• Annals 2013, vol. 14, ISSUE 1
SECTION I. FOOD ENGINEERING
1. QUALITY ASSESSMENT OF CRACKERS OBTAINED BY USING OF THE FERMENTED PREMIX
Maria Iordan, Corina Popescu
2. EFFECTS OF HEAT TREATMENTS ON QUALITY PARAMETERS AND THE NATURAL ANTIOXIDANTS OF TRIPLE CONCENTRATED TOMATO PASTE
Boubidi Fatima, Boutebba Aissa
3. THE INFLUENCE OF GLUCOSE OXIDASE AND PEROXIDASE ON RHEOLOGICAL PROPERTIES OF DOUGHS OBTAINED FROM WEAK FLOURS
Alexandru Stoica
4. NUTRITIONAL AND THERAPEUTIC PROPERTIES OF WHEY
Muhammad Rizwan Tariq, Aysha Sameen, Muhammad Issa Khan, Nuzhat Huma, Adeela Yasmin
5. RESEARCH THE INFLUENCE OF ETHEPHON ON THE RIPE AMBARELLA (SPONDIAS DULCIS L.)
Quoc Le Pham Tan, Cam Le Thi, Anh Vo Nguyet, Thai Dang Van, Bich Duong Thi
6. THE EVALUATION OF LACTIC FERMENTATION YIELD OF CARROT JUICE WITH DIFFERENT ADDITIVES
Iuliana Manea, Lavinia Claudia Buruleanu, Gabriela Ploscutanu
7. A COMPARATIVE STUDY OF THE NUTRITIONAL VALUES OF PALMWINE AND KUNU-ZAKI
Augustine Chima Ogbonna, Christian Izuchukwu Abuajah, Mfon Friday Akpan, Ukpong Sunny Udofia
8. FUNCTIONAL CHARACTERISTICS OF MALTED FLOUR OF FOXTAIL, BARNYARD AND LITTLE MILLETS
Deepali Agrawal, Anubha Upadhyay , Preeti Sagar Nayak
9. THE INFLUENCE OF ASCORBIC ACID AND L-CYSTEINE COMBINATION ON BREAD QUALITY
Alexandru Stoica, Elena Bărăscu, Lorena Iuja
10. IMPROVED WEANING/BREAKFAST DIETS FORMULATED FROM BAMBARA GROUNDNUT FORTIFIED MAIZE: SORGHUM MIX
Agunbiade Shadrach Oludare, Ojezele Omolara Jemimah, Omole Johnson
11. PRODUCT DEVELOPMENT AND SENSORY EVALUATION OF FOOD REMNANT BASED LOW COST FIBER RICH FOODS
Kaur Simranjeet, Kaur Gurleen, Kaur Narender, Awasthi Madhvi
12. OPTIMIZING THE TECHNOLOGY FOR OBTAINING THE COTTAGE CHEESE TYPE
Mihaela Tiţa, Otto Ketney , Ovidiu Tita, Adriana Dabija
SECTION II. BIOTECHNOLOGY AND AGRICULTURAL SCIENCE
1. KINETICS OF FERMENTATION OF OIL BEAN SEED
Opara Charles Chukwumah, Inyang Inyang, Iheonye Kelechi Angelina
2. GENETIC DETERMINISM OF THE GROWING RATE AND CARCASS QUALITY IN A PIG POPULATION
Lorena Morărescu, Gelu Marian Movileanu
3. APPRAISAL OF GARDEN CRESS (Lepidium sativum L.) AND PRODUCT DEVELOPMENT AS AN ALL PERVASIVE AND NUTRITION WORTHY FOOD STUFF
Nidhi Agarwal, Sheel Sharma
4. THE EFFECT OF THE TREATMENT WITH DIFFERENT WAVELENGHTS ON THE RELATIVE CHLOROPHYLL CONTENT DURING THE DEVELOPMENT OF THE Zea Mays L. PLANTS
Maria Orodan, Violeta Turcuş, Osser Gyongyi, Anamaria Pallag, Aurel Ardelean
1. MICROBES IN PEDIATRIC INFANT FORMULA
