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The summarys of articles in 'Food and Sciense' 2010/11

Food and science 1-3/2010
Food and science 4-6/2010
Food and science 8-9/2010
Food and science 10-12/2010  
Food & Science, 1-3/2011
Food & Science, 4-7/2011
Food & Science, 8-10/2011
Food & Sciense, 11-12/2011

 
Food and science 1-3/2010

01/2010
 
Effects of several extrusion parameters on important physical properties of aquafeeds
Nesho Toshkov, Atanas Lambrev
University of Food Technologies; Department of Process Engineering; 26, Maritza Blvd.,4000 Plovdiv, Bulgaria; e-mail: nesho.t@abv.bg
University of Food Technologies; Department: MDFFI; 26,
Abstract
Blend of soybean grouts and wheat semolina was extruded using a single-screw laboratory extruder “BRABENDER 20 DN“ (Germany) with a screw diameter of 20 mm and a die nozzle diameter of 3 mm, in order to obtain an aquafeed. The effect of the feed moisture content, the die temperature, the screw speed and the degree of compression of the basic screw on the main physical properties of extrudates was investigated. During the experiments, the speed of the dosing screw was fixed at 70 min-1, the temperature in the first zone was 120°Ń and in the second zone was 160°Ń.
Keywords: extrusion, fish feed, single screw extruder, modeling, expansion index, pellet durability index
 
           
Study of the syneresis of the gel in the production of fresh cheese through ultra filtration
Peter Panayotov, PhD, Chief Assistant, UFT, Plovdiv, 26 Maritza Blvd., tel:032 603 877, panayotov_p@yahoo.com

Abstract

The use of UF and the consecutive technological processes lead to a slowed syneresis. The pressure influence over the homogenization, which influences the protein hydrophilicity, is known. In order to establish the influence of this parameter over the separation of the serum that results after the coagulation of a mixture of a concentrate, which has been produced through UF of skimmed raw cow milk and cream, the syneresis index has been defined. The study of the syneresis index of the gel showed its dependency on the quantity of the rennet enzyme (DCĹ), the quantity of the calcium ions (DCaCl2) and the homogenizing pressure (Px). The analysis of the received results enables the determination of suitable parameters for the processing and the coagulation of concentrates and mixtures in the production of low fat and semi-fat fresh cheese.
Key words: coagulation, syneresis, ultrafiltration, concentrate, fresh cheese.
 
 
Sensory characteristics of product “lutenitza” by descriptive sensory analysis
Dida Iserliyska, Pavlina Paraskova, 154 Vassil Aprilov Blvd,
Canning Research Institute, Plovdiv-4000.
Abstract
Descriptive analysis was used to determine the sensory characteristics of product ‘lutenitza’. Prospective members of the descriptive panel were recruited from a pool of consumers who had participated in sensory test at the Sensory Analysis Lab in the Cunning Research Institute in Plovdiv. Potential panelists were screened to test their capability in recognizing and distinguishing tastes and aromatic compounds. Eight trained panelists on descriptive analysis of “lutenitza” participated in the panel. A lexicon of descriptive terms that characterizes sensory profiles of the samples was developed by the panelists. The list of attributes with their definitions and references used for each attribute was made up. 
Key words: sensory analysis, descriptive analysis, descriptive panel, training, lutenitza
 
02/2010
 
Tableted Lyophilized  Foods and Their Application in Specialized Nutrition
Assoc. Prof. Ph.D. Lubka Georgieva – Institute of Cryobiology and Food Technologies – Sofia
 
On a worldwide scale a considerable part of the lyophilized food additives, the functional foods and the foods for emergency and extreme nutrition are manufactured in a tableted form. For obtaining of nutrition rations for special purposes – for example for army sets, for crews, for expeditions with minimized mass and volume, the foods are also conditioned in the form of tablets.
Presented are the results of the carried out technological investigations for obtaining of tableted lyophilized foods by a modified method connected with the application of new auxiliary substances – predominantly of polysaccharide type. The rheological properties of the tableted forms  have been studied, different in content, energy value and purpose model dietetic regimes have been worked out and their advantages compared to the conventional diet methods and approaches have been emphasized.
 
 
Control and Intensification of Apple Vinegar Processes in Continuous mode
Assoc. Prof. PhD. MEng. Zheko Stoychev 1, Ass.Prof. PhD. MEng. Jordan Badev1, Assoc. Prof. PhD. MEng. Rumen Mishkov2
1 University of Food Technologies – Plovdiv
2 Technical University of Sofia – branch Plovdiv
Abstract
This paper investigates the behavior of determinative technological variables in the control of a vinegar fermentation process. Control systems with nonlinear regulators designed in state space with one and two control inputs are analyzed. A comparative study of the results obtained is presented including substantial for the apple vinegar production possibilities for process intensification in continuous mode.
Key words: Nonlinear control; State space; Continuous mode; Fermentation; Vinegar; Apple vinegar production
 
 
Cheese. Starter and non-starter lactic acid micro flora
Svetla Danova1, Ralitsa Georgieva1 and Stefka Antonova-Nikolova2
1- Department of Microbial Genetics, The Stephan Angeloff Institute of Microbiology, Bulgarian Acad. Sci., Sofia, Bulgaria
2- Department of General and Applied Microbiology, Biological Faculty, Sofia University St. Kliment Ohridski, Sofia, Bulgaria
Abstract
Cheese is a generic name of one of widely consumed fermented milk products. Its production date from centuries and continuously grow up to day. Different technologies and manufacture schemes are applied, but a variety of chesses is strongly influenced from included microorganisms at different steps of production processes.
The current paper presents the both most important groups of microorganisms- starters and non-starter microflora, participation into milk fermentation, production and maturation of cheeses. Their role in formation of final quality and specific sensory organoleptic properties is resumed. In addition new data on biodiversity of non-starter microflora of cheeses is summarized with special accent on Bulgarian white brined cheese.
 
