Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Mina Dzhivoderova-Zarcheva"'
Publikováno v:
Beverages, Vol 10, Iss 3, p 87 (2024)
The application of continuous fermentation with immobilized cells in brewing is a challenge because of problems with carrier selection and reactor design, which have economic impacts on the beer produced. Moreover, immobilization alters yeast physiol
Externí odkaz:
https://doaj.org/article/b76ed8bb3d8b42988f98f3463b95d7cb
Autor:
Tsvetko Prokopov, Kremena Nikovska, Milena Nikolova, Pavel Merdzhanov, Mina Dzhivoderova-Zarcheva
Publikováno v:
Czech Journal of Food Sciences, Vol 41, Iss 3, Pp 182-188 (2023)
The recovery and utilization of onion processing waste would contribute to the solution of environmental problems. This research presents the way of successful supplementation of onion processing waste in mayonnaise. Different levels (0, 1, 2, and 3%
Externí odkaz:
https://doaj.org/article/349197559b914e88adb57debb7740bf0
Autor:
Vesela Shopska, Rositsa Denkova-Kostova, Mina Dzhivoderova-Zarcheva, Desislava Teneva, Petko Denev, Georgi Kostov
Publikováno v:
Antioxidants, Vol 10, Iss 7, p 1124 (2021)
Malt is the main raw material for beer production, which determines not only its taste and aroma profile, but to a large extent its biological value, as well. The aim of the present research was to determine the antioxidant profile of different malt
Externí odkaz:
https://doaj.org/article/fe748f39e11745e5b1e2b10d40113f03
Autor:
Georgi Kostov, Petko Denev, Vesela Shopska, Mina Dzhivoderova-Zarcheva, Desislava Teneva, Rositsa Denkova-Kostova
Publikováno v:
Antioxidants
Volume 10
Issue 7
Antioxidants, Vol 10, Iss 1124, p 1124 (2021)
Volume 10
Issue 7
Antioxidants, Vol 10, Iss 1124, p 1124 (2021)
Malt is the main raw material for beer production, which determines not only its taste and aroma profile, but to a large extent its biological value, as well. The aim of the present research was to determine the antioxidant profile of different malt
Autor:
Stanko Stankov, Hafize Fidan, Mina Dzhivoderova-Zarcheva, Eva Dimitrova, Magdalena Damyanova-Bakardzhieva
Publikováno v:
Journal of Food Processing and Preservation. 44
Autor:
Rositsa Denkova-Kostova, Desislava Teneva, Yves Waché, Zapryana Denkova, Pascal Degraeve, Georgi Kostov, Ivan Petelkov, Yann Demarigny, Mina Dzhivoderova-Zarcheva, Bogdan Goranov, Nadia Oulahal, Florence Husson, Nenko Nenov, Vesela Shopska, Lynda Bouarab
Publikováno v:
Food Science and Applied Biotechnology. 3:167
In the context of growing interest for functional foods and cosmetic products, emulsified products such as dressings or lotions have been proposed to deliver probiotics and plant extracts with interesting biological (e. g. anti-inflammatory) properti