Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Zhivka Goranova"'
Autor:
Adelina Vasileva, Albena Durakova, Hristo Kalaydzhiev, Milena Dimitrova-Dicheva, Zhivka Goranova, Vasko Vasilev, Milena Temelkova
Publikováno v:
Heliyon, Vol 10, Iss 1, Pp e24059- (2024)
One way to improve the quality of food products is by conducting more thorough research on regional foods. This approach has several benefits, such as promoting human health, supporting the local economy, and preserving cultural food traditions. In t
Externí odkaz:
https://doaj.org/article/fd76d7f25a01493a8d943c625f836170
Publikováno v:
Journal of Central European Agriculture, Vol 24, Iss 1, Pp 260-267 (2023)
Nowadays, the challenge of finding food capable of meeting the needs of the population in terms of availability, nutritional value and sustainability is not only a necessity, but also an aspiration for a healthier lifestyle. The replacement of verteb
Externí odkaz:
https://doaj.org/article/217c5cd961b1472b82586f6cbf7aa1cd
Publikováno v:
Food Technology and Biotechnology, Vol 61, Iss 3, Pp 273-282 (2023)
Research background. There is an increasing interest in foods with added nutritional value. This study presents the opportunity for the reformulation of muffins using chia seeds and lyophilized peach powder in view of the emerging societal challenges
Externí odkaz:
https://doaj.org/article/41e8bf9fe03d4dbf9cad57ddec6f9fc9
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:
Iordanka Alexieva, Marianna Baeva, Aneta Popova, Hafize Fidan, Zhivka Goranova, Iliana Milkova-Tomova
Publikováno v:
Foods, Vol 11, Iss 23, p 3831 (2022)
Edible coatings that have a recognized ecological effect are an alternative to retard the processes of moisture evaporation and mold growth in bakery products. The aim of the present research was to study the influence of Malva sylvestris L. (mallow)
Externí odkaz:
https://doaj.org/article/6aaf8ff07c51475ba48a4c859f38984c
Publikováno v:
Foods, Vol 11, Iss 11, p 1580 (2022)
Changing nutritional demands, in combination with the global trend for snacking, sets a goal for preparing food products for direct consumption with certain beneficial properties. This study was designed to investigate the quality characteristics of
Externí odkaz:
https://doaj.org/article/73c4e5a7dda14b249856cdcc34072312
Autor:
Galia Gentscheva, Iliana Milkova-Tomova, Dragomira Buhalova, Ivaylo Pehlivanov, Stefan Stefanov, Krastena Nikolova, Velichka Andonova, Natalina Panova, Georgi Gavrailov, Tsanka Dikova, Zhivka Goranova
Publikováno v:
Molecules, Vol 27, Iss 3, p 1124 (2022)
The present study aims to develop recipe compositions and technology for producing sponge cakes from wholemeal flour, partially replaced with a functional plant component dry blossom flour of Sambucus nigra L. Three designs of sponge cakes with 5, 10
Externí odkaz:
https://doaj.org/article/c452bf04061e485184758420928f75e2
Publikováno v:
Biology and Life Sciences Forum, Vol 6, Iss 1, p 48 (2021)
It has long been recognized that fruits are healthy diet compounds since they are excellent sources of health beneficial bioactive components (polyphenols, minerals, vitamins, organic acids, etc.). The diversification of the consumer’s taste calls
Externí odkaz:
https://doaj.org/article/db939c9b8c554d39a497e41bc9254b59
Publikováno v:
Foods, Vol 10, Iss 11, p 2563 (2021)
It has been long recognized that fruits are healthy diet compounds as they are excellent sources of health-beneficial bioactive components (polyphenols, minerals, vitamins, organic acids, etc.). The diversification of the consumer’s taste calls for
Externí odkaz:
https://doaj.org/article/99162dba68d14d97aed342f6625f1141
Publikováno v:
Journal of Central European Agriculture
Volume 24
Issue 1
Volume 24
Issue 1
Nowadays, the challenge of finding food capable of meeting the needs of the population in terms of availability, nutritional value and sustainability is not only a necessity, but also an aspiration for a healthier lifestyle. The replacement of verteb
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2a03fb385b2b83be99e166dd988916c
https://hrcak.srce.hr/file/429306
https://hrcak.srce.hr/file/429306