Acta Universitatis Cibiniensis. Series E: Food Technology
The Journal of „Lucian Blaga“ University of Sibiu
Effects of Carbon and Nitrogen Sources on Activity of Cell Envelope Proteinase Produced by Lactobacillus plantarum LP69
Preparation of Vitamin K2 Mk-7 in a Process of Fermentation of Different Seeds and Cereals by Bacteria Bacillus Subtilis
Effect of Temperature, pH, Enzyme to Substrate Ratio, Substrate Concentration and Time on the Antioxidative Activity of Hydrolysates from Goat Milk Casein by Alcalase
Optimization of Peroxidase Activity of Turnip (Brassica rapa ) Using Response Surface Methodology
Comparison of Morphological, Antidiabetic and Antioxidant Properties of Goji Fruits
Ireneusz Ochmian
Orcid-Profil, Marcelina Krupa-Małkiewicz
Orcid-Profil und Sabina Lachowicz
Orcid-Profil Quality Changes of Fresh Dumpling Wrappers at Room Temperature
Publishing House and Owner: Lucian Blaga University of Sibiu, Romania
Aims and Scope
ACTA UNIVERSITATIS CIBINIENSIS, Series E : Food Technology (AUCFT) is an open access, peer-reviewed international scientific journal that publishes papers covering a wide range of topics in the following areas:
- Food technology, biotechnology and engineering;
- Food analysis and control;
- Quality assurance and food safety;
- Management of modern food processing;
- Food innovation and products design;
- Modelling, simulation and optimisation of food processes.
The journal will publish:
- original research papers and short communications describing important new discoveries or further developments in the above-mentioned topics;
- reviews, mainly of new rapidly developing areas of food technology and related fields;
- special themed issues on relevant topics;
- short presentations of the doctoral thesis finished by PhD-students coordinated by professors from “Lucian Blaga” University of Sibiu, Romania in the fields of food technology, food engineering or biotechnology.
Particularly welcome are papers showing how research results can be used in food technology and engineering and experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research in the food area.
Archiving
Sciendo archives the contents of this journal in Portico - digital long-term preservation service of scholarly books, journals and collections.
Plagiarism Policy
The editorial board is participating in a growing community of Similarity Check System's users in order to ensure that the content published is original and trustworthy. Similarity Check is a medium that allows for comprehensive manuscripts screening, aimed to eliminate plagiarism and provide a high standard and quality peer-review process.