DOI: https://doi.org/10.30721/fsab2023.v6.i1

Published: 2023-03-17

Food Science and Technology

Effect of thermal preservative methods on legume based protein tikkis (patty)

Dev Kumar, Ashish S Dabade, Snehal Kadam, Geetha Kumari, Dadasaheb Wadikar, Dhananjay Tiwari, Prakash Patki, Anil Dutt Semwal

1-12

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Effect of functional ingredients and vegetable oils on the technological properties and microstructure of emulsified cooked sausages

Maria Marianovna Momchilova, Dilyana Gradinarska-Ivanova, Katya Valkova-Yorgova

13-24

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Study of the influence of the type of higher nervous activity on the secretion of organic components of milk

Valentin T. Golovan, Denis A. Yurin, Anna N. Gneush, Nadezhda L. Machneva, Ekaterina A. Maxim

25-37

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Changes in physicochemical, microbiological and fatty acid composition during the ripening period of artisan sheep cheese from Bulgaria

Stanko Stankov, Hafize Fidan, Ivayla Dincheva, Alexandar Balabanov, Ivanka Petrova

38-46

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Comparative study between Kashkaval from raw milk and chilled curd

Mihaela Ivanova, Tzvetelin Dessev, Kolyo Dinkov, Milena Dimitrova-Dicheva, Nikolay Menkov, Ekaterina Bogdanova

47-55

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Examination of the transfer of certain elements that are of importance to human health and wine quality in bentonite-model solution system

Ivan Chenkov Bakardzhiyski, Elisaveta Mladenova, Silviya Tagareva

56-66

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Changes in the protein profile of beers with bilberry

Ivan Chenkov Bakardzhiyski, Petar Nedyalkov, Maria Kaneva

67-76

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Food Quality and Safety

Molecular characterization of aflatoxigenic and non-aflatoxigenic Aspergillus flavus strains isolated from peanut sold in northern Togo

N’pagyendou Lare, Bawoumodom P.I Tchaou Bodjona, Banfitebiyi Gambogou, Damintoti Simplice Karou

77-86

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The role of food in the spread of the Methicillin – resistant Staphylococcus aureus (MRSA)

Gergana Lyubomirova Krumova-Valcheva

87-94

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Food Process Engineering

Whole wheat flour enriched with nectarine powder - antioxidant activity, microbiological and moisture sorption characteristics

Adelina Lazarova Vasileva, Albena Durakova, Hristo Kalaydzhiev, Milena Dimitrova-Dicheva, Zhivka Goranova, Kliment Georgiev

95-102

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Physicochemical and sensory characteristics of extrudates from rice enriched with pumpkin

Mariya Dushkova, Anna Koleva, Dobromir Genev, Apostol Simitchiev, Todorka Petrova, Miroslava Kakalova

103-116

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Influence of particle size and storage period on the moisture of granular synbiotic products

Margarita Nikolaeva Terziyska, Maria Doneva, Petya Metodieva, Iliana Nacheva

117-126

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Applied Biotechnology

Micropropagation of bog blueberry (Vaccinium uliginosum L.) distributed in Bulgaria

Maria Todorova Georgieva, Violeta Kondakova, Diyan Georgiev, Denica Hristova, Atanas Pavlov

127-133

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Isolation and molecular characterization of Bacillus thuringiensis strains obtained from different habitats in Northwest Ethiopia

Molaligne Medfu Tarekegn, Mekash Teferra

134-142

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Food, Nutrition and Dietetics

Development of low glycaemic index simulated wheat flour for flatbread

Ashish Dabade, Anushree Joshi, Mallika Mahida, Sachin Sonawane

143-150

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Impact of unconventional Ω-3 sources on cognitive development: A nexus to explore for future brains

Fahid Nazir, Hamza Zahid

151-166

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Food Chemistry and Biochemistry

Changes of lipid composition from culture fluid during the production of antibiotic salinomycin

Blago Spasov Chuchkov, Ginka Atanasova Antova

167-176

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Effect of ultraviolet irradiation on immunoreactivity and other protein characteristics of wheat gliadin in flour and flatbread

Abeer S. Alhendi, Zahraa S. Alobaidy

177-186

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