Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Dilyana Nikolaeva GRADINARSKA"'
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e47722, Published: 08 AUG 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e47722, Published: 08 AUG 2022
The use of strategies aimed at the improvement of the quality and safety of dry fermented meat products through a scientific re-assessment of some original ingredients in their formulations, one of them being wine, is an approach strongly supported b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::066c5ebd40acd1a0e73e7b1a5e0f1047
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101270
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101270
Autor:
Maria Momchilova, D. Yordanov, Dilyana Nikolaeva Gradinarska-Ivanova, Todorka Valkova Petrova
Publikováno v:
Food Science and Technology, Issue: ahead, Published: 19 OCT 2020
Food Science and Technology
Food Science and Technology, Volume: 41, Issue: 4, Pages: 980-986, Published: 19 OCT 2020
Food Science and Technology v.41 n.4 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology
Food Science and Technology, Volume: 41, Issue: 4, Pages: 980-986, Published: 19 OCT 2020
Food Science and Technology v.41 n.4 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
The paper examines the effect of eleven sterilization regimes on the emulsion capacity and achieved lethal effect of sterilized meat pâté with reduced fat content and addition of inulin. The changes in the inulin-type fructan content were traced un
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e99286f06547f0583e61a4529e03af49
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005025204&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005025204&lng=en&tlng=en
Autor:
DESISLAVA B. VLAHOVA-VANGELOVA, DESISLAV K. BALEV, NIKOLAY D. KOLEV, DILYANA N. GRADINARSKA, STEFAN G. DRAGOEV
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 22, Iss 4, Pp 453-461 (2021)
In the recent years crickets, as well as cricket powder (CP) are interesting food ingredients in the European market. Some benefits of CP are high content of quality proteins, fats, vitamins and minerals and little environmental footprint. The aim of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0fe8ec2dfb6a4e955ae1fc579b3dcbd0
https://hdl.handle.net/20.500.12641/42370
https://hdl.handle.net/20.500.12641/42370
Autor:
Mitreva, Daniela
Въведение: Сурово-сушените бутове спадат към най-вискокостойностните месни храни. Целта на настоящата работа е да се охарактеризират ка
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9626::3d9d527bd4c4a334d5ef233fdc4bb59f
https://hdl.handle.net/20.500.12641/16882
https://hdl.handle.net/20.500.12641/16882