Journal of Hygienic Engineering and Design - Volume 16

Journal sections:

Hygienic Engineering and Design 

Food Quality and Safety 

Food Production and Processing 

 

HYGIENIC ENGINEERING AND DESIGN

  • Biljana Curcic-Trajkovska, Dzengis Jashar (2016). An old/new tool that prevents bacterial surface survival. Journal of Hygienic Engineering and Design, Vol. 16, pp. 5-9. [Full -Text PDF]

FOOD QUALITY AND SAFETY

  • Cecilia Georgescu, Adriana Birca, Monica Mironescu, Mihaela Adriana Tita, Mark Shamtsyan, Ion Dan Mironescu, Ovidiu Tita (2016). Consumer perceptions of nutrition and health claims from food labels in Romania. Journal of Hygienic Engineering and Design, Vol. 16, pp. 13-18. [Full -Text PDF]
  • Lidia G. Stoyanova, Mariy V. Napalkova, Alexander I. Netrusov (2016). The creating a new biopreservative based on fusant strain Lactococcus lactis ssp. lactis F-116 for food quality and its safety. Journal of Hygienic Engineering and Design, Vol. 16, pp. 19-27. [Full -Text PDF]
  • Linda Luarasi, Rozana Troja, Luljeta Pinguli (2016). Microbiological safety and quality evaluation of the raw materials used in beer production. Journal of Hygienic Engineering and Design, Vol. 16, pp. 28-31. [Full -Text PDF]
  • Ion Dan Mironescu, Monica Mironescu (2016). Modeling the action of microwaves on Escherichia coli. Journal of Hygienic Engineering and Design, Vol. 16, pp. 32-37. [Full -Text PDF]
  • Valeria Gagiu, Livia Doja, Elena Mateescu, Irina Smeu, Mirela Elena Cucu, Alina Alexandra Dobre, Oana Oprea, Enuta Iorga, Nastasia Belc (2016). Contamination with deoxynivalenol in the milling - bakery industry under the influence of climatic conditions from Romania. Journal of Hygienic Engineering and Design, Vol. 16, pp. 38-44. [Full -Text PDF]
  • Natalya Bashun, Natalya Chugai, Evgeny Olizarovich, Alexey Kovalko (2016). Formation of bases of a healthy diet in natural science and technology education at the university level. Journal of Hygienic Engineering and Design, Vol. 16, pp. 45-49. [Full -Text PDF]

FOOD PRODUCTION AND PROCESSING

  • Sasko Martinovski (2016). Nutrition business models of consumer behaviour when purchasing self-explanatory food products. Journal of Hygienic Engineering and Design, Vol. 16, pp. 53-58. [Full -Text PDF]
  • Vilma Gurazi, Luljeta Xhagolli, Rozana Troja, Shpresa Hereni (2016). Influence of the medium on the alcoholic fermentation performance of two different immobilization yeast techniques compared to free yeast cell fermentation. Journal of Hygienic Engineering and Design, Vol. 16, pp. 59-63. [Full -Text PDF]
  • Salem Embiriekah, Maja Bulatović, Milka Borić, Danica Zarić, Slavica Arsić, Marica Rakin (2016). Selection of Lactobacillus strains for improvement of antioxidant activity of different soy, whey and milk protein substrates. Journal of Hygienic Engineering and Design, Vol. 16, pp. 64-69. [Full -Text PDF]
  • Luziana Hoxha, Renata Kongoli (2016). Evaluation of antioxidant potential of Albanian fig varieties "Kraps Zi" and "Kraps Bardhe" cultivated in the region of Tirana. Journal of Hygienic Engineering and Design, Vol. 16, pp. 70-74. [Full -Text PDF]