Vol 14, No 2 (2015)

Table of Contents

Articles

First pages
FENS 2 2015
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CONTENTS
FENS 2 2015
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MODELLING OF THIN LAYER DRYING KINETICS OF COCOA BEANS IN A MICROWAVE OVEN AND SUN
Verdier ABOUO, Clément AKMEL, Ernest KAKOU, Emmanuel ASSIDJO, Georges AMAN, Benjamin YAO
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ASSESSMENT OF INORGANIC CONTAMINANTS IN WELL WATERS FROM NONFERROUS MINING AND URBAN AREAS IN NORTH-WEST AND CENTRAL ROMANIA
Maria-Alexandra HOAGHIA, Erika LEVEI, Cecilia ROMAN, Marin SENILA, Claudiu TANASELIA, Dumitru RISTOIU
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SEASONAL VARIATIONS’ INFLUENCE ON CHEMICAL COMPOSITION OF COW MILK AND VIDRARU SEMI HARD CHEESE
Ancuţa Elena PRISACARU, Laura APOSTOL
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PREBIOTIC EFFECTS OF INULIN AND ACACIA GUM (REVIEW)
Gjore NAKOV, Darina GEORGIEVA, Nastia IVANOVA, Stanka DAMYANOVA, Viktorija STAMATOVSKA, Ljupka NECINOVA
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THE INFLUENCE OF PROCESSING BY CRUSHING AND BOILING ON ASCORBIC ACID CONTENT IN SOME PLANT SPECIES
Marcel AVRĂMIUC, Silvia MIRONEASA
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INFLUENCE OF TEMPERATURE ON THE PHYSICAL PROPERTIES OF VEGETABLE OILS
Mircea OROIAN, Gheorge GUTT
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ASSESSMENT OF ENVIRONMENTAL IMPACTS OF MUNICIPAL SOLID WASTE MANAGEMENT IN IASI, ROMANIA
Cristina GHINEA, Andreea SPRANCEANA, Diana Elena COMANITA, Gabriela CONSTANTINESCU, Maria GAVRILESCU
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STUDY ON THE INFLUENCE OF SAMPLES’ DIMENSIONS ON THE ANALYSIS OF SMOKED CHEESE TEXTURE PROPERTIES
Elena SĂNDULEAC (TODOSI SĂNDULEAC), Gheorghe GUTT, Andreea IANOVICI (IANOVICI IORDACHE)
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THE USE OF TEXTURE DESTRUCTIVE METHODS TO ASSESS THE STATE OF PORK FRESHNESS
Sergiu PADURET, Gheorghe GUTT
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BIOCHEMICAL CHARACTERIZATION OF MICROBIAL POPULATIONS INVOLVED IN LOH-DJIBOUA COCOA’S FERMENTATION IN COTE D’IVOIRE
Liliane KOUAME, Ginette DOUE, Niamke ADOM, Honore OUATTARA, Sébastien NIAMKÉ
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THE USE OF PLANT MATERIALS IN CULINARY PRODUCTS OUT OF YEASTED DOUGH
Oksana ARPUL, Tetiana SYLCHUK, Vira KULINICH, Olena USATIUK
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DEVELOPMENT OF OPERATIONAL QUALITY CONTROL METHOD FOR MEAT PRODUCTS
Olha LYUBCHYK, Mykola MYKYJCHUK, Mariуa VOROBETS
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STUDY ON FLOUR QUALITY ASSESSMENT DESIGNED TO OBTAIN BISCUITS
Adriana DABIJA, Anca Magda PĂIUŞ
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STRATEGIC ALLIANCES BETWEEN FIRMS – A MODEL OF COMPETITIVE STRATEGY IN FOOD INDUSTRY
Ciprian - Ionel HRETCANU, Cristina - Elena HRETCANU
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MATHEMATICAL MODELLING OF THE CONSTITUENTS’ CONCENTRATIONS OF AISI 304 STAINLESS STEEL SAMPLES THAT DIFFUSE INTO SIMULATED ACIDIC ENVIRONMENTS
Silviu-Gabriel STROE
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