03/2010
 
Determination of Egg  Freshness by Using their Spectral Characteristics
T. Titova, Ch. Damyanov, V. Nachev
University of Food Technologies, Plovdiv
Abstract:  The main purpose of this paper is connected with investigating the possibility for determining egg freshness by using their spectral characteristics. For achieving this purpose, the current state of the problem was investigated by analyzing the existing normative documents and the requirements concerning egg quality. The methods for egg freshness identification were discussed, the attention being focused upon the contemporary non-destructive methods.
Key words: egg, egg freshness, egg quality, nondestructive method, spectral analysis
 
 
Competitiveness of the Bulgarian meat industry with view of the European market
Nona Malamova, Senior Research Associate, Ph.D.
Institute of Agricultural Economy
Abstract
The article presents the results from a contrastive analysis of the meat industry in Bulgaria compared to the meat industries of the new member states of the European Union based on key compatibility factors.
The values of the following compatibility factors are compared:
o                   Degree of specialization of the meat sector
o                   Return on the export of meat and meat products
o                   Degree and dynamics of labour productivity
o                   Degree of concentration of the production in the meat sector
o                   Average annual growth in Gross Added Value
o                   Growth of the investments in the meat sector
Keywords: Bulgarian meat industry; competitiveness; European market.
 
 
Isolation and characteristics of inulin from jerusalem artichoke
Pantelei P. Denev, Naiden D. Delchev, George T. Dobrev, Ivan N. Panchev, Nikolai A. Kirchev
Abstract
Inulin has been isolated from four varieties of Jerusalem artichoke (“Energina”, “Verona”, “Topstar”, “Spindle”) grown in our country. The yield, the purity and the basic physical and chemical characteristics (specific angle of optic rotation, molecular weight, melting temperature, water solutions viscosity) of the polysaccharide obtained have been determined. Comparative characteristics of inulin and total fructans contents in the Jerusalem artichoke varieties indicated has been made. The results have shown that the obtained product quantities investigated from the four varieties have been close to each other and the differences have been within 1-3%. Inulin isolated from the variety of “Energina” has been distinguished by a little higher yield (18.7%) and purity (91%). This has determined the Jerusalem artichoke variety indicated as the most perspective source for obtaining inulin.
Key words: Jerusalem artichoke, inulin, isolation, physical and chemical characteristics
 
 
Comparative tests on yogurt, marketed in the town of stara zagora
Nikolina Naydenova
Agrarian faculty, Trakian University – Stara Zagora
n_naidenova@uni-sz.bg
Abstract
Bulgarian yogurt has the largest share among the fermented milk products in this country. It’s quality varies depending on raw milk and production technology. One of the methods for it’s evaluation is to analyse various market-obtained yogurt samples, which guarantees assessment of the actual market situation and consumer rights.
Five brands of yogurt sold in the town of Stara Zagora were tested. Label indications (dry matter, milk fat, protein, carbohydrates, energy value) as well as content of solids non fat, titratable acidity, bacterial count and their proportion were all analysed.
The results showed differences between the real physico-chemical content and that on the label in all 5 brands. Yogurts had low titratable acidity and relatively small count of lactic acid bacteria, changing in different degrees after 14-day refrigeration storage.
Key works: yogurt, quality, physico-chemical composition, lactic acid bacteria, market
 
 
Food and science 4-6/2010

4/2010
 
Flour of topinambur tubers and its application in bread products
Assoc. Prof. PhD Marianna Baeva1 ,  Prof. PhD Ana Krasteva2
1Technical University of Sofia, College in Sliven
2University of Food Technologies
Abstract
A literary review of series of investigations in the field of application of Ňopinambur tubers (Jerusalem artichoke tubers, Helianthus tuberosus L.) for the production of flour with preserved biologically active substances. All authors have uniform opinion that the greater fructan content in Ňopinambur flour determines its healthy effects. The data for the use of Topinambur flour as an enriching component in bread products are analyzed. The optimal Topinambur flour doses for the production of bread products are offered to be from 2 to 5 % of the mass of wheat or rye flour or of the flour mix. Some data are represented that Topinambur flour possesses physical and organoleptic properties which impart higher quality and less ageing degree of bread products prepared with it. It is established that Topinambur flour enriches bread with biologically active substances including not only polysaccharides of inulin nature but also pectin, essential amino acids, macro- \potassium, calcium, phosphorus\ and microelements \silicon, iron, magnesium, zinc, copper, nickel, manganese\ and vitamins. Zelenkov, scientific and technological company “ARIS” and Sankt-Peterburg branch of Scientific and Researching Institute of Bread Industry in Russia have been invented bread of Topinambur flour designed for diabetics which is clinically tested, patented and is produced regularly.
Key words: flour of Ňopinambur tubers, bread products, biologically active substances, fructans, healthy effects, bread ageing.
 
 
The effect of light on the background reflectance, for monitoring the enzymatic coagulation of milk
B.H. Milenkov, UFT-Plovdiv, bhristov@uft-plovdiv.bg
 
Summary
Optical methods are modern and perspective for monitoring the enzymatic coagulation process. There are a number of investigations showing the impact of technological parameters on the change of optical density of the investigated gels during the coagulation process.
Furthermore, there are some, though not enough investigations on the effect of the background light, taking into account the reflectance of IR light and finding the optimal operating conditions.
Given the very limited investigations in this direction, the objective of this work was to establish the effect of the light on the background reflectance for monitoring the enzymatic coagulation process.
Keywords: coagulation, a light background, optical method
 
 
Functional properties and application of inulin in food technologies
Naiden D. Delchev, Pantelei P. Denev, George T. Dobrev,  Nikolai A. Kirchev
Abstract
Inulin is a polysaccharide built-up of β-D-fructosile residuals connected by (2→1) bonds. It has been spread in many vegetable species, in which it is usually accompanied by oligomers having analogical structure but lower molecular weight, called fructooligosaccharides (FOS) or oligofructose. For the purposes of food industry, inulin has been obtained from the respective vegetable sources by means of hot water extraction with a subsequent purification, concentration and drying. The product obtained – a white powder substance shows definite physiological interactions (prebiotic activity, fibers effect) and functional properties (water solubility, gel formation etc.), which explains its application in food technologies.
Key words: inulin, oligofructose, functional properties, health effects.
 
