Food Science and Technologies

 Food Science and Technologies

 

Chair: Krasimira Dobreva

Secretaries: Stanka Baycheva, Ira Taneva

 

Google Meet Room: https://meet.google.com/pgk-sbng-idq    

 

Session 1

November 5, 2020

Start at 13:00 EET

Oral presentations

13:00 Nadezhda Petkova, Samanta Kuzmanova, Tatyana Bileva, Ekaterina Valcheva, Galya Dobrevska, Neli Grozeva and Vladislav Popov Influence of conventional and organic agriculture practices on the total phenols and antioxidant potential of Florina apple fruits

 

Posters and Video Presentations

Mihaela Ivanova and Georgi Dobrev Technology of butter fortified with phytosterols
Ira Taneva, Nadejda Petkova and Magdalena Krystyjan Characteristics and rheological properties of ammonium oxalate extracted rosehip pectin
Tsvetelina G. Andonova, Ivanka Zh. Dimitrova-Dyulgerova, Iliya Zh. Slavov, Ivayla N. Dincheva and Albena S. Stoyanova Volatile compounds in flowers, samaras, leaves and stem bark of Ailanthus altissima growing in Bulgaria
Radka Arabadzhieva, Ivan Ivanov and Nadezhda Petkova Eco-friendly synthesis, characterization and antimicrobial activity of lactose octaacetate
Nadezhda Petkova, Yulian Tumbarski, Mina Todorova, Radka Arabadzhieva, Ivan Ivanov, Sevginar Ibryamova and Tsveteslava Ignatova-Ivanova Acetylation of chicory fructooligosacchrides – physicochemical characterization and antimicrobial activity
Vanya Gandova, Stanislava Tasheva, Ivalina Petrova and Krasimira Dobreva Investigation and characterization of O/W emulsions on stability with different methods
Stanislava Tasheva, Vanya Gandova, Ivalina Petrova and Krasimira Dobreva Determination of viscosity in O/W emulsions and correlation with prime oil phase
Milić Vojinović, Jelica Živić, Sladjana Golubović, Ivica Stančić and Dragana Stanisavljević The resistance of autochthonous varieties of apples and pears on Erwinia amylovora
Violeta Rakić, Milena Miljković and Nataša Poklar Ulrih Colour stability of cyanidin in slightly acidic solution
Nataliia Sokolova Effect of hop extracts on rheological properties of wheat dough
Ivica Stančić, Jelica Živić, Milić Vojinović, Desimir Knežević and Nemanja Stančić Quantitative and qualitative characteristics of winter barley in conditions of Southern Serbia
Venelina Popova, Magdalena Stoyanova, Tanya Ivanova, Albena Stoyanova and Ivanka Dimitrova-Dyulgerova Phytochemical composition of leaves and stems of Solanum nigrum L. and Solanum dulcamara L. (Solanaceae) from Bulgaria
Tanya Ivanova, Venelina Popova, Stanislava Tasheva, Nadezhda Mazova and Albena Stoyanova Technological aspects of obtaining ethanol extracts from Physalis alkekengi L. leaves
Venelina Popova, Stanislava Tasheva, Tanya Ivanova and Albena Stoyanova Coefficient of diffusion of tannins in ethanol extracts from Physalis alkekengi L. leaves
Venelina Popova, Tanya Ivanova, Magdalena Stoyanova, Nadezhda Mazova, Nikolay Panayotov and Albena Stoyanova The leaves and stems of Cape gooseberry (Physalis peruviana L.) as an alternative source of bioactive substances
Violeta Nikolova, Nikolay Nikolov, Venelina Popova, Silviya Peeva and Dimitar Drachev Complex technological profiling of market dominating Oriental tobaccos from Krumovgrad region (Bulgaria)
Jelica Živić, Ivica Stančić, Milić Vojinović and Desimir Knežević The prognosis of Cydia pomonella L. the most significant pests of apples
Milena Nikolova, Tsvetko Prokopov, Stanko Stankov, Bozhidar Bozadzhiev and Albena Stoyanova Application of biomass from Greek juniper needles (Juniperus excelsa M. Bieb) for removal of Cr (VI) from aqueous solution
Dasha Mihaylova, Aneta Popova, Tzvetelin Dessev and Nadezhda Petkova Mid-season peach varieties – physicochemical and sensory profile
Georgi Kalaydzhiev, Tatyana Balabanova, Mihaela Ivanova and Galin Ivanov Correlation between phenotypic characteristics of chemical composition and rennet coagulation of sheep milk

