Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology

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Home > Archives > Vol 72, No 2 (2015)

Table of Contents

Reviews

Acrylamide in Food - EU versus FDA Approaches Gabriel Mustățea, Mona Elena Popa

PDF 145-152

Research Articles

Romanian Consumers’ Willingness to Buy Foodstuffs Containing Food Additives: Results of a Conjoint Study Viktória Szucs, Erzsébet Szabo, Monica Tarcea, Diána Banati

PDF 153-161

Quality Evaluation of Processed Products of some Peach Varieties Gheorghe Lămureanu, Alexe Constanța, Ion Caplan

PDF 162-168

Carotenoids, Tocopherols and Antioxidant Activity of Lipophilic Extracts from Sea Buckthorn Berries (Hippophae rhamnoides), Apricot Pulp and Apricot Kernel (Prunus armeniaca) Elena Andreea Pop, Zorița M. Diaconeasa, Florinela Fetea, Andrea Bunea, Francisc Dulf, Adela Pintea, Carmen Socaciu

PDF 169-176

Physicochemical and Sensory Properties of Whey Cheese with Pine Nuts Cristina Anamaria Semeniuc, Laura Zăpărțan, Laura Stan, Carmen R. Pop, Maria DoiniÅ£a Borș, Ancuța M. Rotar

PDF 177-181

Biosynthesis and Accumulation of Sulphur Compounds in White Radish During the First Three Days of Sprouting Maria DoiniÈ›a Borș, Richard Mithen, Shikha Saha, Maria Traka, Sonia Socaci, Maria Tofană

PDF 182-187

Sensory Analysis of a New Generation of Probiotic Drinks with Functional Gastrointestinal Health Impact Andrei Borșa, Sevastița Muste, Dan Cristian Vodnar, Liana Claudia Salanță, Lucian Cuibus

PDF 188-192

Influence of the Brown Marine Algae on the Physicochemical and Sensory Characteristcs of the Sausages Claudiu Dan Sălăgean, Carmen Rodica Pop, Mihai Catrinoi, Melinda Nagy

PDF 193-199

Phisico-Chemical Response of Seven Irrigated and Non-Irrigated Apple Fruit Varieties to Different Storage Conditions Otilia Micu, Emil Luca, Nineta Simona Varga, Felicia Butuza Bumb, Melinda Nagy

PDF 200-209

Evaluation of Antioxidant Activity and Phenolic Content in Different Salvia officinalis L. Extracts Ana Viorica Pop (Cuceu), Maria Tofană, Sonia A. Socaci, Dan Vârban, Melinda Nagy, Maria DoiniÅ£a Borș, Susana Sfechiș

PDF 210-214

Study on Influence of Different Types of Meat on the Quality of Meat Products Melinda Nagy, Crina Mureșan, Sonia A. Socaci, Maria Tofană, Anca Fărcaș, Suzana E. Biriș

PDF 215-218

Traceability of Functional Bioactive Compounds in Fresh and Pasteurized Milk Obtained from Goats Fed with Orange Pulp Maria Simona Chiș, Sevastița Muste, Maria Del Mar Camacho Vidal

PDF 219-225

Comparative Antifungal Effect of Lactic Acid Bacteria Strains on Penicillium digitatum Adrian Matei, Călina PetruÈ›a Cornea, Sorin Matei, Gabi Mirela Matei, Steliana Rodino

PDF 226-230

Compositional Study for Improving Wheat Flour with Functional Ingredients Livia Apostol, Mona Elena Popa, Gabriel Mustățea

PDF 231-236

Comparative Evaluation of Biofunctional Compounds Content from Different Herbal Infusions Anca C. Fărcaș, Sonia A. Socaci, Maria Tofană, Crina Mureșan, Ana Cuceu, Liana Salanță, Anamaria Pop

PDF 237-241

Study of Algal Communities from Water Intake Gurghiu Suzana Elena Biriș-Dorhoi, Laura Momeu, Maria Tofană, Anca Fărcaș, Melinda Nagy, Cosmina Maria Bogățean

PDF 242-252

New Approach on Sunflower Seeds Processing: Kernel with Several Technological Applications, Husks Package, Different Fat Content Tahini and Halva Properties Vlad Mureșan, Nadejda Pînzari, Andreea Pușcaș, Cristina Gherasim, Lucian Cuibus, Emil Racolța, Sevastița Muste, Carmen Socaciu

PDF 253-260

Fermentation of an Aromatized Wine-Based Beverage with Sambucus nigra L. Syrup (after Champenoise Method) Teodora Emilia Coldea, Elena Mudura, Carmen Pop, Ancuța Rotar, Paula Adriana Bîrsan, Dorina Lazăr

PDF 261-264

Short communications

Quality and Sensorial Characteristics of Raw-Vegan Bars Liana Claudia Salanță, Maria Tofană, Sonia Socaci, Cristina Barta, Carmen Pop

PDF 265-266

Evaluation of Polyphenol Content and Antioxidant Properties of some Fruit Seeds Liana Claudia Salanță, Maria Tofană, Sonia Socaci, Carmen Pop, Anamaria POP