 
05/2010
 
Studies on some microbiological criteria during production of meat from small ruminants
Feizulla Feizullah1, Hristo Daskalov2
1Faculty of Veterinary Medicine, University of Forestry, Sofia,  ffejzulla@yahoo.com;  2National Diagnostic and Research Veterinary Institute, Sofia, Bulgaria, hdaskal@abv.bg
Abstract
European requirements for food safety are recorded in Regulation (EC) 2073/2005 and Amendment to the same Regulation (EC) 1441/2007 and they are basis for effective control of safety of foods, including meat from small ruminants. Studies in two slaughterhouses for small ruminants, first with small and second with big (industrial) capacity of production showed rare cases of presence of food-borne pathogens as Salmonella Typhimurium in one of the samplings in big plant. Data of seasonal dynamics of presence of cocci and Staphylococcus aureus on small ruminant carcasses proved higher level of contamination in big plant, without statistically significant difference (Đ≥ 0,05). Similar results are found for presence of yeasts and moulds on surface of experimental carcasses.
Results for microbial resistance of S.Typhimurium isolates from small ruminant carcasses showed similar sensitivity and they have resistance to Ampicillin, Streptomycin, Sulfonamides and Tetracycline. Microbial resistance of 10 S.aureus isolates, selected from 10 different lots from both plants appeared high sensitivity to most of used antimicrobials, excluding Tetracycline (3 strains) and Penicillin (other 3 isolates), but no any strain with combined resistance.
Practical application of the results is discussed.
Key words: microbiological safety, hygiene of meat, small ruminants, Good Hygienic Practice   
 
Investigation the possibilities of flour of topinambur tubers as an admixture in wheat flours
Prof. Ana Krasteva Ph D1; Assoc. Prof. Marianna Baeva Ph D2; Chief Assist. Prof. Albena Durakova Ph D1; Chief Assist. Prof. Tzvetana Gogova Ph D1; Engineer Mariya Todorova1
1University of Food Technologies
2Technical University of Sofia, College in Sliven
Abstract
The possibilities for enrichment the wheat flour type '1150' with flour of Ňopinambur tubers are investigated in this article. The baked breads are with good baking quality and less pronounced sweet taste, and show a slower staling.
The regimes for the production of bread with flour mixtures on the basis of flour type '1150' with admixture of Ňopinambur flour in laboratory conditions are specified.
The flour mixture consisting of flour type '1150', dry yeast, salt and 6% Ňopinambur flour is recommended as the most appropriate. This quantity is able to enrich bread with inulin, fructooligosaccharides, macro- and microelements and other useful ingredients containing in Topinambur.
Key words: flour of Ňopinambur tubers, wheat flour, flour mixtures, baking quality, bread staling.
 
 
Development and competitive position of the bulgarian dairy industry on european market
Ph.D, Assoc. Prof. Tzvetana Kovacheva – Institute of Agricultural Economics – Sofia, 1113, bulv.Tzarigradsko shosse, 125, bl. 1, tel.: (+359 2) 971 00 14 GSM: (+359 899) 797 759;
ĺ-mail: ckovacheva@mail.bg
Abstract
In the conditions of United European Market the problem of the competitiveness of our dairy industry acquires new dimensions. The place and prospective of its development are determined not only by the opportunities of outer market competing, but by preserving positions at the national market, which is free accessed for all country members of the EU. The study aims to make an assessment of the place, the temps of development and the competitive positions of our dairy industry at the United European Market during the first years of membership in the EU. The obtained index values by the Bulgarian dairy industry are evaluated with the objective to assess the branch efficiency of production and realization, compared to the average values for the EU-27 levels and the different countries – members. The used indexes are compatible to the European methodology of the Structural Business Statistics (SBS), which automatically makes them compatible to the data of the rest of the  countries,  members of the EU.
The analysis is based on statistical data and analytical indexes for the period 2000 – 2008. Sources of the indexes are NSI and Eurostat. 
Key words: dairy industry, competitive position, European market            
 
 
06-07/2010
 
Formulas and technology for tomatoes functional drinks production
Assoc.Prof. S.Katsarova1 Ph.D, Assoc.Prof. Ig.Kulikov2 Ph.D,
Assoc. Prof. N.Penov3 Ph.D, Assistant Prof.B.Brashlyanova1
1. Canning Research Institute, Plovdiv
2.Kuban State UniversityTechnology, Krasnodar, Russia
3.University of Food Technologies, Plovdiv
Abstract
The formulas of tomato drinks include: cloudy tomato juice, /liquefied tomatoes/ produced by traditional technology, dry whey, ascorbic acid, with or without herbal extract. Two models tomato drinks with dry whey, with or without herbal extract are created and heat-treated at 98°C and a variant at 80°C. F-effect is calculated. The ascorbic acid content, total carotenoids, total polyphenol substances in the drinks are determined. It is important for their functional focus.
Keywords: functional drink, carotenoids, ascorbic acid, polyphenols, technology
 
Multi factor mathematical models for determination the physical properties of pectin-sugar solutions
Summary
Regression models have been obtained for the calculation of the density, surface tension and viscosity of pectin-sugar solutions at different concentrations on the basis of the experimental data available in literature. The analysis of the resultant equations shows that density is equally influenced by the pectin and sugar content, whereas surface tension increases more considerably in the presence of pectin compared to sucrose, as is also the case with viscosity. Both the latter and surface tension decrease with the rise in temperature.
Key words: pectin-sugar solution, surface tension, density, viscosity, concentration, temperature, regression models.
 
 
Identification of gamma-irradiated rabbit meat by the methods of
Electron Paramagnetic Resonance and DNA comet assay
K. Aleksieva1,*, D. Miteva2, K. Dimov2, N. D. Yordanov1
1Institute of catalysis, Bulgarian academy of sciences, 1113 Sofia, Bulgaria
2Institute of cryobiology and food technologies, Agricultural academy, 1162 Sofia, Bulgaria
* Corresponding author. Tel.: (+359) 2 979 3917
E-mail address:  katerina_bas@abv.bg  (K. Aleksieva)  
 
Abstract
The results from investigation of non- and gamma-irradiated with 4 and 8 kGy raw rabbit meat are reported. Electron Paramagnetic Resonance (EPR) spectroscopy and DNA comet assay are used for identification of radiation treatment. Since the DNA comet assay is not radiation specific method (EN 13784, 2002), all results should be confirmed by other standardized methods – EPR or Gas chromatography (GC). The main Protocol adopted by the European Committee of Standardization for meat containing bone use EPR (EN 1786, 1996). The DNA fragmentation rises with increasing of the applied dose of irradiation, but the method has low sensitivity. After irradiation all samples show characteristic EPR spectrum due to induced defects in hydroxyapatite contain in the bones of rabbit meat. The obtained specific EPR spectrum from irradiated rabbit meat containing bone can be used as unambiguous proof of irradiation.
Keywords: rabbit meat, irradiation, EPR, DNA comet assay
 
 
Food and science 8-9/2010

08/2010
 
Transforming of waste radiation heat in ear environment above production aggregate in warm water for technological use
Janislav Kartelov1, Rumen Popov1, Dimitar Stankov1, Ivan Kirjakov2, Ivan Stojanov2, Petya Kostadinova3
1- Technical University of Sofia, branch Plovdiv
2- University of food technologies – Plovdiv
3- LIEBHERR Hougerate – Plovdiv
 
Summary: In this develompent is represented technological decision of heat pump “water – ear” for “Transforming of waste radiation heat in ear environment above production aggregate for internal facing of fridges in warm water”. The warm water will be used for the needs of the firm for technological goals.
Key words: heat pump, condenser, evaporizer, regeneration heating system, temperature of pressure and boiling, specifically produce of  cold, specifically heat  of  condensation, specifically heat  of  overheating, specifically heat  of  overcolding, volume delivery, theoretical power, coefficient of transforming (heating, refrigerator).
 
