Antonia (2018) - Potentially, this method can also be applied to analyze wine blending samples and to control their affinity by the ratio between reducing and non-reducing sugars contents. Determined sugars contents (X, mmole/l) in different wine samples Sample 1 Х (source wine) 2 Х (intentional falsification) 3 (1), inverted 1.8 19.7 (1), untreated 1.7 12.9 (2), inverted 2.2 4.8 (2), untreated 1.4 4.2 (3), inverted 2.3 5.0 (3), untreated 1.2 4.5 As seen from the data of Table 1, column 2, almost no sucrose was found in the sample 1 (its inverted and untreated X values were 1,8 and 1,7 or almost identical) while in two other samples the concentration of sucrose was about 1 mmole/l (0,34 g/l). Keywords: content; method; sucrose; wine

• THE INTAKE OF MINERALS IN THE DIET BROUGHT BY THE CONSUMPTION OF SEA BUCKTHORN (HIPPOPHAE RHAMNOIDES L.) BERRIES AND JUICE by SIDOR, Anca-Mihaela (2016) - Considering the presence of all these valuable essential minerals and oligoelements in sea buckthorn berries and juice, and from the scientific knowledge of their importance, it can be stated that sea buckthorn should be more and more used as one of the main nutritional sources in the diet. [3] ZEB A., Chemical and nutritional constituents of sea buckthorn juice, Pakistan Journal of Nutrition, 3: 99-106, (2004). Keywords: berries; buckthorn; juice; sea; sea buckthorn

• ANALYSIS OF THE ENVIRONMENTAL PERFORMANCE INDICATORS FOR THE EMAS REGULATION by IOANA, Adrian; SEMENESCU, Augustin; PREDA, Cezar Florin (2016) - Figure 1 presents the basic principles of environmental indicator systems, also the categories of environmental indicators and the correlation levels. The paper also deals with the indicators’ functions, quality and basic categories of environmental performance indicators. Keywords: indicators; management; organization; performance

• PHYSICOCHEMICAL PROPERTIES OF CAROB SYRUP REVEAL D-PINITOL AS AN INDEX OF SUCROSE SUPPLEMENTATION by GOULAS, Vlasios; ARESTI, Polina (2021) - The pH of carob syrup is linked with soluble organic acids; there are no significant differences between carob syrups. Bioactive phytochemicals and polyols, vitamins and minerals are present in carob syrup; whereas sucrose, fructose and glucose are the main sugars. Keywords: carob; carob syrup; content; food; journal; pinitol; sucrose; supplementation; syrup

• RAINFALL IN THE SUHARD MOUNTAINS FROM BUCOVINA by GONTARIU, Ioan; TĂNASĂ, Ion; BUCULEI, Amelia (2017) - Compared to the annual situation, the graph of rainfall distribution, in the cold semester, according to the altitude, describes a more pronounced parabola, showing the important part of local conditions in registering rainfall quantities. The average of the days with rainfall quantities 0,1 were analyzed based on the data from Poiana Stampei and Iezer stations, which are considered representative for the high area of Suhard Mountain (table 4). Keywords: altitude; average; days; food; rainfall

• PERSPECTIVES OF UTILIZATION OF NANODISPERSIVE MATERIALS BASED ON SIO2, TIO2 AND SIO2–TIO2 FOR WINE FINING by SACHKO, Anastasiia; KOBASA, Igor; MOYSYURA, Olesya (2017) - There are a lot of substances that might be used as wine fining materials. The best results were obtained with TiO2, AMD-2 and SiO2 for white wines, and bentonite and AMD-2 – for red ones. Keywords: agents; bentonite; efficiency; fining; food; sio2; tio2; wine

• STATISTICAL ANALYSIS OF THE RESULTS OF TRANS-RESVERATROL CONTENT IN GRAPES OF HYBRID BULGARIAN GRAPE VARIETIES by HAYGAROV, Vanyo; YONCHEVA, Tatyana; DIMITROV, Dimitar; TSVETANOV, Emil (2019) - Its http://www.fia.usv.ro/fiajournal mailto:mariap@fia.usv.ro mailto:mariap@fia.usv.ro mailto:dimitar_robertov@abv.bg Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XVIII, Issue 3 – 2019 Vanyo HAYGAROV , Tatyana YONCHEVA , Dimitar DIMITROV , Emil TSVETANOV, Statistical analysis of the results of trans-resveratrol content in grapes of hybrid bulgarian grape varieties, Food and Environment Safety, Volume XVIII, Issue 3 – 2019, pag. 208 - 213 209 accumulation is the plant response to overcoming the unfavorable environmental conditions. The parental forms of the studied varieties were as follows: Storgozia – Bouquet х Villard Blanc12375 Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XVIII, Issue 3 – 2019 Vanyo HAYGAROV , Tatyana YONCHEVA , Dimitar DIMITROV , Emil TSVETANOV, Statistical analysis of the results of trans-resveratrol content in grapes of hybrid bulgarian grape varieties, Food and Environment Safety, Volume XVIII, Issue 3 – 2019, pag. 208 - 213 210 Kaylashki Rubin – Pamid x Hybrid VІ-2-15 х Gamay Noir х Vitis amurensis Trapezitsa – Dunavska Gamza х Marseilles Early Dunavska Gamza – Bouquet Х Villard Blanc 12375 Rubin – Nebbiolo x Syrah Bouquet – Mavrud х Pinot Noir Keywords: dm3; grapes; resveratrol; rubin; trans; varieties
• PHYSICOCHEMICAL AND SENSORY CHARACTERIZATION OF FIVE PROMISING AROMATIC RICE ACCESSIONS IN BENIN by DANSOU, Valère; HOUSSOU, Paul Ayihadji Ferdinand; KOUKE, Yannick Sourou Rosanoff; HOTEGNI, Abel Bodéhoussè; SAGUI, Warou Arnold Cospe; ABOUDOU, Kowiou; ZANNOU, Hugue (2023) - Aromatic rice accessions and checks were characterized by high level of homogeneity rate (>85%) and low (0.1 to 10%) uniformity presence of starch as well as white and parboiled rice. Keywords: aromatic rice accessions, white rice, parboiled rice, characterization, qualities, Benin. Keywords: accessions; ara-23; benin; check; food; rice; rice accessions; varieties; white

