Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Milena Ruskova"'
Publikováno v:
Journal of Central European Agriculture, Vol 24, Iss 1, Pp 260-267 (2023)
Nowadays, the challenge of finding food capable of meeting the needs of the population in terms of availability, nutritional value and sustainability is not only a necessity, but also an aspiration for a healthier lifestyle. The replacement of verteb
Externí odkaz:
https://doaj.org/article/217c5cd961b1472b82586f6cbf7aa1cd
Autor:
Hristo Hristov, Svetoslav Aleksandrov, Todorka Petrova, Milena Ruskova, Velitchka Gotcheva, Penov Nikolay
Publikováno v:
E3S Web of Conferences, Vol 327, p 01015 (2021)
The possibilities for low-temperature heat pump and conventional drying of blueberries during preliminary osmotic dehydration was studied. A full factor experiment of type 22+3 was performed. The kinetics of the process during variation of the main m
Externí odkaz:
https://doaj.org/article/db4890d0e9524221b5bf36f53b6b467a
Publikováno v:
Journal of Central European Agriculture
Volume 24
Issue 1
Volume 24
Issue 1
Nowadays, the challenge of finding food capable of meeting the needs of the population in terms of availability, nutritional value and sustainability is not only a necessity, but also an aspiration for a healthier lifestyle. The replacement of verteb
Autor:
Kristina Ivanova, Milena Ruskova, Ivan Bakalov, Nadejda Petkova, Todorka Petrova, Nikolay Penov, Z. Manev
Publikováno v:
AIP Conference Proceedings.
Autor:
Todorka Petrova, Maria Marudova, Dida Iserliyska, Biser Gechev, Kristina Ivanova, Angel Iliev, Milena Ruskova, Ivan Bakalov, Gabor Zsivanovits
Publikováno v:
AIP Conference Proceedings.
Polysaccharides traditionally have been used as replacer of gluten in bakery and bread production for increasing the quality of products for coeliac patients. The objective of the present study is to investigate the effect of some polysaccharides and
Publikováno v:
Resource and Energy Saving Technologies of Production and Packing of Food Products as the Main Fundamentals of Their Competitiveness: Proceedings of the 7th International Specialized Scientific and Practical Conference, September 12, 2019. Kyiv, NUFT, 2019.
Publikováno v:
Novo Znanie, Vol 5, Iss 1, Pp 63-67 (2016)
Apple pomace - wheat semolina blends were extruded in a laboratory single screw extruder (Brabender 20 DN, Germany). Effects apple pomace content, moisture content, screw speed, and temperature of final cooking zone on texture of extrudates were stud
Autor:
Milena Ruskova, Todorka Petrova, Emilian Popesku, Svetoslav Stoyanov Aleksandrov, Ivan Bakalov, Hristo Hristov, Nikolay Penov, Velitchka Gotcheva
Publikováno v:
Food Science and Applied Biotechnology. 1:108
Many plant extracts selected for their high in vitro antibacterial activity in microbiological media have a far lower in situ antibacterial activity in foods. This is likely due to interactions of plant antimicrobial molecules with food components su
Publikováno v:
International Journal of Food Engineering. 8
The equilibrium moisture contents (EMC) were determined for lentil extrudates produced under different processing conditions at 25°C and eight relative humidity (RH) in the range of 0.113 – 0.902. It was established that for the ten extruded sampl
Autor:
Todorka Petrova, Milena Ruskova, Panayot Tzonev, Gabor Zsivanovits, Nikolay Penov, Angelos Angelopoulos, Takis Fildisis
Publikováno v:
AIP Conference Proceedings.
Lentil semolina was extruded in a laboratory single screw extruder (Brabender 20 DN, Germany) with screw diameter 19 mm and die diameter 5 mm. Effects of moisture content, barrel temperature, metering zone temperature, screw speed, and screw compress