Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Tsvetko Prokopov"'
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:
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:
Tsvetko PROKOPOV, Nayden DELCHEV, Bozhidar BOZADZHIEV, Donka TANEVA, Milena NIKOLOVA, Danislav SPASOV
Publikováno v:
Food and Environment Safety, Vol 16, Iss 3, Pp 180-189 (2017)
The purpose of this paper is to tested Jerusalem artichoke stalks as a cheap biosorbent for its ability to remove Mn (II) ions from aqueous solution. Batch experiments were carried out to evaluate the effects of pH, biosorbent particle size, dosage,
Externí odkaz:
https://doaj.org/article/7f174ca03b984f14bd50767474b71c23
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 41, Iss 1, Pp 41-49 (2017)
Ultrasound-assisted extraction (UAE) of carotenoids from tomato peels of two of the most widely used Bulgarian industrial tomato cultivars was investigated in this study. The carotenoid content in raw tomato peels was established by HPLC analysis. Th
Externí odkaz:
https://doaj.org/article/6cc905d2594d4610ad49ced61c34d9ef
Autor:
Venelina Popova, Tanya Ivanova, Tsvetko Prokopov, Milena Nikolova, Albena Stoyanova, Valtcho D. Zheljazkov
Publikováno v:
Molecules, Vol 24, Iss 19, p 3446 (2019)
Tobacco (Nicotiana tabacum L.) aroma is an important attribute of tobacco quality and is influenced by a variety of minor chemical components, including carotenoid degradation products. The objectives of this work were to determine the content of the
Externí odkaz:
https://doaj.org/article/985f81e22e204b318023b550adc224ac
Publikováno v:
Series II: Forestry Wood Industry Agricultural Food Engineering. 14:193-200
Onion processing waste (OPW) was dried in a convective hot-air laboratory scale dryer at 50, 60, 70 and 80ºC. The effect of drying temperature on the drying characteristics and on the total phenolic and total flavonoid content of dried samples was d
Publikováno v:
British Food Journal. 122:1463-1483
PurposeThe ecological footprint of the food industry and the requirements of the bio-based economy result in the need for deepening the concept of corporate sustainability. CSR provokes the implementation of eco-innovation with high value added. A ma
Publikováno v:
BIO Web of Conferences, Vol 45, p 02008 (2022)
Onion processing generates large amount of solid waste. Due to the high amount of biologically active substances the onion processing residues could be interesting source of value-added functional ingredients. In this study the response surface metho
Publikováno v:
Environmental Research, Engineering and Management; Vol 75 No 3 (2019); 46-54
Environmental Research, Engineering and Management; T. 75 Nr. 3 (2019); 46-54
Environmental Research, Engineering and Management; T. 75 Nr. 3 (2019); 46-54
Agricultural and processing activities generate enormous amounts of tobacco waste, and the stalks left after harvesting of the leaves constitute a significant share. The stalks of common tobacco (N. tabacum L.) were considered a promising source for
Publikováno v:
Studies in Systems, Decision and Control ISBN: 9783030701895
In this paper we propose a model for implementation of value eco-innovations of clean production through ecodesign in the SMEs of the food industry in Bulgaria. The clean production is a preventative approach to managing environmental aspects. The pa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c9688ee563cb4718be100e1a65f9fab
https://doi.org/10.1007/978-3-030-70190-1_24
https://doi.org/10.1007/978-3-030-70190-1_24