Annals 2007, vol. 8

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1. THE INFLUENCE OF ADDITIVES WHEN PREPARING THE FONDANT

Magda Gabriela Bratu, Alexandru Stoica, Barbaros Mihail

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2. AUTOXIDATION OF FATS AND ITS PREVENTION WITH ANTIOXIDANTS

Magda Bratu, Daniela Avram, Barbaros Mihail

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3. INFLUENCE OF THE ULTRAVIOLET LIGHT ON THE SENSORIAL, PHYSICAL-CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF SOME VEGETAL PRODUCTS

Constantin Danilevici

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4. APPLICATIONS OF ELECTRONIC NOSES IN FOOD ANALYSIS

Carmen Leane Nicolescu

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5. STRUCTURE AND PROPERTIES OF CARRAGENAN

Elena Corina Popescu, Maria Iordan, Boscornea Cristian, Barbaros Mihail

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6. RECHERCHES ABOUT THE QUALITY HONEY DEPENDENT ON SAME FACTORS AND PROCESSING METHOD

Iulia Manea, Lavinia Buruleanu

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7. THE INFLUENCE OF CLARASE, OF ASCORBIC ACID, OF CLARASE AND ASCORBIC ACID, OF CLARASE AND HEMICELLULOSE OVER 800, 1250 SEVERAL TYPES OF FLOUR

Stefoane Elena Daniela, Vasile Jascanu

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8. GROWTH RATE OF BIFIDOBACTERIA IN MILK SUPPLEMENTED WITH YEAST EXTRACT AND WHEAT GERMS

E. Bărăscu, M. Iordan and S. Rubtov

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9. NATURAL ANTIOXIDANTS FROM ROSEMARY AND BETA-CAROTENE

Magda Bratu, Andreea Antonia Georgescu, Daniela Avram

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10. STUDIES ABOUT THE COMPUTATIONAL TECHNIQUES USED TO DESIGN AND OPTIMIZATION THE FORM OF THE FOOD INDUSTRY EQUIPMENTS

Carmen Tache,Laurenţiu Predescu,Dumitru Dumitru, Mirela Zaharia

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11. DYNAMICS SURVEY OF PHYSICAL PENDULUM WITH TWO DEGREES OF FREEDOM

Dragos Vladimir Tataru

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12. L-CYSTEINE INFLUENCE ON THE PHYSICAL PROPERTIES OF BREAD OBTAINED FROM SHORT GLUTEN FLOURS

Alexandru Stoica, Magda Bratu

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