Adeel Arsalan, Zubair Anwar, Iqbal Ahmad, Arif Saba, Syed Baqar Shayum Naqvi
2. TOXIGENIC FUSARIUM SPECIES AND FUMONISIN B1 AND B2ASSOCIATED WITH FRESHLY HARVESTED SORGHUM AND MAIZE GRAINS PRODUCED IN KARNATAKA, INDIA
Marikunte Yanjarappa Sreenivasa, Bastihalli Tukaramrao Diwakar, Adkar Purushothama Charith Raj, Regina Sharmila Dass, Akilendar. Naidu, Gotravalli Ramanayaka Janardhana
3. MICROBIAL QUALITY, PHYSICOCHEMICAL CHARACTERISTICS AND FATTY ACID COMPOSITION OF A TRADITIONAL BUTTER MADE FROM GOAT MILK
Tayeb Idoui, Habiba Rechak, Nada Zabayou
4. EFFECT OF STORAGE TEMPERATURE ON THE MICROBIOLOGICAL AND PHYSICOCHEMICAL PROPERTIES OF PASTEURIZED MILK
Samia Mustafa Ahmed Abd Elrahman, Ammar Mohmed Elhassan Mohamed Said Ahmed, Ibtisam El Yas Mohamed El Zubeir, Osman Ali Osman El Owni, Mohamed Khair Abdallah Ahmed
5. ISOLATION AND SCREENING OF LACTIC ACID BACTERIA FROM FERMENTED MILK PRODUCTS FOR BACTERIOCIN PRODUCTION
Sani Sambo Datsugwai Mohammed, Udeme Josiah Joshua Ijah
SECTION IV. ENGINEERING AND ENVIRONMENTAL PROTECTION
1. STUDIES REGARDING SPECIFIC MEASURES FOR SOIL REHABILITATION FROM RAZVAD DAMBOVITA AREA, IN THE CONTEXT OF SUSTAINABLE RURAL DEVELOPMENT
Claudia Clara Știrbu
2. CHARACTERISTICS EARTH AS THE FOUNDATION SOIL AND BUILDING MATERIALS
Adelaida Cristina Hontuş
SECTION V. RELATED SUBJECTS
1. SOCIAL DIMENSION OF THE LANDSLIDE RISK IN DÂMBOVIŢA RIVER BASIN, SUB-BASIN VALEA LUNGĂ
Nicolae Petrescu, Daniela Alexandrescu, Ofelia Robescu
2. DEVELOPMENT OF RURAL SECTOR WITH NEW WAYS OF FINANCING
Ilir Tomorri, Flutura Kalemi, Remzi Keco
3. ULTRAVIOLET LIGHT POTENTIAL FOR WASTEWATER DISINFECTION
Maria Turtoi
• Annals 2013, vol. 14, ISSUE 2
SECTION I. FOOD ENGINEERING
1. CHANGES IN QUALITY INDICES OF WHEAT BREAD ENRICHED WITH BIOLOGICALLY ACTIVE PREPARATIONS
Maria Iordan, Alexandru Stoica, Elena Corina Popescu
2. EVALUATION OF THE NUTRITIONAL AND SENSORY QUALITY OF FUNCTIONAL BREADS PREPARED FROM WHOLE WHEAT AND SOYBEAN FLOUR
Md. Jahangir Alam, Mesbah Uddin Talukder, M. Nannur Rahman, Utpal Kumar Prodhan, A. K. Obidul Huq
3. EFFECTS OF ULTRASOUND ON TECHNOLOGICAL PROPERTIES OF MEAT A REVIEW
Corina Gambuteanu, Veronica Filimon, Petru Alexe
4. OXIDATIVE STABILITY OF SILVER CARP OIL SUPPLEMENTED WITH POTATO PEELS EXTRACT COMPARED TO SYNTHETIC ANTIOXYDANTS DURING LONG TERM STORAGE
Alkassoumi Hassane Hamadou, Wenshui Xia, Yanshun Xu, Qixing Jiang
5. INFLUENCE OF THE ADDITION OF XYLANASE ON THE QUALITY OF WHEAT PREBAKED
Diana Delia Ciocan – Andronic, Gabriela Constantinescu
