Vol 78, No 1 (2021)

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

Table of Contents

Editorial

Introduction and Editorial Board
 
I-III

Reviews

A Review of the Composition and Health Benefits of Sweet Potato
Bogdana GREBLA-AL-ZABEN, Vanda B ABALAU-FUSS, Suzana Elena BIRIS-DORHOI, Ioana TALOS, Maria TOFANA
PDF
1-10
Marine Bivalves as a Dietary Source of High-Quality Lipid: A Review with Special Reference to Natural n-3 Long Chain Polyunsaturated Fatty Acids
Rasheed Olatunji MORUF, Mogbonjubola Mutiat OGUNBAMBO, Mayomi Adenike TAIWO, Oluwafolakemi Anthonia AFOLAYAN
PDF
11-18

Research Articles

Incidence of Lead, Cadmium, Chromium, Nickel and Cobalt in Basil, Rosemary and Peppermint Seasonings from Romanian Market
Denisa CIOTEA, Elena UNGUREANU, Gabriel MUSTATEA, Mona Elena POPA
PDF
19-32
Effect of Phytase Addition to Buckwheat Wort on the Selected Fermentable Sugars, Polypeptide Profile and Nitrogen Content from Free Aminoacids
Robert DULIŃSKI, Marek ZDANIEWICZ, Aneta PATER
PDF
33-40
Evaluation of the Amount of CO2 in the Fermentation of Gluten Free Dough with Potato and Sauerkraut Juice
Maria Lidia IANCU
PDF
41-47
Major Inorganic Ions in Polish Beers
Rajmund MICHALSKI, Edward MUNTEAN, Aleksandra ŁYKO
PDF
48-56
Total Bioactive Compounds and Antimicrobial Capacities of Bee Pollen with Different Botanical Origins
Aslı ÖZKÖK, Özgür KORU, Orhan BEDİR, Serdar ÇETİNKAYA, Ömür GENÇAY ÇELEMLİ, Çiğdem ÖZENİRLER, Nazlı MAYDA, Kadriye SORKUN
PDF
57-67
A Study Concerning the Lead Contamination of some Food Products Marketed in Romania During 2017-2019
Carmen Daniela PETCU, Emilia CIOBOTARU-PÎRVU, Dana TĂPĂLOAGĂ, Ioana Mădălina GEORGESCU, Ovidiu Valentin ZVORIȘTEANU, Cătălin Nicolae NEGREANU, Oana Diana OPREA, Crina MUREȘAN
PDF
68-76
Carotenoid Content and Profile of Some Commercially Available Eggs and In Vitro Bioaccessibility of Lutein and Zeaxanthin from Organic Egg Yolks
Mariana Alexandra PIŢURLEA, Adela PINTEA, Florina COPACIU, Elena Cristina GHERASIM, Cristina TUDOR
PDF
77-87
Comparative Authenticity Signatures of Six Essential Oils Used as Food Flavors: a Gas chromatography - Mass Spectrometry Approach
Ramona Maria POPA, Sonia SOCACI, Anca FĂRCAŞ, Carmen Maria SOCACIU
PDF
88-100
The Influence of Plant Proteins (from Pleurotus, pea, corn, soy, oat, hemp and sea buckthorn) Addition on Wheat Dough Rheology
Gabriela Daniela STAMATIE, Denisa Eglantina DUȚĂ, Alina Culețu, Iulia Elena SUSMAN, Marina SCHIMBATOR, Florentina ISRAEL-ROMING
PDF
101-112
Formulation of Gluten-Free Cookies with Enhanced Quality and Nutritional Value
Iulia Elena SUSMAN, Marina SCHIMBATOR, Alina CULEȚU, Mona Elena POPA
PDF
113-121
Prevalence, Biotyping, and Antimicrobial Resistance of Yersinia enterocolitica Isolated from Traditional Iranian Cheeses - Evaluation of Yersinia enterocolitica in Traditional Cheeses
Milad TAVASSOLI, Abdollah JAMSHIDI, Golnaz RANJBAR, Mohammad Reza TORBATI MOGHADDAM, Asma AFSHARI
PDF
122-130