Bulgarian Chemical Communications, Volume 46, Special Issue-B, 2014
 
Contents:
    
  Preface
(112Kb)
 
DETERMINATION OF THE PHYSICAL PARAMETERS OF FOODSTUFFS
  

 
1
 E.Vozáry, N. Pálfy, L. Markó, Effect of composition and microwave radiation on electrical impedance spectrum of cow milk
(159Kb)
2
 M. Marudova-Zsivanovits, G. Exner, C. Grancharova, Detection of wax coatings on plums by rapid physical methods
(126Kb)
3
 T. Yovcheva, K. Nikolova, A. Viraneva, I. Bodurov, T. Eftimov, Characterization of extra virgin olive oils adulterated with sunflower oil using different physical methods
(117Kb)
4
 I.N. Panchev, S.D. Pashova, R.S. Radev, D.N. Petrov, D.G. Kovacheva, Physical studies of plant wax from watermelon
(338Kb)
5
 M.M. Ruskova, T.V. Petrova, N.D. Penov, The effect of extrusion variables on the color of apple pomace - wheat semolina extrudates
(384Kb)
6
 T.N. Ovcharova, M.D. Zlatanov, Oxidative stability and stabilization of grape seed oil
(142Kb)
7 D. Buhalova, Kr. Nikolova, G. Antova, Il. Tomova, A..Aladjadjiyan, Y. Aleksieva, Zh. Petkova, Comparative characteristics of sunflower oil with supplement of traditional Bulgarian herbs
(152Kb)
8
 T.L. Dimitrova, Т.А. Eftimov, V.G. Kabadzhov, P.T. Panayotov, P.B. Boyanova, Scattering and fluorescence spectra of cow milk
(292Kb)
9
 M.J. Strnková, Š. Nedomová, J. Trnka, J. Buchar, V. Kumbár, Behaviour of eggshell membranes at tensile loading
(108Kb)
 
FOOD QUALITY OR SAFETY
 
10 E. Botez, G.D. Mocanu, I. Stoian, O.V. Nistor, D.G. Andronoiu, T. Mihociu, M.A. Şerban, Healthy lipid combination. Effect of thermal processing on the quality characteristics of meat products
(103Kb)
11 A. Soós, L. Somogyi, K. Kóczán Manninger, K. Kerti Badak, I. Szedljak, Thermodynamic properties of mixed origin fat blends (185Kb)
12 Z.Y. Petkova, G.A. Antova, K.T. Nikolova, T.A. Eftimov, Physicochemical characteristic of seed oils of Bulgarian species pumpkin and melon (461Kb)
13 G.A. Antova, A.S. Ivanova, L.D. Hadjinikolova, M.J. Angelova-Romova, Fatty acid composition of lipids in the carp (Cyprinus carpio L.) grown in different production systems (461Kb)
14 M. Kasapian, Z. Dičáková, E. Dudriková, P. Bystrický, Physical and physico-chemical parameters of Greek cheeses (461Kb)
15 G.A. Antova, A.S. Ivanova, M.J. Angelova-Romova, L.D. Hadjinikolova, Tocopherol composition of lipid in the carp (Cyprinus Carpio L.) grown in different production systems (461Kb)
16 L. Dostálová, L. Kalhotka, L. Detvanová, Z. Pšeničková, Antimicrobial effect of encapsulated and non-encapsulated thyme essential oil (461Kb)
 
FOOD RHEOLOGY
  
17 G.D. Mocanu, D.G. Andronoiu, O.V. Nistor, I. Cuşai, M. Angheloiu, E. Botez, The reduction of sodium chloride in Telemea cheese. Effect on textural and sensorial properties (461Kb)
18 M. Cevik, S. Sabanci, F. İcier, H. Yildiz, Changes on rheological properties of pomegranate (Punica granatum L., cv. Hicaznar) juices during concentration process (461Kb)
19 S. Sabanci, M. Cevik, F. İcier, The effects of ultrasound application durations on the rheological properties of tomato (Lycopersicon Esculentum) juice (461Kb)
 
RESEARCH AND INNOVATIVE TECHNOLOGIES IN THE FOOD SECTOR
  
20 H. Yildiz, E. Guven, Industrial applications and potential use of ohmic heating for fluid foods (461Kb)
21 G. Özcan Sinir, S. Suna, C.E.Tamer, Rapid monitoring of volatile organic compounds: selected ion flow tube mass spectrometry (SIFT-MS) (461Kb)
22 J. Teplá, J. Strnková, Š. Nedomová, K. Šustová, M. Jůzl, T. Lužová, Sensory and instrumental evaluation of the whey cheeses (461Kb)
23 N. Nikolov, Application of Black Sea sapropels for increasing of grain beans yield cv. “Smiljan”, cultivated on cinnamonic pseudopodzolic soil (Planosol) (461Kb)
24 N. Nikolov, D. Christova, S. Ivanova, N. Shopova, I. Yovchev, Reducing the rate of nitrogen fertilization for growing of early tomatoes, cv. “Dar”, using modified fertilizing granules (461Kb)
25 C. Çelebi, F. İcier, Ohmic thawing of frozen ground meat (461Kb)
26 B. İncedayi, S. Suna, Ö.U. Çopur, Use of supercritical CO2 in food industry (461Kb)
27 S. Suna, C.E. Tamer, L. Sayın, Impact of innovative technologies on fruit and vegetable quality (461Kb)
 
POLYMER AND NANOSCIENCE FOR FOOD
  
28 S. Suna, G. Özcan Sinir, Ö.U. Çopur, Nano-spray drying applications in food industry (461Kb)
29 M. Galikhanov, A. Guzhova, A. Borisova, Effect of active packaging material on milk quality (461Kb)
 
EFFECTS OF RADIOACTIVITY AND AIR POLLUTION IN THE FOOD SECTOR
  
30 S. Marinova, G. Hristozova, A. Marinov, M.V. Frontasyevа, L.P. Strelkova, Z. Goryainova, A.Yu. Dmitriev, A study on the environmental situation in the area of the Kardzhali lead-zinc plant using the moss technique, neutron activation analysis, atomic absorption spectrometry, and GIS technology (461Kb)
 
NON-DESTRUCTIVE PHYSICAL METHODS (E.G. NIR-NIT; NMR; INAA) FOR FOOD INVESTIGATION
  
31 K.I. Aleksieva, N.D. Yordanov, EPR study of gamma – irradiated cereal foods (461Kb)
32 Y. Karakirova, N. Yordanov, Effect of gamma radiation on some saccharides: an EPR study (461Kb)
  INSTRUCTIONS TO THE AUTHORS (461Kb)