Vol 73, No 1 (2016)

BULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA. FOOD SCIENCE AND TECHNOLOGY

Table of Contents

Reviews

High-purity Anthocyanins Isolation using Solid Phase Extraction Tehniques
Zorița Diaconeasa, Dumitrița Rugină, Carmen Socaciu
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1-6

Research Articles

Suitability for Processing of Some Sweet Cherry Varieties
Ion Caplan, Gheorghe Lămureanu, Constanța Alexe
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7-13
Determination of Antioxidant Capacity and Antimicrobial Activity of Selected Salvia Species
Ana Viorica Pop(Cuceu), Maria Tofană, Sonia A Socaci, Carmen Pop, Ancuța M Rotar, Melinda Nagy, Liana Salanță
PDF
14-18
Proximate Composition of Nile Tilapia (Oreochromis niloticus) (Linnaeus, 1758) and Tilapia Hybrid (Red Tilapia) from Oyan Lake, Nigeria
Olaniyi Alaba Olopade, Ivabode Olusola Taiwo, Atanda Akeem Lamidi, Olawoyin Ayodeji Awonaike
PDF
19-23
Use of Essential Oils from Citrus sinensis in the Development of New Type of Yogurt
Mirela A. Jimborean, Liana C. Salanță, Maria Tofană, Carmen R. Pop, Ancuța M. Rotar, Victoria Fetti
PDF
24-27
Development of Processing Technology and Quality Evaluation of Vermouth
Elena Mudura, Teodora Emilia Coldea
PDF
28-32
The Alcoholic Beverage Consumption Preference of University Students: a Preliminary Romanian Case Study
Liana Claudia Salanță, Maria Tofană, Elena Mudura, Carmen Pop, Anamaria Pop, Teodora Coldea
PDF
33-39
Characterization of Romanian Craft Beers Based on Chemical Composition and Microbiological Analysis
Elena Mudura, Teodora Emilia Coldea, Ancuța Mihaela Rotar, Carmen Pop, Cristina Semeniuc
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40-44

Short communications

Grail Eu Project: Glycerol Biorefinery Approach for the Production of High Quality Products of Industrial Value
Monica Trif, Berta álvarez Penedo, Alexandru Rusu
PDF
45-46
Terifiq Eu Project: Multiple Gel in Oil in Water Emulsions as Fat Replacers in Sauces and Ready Prepared Foods
Monica Trif, Eva Csutak, Natalia Perez-Moral, Tibor Gagyi, Didier Pintori, Malte Bethke, Peter J. Wilde
PDF
47-48
Effect of Orange Pulp as a New Source of Dietary Fiber on the Nutritional Characteristics of Pound Cake
Simona Man, Adriana Păucean, Sevastița Muste, Anamaria Pop
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49-50
Influence of the Different Addition Levels of Buckwheat Flour on Pasta Wheat Flour
Simona Man, Adriana Păucean, Sevastița Muste, Crina Mureșan
PDF
51-52
Evaluation of Physicochemical Properties and Antioxidant Capacity of Pepper Sauce with Allium ursinum L.
Liana Claudia Salanță, Maria Tofană, Sonia Socaci, Carmen Pop, Anamaria Pop, Melinda Nagy
PDF
53-54