Journal of Hygienic Engineering and Design - Volume 25

Journal sections:

Food Quality and Safety 

Food Production and Processing 

FOOD QUALITY AND SAFETY

  • Gabriel Mustatea, Elena L. Ungureanu, Enuța Iorga (2018). Preliminary steps for validation amino acids analysis by ion chromatography with pulsed electrochemical detection. Journal of Hygienic Engineering and Design, Vol. 25, pp. 3-6. [Full -Text PDF]
  • Ivana Jovanovska-Klincarska, Ilina Popovska, Vladimir Kostovski, Jelena Dimitrovska, Ema Kikovska-Stojanovska, Sonja Ugarkovic (2018). Risk assessment in pharmaceutical microbiology. Journal of Hygienic Engineering and Design, Vol. 25, pp. 7-13. [Full -Text PDF]
  • Raluca Paula Turcu, Margareta Olteanu, Rodica Diana Criste, Mariana Ropota, Tatiana Dumitra Panaite, Cristina Soica, Dumitru Dragotoiu (2018). The effect of using grape seeds meal as natural antioxidant in broiler diets enriched in fatty acids, on meat quality. Journal of Hygienic Engineering and Design, Vol. 25, pp. 14-20. [Full -Text PDF]
  • Alma Zorlak, Amir Ganić, Minela Dacić, Vildana Hadžić, Edna Kurtić, Azra Bačić (2018). The effect of salt reduction on chemical and microbiological characteristics and implications on sensory quality of traditional smoked meat “Visočka pečenica”. Journal of Hygienic Engineering and Design, Vol. 25, pp. 21-26. [Full -Text PDF]
  • Adrienn Toth, Csaba Nemeth, Ildiko Zeke, Peter Penksza, Karina Hidas, Laszlo Friedrich (2018). Effects of combined HHP and heat treatment on viscosity and microbiological safety of liquid egg yolk. Journal of Hygienic Engineering and Design, Vol. 25, pp. 27-30. [Full -Text PDF]
  • Dilara Konuk Takma, Figen Korel, Basak Avci, Ozgur Edeer (2018). Effect of storage temperature and packaging material on the shelf-life of newly-developed no-added sugar almond paste. Journal of Hygienic Engineering and Design, Vol. 25, pp. 31-36. [Full -Text PDF]

FOOD PRODUCTION AND PROCESSING

  • Nihada Ahmetović, Azra Hodžić, Sejad Mačkić, Amra Čolić, Enida Karić, Amila Hodžić (2018). Beta-glucan in diet of students in Sarajevo canton. Journal of Hygienic Engineering and Design, Vol. 25, pp. 39-43. [Full -Text PDF]
  • Milkica Grabež, Vesna Rudic Grujic, Nihada Ahmetovic, Budimka Novaković (2018). Sodium content and the most important dietary sources of sodium in a sample of student population. Journal of Hygienic Engineering and Design, Vol. 25, pp. 44-48. [Full -Text PDF]
  • Alexander Shevchenko, Anatoly Sokolenko, Oleg Stepanets (2018). Regularities of changes in osmotic pressures, material and energy transformations in fermentation medium. Journal of Hygienic Engineering and Design, Vol. 25, pp. 49-55. [Full -Text PDF]
  • Gordana Šebek (2018). Chemical and pomological characteristics of fruit of some commercial pear cultivars grown in conditions of Bjelo Polje. Journal of Hygienic Engineering and Design, Vol. 25, pp. 56-61. [Full -Text PDF]
  • Fikret Pazir, Gulden Ova, Funda Turan, Yuksel Alper (2018). Extractıon of spaghettı squash (Cucurbıta pepo L.) by using supercritical carbon dioxide extraction method. Journal of Hygienic Engineering and Design, Vol. 25, pp. 62-68. [Full -Text PDF]
  • Petra Strizincova, Ales Haz, Alexandra Sladkova, Igor Šurina (2018). Total phenolic content in spruce bark. Journal of Hygienic Engineering and Design, Vol. 25, pp. 69-74. [Full -Text PDF]
  • Andrea Škulcová, Michal Jablonsky (2018). Properties and thermal behavior of deep eutectic solvents based lactic acid. Journal of Hygienic Engineering and Design, Vol. 25, pp. 75-80. [Full -Text PDF]
  • Larysa Frolova, Tetyana Gorodetska, Kateryna Ivanchuk, Kateryna Zaychenko, Tetyana Nosova (2018). Freelance as the main trend in doing business in the food industry. Journal of Hygienic Engineering and Design, Vol. 25, pp. 81-86. [Full -Text PDF]
  • Mirjana Bojanić Rašović (2018). The importance of transmission tick-borne encephalitis through milk of infected animals. Journal of Hygienic Engineering and Design, Vol. 25, pp. 87-90. [Full -Text PDF]
  • Boris Kolesnikov, Nikita Khrapatov, Evgeniy Moskalev, Mark Shamtsyan (2018). Obtaining of hydrophobins from submerged cultured Trichoderma viride. Journal of Hygienic Engineering and Design, Vol. 25, pp. 91-95. [Full -Text PDF]
  • Ekaterina Antontceva, Mark Shamtsyan, Alexey Rabin (2018). Selection of conditions for submerged cultivation of Pleurotus ostreatus. Journal of Hygienic Engineering and Design, Vol. 25, pp. 96-100. [Full -Text PDF]
  • Evgeniy Chebotarev, Khazbi Sugarov, Andrey Bratsikhin (2018). Milk and its properties as an object of separation. Journal of Hygienic Engineering and Design, Vol. 25, pp. 101-106. [Full -Text PDF]
  • Mohamed Frioui, Mark Shamtsyan, Natalia A. Zhilnikova (2018). Development of new methods for Isolation of mushroom beta-glucans for the use in the food industry and their comparative evaluation. Journal of Hygienic Engineering and Design, Vol. 25, pp. 107-111. [Full -Text PDF]
  • Valentyn Khorolskyi, Svitlana Yermak, Oleksandr Bavyko, Yuriy Korenets, Nataliia Riabykin (2018). Technological complex of automated control and management of water purification and bread production with robotic technologic intensifiers. Journal of Hygienic Engineering and Design, Vol. 25, pp. 112-120. [Full -Text PDF]