• THE INFLUENCE OF HYPOTHERMIC SHOCKS AND ADDITIONS DURING PROCESSING, ON SOME YOGHURT FEATURES by AVRAMIUC, Marcel (2017) - The application of hypothermic shocks in the early period of thermostating has determined the decrease of fermentation activity of lactic bacteria (expressed by reduction of titratable acidity values) and has made the coagulation process of milk to be blocked. Application of hypothermic shocks in the early period of thermostating has determined the decrease of fermentation activity of lactic bacteria (expressed by reduction of titratable acidity values) and has made the coagulation process of milk to be blocked. Keywords: acidity; hours; thermostating

• THE CONTENT OF CAROTENOID PIGMENTS IN ROSA CANINA L. FRUIT by ROPCIUC, Sorina (2017) - Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel MareUniversity - Suceava Volume X, Issue 4 - 2011 108 THE CONTENT OF CAROTENOID PIGMENTS IN ROSA CANINA L. FRUIT *Sorina ROPCIUC University Stefan cel Mare Suceava -Romania e-mail: sorinaropciuc@yahoo.com *Corresponding author Received 12 August 2011, accepted 15 November 2011 [1] Among the vegetable materials with high content of carotenoid pigments are: the carrot, the pepper, the apricots, the tomatoes, the sour cherries, the rose hip fruits. Keywords: carotenoid; carotenoid pigments; content; food; fruits; pigments

• PRUSSIAN BLUE BASED SCREEN PRINTED BIOSENSORS WITH IMPROVED CHARACTERISTICS OF LONG TERM AND pH STABILITY by HUȚANU, Florentina; MARCU, Maria; GUTT, Gheorghe (2016) - The SPCE/PB/AOT electrode displayed a significant improvement of its electrochemical properties and of its stability compared with PB modified SPCE formed in absence of surfactant. Influence of electrolyte solution pH on the response of PB modified SPCE to phosphate buffer pH 6.5 The pH influence on the electrochemical determination of glucose using the SPCE / PB was studied at pH ranging 6 - 7.4. Keywords: blue; electrodes; food; glucose; prussian; spce

• ANTIOXIDANT ACTIVITY OF PLANT EXTRACTS CONTAINING POLYPHENOL COMPOUNDS by POPOVICI, Cristina; CAPCANARI, Tatiana; ZAGARSCHIH, Olga; DESEATNICOVA, Olga; STURZA, Rodica (2017) - NIR calibration model was obtained by PLS (Partial Last Square) regression, implemented in Panorama software (Variant 3, LabCognition, 2009). The quality of NIR calibration model is underlined also in the graphical presentation of prediction for crude fiber by „NIR-CF” model with three spectral ranges (Figure 1) and also by the differences between the chemical results and those predicted for control samples. Keywords: forages; model; nir
• NEAR INFRARED SPECTROSCOPY – AN ALTERNATIVE TO DETERMINE THE CRUDE FIBER CONTENT OF FORAGES by HĂRMĂNESCU, Monica; MOISUC, Alexandru; GERGEN, Iosif (2017) - NIR calibration model was obtained by PLS (Partial Last Square) regression, implemented in Panorama software (Variant 3, LabCognition, 2009). The quality of NIR calibration model is underlined also in the graphical presentation of prediction for crude fiber by „NIR-CF” model with three spectral ranges (Figure 1) and also by the differences between the chemical results and those predicted for control samples. Keywords: forages; model; nir

• PORTABLE EQUIPMENT FOR ADVANCED CHARACTERIZATION OF FOOD TEXTURE FIRST PART - EQUIPMENT by GUTT, Georg; AMARIEI, Sonia; OROIAN, Mircea - Adrian; HREŢCANU, Cristina - Elena (2016) - Lack of dual standardized system of advanced food texture characterization in admission of instrumental methods and means besides human sensory methods of characterization and the impossibility of numerical quantifying, with high-resolution of human perceptions, subjective assessment of texture characteristics and low reproducibility of testing, makes human sensory tests remain far behind those of texture establishing. Abstract: The main objective of the paper is the harmonization of instrumental testings of food texture with methods of human sensory analysis as they are defined and described in reference standard ISO 11036. Keywords: characterization; equipment; food; issue; texture; volume; xii