 
Composition and oxidative stability of vegetable oils from the Bulgarian market
I. Kuzmanova, I. Totseva, K. Seizova, S. Panayotova, E. Marinova, S. Momchilova
Institute of Organic Chemistry with Centre of Phytochemistry, BAS, Sofia,
kv. Geo Milev, Bl. 9, 1113 Sofia, e-mail: emma@orgchm.bas.bg
 

Summary

Fatty acid composition and triacylglycerol profile of 12 vegetable oils from the Bulgarian market were investigated. It was established that they corresponded to those of the typical oils. The oxidation degree of the oils was estimated by determination of the peroxide value and the concentration of conjugated diene and triene structures. The oxidation stability of the oils was determined at 100°C. It was established that the investigated vegetable oils can be characterized as “fresh” oils possessing good oxidation stability.
Key words: vegetable oils, fatty acids, triacylglycerols, oxidation degree, oxidative stability
 
 
Inhibition of oxidation processes in mechanically separated poultry meat by treatment with antioxidants
Bakalivanova, T.,1 N. Kaloyanov 2
1 Institute of Cryobiology and Food Technologies, Sofia
2 University of Chemical Technology and Metallurgy, Sofia
 
SUMMARY
The impact of some synthetic (superfrish, sodium eritorbat, ascorbic acid) and natural (dry rosemary, rosemary extract, taxifolin) antioxidants on oxidation proce-sses in mechanically separated poultry meat (MSPM) was examined. Compositions of the antioxidants with nitric salt, combination of natural with synthetic antioxidant, as well as a rosemary and natural spices extracts were tested. The degree of rancidity (malondialdehydĺ quantity) and haem iron content were determined. Rosemary (400 mg/kg) and taxifolin (120 mg/kg) reduce the level of malondialdehyde statistically significant. From synthetic antioxidants superfrish (5 g/kg) exhibits the strongest inhibitory effect towards oxidative processes in lipid fraction of MSPM. The compositions of rosemary and natural spices extracts from nutmeg and garlic have a strong synergistic effect by reducing the malondialdehyde amount. The presence of iron in meat fraction, result of the muscle cells destruction, favors oxidative processes in lipids. The tested antioxidants mixed with MSPM, derived from stored over 1 month (-18oC) row material, accelerate the process of lipid peroxidation.                                                          
 
 
09/2010
 
Classification of the catering in bulgaria
Dr. Katya Ilieva, College of Tourism –Prof. Assen Zlatarov University, Burgas
 
Abstract
The Catering business is in services directed at people to meet the needs and desires for food, beverage and related services at any time and at different locations.
The article presents the main factors influencing the development of Catering in Bulgaria. Research based discussions and analyses on definitions of Catering and Catering Operations are presented. This piece of work formulates author’s definitions of Catering in a broad and narrow sense, depending on the specifics of operations.
As a result of a survey the article indicates the market segments serviced and proposes detailed Classification of the Catering Industry in Bulgaria.
Key words: Catering, development, definitions, market segments, classification
 
Isolation of bone particles from mechanically separated poultry meat Miloslav Jikov¹, Todorka Bakalivanova², Stanislav Radanski¹ 1 University of Forestry, Faculty of Veterinary Medicine, Sofia 2 Institute of Cryobiology and Nutrition Technologies, Sofia
Summary A direct method for qualitative and quantitative determination of bone particles in mechanically separated poultry meat /MSPM/, perishable sausages and raw materials of the minced poultry meat was studied. The method consists of using the proteolytic properties of the enzyme pepsin for degradation and elimination of the protein phase and hydrochloric acid, providing the required acid medium with pH 2.0 to 4.0 for the activity of pepsin. In model experiments was found the most appropriate concentration of hydrochloric acid and pepsin, time and temperature of incubation of solution and subsequent precipitation and sedimentation for the separation of bone particles and epidermal artefacts in perishable sausages. Twenty-one samples of the perishable sausages consist of 50 to 80 percent MSPM were studied. It was found that the percentage of the sediment in the total mass of the tested samples is within 0.82 to 1.35 percent. To verify the results obtained by the used method the sausages were tested by other direct and indirect methods described in other science sources and European regulations for content of calcium and minerals. The mineral content in the investigated samples is in range from 1.11 to 3.71 percent of the total mass. The content of calcium is in range from 0.08 to 0.12 percent of the total mass. It was found a correlation between the amount of sediment obtained by the method with enzyme-sedimentation and the data from the other direct and indirect methods. The used method with enzyme-sedimentation is suitable for direct evidence of bone particles in MSPM. The method can be used to quality control of MSPM obtained from different deboning machines and by different working regimes.
 
 
Optimization of nutrient medium for xylanase production by bacillus subtilis and enzyme characterization
Assistant Prof. PhD Georgi Dobrev, Desislava Valcheva, Assistant Prof. Veselin Stanchev
University of food technology
Abstract:
The optimal composition of the nutrient medium for biosynthesis of xylanase from Bacillus subtilis (g/dm3): wheat bran 60.0, (NH4)2HPO4 11.5, pepton 10.0, MgSO4 1.0, was determined by the methods of mathematical modeling. The specific characteristics of xylanase produced đÍopt 5.5, temperature optimum 55ºŃ, and high relative activity at pH higher than 8.0 showed that the enzyme is suitable for application in food and flavour industries and in paper bleaching.
Key words: xylanase, optimization, Bacillus subtilis
 
 Food and science 10-12/2010
 

10/2010
 
Obtaining and characterization of fermented beverages by kefir grains from milk serum
Petar Panayotov, Assoc. Prof., PhD, Dep. “Technology of milk and dairy products”, UFT–Plovdiv, boul. Matitca 26, tel. 032/603 877, panayotov_p@yahoo.com
Tatyana Georgieva, Assist., Dep. “Technology of milk and dairy products”, UFT–Plovdiv, boul. Matitca 26, tel. 032/603 876, georgieva@abv.bg
 
Abstract
An analysis for receipt of beverages from milk serum. There have been opportunities for obtaining fermented beverages by using whey kefir grains from whey obtained in the manufacture of Bulgarian white cheese and ultra filtrate (from milk or whey). Research is the rate of fermentation process (variation of pH and the quantity of degradable lactose) and is established appropriate conditions for development of kefir grains in obtaining beverages. Indicated technological sequence of stages - physicochemical and microbiological characteristics of the obtained products. Analyzing achievement the results were developed modified versions through using fruit juice (aronia) and high-esterifies pectin.
Key words: kefir grains, fermentation, milk beverages.
 
