РУСЕНСКИ УНИВЕРСИТЕТ "АНГЕЛ КЪНЧЕВ"
СЪЮЗ НА УЧЕНИТЕ - РУСЕ

Научни трудове за 2017 г.

Филиал - РАЗГРАД
Серия 10.2 - Биотехнологии и хранителни технологии.

Корица
Начални страници

  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