 

Session 2

November 6, 2020

Start at 10:00 EET

Posters and Video Presentations

Milena Dimitrova, Ivelina Ivanova, Aleksandar Slavchev and Galin Ivanov Growth and activity of probiotic bacteria in fermented milks fortified with polyphenol extract from strawberry by-product
Dorina Petkova, Dasha Mihaylova, Petko Denev and Albert Krastanov Green approach to obtain extracts of seven edible flowers
Raina Hadjikinova Comparative characteristics of instant creams with sugar and isomaltulose
Magdalena Stoyanova and Mariyana Perifanova-Nemska Biologically active compounds from Tussilago farfara L. grown in Bulgaria
Galin Ivanov, Errtugrul Bilgucu, Milena Dimitrova and Ivelina Ivanova Microbiological and sensory quality of Farmers cheese produced from milk with different somatic cells count
Kateryna Iorgachova, Olga Makarova and Kateryna Khvostenko The usage of the whole grain spelt flour in the cracker`s technology
Ivanka Petrova, Nadejda Petkova and Todorka Petrova Structural effects of selected hydrocolloids on Ca (II)-alginate beads containing hydrosol from Rosa damascena Mill
Stanka Baycheva and Krasimira Dobreva Chemical composition of Bulgarian white oregano (Origanum heracleoticum L.) essential oils
Krasimira Dobreva and Milen Dimov Study of the changes in the chemical composition of Bulgarian dill essential oils
Tsveta Hristeva, Nikolay Nikolov, Violeta Nikolova and Silvia Peeva Microbiological screening of tobacco raw materials for rolling of cigarettes
Gjore Nakov, Ivan Dimov, Ira Taneva and Viktorija Stamatovska Influence of sucrose and barley flour on some physical, texture and sensory characteristics of cookies
Yana Koleva and Ivaylo Barzilov Prediction of hepatic metabolic activation of an artificial sweetener (aspartame) used as an additive in the food industry
Zhivka Goranova, Gjore Nakov, Todorka Petrova and Marianna Baeva Apple by-product as functional component of sponge cakes
Teodora Angelova, Zhivka Goranova, Apostol Simitchiev, Todorka Petrova, Nikolay Penov, Milena Ruskova and Ventsislav Nenov Effect of selected parameters on process efficiency and energy consumption during the extrusion of chickpea instant semolina for the development of functional food
Temenuzhka Haralanova, Marin Marinov, Iliana Kostova, Iliyana Nikolova, Stanka Damyanova and Neyko Stoyanov Synthesis, characterization, and activity of 6 – (10H – phenothiazine – 10 – yl) – 1Н,3Н – benzo [de] – isochromen – 1,3 – dione derivative of 4 – aminophenylacetic acid
Iliyana Nikolova, Iliana Kostova, Maya Staneva and Marin Marinov Synthesis, complexation properties, antimicrobial and anticoagulant activity of 2-{3-[4-(dimethylamino)phenyl]-1-hydroxyprop-2-en-1-ylidene}-4-nitro-1H-indene-1,3(2H)-dione
Iordanka N. Alexieva, Marianna R. Baeva, Aneta T. Popova, Ivanka Petrova V., Hafize N. Fidan, Iliana V. Milkova-Tomova and Rumen B. Mihov Edible coatings enriched with Malva sylvestris L. extract
Radoslava Gabrova, Angel Danev, Vladimira Ganchovska and Hristina Andreeva Explore the possibilities for objective assessment of some beer quality indicators
Stanko Stankov, Hafize Fidan, Todor Hristov and Kremena Nikovska Physical and sensory characteristics of edible foams obtained with nitrous oxide
Albena Durakova, Adelina Vasileva, Anton Slavov and Kornelia Choroleeva New ready-made mixture for biscuits enriched with subtropical fruit powder lucuma