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Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology

ISSN Print: 1843-5157

ISSN Online:

主页: http://www.ann.ugal.ro/tpa/

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Modeling process for bioproduction of xylanase by Streptomyces spp. p12-137 on lignocelluloses agro-wastes

Gigi COMAN

The effect of dehulling and thermal treatment on the protein fractions in soryz (Sorghum oryzoidum) grains

Rodica Siminiuc,Lidia Cosciug,Liliana Popescu,Viorica Bulgaru

Selection of lactic acid bacteria able to ferment inulin hydrolysates

Octavian BASTON,Oana Emilia CONSTANTIN

Study of microbial contamination of broilers in modern abattoirs in Khartoum state

S.E. Mohamed-Noor,Y.A. Shuaib,S.E. Suliman,M.A. Abdalla

Recombinant vectors construction for cellobiohydrolase encoding gene constitutive expression

Leontina GURGU

Evaluation of nutritional quality of the common carp (Cyprinus carpio) enriched in fatty acids

Iuliana Aprodu,Aida Vasile,Gabriela Gurau,Aurelia Ionescu

A novel probiotic fermented beverage based on soymilk and sea buckthorn syrup

Nicoleta Maricica Maftei,Rodica Dinica,Gabriela Bahrim

Application of plackett-burman experimental design to optimize the cold-active alpha amylase biosynthesis by psychrotrophic Streptomyces 4 Alga

Mihaela COT？RLE？,Gabriela Elena BAHRIM

Aspects regarding the profile of intestinal microbiota on wild populations of sterlet (Acipenser ruthenus, linnaeus, 1758)

Manuela Gianina B？CANU,Lucian OPREA,Georgiana C？lin SANDU,Rodica DINIC？

Effect of transglutaminase treatment on skimmed yogurt properties

Iuliana APRODU,Cerasela Emilia MASGRAS,Iuliana BANU

Enriched antioxidant activity of pear juice by supplementation with oregano and wild thyme extracts

Tudor Lucian MIRON,？tefan DIMA

Effect of β-glucosidases in the making of Chardonnay wines

Cristian Codresi,Gabriela Rapeanu,Petru Alexe

Color enhancement of Feteasc neagr wines by using pectolytic enzymes during maceration

Cezar Bichescu

Sprouted buckwheat an important vegetable source of antioxidants

Caterina Brajdes,Camelia Vizireanu

Effect of the addition of wheat bran stream on dough rheology and bread quality

Iuliana Banu,Georgeta Stoenescu,Violeta Sorina Ionescu,Iuliana Aprodu

Research regarding accelerated ripening of pasta filata cheeses

Nicoleta Simona Zaharia

Effect of malting conditions on the nutritional and anti-nutritional factors of sorghum grist

Augustine Chima OGBONNA,Christian Izuchukwu ABUAJAH,Ekaette Okon IDE,Ukpong Sunny UDOFIA

Obtaining of lysozyme spherulitic forms at ambient temperature using pyrrolidinium octanoat as ionic liquid additive

Claudia Simona ？TEFAN,Oana Emilia CONSTANTIN,Rodica DINIC？,Meriem ANOUTI

Industrial nutrient medium use for yeast selenium preparation

GINA MARINESCU,ANTONETA GABRIELA STOICESCU,LILIANA TEODOROF

Thermal stability of butter oils produced from sheep’s non-pasteurized and pasteurized milk

FLAVIA POP

Research regarding the antimicrobial activity of essential oils against food borne bacteria and toxigenic fungi

ALINA A. DOBRE,VALERIA GAGIU,PETRU NICULITA

Effect of maceration enzymes addition on the aromatic white winemaking

NICOLAE LAUREN？IU ITU,GABRIELA R？PEANU,TRAIAN HOPULELE

Effect of tumbling time and injection rate on the processing characteristics, tenderness and color of pork biceps femoris muscle

LIVIA PATRASCU,DANIELA IANITCHI,IRINA DOBRE,PETRU ALEXE

Studies on antimicrobial activities of some new bis-pyridinium derivatives

BIANCA FURDUI,OANA CONSTANTIN,RODICA DINIC？,GABRIELA BAHRIM

Preliminary study for optimization of enzymatic hydrolysis of waste cellulosic materials

IULIANA LEU？TEAN,LUMINITA GEORGESCU,GABRIELA BAHRIM

Study of physiological properties of some probiotics in multiple cultures with mesophilic lactic acid bacteria by Flora Danica Ch. Hansen commercial starter

