Investigation the influence of dietary fiber on the rheological properties of alginate beads

Autor: Z. Manev, N. Petkova, P. Denev, D. Ludneva, S. Zhelyazkov

Publikováno v: Agricultural Science and Technology, Vol 7, Iss 1, Pp 137-140 (2015)

Abstract. During the current investigation experiments for the preparation of alginate beads with aqueous solutions of sodium alginate, calcium lactate or calcium dichloride and dietary fiber in different concentrations: inulin with varying degrees

Externí odkaz: https://doaj.org/article/112519024bb5405580476d42be38a027

Investigation of the Influence of Calcium Salts and Gelling Time on the Structural Mechanical Properties of Fruit Jam

Autor: Z. Manev, Nadezhda Petkova

Publikováno v: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 77, Iss 2, Pp 88-93 (2020)

Alginate beads attract attention as a encapsulation matrix of bioactive substances in food. However, the stability of beads depends on calcium ion and sodium alginate concentration, gelling time and others factors. The aim of this study is to investi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6a965b2d78eb7a7593152ea5e17d90f
https://journals.usamvcluj.ro/index.php/fst/article/view/13907

INVESTIGATION OF THE INFLUENCE OF ULTRAVIOLET LIGHT AND ULTRASOUND ON THE ANTIOXIDANT POTENTIAL, PHENOLIC CONTENT, AND STRUCTURAL-MECHANICAL PROPERTIES OF PEAR JAM ENRICHED WITH FIBERS

Autor: Nadezhda Petkova, Z. Manev

Publikováno v: Journal of microbiology, biotechnology and food sciences. 11:e4013

This study aimed to investigate the effect of ultraviolet light and ultrasound on the antioxidant activity and rheological properties of pear fruit jam. The antioxidant potential of fruit jam was determined by three methods based on different mechani

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2db04cbd0053ddbc5ada70591885b618
https://doi.org/10.15414/jmbfs.4013

The Effect of Starch and Amidated Pectin on Rheological Behavior of Iota-Carrageenan Gels

Autor: Z. Manev, Nadezhda Petkova

Publikováno v: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 77, Iss 2, Pp 77-81 (2020)

Experiments were conducted to study the rheological behavior of iota-carrageenan Gels to which potato starch and low-esterified amidated pectin were added. The rheological measurements of carrageenan jellies were performed by a texture analyzer at di

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::612615f9785c942b377721f3a54d0b8b
https://doi.org/10.15835/buasvmcn-fst:2020.0001

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