Vol 13, No 2 (2014)

Table of Contents

Articles

FIRST PAGES
FENS 2 2014
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CONTENTS
FENS 2 2014
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EVALUATION OF NUTRITIVE AND ANTIOXIDANT PROPERTIES OF BLANCHED LEAFY VEGETABLES CONSUMED IN WESTERN COTE D’IVOIRE
Armel ZORO, Lessoy ZOUE, Sébastien NIAMKE
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EVALUATION OF THE TOXICOLOGICAL SAFETY OF A FREEZE- DRIED PROBIOTIC PREPARATION
Zapryana DENKOVA, Ivan MURGOV, Rositsa DENKOVA, Rositsa ENIKOVA
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THE INFLUENCE OF VIABILITY ON PHENOLIC CONTENT, CONDUCTIVITY AND SUGARS EFFLUX, AND THE RELATIONSHIPS BETWEEN THESE INDICES IN WHEAT SEEDS
Marcel AVRAMIUC
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BIOGENIC AMINE AMOUNT IN GROUND PORK AND BEEF MEAT
Octavian BASTON, Octavian BARNA
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INFLUENCE OF DIFFERENT CHEMICAL AGENTS ON THE ADULTERED MILK PHYSICAL PROPERTIES CORRECTION
Mircea OROIAN, Daniel BERNICU
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IMPORTANCE OF LOCAL CEREAL FLOURS IN THE DIET HABITOF CONSUMERS IN THE DISTRICT OF ABIDJAN COTE D’IVOIRE
Yevi NGUESSAN, Micael BEDIKOU, Rose-Monde MEGNANOU, Sébastien NIAMKE
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EVALUATION OF THE RELATIONSHIPS BETWEEN METALLIC IONS MIGRATED FROM AISI304 AND AISI321 STAINLESS STEEL SAMPLES INTO FOOD SIMULANT SOLUTIONS AT VARIOUS STIRRING DEGREES
Silviu-Gabriel STROE
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TYPES OF SYNONYMY IN FOOD ENGINEERING TERMINOLOGY
Alice Iuliana ROSU
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NEW STARCHES FROM IMPROVED YELLOW COLORED CASSAVA: ENZYMATIC AND ACID STURDINESS AND POTENTIAL OF INDUSTRIAL UTILIZATION
Ginette DOUÉ, Micaël BÉDIKOU, Gisèle KOUA, Sévérin KRA, Sébastien NIAMKÉ
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THE PROSPECTS OF SAFETY AND MICROBIOLOGICAL STABILITY IMPROVEMENT OF BAKERY PRODUCTS BY USING PHYTO-ADDITIVES
Tatyana LEBEDENKO, Antonina YEGOROVA, Viktoriia KOZHEVNIKOVA, Yekaterina KOROLENKO
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