Zobrazeno 1 - 10
of 60
pro vyhledávání: '"Ivanov Galin"'
Publikováno v:
BIO Web of Conferences, Vol 102, p 01005 (2024)
A study was conducted to investigate the effect of lactic acid bacteria development involved in starter cultures for the production of lactic acid products. On the basis of the data obtained, concerning its influence on a traditional starter for Bulg
Externí odkaz:
https://doaj.org/article/0cc761ab90794b129918e307a75a92d2
Publikováno v:
BIO Web of Conferences, Vol 102, p 00001 (2024)
Externí odkaz:
https://doaj.org/article/279790354b7540df8f2e19031686cb30
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 01001 (2023)
The enrichment of probiotic dairy products with polyphenol extracts from different plant origins is a good approach to enhance the beneficial health effects of functional foods. The aim of the present study was to evaluate the effect of rose (Rosa da
Externí odkaz:
https://doaj.org/article/fe355a2ae6ce46ed852dde94df487611
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 01005 (2023)
A comparative study was conducted on the growth rate of lactic acid bacteria involved in starter cultures for the production of lactic acid products. Based on the data obtained, with respect to the rate of development, it is possible to predict their
Externí odkaz:
https://doaj.org/article/b0e771f30f664ef1acfe93895c0ceb78
Publikováno v:
BIO Web of Conferences, Vol 58, p 00001 (2023)
Externí odkaz:
https://doaj.org/article/da11f809ba364f5a8c47a6ca4321b28a
Publikováno v:
BIO Web of Conferences, Vol 45, p 00001 (2022)
Externí odkaz:
https://doaj.org/article/8e4bf19f801d4cd0b5af60429ae694a1
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 18, Iss 2, Pp 43-53 (2014)
Chilled and frozen chicken breast and thigh meat were stored at +4±1 oC and - 20±1 oC, respectively. Maillard reaction between ribose and meat proteins of the chicken samples was initiated. The changes in the ribose-induced Maillard reaction rate d
Externí odkaz:
https://doaj.org/article/8f6e778f19b44ae5af71674e177a9065
Autor:
Petkov, Stefan, Ivanov, Galin R.
Publikováno v:
Право, Политика, Администрация / Law, Politics, Administration. 8(2):15-24
Externí odkaz:
https://www.ceeol.com/search/article-detail?id=1002196