• CONTENTS by 2022, FENS 1 (2022) - Evaluation and comparison of groundwater vulnerability to pollution by the drastic and god methods: a case of wadi nil alluvial plain (Jijel, NE Algeria) Souhil MAHDID, Nabil CHABOUR, Taha - Hocine DEBIECHE, Abdelmalek DROUICHE, Faouzi ZAHI, Séverin PISTRE 62 - 75 8. Quantitative research on the active component of silymarin in Silybum Marianum seed powder from various geographical areas Maria POROCH - SERIŢAN, Mihaela JARCĂU, Narcisa Mihaela CORNEA 76 - 81 9. Keywords: algeria; case; food; issue
• CONTENTS by 2022, FENS 2 (2022) - 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. 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. Keywords: algeria; food; issue

• ON SCREENING OF PATIENTS WITH PRIMARY GLAUCOMA AND SOME ASPECTS OF DIAGNOSTICS OF PRIMARY GLAUCOMA IN RA by HAYRIYANTS, Marine Arsen (2016) - In the light of modern ideas of medical genetics of our material, and also considering the opinion of some authors, who think that there exist genetic and hereditary factors predisposing the development of glaucoma, however, exact Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XII, Issue 4 – 2013 Marine Arsen HAYRIYANTS, On screening of patients with primary glaucoma and some aspects of diagnostics of primary glaucoma in RA, Volume XII, Issue 4 – 2013, pag. 376 – 381 378 mechanisms, bringing to its origin, aren’t ascertained yet, the role of genetic hereditary is difficult, predisposition is conditioned by the influence of many genes and in the absence of other risk factors, the disease may not be revealed. In researching the disease incidence of glaucoma of the mentioned contingent of patients there was also revealed the presence of somatic diseases and Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XII, Issue 4 – 2013 Marine Arsen HAYRIYANTS, On screening of patients with primary glaucoma and some aspects of diagnostics of primary glaucoma in RA, Volume XII, Issue 4 – 2013, pag. Keywords: disease; glaucoma; issue; patients; xii

• REUSABLE KITCHEN – AND TABLEWARE MATERIAL STABILITY TESTING WITH REGARD TO SPECIFIC MIGRATION OF MELAMINE AND FORMALDEHYDE by PETROVA, Svetla; CHRISTOVA – BAGDASSARIAN, Valentina (2025) - For three of the items (Item 3 – bamboo bowls, 450 mL; Item 5 – rectangular melamine plates; and Item 9 – dotted melamine cups), the results were below the detection limit of the method used (LOD = 0.5 mg/kg), indicating compliance with the legislation regarding specific melamine migration. The results for melamine migration varied. Keywords: bamboo; fig; food; formaldehyde; material; melamine; migration; stability
• INFLUENCE OF SOME NON-IONIC SURFACTANTS AND FLOCCULANTS ON STABILITY OF DILUTED DISPERSIONS OF KAOLIN AND HYDRO-MICA by BORUK, Sergey; WINKLER, Igor (2017) - Any concentration of polymer within the experimental range provides a stabilizing effect on fine particles suspensions because they can be easily captured and embedded into spatial structures. This effect is mainly caused by a smaller number of big particles, which can be packed in a volume unit and by some hydrodynamic effects, which result in flowing of smaller particles around the bigger ones with flux of liquid. Keywords: particles; sedimentation; stability; suspensions

• CONTENTS by 2012, FENS 2 (2017) - HONEY CLASSIFICATION USING COLOUR MEASUREMENT Mircea OROIAN, Ana LEAHU, Cristina DAMIAN, Amelia BUCULEI 29 5. INFLUENCE OF MATURATION ON TECHNOLOGICAL PARAMETERS OF WHITE WINE CHARDONNAY AND PINOT GRIS Ana LEAHU, Sonia AMARIEI(GUTT), Marcel AVRĂMIUC, Cristina-Elena HREŢCANU, Cristina DAMIAN, Mircea OROIAN 33 6. Keywords: cristina; denkova

• QUALIFICATION OF POLYPROPYLENE/CALCIUM CARBONATE NANOCOMPOSITES TO RADIATION DEGRADATION by ZAHARESCU, Traian; JIPA, Silviu (2017) - J. S. J. Stags, Polym. The rate of oxygen consumption and the absorbent properties of calcium carbonate nanoparticles seem to influence the state of degradation of irradiated polypropylene Keywords: carbonate; degrad; nanoparticles; oxidation; polym; polypropylene; stabil

• SELECTIVITY OF CALIX [6]ARENE-COATED PIEZOELECTRIC QUARTZ CRYSTAL SENSOR FOR THE DETECTION OF SOME ORGANIC AMINE IN GAS FLOW by GERGEN, Iosif; BORDEAN, Despina Maria; HARMANESCU, Monica; RADU, Florina; MICLAU, Marilena (2017) - Timisoara Abstract: In this study, we developed calixarene-coated PQC sensors for the determination of organic amines in gas faze and study the selectivity of this coated sensor for normal and iso- form of propyl and butyl amines. The complexation based on the host–guest interaction between the calixarene coating and the analyte makes the coated PQC sensors sensitive to organic amines and results in quasi-irreversible frequency changes. Keywords: amines; calixarene; crystal; food; gas; pqc; quartz; sensor