6. EFFECT OF CRYOPROTECTANTS ON THE QUALITY OF SURIMI DURING STORAGE AT -20oC
Chairil Anwar, Ching-Yu Tsao, Hsin-I Hsiao
7. THE EFFECT OF PECTINASE ON THE YIELD AND ORGANOLEPTIC EVALUATION OF JUICE AND WINE FROM BANANA AND PAW-PAW
Evans Chidi Egwim, Anthony Chinedu Ogudoro, Gegele Folashade
8. STUDY REGARDING THE IDENTIFICATION OF WINE ADULTERATION
Daniela Avram, Magda Gabriela Bratu, Florin-Tudor Sandu
9. CURRENT DEVELOPMENTS ON β-GLUCANS AS FUNCTIONAL COMPONENTS OF FOOD: A REVIEW
Christian Izuchukwu Abuajah, Augustine Chima Ogbonna, Paul Etido Umoren
10. EXPONENTIAL DEPENDENCE OF DYNAMIC VISCOSITY-SHEAR RATE FOR VEGETABLE OIL
Ioana Stanciu
11. TOTAL RADICAL ANTIOXIDANT POTENTIAL OF FOUR DIFFERENT TYPES OF FULL-LEAF TEA AS DETERMINED BY LUMINOL-ENHANCED CHEMILUMINESCENCE MEASUREMENTS
Shreepriya SreenivasaN, Z.Z. Haque
12. NUTRIENT CONTENT, SENSORY CHARACTERISTICS AND ORGANOLEPTIC ACCEPTABILITY OF SOYMILK AS FUNCTIONS OF PROCESSING TECHNIQUES
Augustine Chima Ogbonna, Christian Izuchukwu Abuajah, Young Edet Ekanem
SECTION II. BIOTECHNOLOGY AND AGRICULTURAL SCIENCE
1. EVALUATION OF ASCORBIC ACID AND SODIUM METABISULPHITE AS INHIBITORS OF BROWNING IN YAM (D. rotundata) FLOUR PROCESSING
Egwim Evans C., Gajere Yakubu and Bello, Tawakalitu
2. PROCESSING OF “KOSSAM” AN AFRICAN SOUR FERMENTED MILK BEVERAGE FROM NORTHERN CAMEROON
Djoulde Darman Roger, Lendzemo Venassius, Essia-Ngang Jean Justin, Etoa François-Xavier
3. THE INFLUENCE OF UV-B TYPE RADIATION OF DIFFERENT WAVELENGHTS ON THE ACTIVITY OF THE ANTIOXIDANT ENZYMES THROUGHOUT THE DEVELOPMENT OF THE ZEA MAYS L. HYBRID PLANTS UNDER LOW TEMEPERATURE CONDITIONS
Maria Orodan, Violeta Turcuş, Gyongyi Osser, Svetlana Trufinschi, Gelu Marian Movileanu, Aurel Ardelean
4. CONVENTIONAL NUTRIENTS AND ANTIOXIDANTS IN RED KIDNEY BEANS (Phaseolus vulgaris l.): AN EXPLORATIVE AND PRODUCT DEVELOPMENT ENDEAVOUR
Ruchi Chaudhary, Sheel Sharma
5. INFLUENCE OF WEED MANAGEMENT STRATEGIES ON PROXIMATE COMPOSITION OFTWO VARIETIES OF GROUNDNUT (ARACHIS HYPOGAEA L.)
Olayinka Bolaji Umar, Etejere Emmanuel Obukohwo
6. A NEED OF CONSERVATION OF MANGROVE GENUS BRUGUIERA AS A FAMINE FOOD
Priya D. Patil, Niranjana S. Chavan
SECTION III. FOOD MICROBIOLOGY AND SAFETY
1. EFFECT OF DIFFERENT CONCENTRATIONS OF CHERRY AND ORANGE SYRUP ON MICROBIOLOGICAL AND SENSORY PROPERTIES OF CAMEL MILK
Seyed Hamid Hashemi Toloun, Vahid Farzaneh, Haniye Tolouie, Morteza Khomeiri, Hamid Bakhsh-Abadi, Mohammad Asghari-Jafarabadi, Masoud Bazrafshan
