ПРИМЕНЕНИЕ КОМПЛЕКСОУТВОРЮВАЧИВ ДЛЯ ПОВЫШЕНИЯ ЭФФЕКТИВНОСТИ МЕМБРАННЫХ ПРОЦЕССОВ ОЧИСТКИ СТОКОВЫХ ВОД


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

Volume XXIV, Issue 2 – 2025 

 

 

 

 

 

 

 

 

 CONTENTS:   

1.  Quality characteristics of coconut water and its effect on human subjects  

Ekoua Regina Krabi, Koffi Maïzan Jean-Paul Bouatenin, Yabo Majoie Géroxie Tohoyessou, 

Lydia Karell Kokola, Semassa Josiane Adjobignon, Wahauwouélé Hermann Coulibaly, 

Fatoumata Camara, Marina Koussemon and Sébastien Niamké 

 

80 – 90   

2.  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.  Analysis of nitrite content in fresh-cut vegetables under different storage 

conditions 
Xing Xu, Yanping Li, Fei Yang, Yan Zhang, Ping Shu 

 

109 – 119 

4.  The benefits of using natural sweeteners in special nutrition. A mini review 

Mariana Violeta Popescu, Adriana Dabija, Ancuța Chetrariu 

  

120 – 133 

5.  Reusable kitchen – and tableware material stability testing with regard to specific 

migration of melamine and formaldehyde 

Svetla Petrova, Valentina Christova – Bagdassarian  

 

134 – 142 

6.  Author instructions i - v 

7.  Subscription information 

 

vi