Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Ira, Taneva"'
Publikováno v:
Dairy, Vol 5, Iss 2, Pp 249-270 (2024)
The article examines the main characteristics of white brine cheeses from different manufacturers and changes in their quality indicators. These characteristics include the active acidity, electrical conductivity, total dissolved solids, oxidation–
Externí odkaz:
https://doaj.org/article/c642ae8f1951400bbaeac87df93eb967
Autor:
IRA TANEVA
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 24, Iss 4, Pp 337-345 (2023)
Today, the interest in the application of natural phytonutrients in various types of foods products is extremely high. Unconventional sources of biologically active substances are being sought to be used in the prevention of various chronic diseas
Externí odkaz:
https://doaj.org/article/185955d244ef4b10987ebfd81e27c90e
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 24, Iss 2, Pp 111-125 (2023)
The analysis of available literature sources shows that, in most cases, when obtaining enriched lactic acid products, a fixed amount of rose hip supplement was used, and this amount was not specified. Organoleptic analysis is also missing in many of
Externí odkaz:
https://doaj.org/article/38df87dcb05547f98f7c7fc2d439e012
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 23, Iss 4, Pp 273-293 (2022)
Butter biscuits contain a large amount of fat to be oxidized during storage. The addition of biologically active substances from various natural sources to butter biscuits improves not only the physico-chemical but also their organoleptic properties.
Externí odkaz:
https://doaj.org/article/60808981293d41b88c8d0b44cc9efc9d
Autor:
Dimov, Milen Dimitrov1, Dimitrova, Ira Taneva1 ira.dimitrova@trakia-uni.bg, Zlatev, Zlatin Dimitrov1
Publikováno v:
Journal of Chemical Technology & Metallurgy. 2024, Vol. 59 Issue 1, p53-60. 8p.
Autor:
IRA TANEVA, ZLATIN ZLATEV
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 21, Iss 1, Pp 125-131 (2020)
The inclusion of fresh or processed fruit in yoghurt is a popular method of increasing the phenolic content of the product and improving its antioxidant capacity. This study shows that goji berries can be an alternative method of enriching dairy prod
Externí odkaz:
https://doaj.org/article/9c8f7195157a4beb984f3072305efbec
Publikováno v:
AIP Conference Proceedings; 2023, Vol. 2889 Issue 1, p1-14, 14p
Autor:
Ira Taneva, Tsvetan Valev
Publikováno v:
Applied Researches in Technics, Technologies and Education, Vol 7, Iss 2, Pp 131-137 (2019)
A yoghurt was obtained with the addition of goji berry (Lycium barbarum L.) fruits. The sequence of technological operations has been established. The active acidity of the yoghurt samples was determined during coagulation and in the storage period f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f9f935c919c63d0eb88ab9fea9e4095
Autor:
Ira Taneva, Petar Panayotov
Publikováno v:
Ukrainian Journal of Food Science. 7:61-69
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2fdf09d766bfecb8d54140eaf4f67194
https://doi.org/10.24263/2310-1008-2019-7-1-8
https://doi.org/10.24263/2310-1008-2019-7-1-8
Autor:
Gordana Dimitrovska, Ira Taneva
Publikováno v:
Applied Researches in Technics, Technologies and Education, Vol 7, Iss 1, Pp 41-47 (2019)
Yoghurt was prepared with addition of 2, 4 and 6 % goji berry fruits with respect to yoghurt mass. From the data on the titratable and active acidity, it can be summarized that the addition of goji berry fruits did not exert effect on the dynamic of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8dfcf485ba849f7cedae04190a90d258