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Vol. 76 No. 2 (2019): BULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA. FOOD SCIENCE AND TECHNOLOGY

Published: 2019-11-23

Editorial

Introduction and Editorial Board

I-III
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Reviews

Introduction of Methods to Reduce and Remove Patulin from Food Products

Parisa ZIARATI, Faezeh SHIRKHAN, Mahdieh MOSTAFIDI, Maryam Tamaskani ZAHEDI, Barbara SAWICKA

83-91
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Chemicals Migrating from Food Contact Materials: European Regulations, Characterization and Human Exposure (An Overview)

Diana TOMA, Carmen SOCACIU

92-98
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Research Articles

Polycyclic Aromatic Hydrocarbons in Corn Grains

Edward MUNTEAN, Marcel DUDA, Nicoleta MUNTEAN

99-104
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Quantification of Anethole in Fennel and Anise Essential Oils using Gas Chromatography and 1H-NMR-Spectroscopy

Denisa Eglantina DUȚĂ, Alina CULEȚU, Mioara NEGOIȚĂ, Valentin Ionescu

105-113
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Development of a Performance Method for Determination of Cis/Trans Isomers of Oleic, Linoleic and Linolenic Acids from Potato Chips by GC-MS

Mioara NEGOIȚĂ, Adriana Laura MIHAI, Alina Cristina ADASCĂLULUI, Enuța IORGA

114-124
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Trace Element Content of Polyfloral Honey and Beeswax from the Vicinity of Non-Ferrous Metal Plant

Bogdan NIKOLOV, Irena GOLUBINOVA, Plamen MARINOV-SERAFIMOV, Slaveya PETROVA

125-131
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Effect of Grain Moisture Content on Popping Yield of Sorghum Genotypes

Bogdan NIKOLOV, Irena GOLUBINOVA, Slaveya PETROVA, Plamen MARINOV-SERAFIMOV

132-137
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Consumers’ Requirements for Functional Foods

Corina MAXIM, Anca FĂRCAȘ, Dan Cristian VODNAR, Maria TOFANĂ, Sonia SOCACI

138-144
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Short communications

Food Safety Risks Associated with Hepatitis E Virus Detection in Wild Boar Liver

Adriana ANITA, Daniela POREA, Andreea COZMA, Dragos ANITA, Gheorghe SAVUTA

145-148
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Effect of Boiling on the Antioxidant Potential of Cabbage Varieties

Mihaela MULȚESCU, Marta ZACHIA, Nastasia BELC, Teodora MANASIA, Floarea BURNICHI, Florentina ISRAEL-ROMING

149-153
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