|
|
|
|
1. Mihaela TURTURICĂ, Ana Maria OANCEA, Gabriela RÂPEANU, Gabriela BAHRIM Anthocyanins: naturally occuring fruit pigments with functional properties The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 39(1), 9-24
Anale 2015-vol 1-FullpaperTurturica.pdf
ERRATA
2. Claudia POPA (UNGUREANU), Gabriela BAHRIM, Lidia FAVIER, Cătălin TĂNASE Increase of the Trametes versicolor efficiency in bioremediation process for diclofenac biodegradation in aquatic environments The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 39(1), 25-35
Anale 2015-vol 1-FullpaperPopa.pdf
3. John OWUSU, Haile MA, Newlove AKOWUAH AFOAKWAH, Agnes AMISSAH, Joseph AHIMA Lycopene and β-carotene recovery from fermented tomato waste and their antioxidant activity The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 39(1), 36-48
Anale 2015-vol 1-FullpaperOwusu.pdf
4. Gigi COMAN, Andreea NICA, Constanţa SPĂLĂŢELU, Gabriela BAHRIM Bioethanol production by solid state fermentation from cheese whey mixed with brewer’s spent grains The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 39(1), 49-57
Anale 2015-vol 1-FullpaperComan.pdf
5. Gabriel Dănuţ MOCANU, Mădălina BARBU, Oana Viorela NISTOR, Doina Georgeta ANDRONOIU, Elisabeta BOTEZ The effect of partial substitution of pork back fat with vegetable oils and walnuts on chemical composition, texture profile and sensorial properties of meatloaf The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 39(1), 58-69
Anale 2015-vol 1-FullpaperMocanu.pdf
6. Guowei SHU, Yixin HUI, Shiwei CHEN, Hongchang WAN, He CHEN Application of plackett-burman design in screening freeze drying cryoprotectants for Lactobacillus Bulgaricus The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 39(1), 70-80
Anale 2015-vol 1-FullpaperShu.pdf
7. Andrei Ionuţ SIMION, Cristina-Gabriela GRIGORAŞ, Alina MOROI, Nicoleta VARTOLOMEI Mathematical modelling of pasta dough dynamic viscosity, thermal conductivity and diffusivity The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 39(1), 81-92
Anale 2015-vol 1-FullpaperSimion.pdf
8. Maria Lidia IANCU Effect of potato (Solanum tuberosum) addition on dough properties, sensory qualities and resistant starch content of bread The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 39(1), 93-108 Anale 2015-vol 1-FullpaperIancu.pdf
|
|
Copyright © 2010 Faculty of Food Science and EngineeringLast modified: Monday, 18 October 2021 |