Food Science and Applied Biotechnology, Vol.3, Iss.1

Food Science and Applied Biotechnology, Vol.3, Iss.1

 

DOI: https://doi.org/10.30721/fsab2020.v3.i1

Published: 2020-03-19

Food Quality and Safety

Effect of somatic cells count of raw caw milk on the fermentation process and quality of ayran

Ertugrul Bilgucu, Galin Ivanov, Ivelina Ivanova, Tatyana Balabanova, Ahmet Uzatici

1-8

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Influence of casein and different supplements into stability of Corn Oil/Water emulsions

Vanya Gandova, Ivan Genov

9-15

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Valorization of onion extracts as anti-browning agents

Federica Tinello, Dasha Mihaylova, Anna Lante

16-21

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Food Science and Technology

Quality analysis and prospects for use of lupin seeds of Belarusian selection

Lyudmila Rukshan, Alena Navazhilova, Dmitry Kudin

22-29

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Effects of fructose and stevia on the rheological, technological and sensory characteristics of ice cream

Ernesta Treciokiene, Ilona Sostakiene

30-38

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Production of instant coffee from cold brewed coffee; process characteristics and optimization

Patroklos Vareltzis, Irene Gargali, Smaro Kiroglou, Marina Zeleskidou

39-46

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Food Chemistry and Biochemistry

Phytochemical composition and antioxidant activity of Malus baccata (L.) Borkh. fruits

Nadezhda Petkova, Manol Ognyanov, Blaga Inyutin, Petar Zhelev, Panteley Denev

47-55

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Phytochemical composition and biological activity of Physalis spp.: A mini-review

Nadezhda Mazova, Venelina Popova, Albena Stoyanova

56-70

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Food Process Engineering

"Electronic tongue" in the Food Industry

Tanya Titova, Veselin Nachev

71-76

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Evaluating the vapour evaporation from the surface of pure organic solvents and their mixtures

Stepan Akterian

77-84

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Nutrition and Tourism

Structural characteristics and functional properties of fiber-rich by-products of white cabbage modified by high-energy wet media milling

Isis von Ulardt, Marlen Springer, Rafael Valbuena

85-91

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Low-temperature cooking method "sous vide" in the restaurant industry: A review

Stanko Stankov, Hafize Fidan, Russyian Rusev, Marianna Baeva

92-102

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Applied Biotechnology

Selection of Bacillus subtilis strains capable of producing β-glucanase supporting the hydrolysis of yeast cell walls

Le Van Kien, Dang Thao Yen Linh, Vu Van Hanh, Pham Thi Thu Hoai, Nguyen Thi Mai Huong, Ho Tuan Anh

103-110

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