Annals 2011, vol. 12, ISSUE 1
SECTION I. FOOD ENGINEERING
1. EFFECT OF TEMPERATURE, LIGHT, BUTAYLATED HYDROXY ANISOLE AND METHODS OF ANALYSIS ON THE ASCORBIC ACID CONTENT OF UN-
Hamid Reza Gheisari, Roghayeh Nejati, Hossein Ali Shamsaei
2. SYNTHESIS EXPERIMENTAL OF THE POLYMERIC INDIGOID
Bratu Magda Gabriela
3. APPLICATION OF DISCRIMINANT ANALYSIS MILK IN THE CHARACTERIZATION OF PHYSICOCHEMICAL DATA OF BUFFALO
Asif Mahmood and Sumaira Naeem
4. EXPERIMENTAL STUDIES CONCERNING OBTAINING SOME WINE COOLER PRODUCTS
Adriana Dabija, Amelia Buculei, Cristina-
5. FOOD-
Corina-
6. PHENOL CONTENT AND ANTIOXIDANT ACTIVITY IN MILLING FRACTIONS OF BREAD WHEAT CULTIVARS
Cristian Serea and Octavian Barna
7. PROXIMATE COMPOSITION FOR ASSAY OF QUALITY OF SOME FISHES MEALS
Ali Aberoumand
SECTION II. BIOTECHNOLOGY AND AGRICULTURAL SCIENCE
1. COOKING CHARACTERISTICS AND VARIATIONS IN NUTRIENT CONTENT OF SOME NEW SCENTED RICE VARIETIES IN GHANA
C. Diako, E. Sakyi-
2. BIOPRESERVATION OF FOOD BY LACTIC ACID BACTERIA AGAINST SPOILAGE FUNGI
Belal J. Muhialdin
3. EFFECT OF HARVESTING METHODS AND POST HARVEST TREATMENTS ON QUALITY OF TOMATO (Lycopersicon esculentum)
Monika Sood, Raj Kumari Kaul, Anju Bhat, A. Singh and J. Singh
SECTION III. FOOD MICROBIOLOGY AND SAFETY
1. MICROBIOLOGICAL QUALITY OF SET YOGHURT FROM RECONSTITUTED WHOLE AND MIXED MILK POWDER
Ashraf H. Attita Allah, El Zubeir Ibtisam E. M. and Osman A. O. El Owni
2. OCCURRENCE OF AMYLOLYTIC AND/OR BACTERIOCIN-PRODUCING LACTIC ACID BACTERIA IN OGI AND FUFU
O.R. Ogunremi and A.I. Sanni
3. STUDY CONCERNING CADMIUM AND LEAD CONTENT IN SOME MUSHROOMS AND VEGETABLE SPECIES FROM COMMERCIAL AREA
Adriana Laura Mihai and Lavinia Buruleanu
SECTION IV. ENGINEERING AND ENVIRONMENTAL PROTECTION
1. EXPLORING AIR QUALITY DATA FROM AN AUTOMATED MONITORING SYSTEM IN AN URBAN-
Stefania Iordache and Daniel Dunea
2. INDICATORS FOR GULLY EROSION ASSESSMENT ON AGRICULTURAL TORRENTIAL WATERSHEDS
Mircea Sevastel and Nicolae Petrescu
Annals 2011, vol. 12, ISSUE 2
SECTION I. FOOD ENGINEERING
1. STABILITY AND QUALITY OF STRAWBERRY JAM LOW-SUCROSE
Elisaveta Sandulachi
2. NUTRITIONAL AND SENSORY PROPERTIES OF ROASTED WHEAT NOODLES SUPPLEMENTED WITH CAULIFLOWER LEAF POWDER
Towseef A. Wani, Monika Sood and Raj Kumari Kaul
3. FRONT FACE FLUORESCENCE SPECTROSCOPY AS a TOOL FOR COMPARISON OF AROMATIC AMINO ACIDS, NUCLEIC ACIDS, VITAMIN A AND FMRP CONTAINING IN DIFFERENT EGG TYPES
Natalia Kurt and M. Haluk Celik
4. A COMPARATIVE STUDY ON OBTAINING BAKERY PRODUCTS FROM ORDINARY AND ORGANIC WHEAT
Bratu Magda Gabriela and Avram Daniela
5. PROXIMATE ANALYSIS OF THE SEEDS AND CHEMICAL COMPOSITION OF THE OILS OF ALBIZIA SAMAN, MILLETTIA GRIFFONIANUS AND TAMARINDUS INDICA FROM NIGERIA
Adewale Adewuyi, Rotimi A. Oderinde, B.V.S.K. Rao, R.B.N. Prasad, M. Nalla
6. QUALITY COMPARISON OF MONDIA WHYTEI AND VANILLA YOGURT
Mayunzu Oscar, Shitanda Douglas and Okalebo Faith and Lydia Simiyu
