JHED Volume 25

Check out the latest research and industry developments in Volume 25 
of the Journal of Hygienic Engineering and Design

JHED Volume 25
  • Hygienic Engineering and Design
  • Food Quality and Safety
  • Food Production and Processing

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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