Výsledky vyhledávání - "Boyanova Petya"

Akademický článek

Effect of Spirulina platensis on the quality and antioxidants characteristics of ice cream

Autor: Boyanova Petya, Gradinarska Dilyana, Dobreva Valentina, Panayotov Petar, Momchilova Maria, Zsivanovits Gabor

Publikováno v: BIO Web of Conferences, Vol 45, p 01009 (2022)

Spirulina platensis is a cyanobacterium (blue-green algae) that grows in alkaline waters. In food industry, Spirulina’s phycocyanin is used as a natural colorant and stabilizer. The influence of three different concentrations of Spirulina platensis

Externí odkaz: https://doaj.org/article/bd557ebb893247a8aefe36d340d551dc

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Akademický článek

Effects of lingonberry extract (Vaccinium vitis-idaea L.) on the antioxidant, physicochemical and sensory characteristics of ice cream

Autor: Boyanova Petya, Gradinarska Dilyana, Dobreva Valentina, Ivanov Ivan, Petkova Nadejda

Publikováno v: BIO Web of Conferences, Vol 45, p 01008 (2022)

In the present work, ice cream mixtures with 5%, 10% and 15% lingonberry extract were studied. The lingonberry (Vaccinium vitis-idaea L.) is a source of anthocyanins and flavonoids, which are the bioactive components with good antioxidant properties.

Externí odkaz: https://doaj.org/article/e6bf85c606854e0994cba34114e7def7

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Akademický článek

Probiotic Yoghurts From Ultrafiltered Concentrated Milk

Autor: Kozludzhova Siyka, Goranov Bogdan, Boyanova Petya, Yanakieva Velichka, Dushkova Mariya, Dinkov Kolyo

Publikováno v: Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 19, Iss 2, Pp 51-63 (2015)

In this paper, yoghurts from ultrafiltered concentrated whole milk with a volume reduction ratio 0, 2 and 3 with three different probiotic yoghurt starters were obtained. Their physiological, microbiological and rheological properties were examined.

Externí odkaz: https://doaj.org/article/970ed16daaf74bc1ab093e67d044666c

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