01

FRI-LCR-KS(R)-02

The intergenerational family businesses as an isntrument for development of the food industry

Daniel Pavlov

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02

FRI-LCR-1-BFT(R)-01

Fermentation technology of leaves for flavored drinks

Halyna Dubova, Iryna Levchuk, Olha Holubets, Vladyslav Miroshnikov

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03

FRI-LCR-1-BFT(R)-02

Anethole isolation, synthesis, properties: Brief overview

Martina Pencheva, Iliana Nikolova, Stanka Damyanova, Аlbena Stoyanova

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04

FRI-LCR-1-BFT(R)-03

Preservatives used in food–antioxidant activity and spectra in UV-VIS, mid-infrared region

Mariya Georgieva

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05

SAT-LCR-P-2-BFT(R)-01

Starch – microstructure, textural and thermal properties

Pavlina Doykina, Aneta Popova, Zhivka Goranova

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06

SAT-LCR-P-2-BFT(R)-02

Biogas production in a system of cascade anaerobic digesters

Ivan Angelov, Venko Beschkov

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07

SAT-LCR-P-2-BFT(R)-03

Carbon dioxide recycling with production of organic chemicals by electrochemical methods

Ivanka Dimova, Venko Beschkov, Ljutskan Ljutskanov

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08

SAT-LCR-P-2-BFT(R)-04

Possibilities to improving the calcium content in wheat bread

Dana Stefanova, Denka Zlateva

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09

SAT-LCR-P-2-BFT(R)-05

Investigation of active paper packaging materials with silver water

Iliana Kostova, Darina Georgieva, Stanka Damyanova

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10

SAT-LCR-P-2-BFT(R)-06

Development of functional foods for type 2 diabetes

Elena Sergheeva, Mihaela Geicu-Cristea, Florentina Matei, Mona Elena Popa, Elisabeta Elena Popa, Ecaterina Robu, Cristina Popovici

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11

SAT-LCR-P-2-BFT(R)-07

Development of foods with antioxidant and anticancer potential

Ecaterina Robu, Elena Sergheeva, Cristina Popovici

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