2. TEVALUATION OF MICROBIOLOGICAL QUALITY OF WHITE SOFT CHEESE MANUFACTURED FROM CAMEL AND SHEEP MILK
Abdl Whap Mohammed Abdl Rhaman Derar, Ibtisam El Yas Mohamed El Zubeir
3. OPTIMIZATION OF PARAMETERS FOR FERMENTATIVE PRODUCTION OF VIRGIN COCONUT OIL BY LACTOBACILLUS Sp.
Neela Satheesh, NBL. Prasad
4. CONTAMINATION OF MICROORGANISMS IN PEDIATRIC INFANT FORMULA MARKETED IN KARACHI
Adeel Arsalan, Syed Baqir Shyum Naqvi, Syed Imran Ali, Zubair Anwar
5. ANTIBACTERIAL ACTIVITY OF EXTRACTS OF SOME SPICES ON GROWTH OFMETHICILLIN RESISTANT STAPHYLOCOCCUS AUREUS STRAINS
Doaa M. Abd El-Aziz, Sohaila Fathi Hassan Ali
6. ANTIFUNGAL POTENCIES OF LEAF EXTRACTS OF Glyphaea brevis AND Spondias mombin ONFUNGI IMPLICATED IN DRY ROT OF POSTHARVEST YAM
Chima Ngumah, Jude Ogbulie, Justina Orji
7. BIOPRESERVATIVE EFFICIENCY OF LACTOBACILLUS BULGARICUS FMB1 ON NONO AND WARA COLLECTED FROM BOSSO METROPOLIS – NIGER STATE, NIGERIA
Sani Sambo Datsugwai Mohammed, Duro Damisa, Solomon Bankole Oyeleke, Ali Audu Jigam
8. ASSESSMENT OF HEAVY METAL CONTENT OF HEN EGGS IN THE SURROUNDINGS OF URANIUM MINING AREA, INDIA
Allabaksh Murad Basha, Nookala Yasovardhan, Suggala V Satyanarayana, Gopireddy V Subba Reddy, A Vinod Kumar
9. IMPACT OF COOKING UTENSILS ON TRACE METAL LEVELS OF PROCESSED FOOD ITEMS
Emmanuel Udo Dan, Godwin Asukwo Ebong
SECTION IV. ENGINEERING AND ENVIRONMENTAL PROTECTION
1. PREDICTION OF NUTRIENT LOADS FROM WASTEWATER EFFLUENTS ON IALOMITA RIVER WATER QUALITY USING SWAT MODEL SUPPORT
Daniel Dunea, Stefania Iordache, Alin Pohoată, Mihai Cosmin
2. ADVANCED BIOLOGICAL PROCESS FOR WASTEWATER TREATMENT
Mortuza Ahmmed, Shahidullah Miah
3. STUDYING THE IMPACT OF THE MINING EXPLOITATIONS ON THE WATER QUALITY IN MĂTĂSARI TOWN, OF GORJ COUNTY
Camelia Căpăţînă
4. ROLES OF TOTAL METAL, pH AND ORGANIC MATTER CONTENT IN THE MOBILITY OF TOXIC METALS IN URBAN DUMPSITE SOILS WITHIN AKWA IBOM STATE, NIGERIA
Godwin Asukwo Ebong, Edu Inam
SECTION V. RELATED SUBJECTS
1. RESEARCH SOME FACTORS INFLUENCING THE FAVORITE OF “HAO HAO” INSTANT NOODLE OF STUDENTS AT INDUSTRIAL UNIVERSITY OF HO CHI MINH CITY
Quoc Le-Pham-Tan, Tuyen Dang-Thi-Bich, Huyen Nguyen-Thi, Hung Nguyen-Tran
2. SUMMARIZING EVIDENCE BASED INFORMATION ON THE MEDICAL IMPORTANCE OF DIETARY FIBRE
Kehinde Olugboyega Soetan, Charles Ojo Olaiya
3. DEVELOPMENT OF A LOW COST ENERGY DENSE COMPLEMENTARY FOOD FOR POOR SOCIETY’S YOUNG BABY IN BANGLADESH
Huq Obidul, Alom Jahangir, Manir Zahidul,Moktadir Golam , Haque Formuzul
4. RESEARCH ON THE EFFICACY OF SOME INSECTICIDES IN SAN JOSÉ SCALE - QUADRASPIDIOTUS PERNICIOSUS COMST. CONTROL IN MĂRĂCINENI-ARGEȘ FRUIT GROWING AREA
Loredana Beatrice Neagu Frăsin, Mihaela Sumedrea
5. STUDY REGARDING APPLICATION OF MANURE MANAGEMENT SYSTEM IN NEGRAŞI FARM, DÂMBOVIŢA
Daniela Cristiana Alexandrescu
6. INFLUENCE OF NATURAL ANTIOXIDANTS ON PEROXIDE VALUE OF SOME VEGETABLE OILS
Andreea Antonia Georgescu, Magda Gabriela Bratu, Daniela Avram