 
Shelf-life of mechanically separated poultry meat, main row material at poultry meat processing
Bakalivanova, Ň.1, N. Kaloyanov 2
1 Institute of Cryobiology and Food Technologies, Sofia
2 University of Chemical Technology and Metallurgy, Sofia

Abstract
The shelf-life of mechanically separated poultry meat (MSPM), intended for the manufacture of sausages and ready-to-cook food from poultry meat, was proven.
In the experiment 7 lots of MSPM treated with natural and synthetic antioxidants were tested. Analyses were performed at 24th h after treatment and in dynamic, when samples are stored for 6 months at minus 18oC.
Substances reacting with 2-thiobarbituric acid (TBARS), expressed by malondialde-hyde amount (MDA) and haem iron, catalyst of oxidation processes, were examined.
Microbiological testing was conducted on 3 batches at the same dynamics of conservation by implementing ISO - standards.
Two compositions (400 mg/kg rosemary extract + 600 mg/kg ascorbic acid + 15g/kg nitrite salt) and (5g/kg superfrish +15g/kg nitrite salt) showed the best lipid peroxide-tion inhibitory effect and antibacterial action on MSPM, and ensure its shelf-life within 4 months at minus 18oC.
Key words: antioxidants; mechanically separated poultry meat (MSPM); substances reacting with 2-thiobarbituric acid (TBARS); malondialdehyde (MDA); haem iron.
 
Raising the profitability of apple vinegar production by process control in continuous mode
Assoc. Prof. PhD. MEng. Zheko Stoychev1, Assoc. Prof. PhD. MEng. Rumen Mishkov2, Ass. Prof. PhD. MEng. Jordan Badev1
1 University of Food Technologies – Plovdiv
2 Technical University Sofia, Branch Plovdiv
 
The determinative technological specifications for vinegar fermentation process control in continuous mode are considered. Suitable salts have been added with the purpose of process intensification. Control systems with nonlinear regulators designed in state space with one and two control inputs are analyzed. The results obtained with and without suitable salts addition for those systems are scrutinized.
Keywords: Nonlinear control, State space, Continuous mode, Fermentation, Apple vinegar production, Intensification.
 
 
11/2010
 
Histometric researches of bone particles in mechanically separated poultry meat
Stanislav Radanski¹, Miloslav Zhikov¹, Todorka Bakalivanova²
1 University of Forestry, Faculty of Veterinary Medicine, Sofia
2 Institute of Cryobiology and Nutrition Technologies, Sofia
Summary
Eleven samples of filling masses and perishable sausages contained mechanically separated poultry meat (MSPM) were examined. The MSPM was produced by four types of machines with continuing work regime. For isolation of bone particles and epidermal artifacts from the meat products a method with enzyme-sedimentation have been used.
It was found the percentage of the sediment of the total mass in the tested samples is between 0.82 and 1.35 percent. Bone particles with maximum dimensions of 5 mm were found in the sediment. Well-preserved remnants of feathers with dimensions up to 7 mm and fragments of homy skin epithelium with dimensions up to 9 mm were revealed. Histometric researches of the bone particles of microscopic sections stained with hematoxylin-eosin were conducted. The results were illustrated in one figure, two tables and nine pictures.
 
 
Spread and characteristics of pathogenic viruses in the food chain
Y. Gogov, G. Krumova-Vulcheva
National Diagnostic Research Veterinary Medical Institute  “Prof. Dr  G. Pavlov” – Sofia, 1606-Sofia, Blvd “P. Slavejkov” 15, e-mail: y.gogov @ abv.bg
Summary
Contemporary information for the spread and the characteristics of the most frequently found pathogenetic viruses upon the primary production, processing, transportation and trade with food products is present ed. Studied are the main vectors for virus transmission and their significance for the assessment of the biological risk in the different points of the food chain. Special attention is paid of food and objects, linked to the epidemiology of the food-borne diseases, caused by viruses. Indicated are the most important health and hygienic measures for limiting the spread and harmful cosequences connected with the pathogenic viruses in the food chain.
Key words: pathogenic viruses, food chain, biological risk, food-borne diseases, health and  hygienic measures
 
 
12/2010
 
Analysis of sensory and physic-chemical characteristics of “lutenitza”
I.    Analysis of sensory  characteristics
Atanasova, T.A., Penov, N.D.
Aromena Ltd., 1618 Sofia, Bakston Blvd. Bl.4, entree D, aromena@aromena.com
UFT, Plovdiv, 26 Maritza Blvd., e-mail: npenov@yahoo.com
Summary
Flavour of two types of product “lutenitza” was assessed. One type of “lutenitza” was like puree (with spread consistence) and the other one – with large particles (with grainy consistence). There are assessed 15 varieties “lutenitza” from different suppliers by the following sensory characteristics: odour, colour, consistence, sweet taste, salty taste, flavour, harmonious flavour, size of particle and preference. Arrangement of 10 types puree (with spread consistence) “lutenitza” and 5 types large particles (with grainy consistence) was made.
It was established that in two types investigated “lutenitza” the biggest influence on the preference were sensory characteristics flavour, harmonious flavour, and odour.
Key words: flavour, “lutenitza”, ranking, panel, sensory analysis, taste, tomato paste, texture.
 
