FT 2011 no 1

1. Livia PĂTRAŞCU, Daniela IANIŢCHI, Irina DOBRE, Petru ALEXE

Effect of tumbling time and injection rate on the processing characteristics, tenderness and color of pork biceps femoris muscle

The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 35(1), 9-18

Anale 2011/vol 1/Full paper LPatrascu.pdf

2. Anca NICOLAU, Luminiţa GEORGESCU, Andrei BOLOCAN

Impact of bio-processing on rice
The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 35(1), 19-26

Anale 2011/vol 1/Full paper ANicolau.pdf

3. Iuliana LEUŞTEAN, Luminiţa GEORGESCU, Gabriela BAHRIM

Preliminary study for optimization of enzymatic hydrolysis of waste cellulosic materials

The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 35(1), 27-33

Anale 2011/vol 1/Full paper ILeustean.pdf

4. Gigi COMAN, Adina CONSTANTIN, Gabriela ENACHE, Luminiţa GEORGESCU, Gabriela BAHRIM

Optimization of biosynthesis conditions and catalitic behavior evaluation of cellulase-free xylanase produced by a new Streptomyces sp. strain

The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 35(1), 34-44

5. Gina MARINESCU, Antoneta Gabriela STOICESCU, Liliana TEODOROF

Industrial nutrient medium use for yeast selenium preparation

The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 35(1), 45-53

6. Georgeta STOENESCU, Violeta Sorina IONESCU, Iuliana BANU

Rheological properties of the wheat flour supplemented with different additives

The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 35(1), 54-62

7. Flavia POP

Thermal stability of butter oils produced from sheep’s non-pasteurized and pasteurized milk

The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 35(1), 63-70

This paper has been withdrawn due to suspicions on Copyright declaration.

8. Ina VASILEAN, Rodica SEGAL

The influence of biosynthesized exopolysaccharides on some characteristics of fermented dairy products

The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 35(1), 71-76

9. Nicolae Laurenţiu ITU, Gabriela RÂPEANU, Traian HOPULELE

Effect of maceration enzymes addition on the aromatic white winemaking

The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 35(1), 77-91

10. Ina VASILEAN, Rodica SEGAL, Aida VASILE

Obtaining fermented dairy products with the yogurt culture YF-L 812

The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 35(1), 92-99

Anale 2011/vol 1/Full paper IVasilean.pdf

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