• THE PRESENT STATE OF RESEARCHES REGARDING ELECTROPLATING PROBLEMS by VASILACHE, Violeta (2017) - It was detected the effect of impurities in nickel electrodeposition process. They determined the nickel speciation in aqueous chloride solutions over a broad range of concentration and pH, and clarified the role of boric acid in nickel electrodeposition. Keywords: chloride; current; deposition; electrodeposition; food; journal; mechanism; nickel; reaction; university; watts

• INFLUENCE OF SOME SURFACTANTS AND FLOCCULANTS ON INTERPARTICLE INTERACTIONS IN AQUEOUS SUSPENSIONS OF HYDRO-MICA by BORUK, Sergey; WINKLER, Igor; GUTT, Sonia (2017) - All rights reserved Key words: surfactants; electrolytes; interparticle interactions; disperse system 1. Introduction An intensity of interparticle interaction should be regulated within some intervals for many technological applications related to production and refining (concentration) of the highly concentrated suspensions. Keywords: electrolytes; interaction; interparticle; particles; peo; suspensions

• CONTENTS by 2018, FENS 3 (2018) - Modern aspects of marketing research application as determinant of promotional mix in business entities from milk processing industry in the Republic of Macedonia Consumption of aflatoxin contaminated peanut butter: a health threat to the population in Lusaka Urban - Zambia Maureen S. BANDA, Rosemary. Keywords: assefa; food; proteins

• SYNTHESIS AND CHARACTERIZATION OF ELECTRODEPOSITED NI–W ALLOYS WITH DIFFERENT LEVELS OF TUNGSTEN CONTENT by POROCH-SERIŢAN, Maria; GUTT, Gheorghe; SEVERIN, Traian; STROE, Silviu-Gabriel (2017) - [21] observed a significant increase in tungsten content with increasing current density in ammonia–citrate bath. The loading weight was of 490.3 mN. Results and Discussion Composition of the actual alloy Ni-W bath Figure 1 shows a typical spectrum of reagents in the electrolyte composition of alloy Ni-W bath for three different nickel sulphate content of deposition bath in wavelength range from 300 to 1100 nm. Keywords: alloys; bath; content; current; density; food; g·l-1; tungsten

• CONTENTS by 2025, FENS 3 (2025) - Formulation of organic pest control from garlic, onion, and chili and its application on cabbage plant Gemechu Duguma Argessa, Birhanu Zeleke Tilinti 143 – 150 2. Interrelationships between proximate compositions and mineral contents in the common cuttlefish (Sepia officinalis) Taiwo Funke Oluboba, Aderonke Omolara Lawal-are, Gabriel Femi Okunade, Akinsefunmi Moses Olaloye 151 – 159 3. Production and characterization of bio-plastic from by-product of avocado seed starch for food packaging materials Gemechu Duguma Argessa, Meriko Ewnetu, Hirbo Geremaw 160 – 175 4. Keywords: contents; food
• INVESTIGATION ON RADIOACTIVE CONTAMINATION OF BONE RAW MATERIAL AS ONE OF THE ALTERNATIVE SOURCES OF ORGANIC CALCIUM by PESHUK, L.V.; BUDNYK, N.V.; SHTYK, I.I. (2017) - and also taking into consideration literary facts [5] about high degree of assimilation of bone calcium and phosphorus by human organism. Taking into consideration high degree of assimilation of bone calcium and phosphorus by human organism. Keywords: bones; calcium; contents; food
• CONTENTS by 2018, FENS 4 (2019) - The influence of inulin and psyllium addition to ice-cream and its effects on the sensorial properties Ana LEAHU, Cristina GHINEA, Cristina DAMIAN 363 - 371 3. Characterization of the effect of modulated dry heat processing conditions on essen- tial and non essential amino acid profile of unseasoned breadfruit (v. Decne) snack seeds Azubuike CUMEZURUIKE, Joel NDIFE, Chinwe NWACHUKWU 372 - 384 4. The contribution of hellenic food authority to the training field of food businesses staff from the authorityestablishment to its modern reorganization Elias CHAIDOUTIS, Dimitrios KOSTAKIS 385 - 394 5. Keywords: contents; food

• EFFECT OF (NH4)2SO4 ON SOME QUALITIES OF NATA DE PINA PRODUCED BY ACETOBACTER XYLINUM by ROJSUNTORNKITTI, Kamonwan; JITTREPOTCH, Nitipong; KONGBANGKERD, Teeraporn; PHANUMONG, Putkrong; THONGCHUANG, Mayura; KRABOUN, Kitisart (2020) - Cellulose production by A. xylinum has been noted both in static as well as agitated cultures [3] and is known to be affected by the type and concentration of sugar, nitrogen source and pH [4]. In addition, nitrogen source is an important factor for microorganism growth, which can influence on cellulose production Keywords: cellulose; food; nata; nh4)2so4; pina; xylinum

• MODIFIED PRUSSIAN BLUE SCREEN PRINTED ELECTRODES FOR H2O2 DETECTION by HUTANU, Florentina; GUTT, Gheorghe (2016) - The influence of the thermal stabilization by keeping the electrodes at 100° for 90 min was also studied [17] No evident differences between the treated and nontreated PB electrodes were observed regarding the response of the electrodes in KCl, phosphate buffer or for H2O2, but the operational stability was greater improved for the electrodes stabilized via the thermal treatment. Prussian Blue modified electrodes represent very attractive detectors for hydrogen peroxide because they work at an applied potential around 0 V vs. Ag/AgCl with no other electrochemical interferences Keywords: blue; deposition; electrodes; h2o2; prussian; screen