 
Investigation on the antioxidant activity of new developed probiotic foods
Assoc. Prof. Ph.D. Gabriela Marinova
Institute of Criobiology and Food Technology, Sofia, 53 Cherni vrah
Tel./Fax: 9556471 E-mail: ibhi@speedbg.net
Abstract
The functional foods containing physiologically active components can improve considerably the health effect of every diet, e.g.: normalizing of the body mass, increasing the resistance capacity of the immune system; decreasing the risk of some serious modern diseases such as cancer, ischemic heart disease, atherosclerosis, sugar diabetĺs, osteoporosis and others. The probiotics have been functional components of health foods for more than 100 years and their manufacturing has been continuously developed till the present day. The survival of probiotic bacteria, the microbial purity and antioxidant activity of experimental samples of cow and buffalo milk yoghurt and of functional food enriched with probiotic bacteria yeast, brewing wort, lyophilized fruits and soluble fibres has been investigated. The high initial content of probiotic bacteria and their very good survival after lyophilization and 3 months storage (for Lactobacillus bulgaricus 16.109-4,5.1015, and for Streptococcus thermophilus 6,5.1013-1,5.1016) give reason the developed products to be considered appropriate for bioprophylaxis of various diseases. The antioxidant activity (free radical scavenging activity) of the new developed probiotic foods is in the range 216,8-390,9 mmol/l equivalent to vitamin E and 609,2-938,4 mmol/l equivalent to vitamin C as the highest one is of functional food with raspberries and blueberries reaching up to 2692,9 mmol/l equivalent to vitamin E and 5551,3 mmol/l equivalent to vitamin C.
Key words: functional foods, probiotics, antioxidant activity, wort.
 
 
Food & Science, 1-3/2011


ISSUE 1/2011
 
purification and characterization of carboxymethylcellulases from the cellulolytic complex of Trichoderma longibrachiatum  
Assistant Prof. PhD Georgi Dobrev1, Caroline Henry2, Assistant Prof. PhD Boriana Zheekova1
1University of Food Technologies
2University Claude Bernard –Lion1
 
SUMMARY:
Three enzymes (CMCase 1, CMCase 2 and CMCase 3) with carboxymethylcellulase activity were isolated from the cellulolytic complex of Trichoderma longibrachiatum by gel chromatography on Sephadex G75. The isolated enzymes differed in their molecular weight and degree of glycosylation. CMCase 1 was characterized with a molecular weight of 63 900 Da and 27.5% degree of glycosylation. CMCase 2 and CMCase 3 were not glycosylated and were characterized with molecular weight of 18 000 Da and 6 000 Da, respectively. The substrate specificity of the isolated enzymes and the investigated process of hydrolysis of carboxymethylcellulose indicated that CMCase 1 and CMCase 2 displayed endoglucanase activity, and CMCase 3 showed exoglucanase activity.
Key words: carboxymethylcellulase, purification, properties, Trichoderma longibrachiatum    
 
 
Complicity of the machines in food industry
Prof.doc.eng Ivan Yancev UFT - Plovdiv ,
ass professor.eng Ivan Shopov-UFT Plovdiv
 
Abstracts
The complexity of engineering products is an important factor in their product life management, as it influences directly the reducing of their reliability, complication of the exploiting, maintenance and repairs, reducing the output and finally leads to an undue high price. The report presents and analyses possibilities for a quantitative description of the technical complexity of the machines in food, wine and tobacco industries. Classical ideas for complexity are presented, criticizing their subjective characteristic, as the complicated processes of the interaction of the containing elements are not reported. A reducing method for quantitative determination of the complexity of a food, wine and tobacco industries machine is presented, based and analyzed, as for a basic measure for the machine complexity is accepted and based the amount of information necessary for realization of each component
 
 
ISSUE 2/2011
 
TECHNOLOGICAL SIGNIFICANCE AND PHYSIOLOGICAL EFFECTS OF NITRATES AND NITRITES USED IN MEAT PROCESSING INDUSTRY
Chief assist. Dr. Denka Zlateva
University of Economics – Varna, Commodity Science Dept.
Meat industry produces products that are essential for human nutrition. They contain nutrients necessary for normal development and functioning of the human body, such as proteins, fats, minerals and vitamins. In production, however, meat is subject to a number of changes, some of which may have adverse effects on the consumers’ health. Some meat products contain hard to digest fats, significant amounts of salt and spices irritating the stomach lining, and used in meat processing industry nitrates and nitrites may have a negative health impact on consumers. This paper has examined the role of nitrates and nitrites for the color formation and for inhibition the development of harmful microflora in meat products. Attention is paid to the impact nitrates and nitrites have on the human health. The paper presents contemporary concepts related to the possibility of replacing the use of nitrates and nitrites as preservatives in sausage production.
Key words: meat products, sausages, nitrates, nitrites, influence of nitrates and nitrites on humans’ health.
 
 
Study on changes of the microflora of floury mixes with addition of topinambur powder
Yovchev, A., Denkova, Z., Krasteva, A., Nikolova, R.
University of Food Technologies, Technological Department, 26 Maritza Bul., 4000, Plovdiv; e-mail: all_ander@yahoo.com
 
Abstract
The changes of the microflora in floury mixes with topinambur powder (flour produced from the topinambur tubers) during storage in three different types of packs (Paper, HDPE, Paper - HDPE) at room temperature have been investigated within 60 days. The change of the microflora is related to the type of the pack and the floury mix composition. The results showed reduction of the total number of the viable aerobic and facultative-aerobic microorganisms’ cells and the relatively pathogenic species as well. The floury mixes stored in Paper- HDPE pack have the best indices. Relation between the topinambur content in the mixes and the reduction of the microflora was established
 
 
 ISSUE 3/2011
 
Technological significance and physiological effects of nitrates and nitrites used in meat processing industry
Chief assist. Dr. Denka Zlateva
University of Economics – Varna, Commodity Science Dept.
Continuation
 
 
Biopolymer films and coatings with application in the food industry
 
Ayten Solak, Svetla Dyankova
Institute of Cryobiology and Food Technologies, 1407, Sofia
tel. (+359) 2 862 61 04; e-mail: svetla.diankova@ikht.bg
Abstract:
During the recent decades a considerable progress has been observed in the field of the development and implementation of new biopolymer materials, produced by chemical or structural modification of natural polymers. Their varied nature, chemical  and physical properties offer a large selection of components for obtaining of biodegradable  and edible films and coatings with application in the food processing, pharmaceutical and agropharmaceutical industries, the human and veterinary medicine and others. One of the main advantages of the biopolymer films and coatings is that they are produced only from renewable resources, degradable in a biological medium which leads to a reduction of waste and minimizes the impact of packaging’s on environment. This type of materials allows the incorporation of color and flavor agents which improve the organoleptic characteristics of the packed foods. The biopolymer films and coatings can be also used as a carrier of natural antibacterial and antioxidant substances of plant extracts, enzymes and other functional components.
Keywords: biopolymer films, collagen, active packages, food safety
 
 
 
