Vol 76, No 1 (2019)

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

Table of Contents

Reviews

Bioactive Ingredients from Microalgae: Food and Feed Applications
Diana PATRAS, Corina V. MORARU, Carmen SOCACIU
PDF
1-9
A Critical Point in Beekeeping: Beekeepers’ Health
Erkan TOPAL, Mirela STRANT, Cristina Bianca POCOL, Mustafa KÖSOĞLU
PDF
10-18
Insight about Colonic Microbiota Imbalance and Obesity
Oana Cristina CÎNPEANU, Victoria RUS, Monica TARCEA
PDF
19-26

Research Articles

Optimization of White Wheat Flour Dough Rheological Properties with Different Levels of Grape Peels Flour Addition
Silvia MIRONEASA, Mădălina IUGA, Dumitru ZAHARIA, Costel MIRONEASA
PDF
27-36
Oscillatory Rheology and Creep-Recovery Behaviour of Grape Seed-Wheat Flour Dough: Effect of Grape Seed Particle Size, Variety and Addition Level
Mădălina IUGA, Costel MIRONEASA, Silvia MIRONEASA
PDF
37-45
Boletus Edulis Mushroom Flour-Based Wheat Bread as Innovative Fortified Bakery Product
Romina Alina VLAIC, Crina Carmen MUREȘAN, Sevastiţa MUSTE, Vlad MUREȘAN, Anamaria POP
PDF
46-56
Comparative Study of the Antioxidants Compounds in Fresh and Thermally Processed Tomatoes Juice
Sanda ANDREI, Andrea BUNEA, Daria Antonia DUMITRAŞ, Adela PINTEA
PDF
57-63

Short communications

Major Inorganic Ions in Bottled Waters from Several Polish and Romanian Mineral Waters
Rajmund MICHALSKI, Joanna KOŃCZYK, Edward MUNTEAN, Jerzy GĘGA, Aleksandra FRYMUS
PDF
64-69
Alfalfa Leaf Powder and its Potential Utilisation in Raw Vegan Chocolate
Raluca ȚIPLEA, Ramona SUHAROSCHI, Loredana LEOPOLD, Florinela FETEA, Sonia Ancuța SOCACI, Dan Cristian VODNAR, Oana Lelia POP
PDF
70-73
Development of Novel Added-Value Products, Using Brewers Spent Grain as Ingredient
Anca Corina FĂRCAŞ, Sonia Ancuța SOCACI, Carmen SOCACIU, Corina MAXIM, Maria TOFANĂ
PDF
74-78
Tomato Waste as a Source of Biologically Active Compounds
Anca C. FĂRCAŞ, Sonia A. SOCACI, Delia MICHIU, Suzana BIRIŞ, Maria TOFANĂ
PDF
79-82