Vol 6, No 2 (2007)

Table of Contents

Articles

FIRST PAGES
FENS 2 2007
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CONTENTS
FENS 2 2007
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THE INFLUENCE OF GERMINATION ON THE BIOLOGICAL AND NUTRITIVE POTENTIAL OF WHEAT SEEDS
Rodica Segal, Viorica Fulea
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THE VITAMINAS AND THE GERMINATION OF CEREAL SEEDS BIOCHEMICAL AND ELECTROGRAPHICS INVESTIGATIONS
Viorica Fulea
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A FEW TOXICOLOGICAL ASPECTS IN RAW-DRY PRODUCTS
Monica Roman, Monica Potrovita, Mihaela Badea
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EFFECTS OF BROMELIN ON BEEF TENDERNESS
Daniela Istrati
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EFFECTS OF PAPAIN ON BEEF TENDERNESS
Daniela Istrati
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THE INFLUENCE OF GLUTEN’S ADDITION ON FROZEN SHEET DOUGH QUALITY
Delia Andronic, Mircea Bulancea, Adriana Dabija, Anca Miron
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STUDIES CONCERNING SURFACTANTS INFLUENCES ON PART BACKED FROZEN QUALITY
Delia Andronic, Mircea Bulancea, Adriana Dabija, Anca Miron
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WHEAT FLOUR ARABINOXYLANS STRUCTURE AND FUNCTIONAL PROPERTIES
A. Stoica
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GENETIC DIVERSITY AND EVOLUTION OF FERMENTATION YEASTS FROM SACCHAROMYCES SENSU STRICTO COMPLEX
Leontina Petrea, Clemansa Tofan
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STUDY OF THE UV RADIATION EFFECT ON THE INACTIVATION OF SALMONELLA ENTERICA SEROVAR ENTERITIDIS ON SHELL EGGS
Liviu lordache, Clemansa Tofan
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QUALITATIVE AND QUANTITATIVE STUDY OF TANNINS FROM THE HYDRO-ALCOHOLIC EXTRACTS OF AGRIMONIA EUPATORIA, VISCUM ALBUM AND VERONICA OFFICINALIS
Dumitru Condrat
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A COMPARATIVE STUDY ON THE EFFICIENCY IN ACETIC ACID OBTAINED IN ACETIC FERMENTATION WITH 10 ACETOBACTER COLONIES
Maria Cristiana Garnai (Tarhon), Constantin Banu
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THE ACETIC BACTERIA ISOLATION AND SELECTION FOR THE VINEGAR INDUSTRY
Maria Cristiana Garnai (Tarhon), Oancea loana
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CLARIFICATION AND STABILIZATION IN WINE INDUSTRY
Georgeta Enache, loan Tofan
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COMPARATIVE STUDY OF THE DIFFERENT APPARATA FOR FREEZING IN COLD AIR FLOW
Mihaela Gabriela Chirila, loan Tofan
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STUDY CONSIDERING PRESERVATION FOR LEAFY VEGETABLES THROUGH WHITE FROST METHOD AND CONTROLATE ATMOSPHERE
Mirela Calu, Ioan Tofan
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AGRO-ALIMENTARY PRODUCTS’ LOGISTICS
Silvia Muchina
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MARKETING POLICIES FOR AGRITURISM
Silvia Muchina
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STUDY OF THE RAW MATERIALS INFLUENCE ON THE PHYSICO-CHEMICAL INDICATORS OF PREBAKED BREAD
Cristina Stefania Chelbea, loan Tofan
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THE ADITION OF ANTIOXIDANTS TO OILS AND FATS
Magda Gabriela Bratu
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THE TEMPERATURES INFLUENCE ON THE DEVELOPMENT OF STAPHYLOCOCCUS GENUS BACTERIA
Olguta Dimciu
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THE ANTIOXIDANT ACTIVITY OF SOME VEGETAL EXTRACTS
Elena Manole
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THE RESISTANCE OF LISTERIA SPP. TO DESINFECTANTS
Elena Iordache, Clemansa Tofan
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STUDIES PEER THE NEW STRATEGIES FOR HYGIENE IN SPACES FOR FOOD PRODUCTION AND RESTAURANTS
Cristina Rusu, Clemansa Tofan, O.E. Constantin
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ACTION OF PERACETIC ACID ON BIOFILMS FORMED ON SURFACES USED IN FOOD INDUSTRY
Oana Emilia Constantin, Clemansa Tofan, Cristina Rusu, Iuliana Banu
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PREZENT TENDINCIES IN OBTAINING AND USING OF NATURAL FLAVOURS
Steluta Radu
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PROTEINES’ MODIFICATIONS STUDY IN THE PROCESS OF LACTO BACTERIAL PREPARATION OBTAINING
V. Resitca, J. Ciumac
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