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Proceedings of the University of Ruse
SCIENTIFIC SESSION FOR STUDENTS, PHD STUDENTS AND YOUNG SCIENTISTS
Call for papers
Sample paper
Proceedings

PROCEEDINGS from 2017

Subsidiary of the University of Ruse in Razgrad
Book 10.2 - Biotechnologies and Food Technologies

Cover
Front Pages

  1. FRI-LCR-KS(R)-01
    Mushroom beta glucans for development of functional food products
    Mark Shamtsyan
  2. FRI-LB-P-1-BFT(R)-01
    Influence of whole grain cereals on health
    Gjore Nakov, Ljupka Necinova, Toni Miteski
  3. FRI-LB-P-1-BFT(R)-02
    Dietary habits of a part of the population in the republic of Macedonia
    Viktorija Stamatovska, Zora Uzunoska, Tatjana Kalevska, Gjore Nakov, Ana Antovska
  4. FRI-LB-P-1-BFT(R)-03
    Application of a document camera for color measurement of dairy products
    Zlatin Zlatev
  5. FRI-LB-P-1-BFT(R)-04
    Biochemical aspects of walnut dairy free milk
    Cristina Popovici, Alexei Baerle, Pavel Tatarov
  6. FRI-LB-P-1-BFT(R)-05
    Quality of milk for the production of white brined cheese
    Tatjana Kalevska, Zora Uzunoska, Viktorija Stamatovska, Vezirka Jankuloska
  7. FRI-LB-P-1-BFT(R)-06
    Determination of fenbuconazole in apples (golden delicious) from different location
    Vezirka Jankuloska, Ilija Karov, Gorica Pavlovska, Tatjana Kalevska
  8. FRI-LB-P-1-BFT(R)-07
    Application of dietary fiber in raw-smoked sausage type „Petrohan”
    Diana Indzhelieva, Katja Valkova-Jorgova, Diliyana Gradinarska
  9. FRI-LB-P-1-BFT(R)-08
    Chemical composition of aromatic products from laurel leaves (Laurus nobilis L.)
    Galina Stefanova, Lubomir Stefanov, Stanka Damyanova, Albena Stoyanova
  10. FRI-LB-P-1-BFT(R)-09
    Features of foreign experience of mikro-insurance for insurance market in Ukraine
    Mykhailo Arych
  11. FRI-LB-P-1-BFT(R)-10
    Substantiation of the heat treatment modes of the cooked sausage in the universal smoking-cooking chamber
    Oleksiy Nescuba, Olena Chepeliuk, Oleksandr Chepeliuk
  12. FRI-LB-P-1-BFT(R)-11
    Intensification of the extraction process manufacture of bitter tinctures
    Natalia Popova, Taras Misyura, Chornyi Valentyn, Rybachok Albina
  13. FRI-LB-P-1-BFT(R)-12
    Innovative method of water treatment in hydroponic system
    Valeriy Myronchuk, Iryna Dubovkina
  14. FRI-LB-P-1-BFT(R)-13
    Development of mechatronic modules for packaging machines on the basis of synergetic integration elements
    Liudmyla Kryvoplias-Volodina, Olexandr Gavva, Taras Hnativ
  15. FRI-LB-P-1-BFT(R)-14
    Features of a ultra-fine grinding by wet method in bead mills
    Kateryna Hrininh, Oleksii Gubenia
  16. FRI-LB-P-1-BFT(R)-15
    Investigation of the yeast dough mixing process
    Vitalii Rachok, Yuliia Telychkun, Mykola Desyk, Volodymyr Telychkun
  17. FRI-LB-P-1-BFT(R)-16
    The research of a one-step and two-step ejector with a compact and dispersed jet of liquid
    Vitaly Ponomarenko, Dmitriy Lulka, Tsvetan Dimitrov, Svyatoslav Lementar, Yaroslav Khitriy, Natali Perekrest
  18. FRI-LB-P-1-BFT(R)-17
    The functionality of industrial control valves in the station of defecosaturation
    Valerii Myronchuk, Sergii Volodin
  19. FRI-LB-P-1-BFT(R)-18
    Effect of influence of Bacillus subtilis TS 01 on the growth of mycotoxigenic fungi
    Sevdalina Todorova
  20. FRI-LB-P-1-BFT(R)-19
    Using relative data in food technology
    Mariyka Petrova
  21. FRI-LB-P-1-BFT(R)-20
    Use of essential oils in dairy products 2.Essential oil of dill (Anethum graveolens)
    Iliana Kostova, Stanka Damyanova, Nastya Ivanova, Albena Stoyanova
  22. FRI-LB-P-1-BFT(R)-21
    Thermomechanical characteristics of high elastic vulcanizates used in food machinery
    Delian Gospodinov, Vilheln Hadjiiski, Stefan Stefanov
  23. SAT–LCR-2-BFT(R)-01
    Physical characteristics of functional biscuits
    Gjore Nakov
  24. SAT–LCR-2-BFT(R)-02
    Actuality and importance of the gluten-free baking goods production, choice of raw materials
    Ivayla Sopotenska, Valentina Chonova
  25. SAT–LCR-2-BFT(R)-03
    Modeling of mechanical systems by the reodynamic method
    Victor Goots, Oleksii Gubenia, Alina Sheina, Myroslav Tarasenko
  26. SAT–LCR-2-BFT(R)-04
    Influence of pleurotus ostreatus preparations on yogurt cultures
    Ekaterina Antontceva, Sergei Sorokin, Mark Shamtsyan
  27. SAT–LCR-2-BFT(R)-05
    Milk-clotting activity of higher fungi Funalia trogii
    Ekaterina Gannochka, Boris Kolesnikov, Mark Shamtsyan
  28. SAT–LCR-2-BFT(R)-06
    Composition and solubility of fouling in milk processing installations
    Stefan Stefanov, Yordanka Stefanova, Sneganka Atanasova, Galina Angelova
  29. SAT–LCR-2-BFT(R)-07
    Mushroom polysaccharide for fortification of dairy product
    Viktoriya Sedykh, Ekaterina Antontceva, Sergei Sorokin, Mark Shamtsyan
  30. SAT–LCR-2-BFT(R)-08
    Investigation of the efficiency of decontamination by indirect cold plasma of raw nuts
    Tsvetan Yanakiev, Stefan Stefanov, Iliana Kostova



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