Vol. 2 | No. 3-4, 2019

• RHEOLOGİCAL BEHAVİOUR OF TYPE I SOURDOUGH DURİNG REFRESHMENT PROCEDURE

Görkem Özülkü

Pages: 8 - 14

• AN OVERVIEW IN THE REGION REGARDING DIFFERENT TOXIC RESIDUES IN THE PRODUCTS OF ANIMAL ORIGIN AND FUTURE COOPERATION POSSIBILITIES FOR A BETTER FOOD SAFETY

Jani Mavromati, Lulzim Shaqiri

Pages: 15 - 19

• THE EFFECTS OF SURFACTANTS ON THE OXIDATION OF SUNFLOWER OIL IN EMULSIONS

Ayse Karadag

Pages: 20 - 24

• TREE BARKS AS POTENTIAL SOURCES OF VALUE-ADDED COMPONENTS FOR THE FOOD INDUSTRY

Kubra Dogan, P. Kubra Akman, Fatih Tornuk

Pages: 25 - 35

• PESTICIDE RESIDUES IN FOOD: FOOD SAFETY, NUTRITION AND HEALTH EFFECTS

Vezirka Jankuloska, Ilija Karov, Gorica Pavlovska, Tatjana Kalevska, Viktorija Stamatovska, Zora Uzunoska

Pages: 36 - 41

• RESULTS ON LEAD (Pb) CONCENTRATION IN WILD FISH SQUALIUS CEPHALUS & BARBUS BARBUS TISSUES IN VARDAR RIVER, NORTH MACEDONIA

Lulzim Shaqiri, Jani Mavromati, Vesna Zajkova

Pages: 42 - 46