DANIELA PARASCHIV,AIDA VASILE,MADALINA CONSTANTIN,ALEXANDRU CIOBANU

The influence of biosynthesized exopolysaccharides on some characteristics of fermented dairy products

INA VASILEAN,RODICA SEGAL

Incidence of moulds and presence of aflatoxin on toasted cashew nuts (Anacardium occidentale L) in Venezuela

ALEJANDRA ACEVEDO,JAMES SMITH,ANA Y. RAMOS-VILLARROEL

Obtaining fermented dairy products with the yogurt culture YF-L 812

INA VASILEAN,RODICA SEGAL,AIDA VASILE

Rheological properties of the wheat flour supplemented with different additives

GEORGETA STOENESCU,VIOLETA SORINA IONESCU,IULIANA BANU

Study of the combined effect of spices and marination on beef meat vacuum packaged

DANIELA ISTRATI,OANA CONSTANTIN,AURELIA IONESCU,CAMELIA VIZIREANU

Evaluation of the antimicrobial and antioxidant properties of extracts of Mondia whytei roots

OSCAR MAYUNZU,DOUGLAS SHITANDA,FAITH OKALEBO,LIDYA SIMIYU

Improved solubilization of curcumin with a microemulsification formulation

ROMIC？ CRE？U,CRISTIAN DIMA,GABRIELA BAHRIM,？TEFAN DIMA

Prediction of the ash content of wheat flours using spectral and chemometric methods

ALINA MOROI,NICOLETA VARTOLOMEI,ALISA-VASILICA ARU？,ILENA DENISA NISTOR

Quality evaluation of the sourdough rye breads

IULIANA BANU,INA VASILEAN,IULIANA APRODU

Attempts to use pulsed light as an emerging technology for inactivation of mould naturally present on rye

NICOLETA ARON MAFTEI,ANA RAMOS-VILLARROEL,ANCA NICOLAU,OLGA MARTIN-BELLOSO

Optimization of biosynthesis conditions and catalitic behavior evaluation of cellulase-free xylanase produced by a new Streptomyces sp. strain

GIGI COMAN,ADINA CONSTANTIN,GABRIELA ENACHE,LUMINITA GEORGESCU

Impact of bio-processing on rice

ANCA NICOLAU,LUMINITA GEORGESCU,ANDREI BOLOCAN

The influence of saccharin and sorbitol upon the BB-12 activity in milk and the rheological characteristics of fermented products

Lumini？a PRICOPE,Loredana DUMITRA？CU,Anca NICOLAU,Daniela BORDA

The antioxidant activity of selected Romanian honeys

Irina DOBRE,Georgiana G？DEI,Livia P？TRA？CU,Alina Mihaela ELISEI

Consumer perceptions of organic wine

Anca IORDACHESCU,Anthony MOORE,Gabriela IORDACHESCU

Researches concerning the breeding of Cyprinus carpio carpio (Linnaeus, 1758) species, in high densities in small spaces, using mixed fodders like farinaceous and grained type

Nicoleta DOBROT？,Mioara COSTACHE,Gheorghe DOBROT？,Soare STANCIOIU

The dynamics of oxidative enzymes during the white winemaking

Carmen POPESCU,Elena POSTOLACHE,Gabriela RAPEANU,Mircea BULANCEA

Use and safety of pet, package material in contact with beverages

Gabriela CILINC？,Corina ZUGRAVU

Researches considering the effect of the gradual insertion of fodder in alimentation for the growth rhythm of Siberian sturgeon larvae (Acipenser baerii – Brandt, 1869) reared in superintensive system

Daniel OPREA,Lucian OPREA

Micromill designed for the measurement of the wheat kernel grinding resistance, in the grinding process

Ioan DANCIU,Cristina DANCIU,Iuliana BANU

The use of Fagopyrum tataricum gaertn. whole flour to confer preventive contents of rutin to some traditional tuscany biscuits

Andrea BRUNORI,Gerardo BAVIELLO,Corrado ZANNETTINO,Gianluca CORSINI

Researches regarding the variation of the monocalcic paracaseinate amount probiotic cheese telemea

M？d？lina ULIESCU,Gabriela ROTARU,Gabriela LENCO

The fifth dimension of the taste in Spirulina platensis feed. Study on the influence of monosodium glutamate in the development and composition of the Spirulina platensis algae

Gabriela IORD？CHESCU,Gabriela VL？SCEANU,？tefan MANEA,Alina DUNE

Studies on total polyphenols and reducing power of aqueous extracts from selected lamiaceae species

Maria Cioroi,Daniela Dumitriu

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