• Annals 2016, vol. 17, ISSUE 1


 Summary


 

1. INFLUENCE OF MICRO-, MACROELEMENTS AND HEAVY METALS ON WINE QUALITY

Florin-Dumitru Bora, Oana Rîpanu, Alina Donici, Claudiu Ioan Bunea, Nastasia Pop, Mihai-Lucian Lung, Daniela Popescu

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2. EFFECTS OF USING SUCROSE AND SODIUM CHLORIDE SOLUTIONS AS PRETREATMENTS ON DEHYDRATION OF BITTER LEAF (Vernonia amygdalina)

Fasuan Temitope Omolayo, Uche Nkechi, Oji Chichrumnanya Ola, Enwerem Deborah Ekpenyobhiele

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3. EVALUATION OF PROXIMATE, FUNCTIONAL AND ANTIOXIDATIVE PROPERTIES OF ENZYMATIC HYDROLYSATES FROM FERMENTED KARIYA (HILDERGARDIA BARTERII) SEED PROTEIN ISOLATES

Famuwagun Akinsola Albert, Gbadamosi Saka Olasunkanmi

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• Annals 2015, vol. 16, ISSUE 1


 Summary


 

SECTION I. FOOD ENGINEERING

1. REDISCOVERY OF REFRESHING DRINK - BRAGA AND CONTRIBUTIONS TO ITS ADVANCED CHARACTERISATION

Ioana-Andreia Afilipoie, Ioan Gontariu

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2. INFLUENCE OF GAMMA RADIATION ON SOME TEXTURAL PROPERTIES OF FRESH AND DRIED OYSTER MUSHROOMS (PLEUROTUS OSTREATUS)

Nii Korley Kortei, George Tawia Odamtten, Mary Obodai, Victoria Appiah, Lawrence Abbey, Charlotte Oduro-Yeboah, Papa Toah Akonor

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3. STUDY REGARDING THE MICROENCAPSULATION OF FOOD INGREDIENTS IN ALGINATES

Adriana Dabija, Ionela Nechifor

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• Annals 2014, vol. 15, ISSUE 1


  Summary


 SECTION I. FOOD ENGINEERING


1. PERISTROPHE ROXBURGHIANA - A REVIEW

Dang Bui Khue, Dam Sao Mai, Pham Minh Tuan, Dang Thi Bui Oanh, Le Thi Hong Van

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2. PRODUCTION OF VIRGIN COCONUT OIL BY DIFFERENT WET METHODS AND DETERMINATION OF QUALITY PARAMETERS

Neela Satheesh, NBL Prasad

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3. CAKE PRODUCTION FROM WHEAT (TRITICUM AESTIVUM) AND COWPEA (VIGNA UNGUICULATA) FLOURS USING DATE FRUIT AS A SWEETENER

Samson Adeoye Oyeyinka, Adewumi Toyin Oyeyinka, Deborah Oluyemisi Opaleke, Olayinka Ramota

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• Annals 2013, vol. 14, ISSUE 1


  Summary


SECTION I. FOOD ENGINEERING


1. QUALITY ASSESSMENT OF CRACKERS OBTAINED BY USING OF THE FERMENTED PREMIX

Maria Iordan, Corina Popescu

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2. EFFECTS OF HEAT TREATMENTS ON QUALITY PARAMETERS AND THE NATURAL ANTIOXIDANTS OF TRIPLE CONCENTRATED TOMATO PASTE

Boubidi Fatima, Boutebba Aissa

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3. THE INFLUENCE OF GLUCOSE OXIDASE AND PEROXIDASE ON RHEOLOGICAL PROPERTIES OF DOUGHS OBTAINED FROM WEAK FLOURS

Alexandru Stoica

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