Scientific Study & Research - Chemistry & Chemical Engineering, Biotechnology, Food Industry
Issue: SCSCC6 - Volume 25, Number 4 (2024) CSCC6 - Volume 25, No. 4 (2024)
Abstracts: 10 records
OMAR TURKI MAMDOH ERSHIDAT
EVALUATION OF NEEM LEAF EXTRACT
AND ARABIC GUM AS AN EDIBLE COATTING
ON THE SHELF-LIFE OF TOMATO FRUITS
SAFRI ISHMAYANA, MUHAMMAD FADHLILLAH, FAJRIANA S. NURRUSYDA, AGUS SAFARI, RIZA APRIANI, PUSPITASARI R. DEVI, DEBORA T. HORASIO, UKUN M. S. SOEDJANAATMADJA
OPTIMIZATION OF TOTAL SOLUBLE PROTEIN OF YOGHURT WITH ADDITION OF PSYLLIUM HUSK POWDER AND FULL CREAM MILK POWDER
NATALIA VLADEI, VALERIA DAMASCHIN, ECATERINA COVACI
DYNAMICS OF MICROBIOLOGICAL AND OXIDATIVE STABILITY OF WHITE WINES DURING THE TECHNOLOGICAL PROCESS
ELENA-VIOLETA BLIDAR, , SIMONA GAVRILAȘ, CLAUDIU-ȘTEFAN URSACHI, SIMONA PERȚA-CRIȘAN, FLORENTINA-DANIELA MUNTEANU, ,
COMPARATIVE ANALYSIS OF THE WATER QUALITY AT MUREȘ RIVER BASIN BASED ON MEASURED PARAMETERS AND WATER POLLUTION INDEX
CLAUDIA PÂNZARU, RĂZVAN MIHAIL RADU-RUSU, MARIUS GHEORGHE DOLIȘ, MARIANA NISTOR, VASILE MACIUC, MĂDĂLINA ALEXANDRA DAVIDESCU
CONTRIBUTIONS TO THE STUDY OF MILK QUALITY FROM VARIOUS CATTLE BREEDS
HILAL TASBASI, MELTEM ASAN-OZUSAGLAM
ANTIMICROBIAL ACTIVITY AND MECHANICAL PROPERTIES OF EDIBLE FILM ENRICHED WITH FINGERED CITRON WATER EXTRACT AND PROBIOTIC
MĂDĂLINA F. IONIȚĂ, SORIN M. RADU, EMILIA C. DUNCA
RESEARCH ON THE PHYTOREMEDIATION OF SOIL CONTAMINATED WITH HEAVY METALS FROM MINING ACTIVITY: CASE STUDY BALOMIR-URICANI TAILINGS DUMP
MARIA LIDIA IANCU, VALENTINA MÄ‚DÄ‚LINA MOGA, MIHAELA ADRIANA TIÈšA, OVIDIU TIÈšA
BILBERRY (VACCINIUM MYRTILLUS) AND ELDERBERRY FRUIT (SAMBUCUS NIGRA L.) FROM ROMANIA PROCESSED AS CONFITURE. EVOLUTION OF COLOR, TOTAL CONTENT OF ANTHOCYANIN AND VITAMIN C
GABRIELA MUNTIANU, ILEANA-DENISA NISTOR, DIANA-CARMEN MIRILĂ, , ANA-MARIA GEORGESCU, VASILICA-ALISA ARUȘ, NICOLETA PLATON, COSMIN JINESCU
ELECTROMAGNETIC FIELD APPLICATION IN FLUIDIZATION OF METALLIC PARTICLES
MARIANA-LILIANA PĂCALĂ, CIPRIAN CĂPĂȚÂNĂ, SIMONA OANCEA
INSIGHT INTO THE IMPLEMENTATION OF THE IFS FOOD VERSION 8 REQUIREMENTS IN THE FOOD SAFETY MANAGEMENT SYSTEM: KEY STEPS AND BENEFITS
