JHED Volume 22

Check out the latest research and industry developments in Volume 22 
of the Journal of Hygienic Engineering and Design

Volume Content
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JHED Volume 22

HYGIENIC ENGINEERING AND DESIGN

  1. Taweepol Suesut, Maethinee Songthai, Navaphattra Nunak (2018). Investigation of soy milk deposited on stainless steel by infrared thermography. Journal of Hygienic Engineering and Design, Vol. 22, pp. 3-8. [Full -Text PDF]

FOOD QUALITY AND SAFETY

  1. Mirjana Bojanić Rašović (2018). Helminthes that are transmitted through food to humans. Journal of Hygienic Engineering and Design, Vol. 22, pp. 11-17. [Full -Text PDF]

  2. Rreze Gecaj, Bajram Berisha, Flutura Ajazi, Skënder Muji (2018).  Detection of ingredients in salami and sausages from different brands sold in Kosovo market by PCR. Journal of Hygienic Engineering and Design, Vol. 22, pp. 18-24. [Full -Text PDF]

  3. Gjore Nakov, Viktorija Stamatovska, Nastia Ivanova, Stanka Damyanova, Tzonka Godjevargova, Daliborka Koceva Komlenić (2018). Psysicochemical characteristics of functional biscuits and in vivo determination of glucose in blood after consumption of functional biscuits. Journal of Hygienic Engineering and Design, Vol. 22, pp. 25-32. [Full -Text PDF]

  4. Abdymanap A. Ospanov, Carmen Violeta Popescu, Nurzhan Zh. Muslimov, Liviu Gaceu, Aigul K. Timurbekova, Manea Stefan, Alina Dune, Candice Popescu, Gulnara B. Jumabekova (2018).  Study of the food safety and nutritional value of the buckwheat grains of Kazakhstani selection. Journal of Hygienic Engineering and Design, Vol. 22, pp. 33-38. [Full -Text PDF]

FOOD PRODUCTION AND PROCESSING

  1. Igor Penkov (2018). Intelligent system and equipment for greenhouses monitoring. Journal of Hygienic Engineering and Design, Vol. 22, pp. 41-46. [Full -Text PDF]

  2. Ekaterina Antontceva, Sergei Sorokin, Mark Shamtsyan, Ludmila Krasnikova (2018). Influence of Pleurotus ostreatus preparations on fermentation products of lactic acid cultures. Journal of Hygienic Engineering and Design, Vol. 22, pp. 47-52. [Full -Text PDF]

  3. Ekaterina Chikova-Iscener, Veselka Duleva (2018). School environment characteristics and nutritional status of nationally representative sample of 7-years-old Bulgarian schoolchildren in 2016. Journal of Hygienic Engineering and Design, Vol. 22, pp. 53-60. [Full -Text PDF]

  4. Mehmed Hero, Sejad Mačkić, Nihada Ahmetović, Amra Čolić, Aida Šukalić, Azra Hodžić, Edisa Brkić, Enida Karić (2018). Dietary risk assessment of pesticide residues in bananas. Journal of Hygienic Engineering and Design, Vol. 22, pp. 61-65. [Full -Text PDF]

  5. Péter Penksza, Zsófia Banka, Kun Szilárd, Klára Pásztorné Huszár, Csaba Németh, Adrienn Tóth, Juhász Réka (2018). Utilization of xylo-oligosaccharides as prebiotics in yoghurt. Journal of Hygienic Engineering and Design, Vol. 22, pp. 66-71. [Full -Text PDF]

  6. Ales Haz, Michal Jablonsky, Veronika Majova, Andrea Skulcova, Petra Strizincova (2018). Comparison of different extraction methods for the extraction of total phenolic compounds from spruce bark. Journal of Hygienic Engineering and Design, Vol. 22, pp. 72-75. [Full -Text PDF]

  7. Michal Jablonsky, Veronika Majova, Andrea Skulcova, Ales Haz (2018). Delignification of pulp using deep eutectic solvents. Journal of Hygienic Engineering and Design, Vol. 22, pp. 76-81. [Full -Text PDF]