Zobrazeno 1 - 10
of 26
pro vyhledávání: '"DONEVA, Maria"'
Autor:
Doneva, Maria1 maria.doneva@ikht.bg, Loginovska, Kamelia1, Dyankova, Svetla1, Nacheva, Iliana1, Metodieva, Petya1, Ninova-Nikolova, Nadya1
Publikováno v:
Journal of Chemical Technology & Metallurgy. 2024, Vol. 59 Issue 1, p15-22. 8p.
Autor:
Dyankova Svetla, Doneva Maria, Solak Ayten, Miteva Daniela, Nacheva Iliana, Loginovska Kamelia, Solakov Nikolay
Publikováno v:
BIO Web of Conferences, Vol 102, p 01003 (2024)
The aim of the research is a comparative physicochemical and electrophoretic analysis of lyophilized egg white (albumen), egg yolk and whole egg (mélange) from quail eggs, obtained by processing at three different freezing temperatures before lyophi
Externí odkaz:
https://doaj.org/article/e9ac57cbada546f59c965d8db466d41a
Autor:
Loginovska Kamelia, Valchkov Alexandar, Doneva Maria, Metodieva Petya, Dyankova Svetla, Miteva Daniela, Nacheva Iliana
Publikováno v:
BIO Web of Conferences, Vol 102, p 01014 (2024)
A technology has been developed for obtaining lyophilized fermented products based on walnut milk. Fermentation was carried out with two probiotic strains of Lactiplantibacillus plantarum subsp. plantarum NBIMCC 3447 and Lactobacillus gasseri NBIMCC
Externí odkaz:
https://doaj.org/article/a07ab5530c3741b585ebc7c8d193c98e
Publikováno v:
Applied Sciences (2076-3417); Oct2024, Vol. 14 Issue 19, p8602, 16p
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
BIO Web of Conferences, Vol 58, p 01002 (2023)
The degree of hydrolysis and antioxidant activity of protein hydrolysates from fresh cow’s milk and whey obtained by the action of the proteolytic enzymes papain, bromelain and chymosin were compared. The lowest degree of hydrolysis in fresh milk h
Externí odkaz:
https://doaj.org/article/d164fdc1ed1645979bfd3f071488dc86
Publikováno v:
BIO Web of Conferences, Vol 58, p 01007 (2023)
One of the innovative methods for real-time determination of food freshness is the application of pH-indicator sensors, where the color change can be used for the visual detection of acidic/basic volatile compounds formed during product storage due t
Externí odkaz:
https://doaj.org/article/714396cdb92a4d82b2a35e650b581af4
Publikováno v:
Biotechnology in Animal Husbandry, Vol 34, Iss 2, Pp 229-238 (2018)
The purpose of this study is to assess the tenderizing effect of plant proteolytic enzymes upon raw rabbit meat. Tests are performed on rabbit meat samples treated with papain and two vegetal sources of natural proteases (extracts of kiwifruit and gi
Externí odkaz:
https://doaj.org/article/fe0971dfac78442f89e481607e028da6
Autor:
SOLAKOV, Nikolay, LOGINOVSKA, Kamelia, VALCHKOV, Alexander, METODIEVA, Petya, DONEVA, Maria, NACHEVA, Iliana
Publikováno v:
AgroLife Scientific Journal; 2022, Vol. 11 Issue 2, p169-173, 5p