Food & Science, 4-7/2011


ISSUE4/2011   
 
Energy efficiency of air-conditioning systems
Assoc. Professor Nikola Angelov, Ass. professorHristo Hristov
University of food Technologies, 26 Maritsa Blvd., Plovdiv 4000, Bulgaria
Department “Machines and Apparatuses for the Food and Flavor Industries”
 
Summary
This article makes energy analysis of three air conditioning systems.
1. Air recirculation system and processing of conditioned air in the climatic chamber.
2. Fan coil units system – the indoor temperature regime is maintained by fan coil units and the humidity regime – by climate chamber processed fresh air.
3. VRV system – the indoor temperature regime is maintained by inside units, which have direct evaporation, and the humidity regime – by climate chamber processed fresh air.
We have chosen a hotel (150 rooms – 6 floors, 25 rooms each) in Southern Bulgaria (climate zone 6) as an object for air-conditioning.
We have specified facilities for realization of SKV and the energy costs have been reported.
Key words: air conditioning systems, VRV system, energy analysis
 
ISSUE 5 /2011
 
Isolation and identification of lactic acid bacteria from brewing barley and hop
Michaela Michailova1, Assoc.profesor Silvia Mileva, Tsvetelina Yungareva1
1. LB BULGARIŃUM PLC, 12A Malashevska Str, Sofia 1202
2. Institute cryobiology and food technology, bul. Cherni vryh 53, Sofia 1407
 
Abstract
LAB species, which occur as part of the natural barley microbiota, can play a positive role in the beer-manufacturing process by their contribution to wort bioacidification or the elimination of undesirable microorganisms. Aim of this study was to examine the lactic acid microflora of malting barley and hops and to isolate and identify new strains of lactic acid bacteria. S. thermophilus, L. collinoides č L. curvatus were isolated from barley.
Key words: Lactic acid bacteria, brewing barley, hop.
 
 
The sourdough in the production of rye and rye-wheat bread
Gergana Dobreva-Yosifova1*, Lyubomira Yocheva2, Svetla Danova3 and
Stefka Antonova-Nikolova1
1Department of Microbiology, Faculty of Biology, Sofia University, Bulgaria
2Faculty of Medicine, Sofia University, Bulgaria
3Department of Microbial Genetics, Institute of Microbiology, Bulgarian Academy of Sciences
*Corresponding e-mail address: gerydobreva@abv.bg
 
Summary
The rye and rye-wheat bread production using sourdough is a tradition for many European countries. The consumption of this kind of bread in Bulgaria increases in recent years, too. The present review gives information about chemical composition of rye flour as a main component determining the sourdough quality. It shows the differences between the rye and wheat flour about the composition of proteins, carbohydrates, mineral substances, vitamins and enzymes. The characteristics of the three types sourdough applied in traditional technologies and industrial production are described. The data for microbial composition of these types sourdough are summarized. It is emphasized, that species diversity of two major group microorganisms – yeasts and lactic acid bacteria and complex metabolic relationships between them are of prime importance for bread quality.
Key-words: rye bread, rye flour, sourdough, lactic acid bacteria, yeasts
 
 
ISSUE 6-7/2011
 
Research of the antioxidant activity of nonalcoholic beverages from the network of shops
Assoc. Prof. Ph.D. Gabriela Marinova1, Prof. D.Sc. Valentin Batchvarov1, Eng. Milcho Boshev2, Assoc. Prof. Ph.D. George Djatov3
1 – Institute of Cryobiology and Food technology - Sofia
2 – Bulgarian Soft Drink Association
3 – Soft Drink Enterprise “77K” Ltd. – Pernik
 
Abstract
The interest of the consumers in foods and beverages, containing physiologically active components is continuously increasing. Many epidemiologic investigations show the inverse proportional correlation between the consumption of fruits and vegetables and the risk of chronic diseases. Prevention is a more effective strategy than their treatment. The fruit and vegetable juices and the beverages produced from them, in addition to being fruits and vegetables, are also appropriate foodstuff from point of view of the intake of useful and health preventing ingredients. In the recent times they have been paid more and more great attention because they contain certain quantities of antioxidants such as polyphenols, vitamin C, vitamin E, products of the Maillard reaction, b-carotene and lycopene. These biologically active components are very often absorbed better by juices than by untreated plant tissues. In the present investigation the extract, pH, content of polyphenols and flavonoids, as well as the antioxidant activity by DPPH of nonalcoholic beverages from the network of shops were established. The highest antioxidant activity showed the beverage Nestea with green tea (9739 mmol/l ĺquiv. to vit.C). For the fruit juices Cappy the gradation was as follows: orange > cherry > peach > apple. Among the soft drinks Fontana the highest antioxidant activity showed that with cherry. The import beverage with Aloe vera (natural) showed very low antioxidant activity.
Key words: antioxidant activity, extract, polyphenols, flavonoids, DPPH-method, ice tea, juices, nonalcoholic beverages
 
 
Health risk with high consumption of energy drinks
Assoc.profesor St. Petrova, V. Duleva, L. Rangelova
National Centre of Public Health and Analysis, Sofia
 
Abstract: Energy Drinks have been marketed for more than 20 years but still they dont have a definition. The safety of their key ingredients has been assessed by European risk assessment institutions but for most children, adolescents, pregnant women, safe levels of consumption have not been established. It is necessary to take appropriate measures to reduce the risk and potential adverse effects of energy drinks especially for risk groups – children, adolescents, pregnant and lactating woman.  
Key words: energy drinks, health risk, legislation
 
 
 
 
 
 
Food & Science, 8-10/2011


ISUUE 8/2011
 
Researching of the influence of lactic acid bacteria on brewing barley microflora
Assoc.prof doctor Silvia Mileva1, Mihaela Mihailova2
1 Institute of cryobiology and food technology, bul.cherni vrah 53, Sofia 1407
2 „LB Bulgaricum PLC, 12A Malashevska Str.Sofia1202
 
Abstract
The influence of five strains lactic acid bacteria on barley microflora was investigated. Three of the strains are isolated from brewing barley.
It was established that the lactic acid strains decreased in different degree the outer microflora of the barley, which is the best express at the strains isolated from barley. The lactic acid strains present also and different influence on. Penicillium and Fusarium species, the degree of reduction is significant.
Keywords : lactic acid bacteria, brewing barley, microflora
 
