Food Science and Applied Biotechnology, Vol.3, Iss.2

DOI: https://doi.org/10.30721/fsab2020.v3.i2

Published: 2020-10-10

Food Science and Technology

Proteolysis in kashkaval cheese stored at different temperatures

Galin Ivanov, Atanaska Vasileva Markova

111-117

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Selection and study on technological parameters of symbiotic starter cultures Lactobacillus bulgaricus and Streptococcus thermophilus for production of Vietnamese yogurt

Thanh Le, Bogdan Goranov, Radka Vlaseva

118-126

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Food Quality and Safety

Effect of the composition of flour nutrient substrates on the activity of microorganisms from the bacterial concentrates

Tatyana Samuylenko, Aleksandr Akulich

127-133

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The microbiology of Greek/Cyprus Trahanas and of Turkish Tarhana: a review of some literature data

Aikaterini Georgala

134-148

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Optimization of polyphenols extraction process with antioxidant properties from wild Vaccinium myrtillus L. (bilberry) and Vaccinium vitis-idaea L. (lingonberry) leaves

Radka Vrancheva, Ivan Ivanov, Ilian Badjakov, Ivayla Dincheva, Vasil Georgiev, Atanas Pavlov

149-156

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Food Chemistry and Biochemistry

Effects of Postharvest Storage on Cyanide Content and Activity of Partially Purified Rhodanese from Bitter Cassava (Manihot Utilissima) Tubers

Emmanuel Sina Akintimehin, Foluso Olutope Adetuyi, Kayode Olayele Karigidi, Raphael Emuebie Okonji, Clement Olomola Akinnubi

157-166

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Applied Biotechnology

Biopreservation of emulsified food and cosmetic products by synergistic action of probiotics and plant extracts: a Franco-Bulgarian perspective

Georgi Kostov, Rositsa Denkova-Kostova, Zapryana Denkova, Nenko Nenov, Vesela Shopska, Mina Dzhivoderova-Zarcheva, Desislava Teneva, Bogdan Goranov, Ivan Petelkov, Lynda Bouarab, Yann Demarigny, Nadia Oulahal, Florence Husson, Yves Waché, Pascal Degraeve

167-184

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Nutrition and Tourism

Kimpul (Xanthosoma sagitifolium) liquid sugar with low glycemic index

Fungki Sri Rejeki, Dr., Diana Puspitasari, Endang Retno Wedowati

185-195

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Food Process Engineering

Evaluating the consumption of energy sources for rose oil production

Stepan Garo Akterian

196-203

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Rheological properties of model systems of semi-finished products based on condensed low-lactose whey

Yulia Honchar, Victoriya Gnitsevych

204-211

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