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Vol. 73 No. 1 (2016): BULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA. FOOD SCIENCE AND TECHNOLOGY

Published: 2016-05-18

Reviews

High-purity Anthocyanins Isolation using Solid Phase Extraction Tehniques

Zorița Diaconeasa, Dumitrița Rugină, Carmen Socaciu

1-6
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Research Articles

Suitability for Processing of Some Sweet Cherry Varieties

Ion Caplan, Gheorghe Lămureanu, Constanța Alexe

7-13
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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

14-18
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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

19-23
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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

24-27
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Development of Processing Technology and Quality Evaluation of Vermouth

Elena Mudura, Teodora Emilia Coldea

28-32
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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

33-39
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Characterization of Romanian Craft Beers Based on Chemical Composition and Microbiological Analysis

Elena Mudura, Teodora Emilia Coldea, Ancuța Mihaela Rotar, Carmen Pop, Cristina Semeniuc

40-44
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Short communications

Grail Eu Project: Glycerol Biorefinery Approach for the Production of High Quality Products of Industrial Value

Monica Trif, Berta álvarez Penedo, Alexandru Rusu

45-46
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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

47-48
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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

49-50
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Influence of the Different Addition Levels of Buckwheat Flour on Pasta Wheat Flour

Simona Man, Adriana Păucean, Sevastița Muste, Crina Mureșan

51-52
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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

53-54
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