• CONTENTS by 2012, FENS 3 (2017) - PROBIOTIC PROPERTIES OF LACTOBACILLUS ACIDOPHILUS Z10, ISOLATED FROM NATURALLY FERMENTED SOURDOUGH Rositsa DENKOVA, Svetla ILIEVA, Donka DIMBAREVA, Zapryana DENKOVA 15 3. EXPERIMENTS CONCERNING PHYSICO-CHEMICAL AND MICROBIOLOGI- CAL CONTROL OF BAKERY YEAST INDUSTRIAL PRODUCTION Adriana DABIJA, Oana - Elena BUZATU 21 4. STUDY OF A NEW COORDINATION COMPOUNDS BASED ON Cr(III) AND SUCCINIMIDE IN AQUEOUS SOLUTION Mihaela Dana TUTULEA (ANASTASIU), Igor CRETESCU, Doina SIBIESCU, Ioan ROSCA 27 5. WASHING WASTEWATER Aleksander SLAVOV, Zapryana DENKOVA, Mima HADJIKINOVA, Nikolai MIHALKOV 37 7. SEPARATION OF SELECTED PESTICIDES BY AN HPLC TECHNIQUE; PERFORMANCE PARAMETERS AND VALIDATION Camelia POPA 42 8. Keywords: denkova; ján

• ACTIVATING THE GLUTATHIONE SYSTEM OF EISENIA FETIDA DURING EXPOSURE TO CONTAMINATED SILT SLUDGE by MITINA, Nataliya; KHROMYKH, Nina; SHUPRANOVA, Larisa; ZUBAREVA, Inna (2017) - E. fetida coelomic fluid proteins have been shown to have molecular masses ranging from 14.3 kDa to 97.8 kDa. Study results indicate a high level of toxicant-induced activation of the earthworm glutathione-dependent system, and confirmed the efficiency of E. fetida using for detoxification of silt from the sedimentation tanks in the case of complex contamination. Keywords: coelomic; content; css; earthworm; eisenia; fetida; food; glutathione; silt; sludge; substrate

• MIGRATION OF MELAMINE AND FORMALDEHYDE FROM KIDS' BAMBOO DINNER SETS by PETROVA, Svetla Petrova; CHRISTOVA – BAGDASSARIAN, Valentina (2021) - All results for formaldehyde migration are below the permissible level of 15 mg / kg according to European legislation. Keywords: food contact materials, specific migration, melamine, formaldehyde, bamboo sets 1. Keywords: bamboo; food; formaldehyde; issue; melamine; migration; petrova; sets; volume

• A LINEAR PROGRAMMING MODEL FOR A DIET PROBLEM by HREŢCANU, Cristina-Elena; HREŢCANU, Ciprian-Ionel (2017) - The nutrients of this menu are specified in the Table 1, as follows: Table 1 Nutrient content of proposed foods [4] Amount of feeds x1 x2 x3 x4 x5 x6 x7 x8 x9 x10 x11 x12 x13 x14 Nutrients Apple juice, bottled Boiled pota- toes Bread of rye, reduced calorie Bread of rye, un- toasted Breakfast cereals white Cheese Feta Chicke n soup - home prepar ed Coffee - espresso Dry wine Ice with milk and vanilla, in cone Lemon juice Salmon baked Spaghetti in tomato sauce with cheese Yogurt made with whole milk Calories (kcal) 117 116 47 83 145 75 86 5 130 164 12 184 192 139 Protein (g) 0.01 2 2 3 3 4 6 0.1 0.1 4 0.01 23 6 8 Total fat (g) 0.1 0.1 1 1 0.4 6 3 0.2 0 6 0 9 2 7 Saturated fatty acids (g) 0 0 0.1 0.2 0.1 4.2 0.8 0.1 0 3.5 0 1.6 0.7 4.8 Choles- terol(mg) 0 0 0 0 0 25 7 0 0 28 0 74 8 29 Carbohy- drate (g) 29 27 9 15 31 1 8 1 4 24 4 0 39 11 Total dietary fiber (g) 0.2 2.4 2.8 1.9 0.5 0 0 0 0 0.1 0.2 0 7.8 0 Calcium (mg) 17 11 17 23 0 140 7 1 8 153 3 6 40 274 Iron mg) 0.9 0.4 0.7 0.9 1.5 0.2 0.5 0.1 0.2 0.2 0.001 0.5 2.8 0.1 Potasium (mg) 295 443 23 53 53 18 252 69 95 169 58 319 305 351 Sodium (mg) 7 7 93 211 0 316 343 8 9 92 0,001 56 963 105 Vitamin A(RE)g 0 0 0 0,1 0 36 0 0 0 52 1 54 58 68 Thiamin (mg) 0.05 0.13 0.14 0.14 0.24 0.04 0.08 0.001 0.02 0.05 0.01 0.18 0.35 0.07 Riboflavi n (mg) 0.04 0.03 0.11 0.11 0.15 0.24 0.2 0.11 0.02 0.26 0.001 0.15 0.28 0.32 Niacin (mg) 0.2 1.8 1.2 1.2 2 0.3 3.8 3.1 0.2 0.3 0.001 5.7 4.5 0.2 Ascorbic acid(mg) 2 10 0.001 0.001 0 0 0.001 0.001 0 1 22 0 10 1 Daily Values have been established by the Food and Drug Administration, [4], as references to help consumers use information on food labels to plan a healthy overall diet. In this paper we solve a diet problem which has the goal to find an optimal combination of proposed foods on the condition that the daily nutritional requirements of a person are satisfied. Keywords: calories; day; diet; food; kcal; linear; problem

