Annals. Food Science and Technology (2007)

Annals 2007, vol. 8


1. THE INFLUENCE OF ADDITIVES WHEN PREPARING THE FONDANT
Magda Gabriela Bratu, Alexandru Stoica, Barbaros Mihail

2. AUTOXIDATION OF FATS AND ITS PREVENTION WITH ANTIOXIDANTS
Magda Bratu, Daniela Avram, Barbaros Mihail

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

4. APPLICATIONS OF ELECTRONIC NOSES IN FOOD ANALYSIS
Carmen Leane Nicolescu

5. STRUCTURE AND PROPERTIES OF CARRAGENAN
Elena Corina Popescu, Maria Iordan, Boscornea Cristian, Barbaros Mihail

6. RECHERCHES ABOUT THE QUALITY HONEY DEPENDENT ON SAME FACTORS AND PROCESSING METHOD
Iulia Manea, Lavinia Buruleanu

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

8. GROWTH RATE OF BIFIDOBACTERIA IN MILK SUPPLEMENTED WITH YEAST EXTRACT AND WHEAT GERMS
E. Bărăscu, M. Iordan and S. Rubtov

9. NATURAL ANTIOXIDANTS FROM ROSEMARY AND BETA-CAROTENE
Magda Bratu, Andreea Antonia Georgescu, Daniela Avram

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

11. DYNAMICS SURVEY OF PHYSICAL PENDULUM WITH TWO DEGREES OF FREEDOM
Dragos Vladimir Tataru

12. L-CYSTEINE INFLUENCE ON THE PHYSICAL PROPERTIES OF BREAD OBTAINED FROM SHORT GLUTEN FLOURS
Alexandru Stoica, Magda Bratu