DOI: https://doi.org/10.30721/fsab2022.v5.i2

Published: 2022-10-13

Food Science and Technology

Development, quality assessment and nutritive valorization of Spirulina platensis in yogurt spread

Fahid Nazir, Muhammad Saeed, Asad Abbas, Muhammad Rizwan Majeed, Muhammad Israr, Hamza Zahid, Muhamad Ilyas, Muhammad Nasir

106-118

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Comparison of green technologies for valorizing sugar beet (Beta vulgaris L.) leaves

Anna Lante, Peyman Ebrahimi, Dasha Mihaylova

119-130

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Study on the impact of pumpkin seed flour on mineral content of wheat bread

Denka Zlateva, Dana Stefanova, Rosen Milanov Chochkov, Petya Ivanova

131-139

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Protein change in Chardonnay wine from Bulgaria after treatment with different types of bentonites

Ivan Chenkov Bakardzhiyski

140-150

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Changes of some groups of phenolic compounds, color characteristics and antioxidant activity of red wine from Bulgaria as a result of bentonite and cold treatments

Ivan Chenkov Bakardzhiyski

151-159

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Food Quality and Safety

A meta-analysis of the effect of gamma irradiation on chicken meat quality: Microbiology and colour

Krasimir Dimov, Teodora Popova

160-172

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Antioxidative effect of dry distilled rose petals extract in traditional Bulgarian dry fermented sausages with reduced nitrate content

Desislav Balev, Desislava Vlahova-Vangelova, Stefan Dragoev, Lili Baleva, Michaela Dimitrova, Nikolay Delchev Kolev

173-180

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Preservation of fish freshness by edible alginate coating and surface treatment with dry distilled rose petals extract or L-ascorbic acid

Dessislava Borislavova Vlahova-Vangelova, Dessislav Balev, Nikolay Kolev, Lyudmila Nikolova, Stefan Dragoev

181-189

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Food Process Engineering

Nanofiltration process monitoring and antioxidant activity analysis of skimmed milk samples

Iliyan Iliyanov Trayanov

190-198

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Applied Biotechnology

Isolation and characterization of a rare polar carotenoid 1’-OH-4-keto-ϒ-carotene from an indigenously isolated Rhodococcus kroppenstedtii MH715196

Simran R Lilwani, Sneha M Dokhale, Parvathi JR, Madhavi R Vernekar

199-210

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Effect of the lignocellulose substrate type on mycelium growth and biocomposite formation by Ganoderma lucidum GA3P

Galena Angelova, Mariya Stefanova Brazkova, Bogdan Goranov

211-218

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Food, Nutrition and Dietetics

Bioactive components of donkey milk

Nikolina Naydenova Zheleva

219-231

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Food Chemistry and Biochemistry

Proximate and fatty acid composition of meat from rainbow trout (Oncorhynchus mykiss W.) after dietary supplementation with black pepper (Piper nigrum L.) extract

Georgi Ivanov Zhelyazkov, Tsvetan Stoev

232-239

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Quality changes of Longissimus dorsi and Semimembranosus muscles and perirenal adipose tissue during frozen storage of lambs fed dihydroquercetin or dry distilled rose petals supplemented diet

Desislava Borislavova Vlahova-Vangelova, Desislav Kostadinov Balev, Nikolay Delchev Kolev, Teodora Lyudmilova Popova, Stefan Georgiev Dragoev

240-255

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