• RESEARCHES REGARDING DEVELOPMENT BODY AND CUTTING REPORTS AT ONCORHYNCHUS MYKISS SPECIES by HOHA, Gabriel Vasile; PAGU, Ionut Bogdan; NISTOR, Catalin Emilian; MĂGDICI, Emanuel; PĂSĂRIN, Benone (2016) - Conclusions An overall analysis of the weight of the specimens of rainbow trout in the 3 experimental groups indicate that the results obtained are slight differences according to age trout. Measurements on specimens of rainbow trout studied to determine body size trout showed that the groups analyzed had a good development fits within the limits described in the literature for this species. Keywords: batch; body; mykiss; oncorhynchus; trout; weight

• ATOM-ABSORPTION METHOD OF DETERMINATION OF SELENIUM CONTENT IN SOME RAW MATERIALS AND FOOD by KOBASA, Igor (2016) - This issue is related to various methods available for continuous and pre- cise analytical determination of Se content in environmental objects and other materi- als. A series of experimental methods are available for experimental determination of Se content in water Keywords: absorption; atom; content; determination; food

• GEOPHYSICAL EVALUATION OF THE STABILITY OF THE LANDSLIDE SLOPE by GASPARYAN, Rolan (2017) - Specifically, measurable parameters of geophysical fields automatically take into account geological and hidrogeological peculiarities of landslide slopes, which at times can't be identified singly. The main geometrical and geophysical parameters of landslide slopes are determined and their calculation models are constructed. Keywords: creepage; emanation; ground; landslide; slope; zone

• THE PEC AS AN EASY-TO-PREPARE AND CHEAPER ALTERNATIVE POWER SOURCE by HOVSEPYAN, G.Sh.; KOCHARYAN, A.N.; MARTIROSYAN, S.H.; TOROSYAN, G.O. (2017) - On Figure 3 the electron-microscope images of semiconductor CdSe porous film are presented. Keywords: CdSe PEC, porous semiconductor electrode, semiconductor film 1. Keywords: cdse; current; electrode; pec; semiconductor

• CONTENTS by 2010, FENS 2 (2017) - Silvia MIRONEASA, Costel MIRONEASA, Georgiana-Gabriela CODINĂ Evaluation of mineral element content in grape seed and defatted grape seed 53 10. Mircea-Adrian OROIAN, Gheorghe GUTT Influence of total soluble content, starter culture and time period on rheological be- haviour of cultured buttermilk 73 13. Keywords: content; food; gheorghe

• CONTENTS by 2010, FENS 4 (2017) - Mioara NEGOIŢĂ, Monica CATANĂ, Luminiţa CATANĂ, Enuţa IORGA, Gabriela LILIOS, Alina BÂLEA, Valentin IONESCU Iron fortification of bread and baked goods as against nutritional deficiencies of popu- lation 74 12. Monica CATANĂ, Luminiţa CATANĂ, Mioara NEGOIŢĂ, Enuţa IORGA, Alina BÂLEA, Gabriela LILIOS Validation of an enzymatic method for nitrates determination from vegetable products 90 15. Keywords: food; gabriela; mariana; monica

• CONTENTS by 2025, FENS 1 (2025) - Influence of cell-free supernatant of lactic acid bacteria as additive in preservation of pineapple juice Janet Omolola Alimi, Samuel Temitope Ogunbanwo, John Praise Alimi, Tosin Adebola Gbadamosi, Imole-Ayo Gabriel Adarabierin 11 – 20 3. Yeasts as biological detoxifiers of mycotoxins in agricultural produce – a review Janet Omolola Alimi, Eunice Iyabo Bamishaye, John Praise Alimi 21 – 32 4. Evaluating the potency of Nigella sativa-mediated silver nanoparticles against aflatoxigenic fungi in planting soil Amina Badmos, Eniola Oni, Ifeoluwa Ojewale, Flora Oluwafemi 33 – 44 5. Assessment of pesticide residues in Cucumber (cucumis sativa) fruits from three major markets in the amansie West district, Ghana Evans Ntim Amedor, Robert Akayim Awasina, John Yao Afetsu 45 – 55 6. Keywords: alimi; food; john