 
Study of parameters of fermentation of the grape must and their influence on indicators of red table  wine materials
Assoc.prof.Iryna Melnyk- Department „Technology of wine” Odessa National Academy of food technology, Sergey Georgiev – master in department „Technology of wine” Odessa National Academy of food technology, Panko Mitev-chief assistant doctor department „Technology of wine and beer” – UFT - Plovdiv , Nadezhda Blagoeva – assistant doctor department „Technology of beer and wine” UFT-Plovdiv
Abstract
Researches of studying of application of various ways of treatment of grapes of the red variety, which are directed on an intensification of processes of the maximum extraction from a pellicle of grapes of valuable compounds and their safety while of storage of wines, are actual for the branch of wine-making. The research about influence of various ways of fermentation of a must (mash) from grapes of the red variety which are presented by the leading wine-making enterprises of Odessa region on qualitative characteristics of ready wine materials was done.
Keywords: wine, red grapes, methods, fermentation
 
 
Health aspects of consumption of products of wholemeal flour
Chief Assist. Dr. Denka Zlateva
University of Economics – Varna, Commodity Science Dept.
Abstract:
Currently, there is an increasing attention to food as a factor influencing the health status of human body. In recent years there has been a growing interest to reveal the positive health aspects, which involves the consumption of products from whole grain flours. It was found that flour, which contain more particles from the peripheral layers of wheat grain are a valuable source of biologically active substances for the human body and can exhibit a pronounced health effect on systemic consumption. An increasing number of studies showing that regular consumption of products from wholegrain wheat flour reduces the risk of cardiovascular disease, some types of cancer, type 2 diabetes and others. They have lower energy and they are an important source of fiber, vitamins, minerals and other biologically active substances for the human body. This necessitates the need to promote among the population of positive health aspects associated with the consumption of products made from wholegrain flours to increase their consumption and to achieve improved health status. This paper presents data on the content of bioactive substances in whole-grain wheat flour, and the impact they have on the human body in systemic consumption.
Key words: wheat flour, whole-grain flour, nutritional value, biological value, health status
 
ISSUE 9/2011
 
Study of possibilities for production of pure fruit and blend dry aronia wines
Chief.AssistantVanyo Haygarov, Chief assistant Tatyana Yoncheva, PhD, Liliya Katerova, PhD
Institute of Viticulture and Enology, 5800 Pleven, 1 “Kala tepe” str.
ĺ-mail: ilv@el-soft.com
 
Abstract
The possibility for production of pure fruit and blend dry aronia wines, variety Nero, has been studied under condition of microvinification. Three variants for obtaining of harmonious fruit wines have been developed.  The pure aronia variant has been characterized with the highest contain of total phenols, anthocyanins and mŕcroelements (potassium, calcium). The quantity of esters, higher alcohols and free terpenĺs have been less than in grape wines. The experimental samples possessed individual sensory characteristics. The variant obtained by participation of wine Cabernet sauvignon has been the most harmonious and balanced.
 
Key words: aronia, wine, aromatic compounds, sensory characteristics.
 
 
Sorption characteristics of special types of flour
Chief assistant Albena Durakova, UFT Plovdiv
 
Abstract
For a proper management and control of a hygrothermic treatment (processing), storage and packaging of food products, modeling of the sorption processes is very important. This article is focused on the sorption characteristics – moisture equilibrium at prolonged storage and rate of moistening at different storage condition of special types of flour.
Key words: Sorption characteristics, special types of flour, equilibrium isotherms, monolayer moisture content, bonding energy
 
 
ISSUE 10/2011
 
Method for making of bread with high β-glucans content
 
Associate.profesor.doctor Nadka Mihalkova, Associate.profesor.doctor  Ivanka Petrova,
Associate.profesor.doctor  Gabriela Marinova,prof.Valentin Batchvarov
Institute of Cryobiology and Food Technologies
1407 Sofia, bul 'Cherni vrah' 53
Tel: +359 879165553, E-mail: nmihalkova@abv
 
Abstract
An investigation was carried out for making of bread with high β-glucans content. Three mixes were prepared of white flour and the following additives: oat flour with 5% β-glucans, oat bran with 16% β-glucans and barley bran with 12% β-glucans. The obtained mixes were analyzed for content of β-glucans and total chemical composition. To the obtained mixes were added salt, sugar, bread yeast and water and dough was kneaded by the single-phase method. An experimental laboratory baking of the respective mixes and a qualitative characteristic of the obtained bread were done. The results show that by this method healthy bread can be made that satisfies the requirements of the consumers who don’t compromise with bread type and taste.
Key words: β-glucans, bread, barley, oat.
 
 
A study of the ways of injecting inulin and pectin into dairy ice cream
Assistant Naiden Delchev-UFT Plovdiv Department „Analitical chemistry”
Assoc.profesor Pantelei Denev – UFT Plovdiv Department „Organic chemistry amd microbiology” – UFT - Plovdiv
Abstract
Pectin and inulin were extracted from the tubers of a Jerusalem artichoke and a study was made of their influence on the organoleptic and technological characteristics of dairy ice cream. The study showed that regarding indicators such as compactness, time of seeping, amount of filtered liquid etc., the best results were achieved through combining the two afore mentioned polysaccharides with the traditional stabilizers used in the ice cream making (caraginan,  locust bean gum, guarana). Thus the ice cream would also be enriched wits soluble dietary fibers having pre-biotic effect.
 
 
Food & Sciense, 11-12/2011


ISSUE 11/2011
 
Antioxidant protection during processing of red and white grapes 
B. Abdullaeva1, S. Tuychiyeva1, G. Irgasheva2, Z. Sapaeva2 and A. Boboev 3*
1Tashkent State Technical University, 100095, Tashkent, Uzbekistan
2 Tashkent Institute of Chemical Technology, 100011, Tashkent, Uzbekistan
3Department of Biotechnology, University of Chemical Technology and Metallurgy, Sofia 1756, Bulgaria, e-mail: b.akmaljon@rambler.ru
 
Abstract
Based on the analysis of the antioxidant protection system in the entire technological grapes processing and wine making chain, authors develop recommendations on improving the technology for quality red and white wines production. 
Key words: grape processing, antioxidants, nutrient protection, radical oxidation
 
 
ISSUE 12
 
Nutritional qualities of snails and their gut microflora
Petia Kabadjova-Hristova1, Ivaylo Dedov2, Zdravka Koleva1 and Penka Moncheva1
1Department of General and Industrial Microbiology, Faculty of Biology, Sofia University
„St. Kliment Ohridski”
2Institut of biodiversity and ecological investigations, Bulgarian Academic of Science
 
Summary
The present review gives information about the nutritional quality of the snails and their intestinal microflora. It is shown the important role of gut microbiota in food digestion and health status of the snails.
Keywords: snails, nutritional value of snail meat, gut microflora of snails
 
 

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