Zobrazeno 1 - 8
of 8
pro vyhledávání: '"RADKA VLASEVA"'
Autor:
MIHAELA IVANOVA, NADEZHDA PETKOVA, MINA TODOROVA, VALENTINA DOBREVA, RADKA VLASEVA, PANTELEY DENEV, DIMITAR HADJIKINOV, VALENTIN BOUVARD
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 21, Iss 4, Pp 533-545 (2020)
The aim of the current study was to improve the nutritional value, rheological quality and sensory characteristics of yoghurt prepared with high-esterified citrus and celery pectins. Comparative studies of physicochemical characteristics of yoghurt w
Externí odkaz:
https://doaj.org/article/888122f3ecd14744b03fb5d489d1163a
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 42, Iss 1, Pp 137-146 (2018)
New approach of alginate encapsulation of polyphenolic rich extract from three wild edible forest fruits Cornelian cherry, chokeberry and blackberry was introduced. The aim of the current study was to design new dairy desserts with antioxidant proper
Externí odkaz:
https://doaj.org/article/5e94f4cb65f840d4a60cb061d4b6c537
Introduction. This research aims at determining the effect of canola oil and natural antioxidant of basil on chemical and sensory properties of fresh cheese. Materials and methods. A fresh spreadable cheese was prepared by the use of fresh whole milk
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1da000e6c724f9ab9c03e581c7186bbf
Autor:
Magalie Poirieux, Vesela Shopska, Radka Vlaseva, Georgi Kostov, Rositsa Denkova, Tatyana Balabanova, Mihaela Ivanova
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 21, Iss 1, Pp 11-22 (2017)
Encapsulation is a process of incorporation of bioactive substances in a specific matrix. It results in increasing and/or maintaining of the biological agent concentration in the food matrix or the fermentation system. The encapsulation process is in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a4233928e41c36f87f8c1c651b6577ab
https://doaj.org/article/92ec9fe1600c48238a8c8b352bd286f8
https://doaj.org/article/92ec9fe1600c48238a8c8b352bd286f8
Autor:
Rositsa Denkova, Radka Vlaseva, Tatyana Balabanova, Vesela Shopska, Georgi Kostov, Mihaela Ivanova
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 20, Iss 1, Pp 21-40 (2016)
The development of new food products enriched with biologically active components is a topical issue for modern food science and practice. Many of these substances are unstable when being incorporated into the food matrix, which demands a study on th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2ce9ca6ad4eec24bee22afa89aa2b1f6
https://doi.org/10.1515/aucft-2016-0002
https://doi.org/10.1515/aucft-2016-0002
Publikováno v:
Food Science and Applied Biotechnology. 3:118
In this paper ten symbiotic starter cultures for yogurt production were examined for their coagulation time, titratable acidity, pH at the moment of coagulation. Their maximum rate of acidification was also determined by model of fermentation kinetic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::28d3832378244c0c40b8c80630c45a34
https://doi.org/10.30721/fsab2020.v3.i2.101
https://doi.org/10.30721/fsab2020.v3.i2.101
Autor:
Radka Vlaseva, M. R. Dimitrova, Alexander Slavchev, Ivelina Ivanova, G. Y. Ivanov, Kiril Mihalev
Publikováno v:
Food Science and Applied Biotechnology. 2:67
The antimicrobial activity of polyphenol-enriched extracts from industrial plant by-products (strawberry and bilberry press residues and distilled rose petals) against probiotic lactic acid bacteria (Lactobacillus delbrueckii subsp. bulgaricus – S1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::30957ee274e4668e12c56e912f94e65e
https://doi.org/10.30721/fsab2019.v2.i1.57
https://doi.org/10.30721/fsab2019.v2.i1.57
Autor:
Mima Hadjikinova, Mihaela Ivanova, Nadezhda Petkova, Radka Vlaseva, Dimitar Hadjikinov, Panteley Denev, Valentina Dobreva, Dimitar Dimitrov
The possibilities of using low-esterified amidated pectin isolated from Bulgarian plant cultures have been studied. The comparison between pectin extracted from celery and commercial low-esterified amidated pectin showed that celery pectin can be use
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9fdec51ba12b6af2960039a73378249d