Vol 6, No 1 (2007)

Table of Contents

Articles

FIRST PAGES
FENS 1 2007
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CONTENTS
FENS 1 2007
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SOME WAYS OF PREVENTION OF GETTING HEAVY METAL IONS INTO FOOD CHAINS
Yarema Tevtul, Sonia Gutt, Olha Nechiporenko, Sergey Ermolenko
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TECHNOLOGY OF LOWERING OF WASTES OF OXIDES OF NITROGEN AND SULPHUR AT INCINERATION OF HIGH ASHEN COAL AND COAL REFINING WASTES
Boruk S
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ENGEENERING OF NEW PLANTS CULTIVARS WITH IMPROVED ABIOTIC STRESS TOLERANCE
Irina Panchuk, Roman Pyrizhok, Roman Volkov
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FORTIFICATION OF BAKERY PRODUCTS WITH IRON AND IRON ABSORPTION ENHANCERS
Corina Ciobanu, Rodica Sturza, Olga Deseatnicov
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STUDY OF THE SAFETY AND BIOAVAILABILITY OF ORGANICALLY CONNECTED IODINE FORMS FROM IODIZED FATS
Rodica Sturza, Valentin Gudumac, Olga Deseatnicov, Cristina Popovici
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STUDIES ON THE PROCESS OF SORIZ MALT OBTAINING
Liliana Popescu, Eleonora Dupouy
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THE INFLUENCE OF THE VARIETY, OF THE ZONES AND CULTURE TECHNOLOGIES ON SOME CHARACTERISTICS OF THE TOMATOES USED FOR INDUSTRIALIZATION
Pistolis Loukas, Campeanu Gheorghe, Vasilica Simion, Atanasiu Nicolae, Gkarilas loannis
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NITRATE AND NITRITE ACCUMULATION LEVELS IN DIFFERENT HYBRIDS AND VARIETIES OF TOMATOES
Vasilica Simion, Gh. Campeanu, Mihaela Artimon, Gina Vasile, Mioara Negoita
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ASPARAGUS PEA — AN ALIMENTARY AND ORNAMENTALY SPECIES, NEW FOR ROMANIAN HORTICULTURE
Cornelia Atanasiu, N. Atanasiu, Gh. Campeanu, Mihaela Georgescu, Florentina Israel-Roming
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THE STUDY OF ALCOHOLIC FERMENTATION OF THE SACCHAROMYCVES CEREVISIAE TYPE CELLS WHICH ARE IMMOBILIZED ON ACRYLIC TYPE COPOLYMERS
D.C. Cojocaru, E. Ciornea, Z. Olteanu, S.I. Cojocaru
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USE OF IMAGE ANALYSIS AT THE STUDY OF GEL STRUCTURE FORMATION IN DAIRY ACID PRODUCTS
M. Mironescu, I.N. Ranga, V. Mironescu
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THE REDUCING OF THE MICROBIOLOGICAL CONTAMINATION RISKS AT BAKERY PRODUCTS’ PACKAGING THROUGH SANITATION PROCESS
Monica Dinu, Ana Maria Craciun, Gabriela Rotaru
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VARIATION OF MICROBIOLOGICAL CONTAMINATION DEGREE ON CORN MILLING FLOW
Monica Dinu, Ana Maria Craciun, Gabriela Rotaru
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ESSENTIAL MINERALS DISTRIBUTION IN SOME HONEY TYPES FROM BANAT COUNTY
Monica Harmanescu, Simona Dragan, Cristian Ciobanas, losif Gergen
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ANOVA ANALYSIS UPON THE INFLUENCE OF HYDROGEN PEROXIDE USED IN SUNFLOWER OIL EPOXIDATION
Liliana Gitin, Traian Hopulele
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DETERMINATION OF SOME POLLUTANTS FROM TEXTILE INDUSTRY USING AMPEROMETRIC BIOSENSORS
Florentina-Daniela Munteanu, B.I. Pancan
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TESTING CRITERIA FOR ZINC TOLERANCE AND HIPPER-ACCUMULATION IN SOYBEAN (GLYCINE MAX) PLANTS
Monica Butnariu, Veronica Sarateanu, Cristina Adriana Deheleanu
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SOIL COBALT BIODISPONIBILITY FOR THE PLANTS FROM A GRASSLAND VEGETATION COMMUNITY
Veronica Sarateanu, Monica Butnariu, Marinel Nicolae Horablaga
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RESEARCH CONCERNING THE INFLUENCE OF VARIOUS CARBOHYDRATE COMPOSITION ON THE AROMA COMPOUNDS DURING BEER FERMENTATION
Camelia Bonciu, Antoaneta Stoicescu
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MINIMIZING THE RISKS OF MYCOTOXINS UTILIZING THE HACCP CONCEPT
Corina (Dajbog) Neagu, C. Tofan, D. Borda
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STUDY ON ENZYME HYDROLYSIS TO OBTAIN BIOETHANOL
Sonia Gutt, Rodica Rotar, Eufrozina Niga, Alina Psibilschi
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THE ENVIRONMENT MANAGEMENT SYSTEM — MAJOR PREOCCUPATION OF THE FIRMS
Elena Condrea, Anca Stanciu
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INFLUENCE OF LYSOMAX PHOSPHOLIPASE ON BREAD’S RHEOLOGICAL PROPERTIES
Vasile Paslaru, Despina Bordei
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INFLUENCE OF FTG PHOSPHOLIPASE ON BREAD’S RHEOLOGICAL PROPERTIES
Vasile Paslaru, Despina Bordei
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THE NEW PRODUCTS CREATION AND THE MARKETING OF RESEARCH IN THE DIETARY SUPPLIMENTS MARKET, ACCORDING WITH THE ISO 22 000 (HACCP) REQUESTS
Gabriela Antoaneta Vlasceanu
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OVERVIEW: FOOD SAFETY AND FOOD QUALITY CONTROL - CONTROLING LISTERIA MONOCYTOGENES HAZARD
Aura Daraba
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NEW PUPKIN CULTIVARS FOR EDIBLE AND ORNAMENTAL PURPOSES
N. Atanasiu, N. Cristea, Cornelia Atanasiu, Gh. Campeanu, Florentina Israel Roming, Evelina Gherghina, Gabriela Neata, Viorica Lagunovschi-Luchian
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THE INFLUENCE OF WATERING TECHNIQUE AND ASSORTMENT ON PRODUCTION AND QUALITY OF PLASTICHAUSES TOMATOES
N. Atanasiu, Viorica Lagunovschi-Luchian, Mihaela Sima
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RESEARCHES ON THE CHEMICAL COMPOSITION OF SOME CEREALS GROWN IN THE MOLDOVA REGION FOR THE OBTAINING OF BIO-ETHANOL
Mihai Leonte, A.V. Arus, N. Vartolomei
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HIGH CONTENT OF SOLUBLE DIETARY FIBER IN PASTA PRODUCTS CONSIDERATION, TECHNOLOGICAL ASPECTS AND IMPROVEMENT OF THE FINAL PRODUCT
G. Mohan, A. Voitovici, M. Grigorescu, A. Mirea, A. Culetu
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ASPECTS REGARDING THE INSURANCE OF THE FOOD QUALITY AND SAFETY AT THE LEVEL OF THE RESTAURANTS
Elena Condrea
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