PDF 267-268

Physicochemical Characteristic of Malt Vinegar with Spices Andrei Borșa, Liana Claudia Salanță, Maria Tofană, Sevastița Muste, Nicoleta Borza, Carmen Pop

PDF 269-270

Determination of Starch Changes During Growth and Development of Three Plum Varieties Romina Alina Vlaic, Andruța Elena Muresan, Vlad Mureșan, Crina Mureșan, Doinita Borș, Ovidiu Petru Moldovan, Sevastița Muste

PDF 271-272

Characterization of Homemade Vanilla Ice Cream Gabriel Bujancă, Sevastița Muste, Adrian Riviș, Teodor Ioan Trașcă, Corina Costescu, Corina Mișcă, Călin Jianu

PDF 273-274

Comparative Analysis of the Quality of Fruit, Fresh and Processed as Compote, of certain Cherry Tree Cultivars Ion Caplan, Gheorghe Lămureanu, Alexe Constanța

PDF 275-276

Evaluation the Sensory and Probiotics Properties of the Yogurt Supplemented with Carrot Juice Carmen R. Pop, Cătălina Topan, Ancuța M. Rotar, Cristina Semeniuc, Liana Salanță

PDF 277-278

Microbiological Analysis on Romanian Dairy Products Obtained from Buffalo Milk Gheorghe Ștețca, Nicolae Mocuța, Vasile Chindriș, Teodora Emilia Coldea, Adriana Morea

PDF 279-280

Microbiological Analysis, Detection of Adulterants and Contaminants in Raw Milk at Farms in Central Romania Gheorghe Ștețca, Lenuța Șuteu, Teodora Emilia Coldea, Arghir Ilea

PDF 281-282

Hygiene of Raw Milk from Austrian Spotted, Holstein and Romanian Spotted Breeds, in Three Farms from Central Romania Gheorghe Ștețca, Lenuța Șuteu, Teodora Emilia Coldea, Arghir Ilea

PDF 283-284

Studies on Functional Yogurt with Added Inulin as Prebiotic Fiber Mirela Jimborean, Dorin Å¢ibulcă, Ancuța M. Rotar, Carmen Pop, Sonia Socaci

PDF 285-286

Organochlorine Pesticide Residues in the Processing of Pressed Cheese Dorin Å¢ibulcă, Mirela Jimborean, Dan Sălăgean, Ariana Caraba

PDF 287-288

Evaluation of Bioactive Compounds from Flowers and Fruits of Black Elder (Sambucus Nigra L.) Sonia A. Socaci, Anca Fărcaș, Maria Tofană, Carmen Pop, Mirela Jimborean, Melinda Nagy

PDF 289-290

Physicochemical and Sensorial Characteristics of Frankfurters with the Addition of Chilli and Kim Chi Claudiu Dan Sălăgean, Carmen Rodica Pop, Maria Morar, Melinda Nagy

PDF 291-292

Evaluation of Physicochemical and Microbiological Parameters of Smoked Sausages Melinda Nagy, Sonia A. Socaci, Maria Tofană, Crina Mureșan, Ana Viorica Pop (Cuceu), Carmen Pop

PDF 293-294

The Importance of Taurine Meat in Human Alimentation Marian Daniel Usturoi, Valentin Cosmin Saracin, Adrian Vasile

PDF 295-296

Increasing the Number of Cattle Meat - Certified Organic Livestock Holding Farm Marian Daniel Usturoi, Valentin Cosmin Saracin, Adrian Vasile

PDF 297-298

Târgu Lăpuș Region Mineral Waters Characterization Georgiana Smaranda Petruț, Sevastița Muste

PDF 299-300

Obtaining and Characterization of Flux-Based Products Cosmina Maria Bogățean, Maria Tofană, Emil Racolța, Sonia A. Socaci, Ana Pop (Cuceu), Elena S. Biriș-Dorhoi

PDF 301-302

Assessment of Antifungal Activity of Lactic Acid Bacteria Strains Against Bread Spoilage Fungus Aspergillus ochraceus Adrian Matei, Călina PetruÈ›a Cornea, Steliana Rodino, Ovidiu Iordache, Marian Butu

PDF 303-304

Jam Processing on Concord Grapes Variety Polyphenols and Antioxidant Capacity Anamaria Pop, Sevastița Muste, Adriana Păucean, Carmen Pop, Liana Salanță, Simona Man, Andruța Mureșan

PDF 305-306

Effect of Whole Multigrain Blends Addition on Quality Characteristics of Cookies Adriana Păucean, Simona Man, Sevastița Muste, Anamaria Pop

PDF 307-308

Physicochemical and Sensory Characteristics of Pretzel with Wheat Bran Adriana Păucean, Simona Man, Sevastița Muste, Anamaria Pop

PDF 309-310

Implication of Powdered Milk in Staphylococcal Intoxication: A Case Study Nicolae Mocuța, Gheorghe Ștețca, Vasile Chindriș, Adriana Morea

PDF 311-312