FT 2016 no 1

1. Antonina DUBININA, Svitlana LENERT, Olga KHOMENKO, Tetyana SHCHERBAKOVA, Ludmila MALUK

Development of the method of peanuts detoxification and improvement of its digestion

The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 40(1), 9-22

2. Yang ZHAO, Xiaoping HUO, Yongmin ZHANG, Zongcheng MIAO

Optimization of Lactobacillus rhamnosus viability during freeze-drying by box-behnken design

The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 40(1), 23-31

3. Camelia ARGHIRE, Silvia MIRONEASA, Georgiana Gabriela CODINĂ

Optimization of bread quality from 650 wheat flour type with native inulin by response surface methodology

The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 40(1), 32-42

4. Guowei SHU, Jinfeng NIU, Hongchang WAN, He CHEN

Investigations on the capacity of lactic acid bacteria to produce ace inhibitory peptides

The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 40(1), 43-57

5. Yu Zou, Chenghui LIU

Nutritional constituents of soybean grown in northeast region of China

The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 40(1), 58-66

Composition of lactic acid bacteria in dairy products and their effect on tourism development of inner Mongolia

The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 40(1), 67-77

7. Mahfouz Al-BACHIR, Abir Koudsi

Fatty acid composition of oil obtained from irradiated and non-irradiated whole fruit and fruit flesh of olives (Olea europaea L.)

The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 40(1), 78-89

8. Coolborn AKHARAIYI FRED, Adeyanju ADENIKE

Implication of human handling on packaged sausage rolls during sale

The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 40(1), 90-103

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