Zobrazeno 1 - 10
of 54
pro vyhledávání: '"Vlahova-Vangelova Desislava"'
Publikováno v:
BIO Web of Conferences, Vol 102, p 01004 (2024)
Egg processing, a major source of high-value protein for the food industry, is on the rise. However, it generates significant waste. Utilizing egg by-products, especially technical albumen, offers ways to create value-added products. The aim of this
Externí odkaz:
https://doaj.org/article/283c08a5a01b411fa2f315076d739241
Autor:
Dragoev Stefan, Balev Desislav, Vlahova-Vangelova Desislava, Kolev Nikolay, Popova Teodora, Ignatova Maya, Petkov Evgeni
Publikováno v:
BIO Web of Conferences, Vol 102, p 01001 (2024)
Breeding of chickens is divided in two categories: meat production with focus on the males, and egg production – targeting the females. Culling of male layer-type chickens is a long-standing practice but is now ban some European countries. The dual
Externí odkaz:
https://doaj.org/article/fafdf6b444c441dc9de1a6f972be62e1
Autor:
Yankova-Nikolova Anastasia, Hadjikinova Raina, Opalchenova Gabriela, Vlahova-Vangelova Desislava
Publikováno v:
BIO Web of Conferences, Vol 102, p 01011 (2024)
The aim of the present work was to investigate the possibilities of sugar replacing with honey in candies processing. Four candy samples were examined. Honey based groups - 10% (M10), 15% (M15) and 20% (M20) honey and sugar substitute - isomalt, comp
Externí odkaz:
https://doaj.org/article/91354eebfe2b4746a1029a9ed64479de
Publikováno v:
BIO Web of Conferences, Vol 58, p 01010 (2023)
The delicate structure of the fattened duck liver requires rapid freezing as quickly as possible. Acoustically assisted freezing meets both the requirement for quick freezing and energy efficiency. For the purpose of the experiment, a fattened duck l
Externí odkaz:
https://doaj.org/article/094b632f22fe489c9d90917a07bec862
Publikováno v:
BIO Web of Conferences, Vol 45, p 01010 (2022)
The aim of this work was to explore the changes in morphology, pH and color characteristics (L*, a*, b*) in AEF (Acoustic Extra Freezing) frozen fatty duck liver “foie gras” (LA) after 18 months of frozen storage (-18°C). The cooled fattened duc
Externí odkaz:
https://doaj.org/article/2ac027374b5f455f9e30776e5a34c99a
Autor:
Vlahova‐Vangelova Desislava, Kolev Nikolay, Balev Dessislav, Stancheva Nevyana, Nakev Jivko, Dragoev Stefan
Publikováno v:
BIO Web of Conferences, Vol 45, p 01016 (2022)
The aim of the study was to estimate the effect of Siberian larch dihydroquercetin and dry distilled rose petals supplementation of lambs’ diet on the quality of meat obtained from Bulgarian dairy synthetic population sheep. The experiments were pe
Externí odkaz:
https://doaj.org/article/7263b97eda6e47ce92b9215943a4b67a
Publikováno v:
BIO Web of Conferences, Vol 45, p 01006 (2022)
The aim of this study was to evaluate the influence of triplicate blend of natural antioxidants on the sensorial, physicochemical and microbiological characteristics of cooked sausage. Three antioxidants: sodium L-ascorbate (x1), dihydroquercetin iso
Externí odkaz:
https://doaj.org/article/87cf7692baa242c88515b0c72c5e4132
Publikováno v:
BIO Web of Conferences, Vol 45, p 01011 (2022)
The quality of hen eggs after partial replacement (7%) of soybean meal with silkworm pupae flour (Bombyx mori) and black soldier fly larvae flour (Hermetia illucens) was studied. Three groups of eggs were examined -C (control, standard feed), K (7% p
Externí odkaz:
https://doaj.org/article/f6577b7737be40a6938b41a002c4893b
Akademický článek
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Autor:
Vlahova-Vangelova, Desislava1, Balev, Desislav1, Kolev, Nikolay1 nkolevphd@gmail.com, Dragoev, Stefan1
Publikováno v:
Carpathian Journal of Food Science & Technology. 2023, Vol. 15 Issue 4, p5-14. 10p.