Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Rosen Chochkov"'
Autor:
ROSEN CHOCHKOV, SILVIYA TOPLEVA, VALENTINA CHONOVA, TZVETANA GOGOVA, MILENA NIKOLOVA, TSVETKO PROKOPOV
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 20, Iss 4, Pp 521-531 (2019)
The study presents the results of the qualitative analysis of innovative functional bread and crackers enriched with rucola puree in the context of a healthy diet and informational uncertainty of the consumer. Bread from whole grain flour and cracker
Externí odkaz:
https://doaj.org/article/ad1fbafa81b240a992273ff0ae8c80a9
Autor:
Rosen Chochkov, Daniela Savova-Stoyanova, Maria Papageorgiou, João Miguel Rocha, Velitchka Gotcheva, Angel Angelov
Publikováno v:
Foods, Vol 11, Iss 7, p 1012 (2022)
Production of gluten-free bread (GFB) with good quality characteristics represents a technological challenge. Our study aimed to obtain nongluten bread from cereals and pseudocereals with applying single cultures of Pediococcus acidilactici, Pediococ
Externí odkaz:
https://doaj.org/article/49f4d91baefb486b93776af1450f43db
Publikováno v:
Ukrainian Food Journal. 11:558-572
Introduction. The aim of the present study was to investigate the effect of rosehip flour on some properties of wheat dough and bread. Materials and methods. Bread was prepared from wheat flour with the addition of rosehip flour in the amount of 5, 1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::598906fc326aeb8a3392db41f38c725e
https://doi.org/10.24263/2304-974x-2022-11-4-6
https://doi.org/10.24263/2304-974x-2022-11-4-6
Publikováno v:
Ukrainian Food Journal. 9:636-650
Introduction. The effect of some edible seaweed (Spirulina platensis and Kelp) on the antioxidant activity of wheat bread was studied. Materials and methods. Bread is obtained from wheat flour with the addition of Spirulina platensis and Kelp (powder
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c85d3845e9afdcec6c4985a80e0205e5
https://doi.org/10.24263/2304-974x-2020-9-3-12
https://doi.org/10.24263/2304-974x-2020-9-3-12
Autor:
Anton Slavov, Apostol Simitchiev, Ivelina Vasileva, Ventsislav Nenov, Tzvetelin Dessev, Zapryana Denkova, Rosen Chochkov, Rositsa Denkova, Petko Denev
Cocoa Pod Husks (CPH) and by-product from supercritical CO2 extracted Rosa damascena Mill. (RDCO2) were used as biopreservatives in muffins. Both by-products were rich source of polyphenols: 28.3 ± 0.6 mg/g Dry Weight (DW) and 17.9 ± 0.7 mg/g DW RD
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2776025ca3c20e9f932a7a73e66c1c9
Introduction. The aim of the present study was to study the effect of biomass of some edible algae - Spirulina platensis and kelp - addition on the content of saturated and unsaturated fatty acids in wheat bread. Materials and methods. Bread was obta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::626ed9da6397533e24da1a833da0eb06
https://www.webofscience.com/wos/woscc/full-record/WOS:000656057100011
https://www.webofscience.com/wos/woscc/full-record/WOS:000656057100011
Autor:
Ivelina Vasileva, Zapryana Denkova, Tzvetelin Dessev, Rosen Chochkov, Rositsa Denkova, Anton Slavov, Desislava Teneva, Petko Denev
Publikováno v:
Food Chemistry. 253:13-21
The effect of lavender (Lavandula angustifolia) and melissa (Melissa Officinalis) waste on preparation, characteristics and shelf life of bread was investigated. It was found that lavender and melissa waste, generated yearly in large amounts, were ri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f67b5c75553b705704f882474745575a
https://doi.org/10.1016/j.foodchem.2018.01.131
https://doi.org/10.1016/j.foodchem.2018.01.131
Introduction. The effect of hydrocolloids (xanthan gum and guar gum) on dough properties and the quality of gluten-free bread from rice and corn flour enriched with whey protein concentrate was studied. Materials and methods. For the preparation of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e3f96f3c8c7c208d15818c08fcaaf15
Autor:
Anton Slavov, Ivelina Nikolaeva Deseva, Zapryana Denkova, Petko Denev, Rosen Chochkov, Desislava Teneva, Rositsa Denkova-Kostova, Georgi Kostov
From the dawn of mankind food has played a pivotal role in our lives. Issues related to collecting food, preparation, preservation, quality, nutritional aspects, convenience, shelf life, etc. were addressed and solved by numerous approaches in the co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::093369fb049525a64c0cad4491c7fdeb
https://doi.org/10.1016/b978-0-12-817190-5.00003-3
https://doi.org/10.1016/b978-0-12-817190-5.00003-3
Autor:
Rosen Chochkov, Denka Zlateva
Introduction. The effect of Spirulina platensis on the crumb firmness during storage (96 h) of wheat bread was studied by measuring the deformation properties (total, plastic and elastic deformation). Materials and methods. Bread is obtained from whe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6a4eaa570023f357df9a6509f0e3248