Food Science and Applied Biotechnology, Vol.2, Iss.2

DOI: https://doi.org/10.30721/fsab2019.v2.i2

Published: 2019-10-10

Food Process Engineering

Qualimetrical model of polymalt extracts assessment for optimization of technological parameters

Marina Mikulinich, Polina Mikulinich

81-90

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Moisture Sorption Characteristics and Storage Study of Grape Seeds Flakes

Adelina Bogoeva, Albena Durakova, Velichka Yanakieva, Bozhidar Bozadzhiev

91-98

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Application of thresholding algorithms for brown bread porosity evaluation

Angel Danev, Atanaska Bosakova-Ardenska, Miroslav Apostolov

99-109

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Food Science and Technology

Simulation of formulation composition of the enriched spelt cereal products

Maryna Mardar, Natalia Tkachenko, Rafaela Znachek, Larisa Agunova

110-120

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Chemical composition of sea-buckthorn and highbush blueberry fruits grown in the Republic of Belarus

Maria Zenkova, Julia Pinchykova

121-129

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Study of ultrasound and enzyme assisted extraction of tannins from mangosteen peel in Vietnam

Nguyen Thi Hien, Hoang Dinh Hoa, Nguyen Thi Minh Tu

130-139

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Yeast selection for non-alcoholic and low-alcoholic beverages based on wort

Petar Nedyalkov, Rositsa Denkova, Desislava Teneva, Vesela Shopska, Bogdan Goranov, Zapryana Denkova, Georgi Kostov, Maria Kaneva

140-148

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Applied Biotechnology

Investigation of the probiotic properties and the acid production rate of strains Lactobacillus delbrueckii ssp. Bulgaricus

Marin Georgiev, Maria Baltadjieva, Bogdan Goranov; Mariya Brazkova; Albert Krastanov

149-158

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Nutrition and Tourism

Influence of Spirulina Platensis on the content of iron and zinc in wheat bread

Denka Zlateva, Mimi Petrova, Dana Stefanova

159-165

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Food Quality and Safety

Empirical determination of conversion factor for depicting phycotoxin concentration in whole mussel Mytilus galloprovincialis meat

Zlatina Peteva, Mona Stancheva, Stanislava Georgieva, Bernd Krock, Anelia Gerasimova-Peneva

166-174

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