Zobrazeno 1 - 10
of 44
pro vyhledávání: '"Balabanova, Tatyana"'
Publikováno v:
BIO Web of Conferences, Vol 102, p 01006 (2024)
The aim of the present study was to investigate the changes in the fatty acid profile and acid value of milkfat during ripening of Kashkaval cheese with reduced sodium chloride content. Three batches of Kashkaval cheese (with low 0.7%; medium 1.5% an
Externí odkaz:
https://doaj.org/article/37910cfd0a354b56b21925f7f84d389f
Publikováno v:
BIO Web of Conferences, Vol 58, p 01004 (2023)
The aim of the present study was to evaluate the influence of NaCl concentration on the microflora in Kashkaval cheese produced from cow’s milk. Three cheese samples were obtained - with low (0.7%), medium (1.5%), and standard (3.1%) content of NaC
Externí odkaz:
https://doaj.org/article/7e42ca37dc28421e839087714e724d69
Publikováno v:
BIO Web of Conferences, Vol 58, p 01003 (2023)
The aim of the present study is focused on the evaluation of the quality parameters of artisan sheep cheese produced by old Bulgarian technology. The study was carried out in three stages - at the end of the ripening process (45th day), during and at
Externí odkaz:
https://doaj.org/article/aa8a91422232431b8e5c6e89e2e118d8
Publikováno v:
BIO Web of Conferences, Vol 45, p 01001 (2022)
The purpose of the present study was to investigate the influence of somatic cell count (SCC) on the composition of Kashkaval cheese. Kashkaval cheese samples were produced from three different batches of sheep milk with low (610 000 cells/ml), mediu
Externí odkaz:
https://doaj.org/article/e3652193c87f4c1ea108de99abb110c2
Publikováno v:
BIO Web of Conferences, Vol 45, p 01004 (2022)
The aim of the present study was to investigate the physicochemical and microbiological profile of indigenous sheep’s milk with the potential for the production of artisanal cheese. The data showed the changes in lactation stages (between April and
Externí odkaz:
https://doaj.org/article/f4ed32fa32404b6d8417c6b1174b6099
Autor:
Poirieux Magalie, Kostov Georgi, Denkova Rositsa, Shopska Vesela, Ivanova Mihaela, Balabanova Tatyana, Vlaseva Radka
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 21, Iss 1, Pp 11-22 (2017)
Encapsulation is a process of incorporation of bioactive substances in a specific matrix. It results in increasing and/or maintaining of the biological agent concentration in the food matrix or the fermentation system. The encapsulation process is in
Externí odkaz:
https://doaj.org/article/92ec9fe1600c48238a8c8b352bd286f8
Autor:
Kostov Georgi, Shopska Vesela, Denkova Rositsa, Ivanova Mihaela, Balabanova Tatyana, Vlaseva Radka
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 20, Iss 1, Pp 21-40 (2016)
The development of new food products enriched with biologically active components is a topical issue for modern food science and practice. Many of these substances are unstable when being incorporated into the food matrix, which demands a study on th
Externí odkaz:
https://doaj.org/article/ac06b82c534c47daaa1169ac8dd6c237
Autor:
BALABANOVA, TATYANA1, IVANOVA, MIHAELA1 mivanova@uft-plovdiv.bg
Publikováno v:
Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare. 2021, Vol. 45 Issue 2, p9-19. 11p.
Autor:
Balabanova, Tatyana1, Petkova, Nadezhda2, Ivanova, Mihaela1 mihaela_18bg@abv.bg, Panayotov, Nikolay3
Publikováno v:
Emirates Journal of Food & Agriculture (EJFA). Aug2020, Vol. 32 Issue 8, p559-566. 8p.
Autor:
Devitsyna Svetlana, Balabanova Tatyana
Publikováno v:
ITM Web of Conferences, Vol 30, p 04017 (2019)
The algorithm of seamless image stitching in the gradient domain based on the variational derivative estimation method. The functionality of this algorithm is confirmed by computational experiments with real images of different types.
Externí odkaz:
https://doaj.org/article/abfbd07bf78f4fabb8c6cf043ef42eb6