Annals 2006, vol. 7
1. RESEARCHES ABOUT THE SUGARS CONTENT EVOLUTION IN DIFFERENT VEGETABLES-RAW MATERIALS FOR THE FERMENTED JUICES
Lavinia Buruleanu, Iulia Manea
2. THE INCREASE STABILITY OF SUGARY BISCUITS AND OF FRIED FOODS USING ANTIOXIDANTS
Bratu Magda Gabriela, Avram Daniela, Galina Dragalina
3. CONSUMEERS PERCEPTION ON FOOD FROM GENETICALLY MODIFIED ORGANISMS (GMO)
Carmen Leane Nicolescu
4. COMPARATIVE STUDY REGARDING THE EFFECTIVENESS OF THE PRESERVATION OF FOOD PRODUCT QUALITY USING DIFFERENT USUAL PRESERVATION TECHNIQUES
Constantin Danilevici, Galina Dragalina
5. THE INFLUENCE OF USING GLUCOXIDASE (GOX), ASCORBIC ACID IN PANIFICATION AND THE EFFECT OF REPLACING ASCORBIC ACID BY GOX
Stefoane Elena Daniela, Vasile Jascanu
6. MECHANISMS PROPOSED FOR THE OXIDATIVE GELATION OF SOLUBLE WHEAT FLOUR ARABINOXYLANS
Alexandru Stoica, Ana-Maria Hossu, Maria Iordan
7. GROWTH AND ACTIVITY OF BIFIDOBACTERIA IN MIXED CULTURE WITH LACTOBACILLUS HELVETICUS
Elena Barascu, Ciumac Jorj
8. 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
9. STUDY ABOUT THE EVALUATION OF THE PHYSICO-CHEMICALPROPERTIES OF THE EATABLE ROSE PETALS AND OF THE SYRUP PREPARED FROM THEM
Bratu Magda Gabriela, Avram Daniela, Galina Dragalina
10. STRESSES STATES OF PLANE PLATES UTILIZED IN ALIMENTARY INDUSTRIES
Popa Carmen
11. METHOD OF COMPUTATION OF THE ABSOLUTE ANGULAR VELOCITY AND ABSOLUTE ANGULAR ACCELERATION IN CASE OF COMPOUND MOTION OF THE SOLID RIGID BODY
Dragos Vladimir Tataru
12. INFLUENCE OF NACL ON RHEOLOGICAL AND MICROSTRUCTURAL PROPERTIES OF HEAT INDUCED WHEY PROTEINS-CARBOXYMETHYLCELLULOSE GELS
Ernesta Treciokiene
13. MORPHOLOGICAL BEHAVIORS AND PRODUCTIVITY OF PEPPER PLANTS UNDER INFLUENCE OF LEAF FERTILIZER KRISTALON
Nikolay Panayotov