• PROTECTION AGAINST THE PROLIFERATION OF THE COLORADO BEETLE (LEPTINOTARSA DECEMLINEATA SAY) IN THE CONCEPT OF ORGANIC CULTURE AT THE POTATO by GONTARIU, Ioan; ENEA, Ioan-Cătălin (2017) - Dl 5% 8 17 27 Dl 1% 14 26 40 Dl 0,1% 25 42 65 NeemAzal 0,33% 19.06 0 - - - - - NeemAzal 0,41% 9.06 0 - 0 mt - - 11.06 0 - 8 8 - - 16.06 0 - 12 12 - - 19.06 0 42 42xx - - Dl 5% 20 Dl 1% 32 Dl 0,1% 54 NeemAzal 0,5% 9.06 0 mt 0 mt 0 mt 11.06 0 - 3 3 3 3 16.06 0 - 15 15 15 15 19.06 4 4 83 83xxx 87 87xxx Dl 5% 24 26 Dl 1% 37 39 Dl 0,1% 69 43 Untreated 20 mt 80 mt mt Laser 0,033% 64 44xx 29 -51ooo 7 7 NeemAzal 0,33% 77 57xxx 23 -57ooo NeemAzal 0,41% 65 45xx 35 -45oo NeemAzal 0,5% 71 51xxx 29 -51ooo Dl 5% 24 23 Dl 1% 33 32 11.06 Keywords: eggs; laser; neemazal

• RESEARCH ON THE IN VIVO VARIATIONS OF THE pH VALUES, OXIDIZED LIPIDS AND SOLUBLE PROTEIN CONTENT OF FOOD RATIONS BASED ON TURKEY MEAT by COŞULEANU, Ancuţa Elena (2017) - Soluble protein contents of the digesta, obtained by the administration of diets based on turkey meat, grows with the digestion time duration to a certain point and then decreases. In terms of protein content it has been observed a reverse trend compared to the one of pH from 0.12 mg / ml and reaching a maximum of 0.62mg / ml. Keywords: content; mini; minutes; pig

• ION-SELECTIVE ELECTRODES BASED ON CALCIUM HYDROXYLAPATITE AS A TOOL FOR ANALYSIS OF VARIOUS ENVIRONMENTAL OBJECTS, FOOD AND RAW MATERIALS by DIICHUK, Volodymyr; VOROBETS, Mariia; KOBASA, Igor (2016) - One of the advantageous methods of syn- thesis for such electrodes presupposes formation of the electroactive layer direct- ly from calcium hydroxylapatite in course of its synthesis. First type of electrode was untreated while the second one was kept in the solution of Ca(NO3)2 and (NH4)2HPO4 with concentrations of the compounds 10-3 mol/dm3 for a day and night prior the investigation. Keywords: ca2; electrode; food

• CONTENTS by 2010, FENS 3 (2017) - Iuliana Mihaela LAZAR, Arcadie SOBETKII, Ileana Denisa NISTOR, Neculai Doru MIRON, Marius STAMATE, Gabriel Octavian LAZAR, Dielectrophoretic devices for separating foodborne pathogens 72 13. Oana Viorela NISTOR, Elena POPA, Elisabeta BOTEZ, Oana Emilia CONSTANTIN, Researches on the evolution of concentrated fruit juices quality at storage 84 15. Keywords: catană; food; gabriel; monica

• VALIDATION OF A HIGH PERFORMANCE LIQUID CHROMATOGRAPHY METHOD FOR CARBENDAZIM RESIDUES QUANTIFICATION IN TOMATOES by TANASA, Veronica; DOLTU, Madalina; SORA, Dorin; TANASA, Radu I.; BABEANU, Narcisa (2018) - Carbendazim residues are determined by high performance liquid chromatography (HPLC) coupled with UV, diode array, fluorescence or MS detectors, or by gas chromatography [3-10]. 327 - 331 VALIDATION OF A HIGH PERFORMANCE LIQUID CHROMATOGRAPHY METHOD FOR CARBENDAZIM RESIDUES QUANTIFICATION IN TOMATOES *Veronica TANASA1, 2, Madalina DOLTU2, Dorin SORA2, Radu I. TANASA3, Narcisa BABEANU1 1University of Agronomical Sciences and Veterinary Medicine in Bucharest, 59 Marasti Blvd, District 1, Bucharest, 011464, Romania 2Institute of Research and Development for Industrialization and Marketing of Horticultural Products - HORTING, 5N Drumul Gilaului, District 4, Bucharest, Romania 3National Institute of Research “Cantacuzino”, 103 Splaiul Independentei, District 5, 050096, Bucharest, Romania E-mail: vero.tanasa@yahoo.co.uk *Corresponding author Received 12th July 2018, accepted 19th September 2018 Abstract: A high performance liquid chromatography method for carbendazim residues determination was adapted to the condition of our laboratory and validated for tomatoes samples. Keywords: carbendazim; chromatography; food; liquid; tomatoes

• LAST PAGES by 2023, FENS 1 (2023) - Avoid abbreviations and formulae where possible. Author(s) names and affiliations: author(s) names will be written under title paper with TNR 11, centered, and will be preceded by a space. Issue 1 - 2023 iii Revision table: The recommended fonts Item Font Size Style Title of paper TNR, Capital Letters 12 Bold, Centered 1 line spacing after paper title - 12 - Authors TNR 11 Bold, Centered 1 line spacing after affiliation and contact - 11 Affiliation and contact e-mail address for authors, specifying the corresponding author and the date of submission of the paper. Keywords: food; paper; text; tnr

