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Info Bibliografie Iso 690
Info Bibliografie Iso 690
BIBLIOGRAFIE
RESURSE MONOGRAFICE
1. ANA, Alexandru; BANU, Constantin; BÂRSAN, Iulian Gabriel. Tratat de industrie
alimentară: vol. II – Tehnologii alimentare. București: Editura ASAB, 2009.
3. BANU, C.; GEORGESCU, Gh.; MĂRGINEAN, Gh.; PASAT, Gh. D.; DORIN, S.
Cartea producătorului și procesatorului de lapte. București: Editura Ceres, 2005.
12. BERK, Zeki. Food process engineering and technology. Amsterdam; Boston;
Heidelberg: Elsevier, 2009.
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ARTICOLE DIN PERIODICE
RESURSE ELECTRONICE
57. BAYSAL, A. H.; MOLVA, C.; UNLUTURK, S. UV-C light inactivation and
modeling kinetics of Alicyclobacillus acidoterrestris spores in white grape and apple
juices. În: International Journal of Food Microbiology, 2013, vol. 166, no. 3, pp. 494-
498. http://www.sciencedirect.com Accesat 2.05.2015
58. ELVIRA, L.; DURAN, C. M.; URREJOLA, J.; MONTERO DE ESPINOZA, F. R.
Detection of microbial contamination in fruit juices using non-invasive ultrasound. În:
Food Control, 2014, vol. 40, nr. 3, pp. 145-150. http://www.sciencedirect.com Accesat
2.05.2015
59. FREDERICKS, I. N.; DU TOIT, M.; KRUGEL, M. Efficacy of ultraviolet radiation
as an alternative technology to inactivate microorganisms in grape juices and wines. În:
Food Microbiology, 2011, vol. 28, no. 3, pp. 510-517. http://www.sciencedirect.com
Accesat 2.05.2015
60. GALANT, A.; LUZIO, G. A.; WILDMER, W. W.; CAMERON, R. G.
Compositional and structural characterization of pectic material from Frozen
Concentrated Orange Juice. În: Food Hydrocolloids, 2014, vol. 35, pp. 661-669.
http://www.sciencedirect.com Accesat 2.05.2015
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62. ONSEKIZOGLU, P. Production of high quality clarified pomegranate juice
concentrate by membrane processes. În: Journal of Membrane Science, 2013, vol. 442,
no. 1, pp. 264-271. http://www.sciencedirect.com Accesat 2.05.2015
63. PORYVKINA, L.; TSVETKOVA, N.; SOBOLEV, I. Evaluation of apple juice
quality using spectral fluorescence signatures. În: Food Chemistry, 2014, vol. 152, no.
1, pp. 573-577. http://www.sciencedirect.com Accesat 2.05.2015
64. REITER,M.; STUPARIC, M.; NEIDHART, S.; CARLE, R. The role of process
technology in carrot juice cloud stability. În: Food Science and Technology, 2003, vol.
36, no. 2, pp. 165-172. http://www.sciencedirect.com Accesat 2.05.2015
65. SUNG, H.-J.; SONG, W.-J.; KIM, K.-P.; RYU, S.; KANG, D.-H. Combination effect
of ozone and heat treatments for the inactivation of Escherichia coli O157:H7,
Salmonella Typhimurium, and Listeria monocytogenes in apple juice. În: International
Journal of Food Microbiology, 2014, vol. 171, no. 3, pp. 147-153.
http://www.sciencedirect.com Accesat 2.05.2015
66. YU, Y.; XIAO, G.; WU, J.; XU, Y.; TANG, D.; CHEN, Y.; WEN, J.; FU, M.
Comparing characteristic of banana juices from banana pulp treated by high pressure
carbon dioxide and mild heat. În: Innovative Food Science & Emerging Technologies,
2013, vol. 18, pp. 95-100. http://www.sciencedirect.com Accesat 2.05.2015
67. YU, Y.; XU, Y.; WU, J.; XIAO, G.; FU, M.; ZHANG, Y. Effect of ultra-high
pressure homogenisation processing on phenolic compounds, antioxidant capacity and
anti-glucosidase of mulberry juice. În: Food Chemistry, 2014, vol. 153, pp. 114–120.
http://www.sciencedirect.com Accesat 2.05.2015
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69. http://www.insse.ro/cms/ Accesat 2.05.2015
70. www.rasfoiesc.com Accesat 2.05.2015