Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Maria Doneva"'
Publikováno v:
Applied Sciences, Vol 14, Iss 19, p 8602 (2024)
Hemp seed oil cake, a by-product of hemp seed oil extraction, is characterized by its high protein content and bioactive components, making it a valuable resource for the development of functional products through enzymatic hydrolysis. Hemp seed oil
Externí odkaz:
https://doaj.org/article/a8ae8f8c82cc47b1817cd61f84857d56
Publikováno v:
Applied Sciences, Vol 14, Iss 5, p 1967 (2024)
Pumpkin seed cake, a byproduct of cold-pressed oil production, represents a food waste material with a great potential for valorization. The objective of the present study is to optimize the papain enzymatic hydrolysis process of pumpkin seed cold-pr
Externí odkaz:
https://doaj.org/article/53e001137b054c90bdd81aedc0b267cc
Autor:
Nikolay SOLAKOV, Kamelia LOGINOVSKA, Alexander VALCHKOV, Petya METODIEVA, Maria DONEVA, Iliana NACHEVA
Publikováno v:
AgroLife Scientific Journal. 11:169-173
A technology for obtaining a new lyophilized functional product with healthy qualities - ''FucoSTEM'' has been created. Its composition includes sources of useful and biologically active ingredients of various origins. The bioformula of the new biopr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e86ebc9087500ec8d9064d14a8042a7
https://doi.org/10.17930/agl2022222
https://doi.org/10.17930/agl2022222
Publikováno v:
AgroLife Scientific Journal. 11:56-62
This article presents an analysis of the particle distribution of granular lyophilized synbiotic products. The main purpose of the present study is to find a relationship between the particle size distribution and the varying component in the composi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4bf8f0566a69dee42ee32ac29e950d41
https://doi.org/10.17930/agl202216
https://doi.org/10.17930/agl202216
Publikováno v:
AgroLife Scientific Journal. 10:116-121
The authors present the results of organoleptic, physicochemical, biochemical and microbiological studies of a new lyophilized functional bioproduct ''FucoSTEM''. The product is a nutritious concentrate developed on the basis of buffalo colostrum. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2182018e0d58e7f34f1ebd93519de6f
https://doi.org/10.17930/agl2021214
https://doi.org/10.17930/agl2021214
Publikováno v:
AgroLife Scientific Journal. 10:130-135
The growth of cell culture of strain Bacillus subtilis NBIMCC 2353 has been traced by two experiments. At 48th hour the number of cells reaches its maximum, which is above 8 log units (experiment 1), after included on the 24th hour of enrichment agen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec7c42a3d00563665a31a1eb9a351303
https://doi.org/10.17930/agl2021114
https://doi.org/10.17930/agl2021114
Publikováno v:
Food Science and Applied Biotechnology. 6:117
A synbiotic is a product in which a probiotic and a prebiotic are combined at the same time. The benefits of synbiotics for human health are indisputable and this increases interest in them. This paper investigates the effect of particle size and sto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f3bd5c04e0c008e3768b3c3b1320097
https://doi.org/10.30721/fsab2023.v6.i1.255
https://doi.org/10.30721/fsab2023.v6.i1.255
Publikováno v:
BIO Web of Conferences. 58:01002
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://explore.openaire.eu/search/publication?articleId=doi_________::db0bf861c69e52532bacaaccd0f7644a
https://doi.org/10.1051/bioconf/20235801002
https://doi.org/10.1051/bioconf/20235801002
Publikováno v:
BIO Web of Conferences. 58:01007
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://explore.openaire.eu/search/publication?articleId=doi_________::28ebabc264c813c78fb9a83091462599
https://doi.org/10.1051/bioconf/20235801007
https://doi.org/10.1051/bioconf/20235801007
Publikováno v:
Scopus-Elsevier
Todorov, Y, Nacheva, I, Metodieva, P, Doneva, M & Tsvetkov, T S V 2013, ' Soft computing applications in food technology ', Bulgarian Journal of Agricultural Science, vol. 19, no. 3, pp. 503-507 . < https://www.agrojournal.org/19/03-18.pdf >
Todorov, Y, Nacheva, I, Metodieva, P, Doneva, M & Tsvetkov, T S V 2013, ' Soft computing applications in food technology ', Bulgarian Journal of Agricultural Science, vol. 19, no. 3, pp. 503-507 . < https://www.agrojournal.org/19/03-18.pdf >
This paper describes the potentials of the application of modern soft computing techniques into development stage of contemporary food products. Recently, soft computing has been extensively studied and applied for scientific research and engineering
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::29f88bd568bed560f3031c52944e70d8
http://www.scopus.com/inward/record.url?eid=2-s2.0-84893800971&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-84893800971&partnerID=MN8TOARS