• CONTENTS by 2021, FENS 2 (2021) - Phenolic content and antioxidant activity of reg grapes from international, local and hybrid grapevine varieties grown in central northern Bulgaria Dimitar DIMITROV, Tatyana YONCHEVA, Vanyo HAYGAROV, Anatoli ILIEV 101 - 112 3. P. Br Euloge S. ADJOU, T. U. Makosso Antoine ALLAVO, Oscar AKOTOWANOU, Jasmine A. KOGBETO, Audray VODOUNOU, Dominique C.K. SOHOUNHLOUE 165 - 171 9. Keywords: food; petrova

• CONTENTS by 2024, FENS 3 (2024) - Aflatoxin’s contamination in nnam owondo (a local groundnut-based food), and consumers’ dietary exposures and safety levels in Yaounde, centre region of Cameroon Marchel A. Aseneck; Hippolyte T. Mouafo; Angele Tchana; Sidiki C. Dimala; Hassan A. Kamal; Oluwatobi Kolawole; Wilfred A. Abia 126 - 142 3. Functional and pasting properties of succinylated cocoyam (Xanthosoma sagittifolium) starch: an insight into its potential industrial applications Wasiu Awoyale; Adeniyi A. Oyebanji; Emmanuel A. Irondi 171 - 185 6. Keywords: food; wilfred

• THE INFLUENCE OF THE ATTACK OF FUNGUS TAPHRINA DEFORMANS (BERK)ON THE ACTIVITY OF PEROXIDASE AT REDHAVEN AND REDSKIN SORTS OF PEACH by CIOBANU, Rodica (2025) - Ciobanu https://v3.camscanner.com/user/download https://v3.camscanner.com/user/download 17. Keywords: ciobanu

• CONTENTS by 2025, FENS 2 (2025) - Reusable kitchen – and tableware material stability testing with regard to specific migration of melamine and formaldehyde Svetla Petrova, Valentina Christova – Bagdassarian 134 – 142 6. Enhancement of sourdough bread using probiotic lactic acid bacteria isolated from corn steep liquor Racheal Oluwayemisi Fashogbon, Bukola Margaret Popoola, Oyindamola John Samson, Faith Opeyeoluwa Akindiran, Ismail Oladimeji Akinwunmi, Olusola Abayomi Ojo-Omoniyi 91 – 108 3. Keywords: food; применение

• CONTRIBUTIONS TO THE DEVELOPMENT OF THE MATERIAL BALANCE OF MIGRATION PROCESS OF METAL IONS FROM THE AISI304 STAINLESS STEEL IN ACETIC ACID SOLUTIONS by STROE, Silviu-Gabriel; GUTT, Gheorghe; POROCH-SERIŢAN, Maria (2016) - Real material balance Theoretical material balance Assuming that the reaction kinetics is known, this paper presents the theoretical and real material balances of the diffusion processes which occur between the AISI304 stainless steel grade samples and the food simulants (acetic acid solutions - 3%, 6% and 9%). Keywords: dissolution; food

• STUDY ON THE INFLUENCE OF SEX AND BREED ON BOVINE MEAT QUALITY by COŞULEANU, Ancuţa Elena (2017) - Table 2 The significance of differences in chemical composition (%) of Gluteus muscle recorded in bovines between the sexes based on race Chemical parameter (%) Significance Proteins BA1: F̂ = 0.25; F5% (1;8) = 5.32; F̂ < F5% => ns P2: F̂ = 4.15; F5% (1;7)= 5.59; F̂ < F5% => ns BNR3: F̂ = 0.30; F5% (1;12)= 4.75; F̂ < F5% => ns Lipids BA1: F̂ = 3.62; F5% (1;8) = 4.94; F5%< F̂ < F1% => * M2: F̂ = 0.36; F5%(2;11) = 3.98; F̂ < F5% => ns Note: F females, M males, NS not significant, * significant Table 4 Student test results on lipid content (%) in Gluteus muscle in females Rasa P2 BNR3 BA1 Average 2.48 2.62 3.72 BA1 3.72 tÙ = 1.98; t5%= 1.90; t1%= 3.00; t5% < tÙ Keywords: breed

• ATOM-ABSORPTION DETERMINATION OF MICROELEMENT COMPOSITION OF THE HUMAN HAIR FROM DIFFERENT AREAS OF CHERNIVTSI REGION by KOBASА, Igor; BILOGOLOVKA, Vasyl; WOLOSCHUK, Аnatoliy (2017) - The concentrations of Zn in men hair were more stable than those in women hair and also stayed within their normal range except samples from the district of Putyla. Therefore, human hair can be used as an indicator of the long-term internal and external influence of the environment pollution on the human organism. Keywords: content; fig; hair; men

• CONCERNS ON THE DEVELOPMENT OF ECUMENICAL TOURISM IN BUCOVINA by BOTEZ, Elisabeta; SĂLCEANU, Constantina; NISTOR, Oana – Viorela; DARABĂ, Aura (2017) - Figure 5 Improving accommodation inside monasteries From the interviewed people 64,44% considered that the monasteries from Bucovina should insure themselves with funds for developing ecumenical tourism, European funds, 52,22% chose sponsorships, 21,11% public money given by the authorities and only 3,33% chose monasteries’ own funds. How do you think Bucovina monasteries should improve their facilities? Keywords: bucovina; european; figure; food; funds; monasteries; monastery; tourism

• CONTENTS by 2020, FENS 2 (2020) - 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. 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. Keywords: food; mircea; oroian

Epilogue

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Created: 2025-12-25