Alimentaria
Executive editor
Éva György (Sapientia Hungarian University of Transylvania, Department of Food Science, Miercurea Ciuc, Romania, gyorgyeva uni.sapientia.ro)
Subject Editors
Food chemistry − Functional foods
Csilla Albert (Sapientia Hungarian University of Transylvania, Department of Food Science, Romania)
Food microbiology − Food safety − Food preservation
Éva György (Sapientia Hungarian University of Transylvania, Department of Food Science, Romania)
Food technology − Food engineering
Rozália Veronika Salamon (Sapientia Hungarian University of Transylvania, Department of Food Science, Romania)
Assistant Editor
Éva Molnos (Sapientia Hungarian University of Transylvania, Department of Food Science, Romania)
Editorial Board
Csilla Mohácsi-Farkas (Szent István University, Department of Microbiology and Biotechnology, Hungary)
Alexandru Szép (Sapientia Hungarian University of Transylvania, Department of Food Science, Romania)
János Csapó (Sapientia Hungarian University of Transylvania, Department of Food Science Romania and University of Debrecen, Hungary)
Lucian-Gheorghe Gavrila (Vasile Alecsandri University of Bacau, Department of Chemical Engineering and Food, Romania)
Gheorghe Gutt (Ştefan cel Mare University of Suceava, Department of Food Technologies, Safety of Food Production and Environment, Romania)
Éva Laslo (Sapientia Hungarian University of Transylvania, Department of Bioengineering, Romania)
SAPIENTIA HUNGARIAN UNIVERSITY OF TRANSYLVANIA
The Sapientia Hungarian University of Transylvania is the independent university of the Hungarian community in Romania, which aims at providing education to the members of our community and performing scientific research on a high professional level.
Sapientia Hungarian University of Transylvania,
Scientia Publishing House
Acta Universitatis Sapientiae
RO 400112 Cluj-Napoca, Romania
Str. Matei Corvin nr. 4.
Email: acta @ acta.sapientia.ro
