Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Zdravko Manev"'
Autor:
ZDRAVKO MANEV, NADEZHDA PETKOVA
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 25, Iss 2, Pp 109-120 (2024)
The aim was to investigate the influence of different calcium salts and gelation times on the structural-mechanical parameters of a pear composite jellies. Calcium citrate and calcium lactate with a concentration of 0.6 % and 1.2 % were used as sourc
Externí odkaz:
https://doaj.org/article/834e28b487f5476d8d9a6c217552617e
Autor:
Zhivka Goranova, Zdravko Manev
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 16, Iss 2 (2022)
Apple pomace, a by-product from apple processing industries, is a popular raw material, which has characteristics of a rich nutritional component, so its utilisation is of great interest. The purpose of this research was to study the effect of apple
Externí odkaz:
https://doaj.org/article/c88ba9876182414d9f2248b1f9d7ea7a
Autor:
Zdravko 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://doaj.org/article/0ee492440a284094878f601488f6adf8
Autor:
Zdravko 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://doaj.org/article/50cac6f15bc246089c850ed5f956c645