Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Kr. Nikolova"'
Autor:
D. Buhalova, Kr. Nikolova, Il. Milkova-Tomova, I. Alexieva, A. Gerasimova, G. Gentscheva, P. Dimitrova
Publikováno v:
Agricultural Science and Technology, Vol 15, Iss 4, Pp 84-91 (2023)
Abstract. Three types of Bulgarian brined cow cheese, produced according to the Bulgarian State Standard 15:2010 (BDS), and five types, according to individual cheese makers' firm technological production instruction (TPI), have been studied. Salt co
Externí odkaz:
https://doaj.org/article/32c3ee25dd664f77b8fba17675ee6795
Publikováno v:
PROCEEDINGS OF THE 45TH INTERNATIONAL CONFERENCE ON APPLICATION OF MATHEMATICS IN ENGINEERING AND ECONOMICS (AMEE’19).
Autor:
Il. Milkova-Tomova, I. Aleksieva, I. Minchev, Kr. Nikolova, St. Minkova, Daniela Kovacheva, Buhalova
Publikováno v:
AIP Conference Proceedings.
The functional properties of dark, milk and white chocolate with 5% cow butter or sesame oil were improved by addition of 2% or 3% conjugated linoleic acid (CLA). Microbiological, rheological, X-ray diffraction and sensory analysis were carried out.
Autor:
P. Radusheva, Kr. Nikolova, Il. Milkova-Tomova, I. Aleksieva, N. Hrıstova-Avakumova, I. Minchev, V. Hadjimitova, D. Najdenova, Buhalova
Publikováno v:
AIP Conference Proceedings.
This investigation concerns juices obtained from raspberry (Rubus idaeus) by pressing and adding 1 g, 2 g, 3 g of inulin or lactulose with different concentrations-0.5, 1, 1.5 ml. Total content of polyphenols, anthocyanins, β-carotene, color paramet
Publikováno v:
Journal of Communication and Computer. 14
Publikováno v:
AIP Conference Proceedings.
68 different types of Bulgarian wines were studied in accordance with 9 optical parameters as follows: color parameters in XYZ and SIE Lab color systems, lightness, Hue angle, chroma, fluorescence intensity and emission wavelength. The main objective
Autor:
Daniel Brabant, S. Yosifova, Kr. Nikolova, M. Angelova, M. Zlatanov, E. Halil, G. Antova, Tinko Eftimov
Publikováno v:
International Journal of Food Properties. 17:1211-1223
In this article the possibility to detect adulteration of costly olive oils with cheaper vegetable oils using fluorescence spectroscopy is studied. Total luminescence spectra were recorded by measuring the emission spectra in the range 350 nm to 720
Autor:
Kr. Nikolova
Publikováno v:
Advances in Research. 2:95-108
The present work aims in exploring the possibilities of fluorescent spectroscopy for qualitycontrol of honey, particularly to distinguish types of honey and to distinguish the naturalhoney from that with artificial additives - sweeteners.24 samples o
Autor:
Mariyan Milev, N Hristova-Avakumuva, M Kakalova, V. Hadjimitova, Ir. Ivanova, St. Minkova, Kr. Nikolova, Veselin Vladev
Publikováno v:
Journal of Physics: Conference Series. 1186:012019
Thirty – five samples of red wines from different geographic regions have been characterised according to 14 basic optical and chemical characteristics - colour parameters, content of anthocyanins and antioxidant activity. The goals of this study i
Autor:
M. Marudova, Kr. Nikolova, Temenuzhka Yovcheva, I. Bodurov, I. Vlaeva, A. Viraneva, Tinko Eftimov
Publikováno v:
AIP Conference Proceedings.
Eleven samples from olive oil have been investigated using four physical methods – refractive index measurement, fluorescence spectra, color parameters and differential scanning colorimetry. In pomace olive oil (POO) and extra virgin olive oil (EVO