This paper includes an analysis of microbial contamination of Juglans regia L walnuts based on a bibliographic study of estimates made in the last 10 years by research workers from different countries. Existing studies ...
Consumers are increasingly avoiding foods containing synthetic colourants, which lead food industries to replace them by natural pigments, such as carotenoids, betalains, anthocyanins and carminic acid. The objective of ...
The paper presents the results of experimental research at the Water Plant in Braila. The purpose was to achieve the practical installation for the sonic treatment of raw water in the continuous operating mode in industrial ...
The effect of dry gluten on quality of bread with barley flour was studied. All samples with dry gluten have a high ratio H/ D compared to that of the control bread. With increasing of dry gluten quantity the both volume ...
In our market today there is a wide range of different spices for different food groups. Salt is most frequently used to form the final taste of the dishes in cooking. The use of this ingredient in the mix with germs of ...
This paper addresses compelling issues in promoting labor market of graduates of higher education institutions. In this respect some of the main factors that influence negatively future employment specialists at the workplace ...
We study the technology of extraction from vegetable raw materials biologically active substances with a clean and safe solvent, supercritical (SC) carbon dioxide (CO2). The study of the extraction process performed on a ...
Solution of the problem of alimentation structure improvement is related to creation of functional food-stuff with a balanced content of the major nutrient materials enriched in missing micronutrients and, at the same time, ...
Starch is a functional ingredient used to prepare a wide variety of food products. Sorghum Oryzoidum or soryz is a cereals raw material with a high potential of the recovery as a source of starch. In this way, of interest ...
Use of starch in food products as a functional agent must be preceded by a precise determination of functional properties, solubility, dispersability, thermal stability, compatibility with other food components et al. Has ...
This study was elaborated to investigate the influence of potato and the food fibres from its composition on the bakery products, and the authors intending the development of a new technology for making bread with potato ...
This paper presents a technology for utilization of animal blood, which is waste product in
slaughter industry. By this technology blood-and-milk fodder concentrate with high protein amino
acid content is obtained. The ...
Dust contamination is a risk factor for the population of the town of Ruse. It is very
strongly expressed during the heating period. The paper presents the results from long-lasting
investigations of dust content in the ...
At the present stage of urban development, one of the main tasks is to create a safe system
of public transport, one that is affordable, economical, reliable and environmentally friendly. The
important role of passengers ...
Moldovan wine industry has a long history, however it is currently in a very difficult
position. In order to comply with the international standards several steps must be undertaken, starting
from manufacturing process ...
Contemporary, dynamic and global world created a series of modern challenges for
economics and management of the food industry enterprises. The relationship between aspiration for
bigger and faster profits, values of the ...
The concept of Wine Brand Image is the national wine entity’s meaning, or, in other
words, “what the national wine entity stands for” in the mind of consumers. According to the brand
image model, brand image might be ...
The disaccharides called sucrose not hydrolyze in aqueous solution; the reaction is known
as sucrose inversion, is catalyzed by mineral acids, and can be studied by the polarimetric method.
Treaties chemical kinetics fit ...
Properties and methods for obtaining hyaluronic acid and its derivatives from raw material
of animal origin are reviewed. The importance and practical application of hyaluronic acid in various
fields are discussed.