SECTION II. BIOTECHNOLOGY AND AGRICULTURAL SCIENCE
1. SCREENING AND OPTIMIZATION OF EXTRACELLULAR AMYLASE PRODUCTION FROM PLANT GROWTH PROMOTING RHIZOBACTERIA
Arun Karnwal
2. INFLUENCE OF SOME SUPPLEMENTS ON LACTIC ACID FERMENTATION OF CABBAGE JUICE
Iuliana Manea, Lavinia Buruleanu
3. COMPOSITIONAL ATTRIBUTES OF THE LEAVES OF SOME INDIGENOUS AFRICAN LEAFY VEGETABLES COMMONLY CONSUMED IN KENYA
Elias K. Mibei, Nelson K. O. Ojijo, Simon M. Karanja, Johnson K. Kinyua
4. EVALUATING ANTIOXIDANT CAPACITY AND BIOLOGICALLY ACTIVE CAPACITY FROM THYME
Adriana Dabija, Micsunica Rusu, Amelia Buculei, Cristina-Gabriela Constantinescu (Pop)
5. FATTY ACID AND AMINO ACID COMPOSITIONS OF THE GASTROPODS, TONNA DOLIUM (LINNAEUS, 1758) AND PHALIUM GLAUCUM (LINNAEUS, 1758) FROM THE GULF OF MANNAR, SOUTHEAST COAST OF INDIA
A. Babu , V. Venkatesan and S. Rajagopal
6. PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY IN OAT
Cristian Serea and Octavian Barna
7. HISTOPHYSIOLOGICAL CHANGES INDUCED BY THE ACTION OF MOSPILAN 20SG INSECTICIDE IN PRUSSIAN CARP (CARASSIUS AURATUS GIBELIO BLOCH)
Alina Păunescu, Cristina Maria Ponepal, Gabriela Zgurschi, Marinescu Alexandru Gabriel
SECTION III. FOOD MICROBIOLOGY AND SAFETY
1. COMPARATIVE ANALYSIS OF THE INVERTASE ACTIVITY BY SACCHAROMYCES CEREVISIAE ISOLATED FROM CANE JUICE WITH STANDARD INDUSTRIAL STRAIN
Venesh Kumar. R, Vijayakumar. R, Jagannathan. S, Srinivasan. P, Assalam Khan. K, and Suganya. K
2. INFLUENCE OF DIFFERENT PACKAGING MATERIALS AND STORAGE CONDITIONS ON THE QUALITY ATTRIBUTES OF PISTACHIO (PISTACIA VERA L.) CV. OHADI
Masoomeh Raei, Seid Mahdi Jafari
3. COMPOSITION AND HYGIENIC QUALITY OF SUDANESE WHITE CHEESE PRODUCED BY SMALL SCALE IN RURAL AREA OF EASTERN SUDAN
Elkhider Ibrahim Ahmed Elkhider, Ibtisam El Yas Mohamed El Zubeir, Amani Abd El Marouf Basheir and Abdelaziz Ahmed Fadlelmoula
SECTION IV. ENGINEERING AND ENVIRONMENTAL PROTECTION
1. THE IMPACT OF ROSIUTA COAL MINING FROM GORJ COUNTY ON AIR QUALITY
Camelia Căpăţînă
2. THE CHARACTERIZATION OF LIQUID DISCHARGE IN THE HYDROGRAPHIC NETWORK OF THE TINOASA – CIUREA WATERSHED, IASI COUNTY
Claudiu Pricop and Florian Stătescu
3. COPPER BIOABSORPTION IN SOME MACROMYCETES SPECIES GREW IN LABORATORY CONDITIONS
Gabriela Busuioc, Carmen Cristina Elekes, Claudia Stihi, Lucica Grigora Toma
SECTION V. RELATED SUBJECTS
1. STUDY REGARDING THE SCRATCH WEAR OF THE COUPLINGS WITH TRANSLATION MOTION IN INDUSTRIAL
Ivona Petre
2. MATHEMATICAL MODELING OF MOISTURE LOSS DURING APPLE CUBES DEHYDRATION
Cristina G. Grigoras, Andrei I. Simion, Lăcrămioara Rusu, Lucian Gavrilă
3. SIMPLE AND COMPLEX IN THE APPLICATIONS FORMULATION OF DESCRIPTIVE GEOMETRY
Ivona Petre, Carmen Popa
4. MODELING OF THE THERMO-PHYSICAL PROPERTIES OF AQUEOUS SUCROSE SOLUTIONS
I. DENSITY AND DYNAMIC AND KINEMATIC VISCOSITY
Andrei I. Simion, Paula E. Dobrovici, Cristina G. Grigoras, Lăcrămioara Rusu
