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, LaurenĊ£iu 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