Vol. 35 No 2 (2011)

ORIGINAL ARTICLES

• Incidence of moulds and presence of aflatoxin on toasted cashew nuts (Anacardium Occidentale L) In Venezuela

  Alejandra Acevedo, James Smith, Ana Y. Ramos-Villarroe

  9-15

  • PDF (anglais)

• Preliminary studies on the antimicrobial activity of essential oils against food borne bacteria and toxigenic fungi

  Alina Dobre, Valeria Gagiu, Petru Niculiță

  16-26

  • PDF (anglais)

• Evaluation of the antimicrobial and antioxidant properties of extracts of Mondia whytei roots

  Oscar Mayunzu, Douglas Shitanda, Faith Okalebo, Lidya Simiyu

  27-32

  • PDF (anglais)

• Prediction of the ash content of wheat flours using spectral and chemometric methods

  Alina Moroi, Nicoleta Vartolomei, Alisa-Vasilica Aruș, Ilena Denisa Nistor, Iuliana Mihaela Lazăr

  33-45

  • PDF (anglais)

• Improved solubilization of curcumin with a microemulsification formulation

  Romică Cretu, Cristian Dima, Gabriela Bahrim, Ştefan Dima

  46-55

  • PDF (anglais)

• Study of physiological properties of some probiotics in multiple cultures with mesophilic lactic acid bacteria by Flora Danica Ch. Hansen commercial starter

  Daniela Paraschiv, Aida Vasile, Madalina Constantin, Alexandru Ciobanu, Gabriela Bahrim

  56-65

  • PDF (anglais)

• Studies on antimicrobial activities of some new bis-pyridinium derivatives

  Bianca Furdui, Oana Constantin, Rodica Dinică, Gabriela Bahrim

  66-74

  • PDF (anglais)

• Study of the combined effect of spices and marination on beef meat vacuum packaged

  Daniela Istrati, Oana Constantin, Aurelia Ionescu, Camelia Vizireanu, Rodica Dinică

  75-85

  • PDF (anglais)

• Attempts to use pulsed light as an emerging technology for inactivation of mould naturally present on rye

  Nicoleta Aron Maftei, Ana Y. Ramos-Villarroel, Anca Nicolau, Olga Martin-Belloso, Robert Solivia-Fortuny

  86-93

  • PDF (anglais)

• Quality evaluation of the sourdough rye breads

  Iuliana Banu, Ina Vasilean, Iuliana Aprodu

  94-105

  • PDF (anglais)