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Доц. д-р инж. Цветелин Теодосиев Десев - Публикации

 

 

 

Научни публикации:

           

 

 

- BALLANCE S, LEA P, SAHLSTROM S, NAGY N, ANDERSON P, DESSEV T, VARDAKOU M, FAULKS R. (2012) EVALUATION OF GASTRIC PROCESSING AND DUODENAL DIGESTION OF STARCH IN SIX CEREAL MEALS USING AN ADULT FASTED DYNAMIC GASTRIC MODEL. UNDER REVIEW IN THE BRITISH JOURNAL OF NUTRITION

-LE-BAIL A, CHEVALLIER S, PROST C, ROSSEL C, POINOT P, ROSSANA DEL CARMEN ALTAMIRANO FORTOUL, DESSEV T, LERAY D, LUCAS T& JURY V. (2011) BREAD CRUST: AN OVERVIEW. AACC INTERNATIONAL ANNUAL MEETINGRECHARGING GRAIN SCIENCE, PALM SPRINGS, CA, USA

 

-DESSEV T, JURY V, LEBAIL A. (2011).  THE EFFECT OF MOISTURE CONTENT ON SHORT INFRARED ABSORPTIVITY OF BREAD DOUGH. JOURNAL OF FOOD ENGINEERING, DOI:10.1016/J.JFOODENG.2011.01.019 (IF 2.313)

- LE-BAIL A, DESSEV T, ROSSANA DEL CARMEN ALTAMIRANO FORTOUL,  ROSELL C, LERAY D, LUCAS T, CHEVALLIER S, JURY V. (2011) IMPACT OF BAKING CONDITIONS ON CRUST STRUCTURE AND PROPERTIES. 6TH INTERNATIONAL CIGR TECHNICAL SYMPOSIUMTOWARDS A SUSTAINABLE FOOD CHAIN” – NANTES, FRANCE. PROCEEDINGS PP. 69, ISBN 978-2-7466-3203-5

- YANKOV S, DESSEV T, KRASTEVA A. (2011) A STUDY OF STAGE AERATION IN CONTINUOUS ROTOR- STATOR MIXER: PART I. MIXING AND POWER CHARACTERISTICS. 6TH INTERNATIONAL CIGR TECHNICAL SYMPOSIUMTOWARDS A SUSTAINABLE FOOD CHAIN” – NANTES, FRANCE. PROCEEDINGS PP.165, ISBN 978-2-7466-3203-5

-YANKOV S, DESSEV T, GOGOVA T. (2011) A STUDY OF STAGE AERATION IN CONTINUOUS ROTOR- STATOR MIXER: PART II. EFFECT OF FLOW CHARACTERISTICS ON MICROSTRUCTURE OF SPONGE BATTER WHIPPED IN CONTINUOUS ROTORSTATOR MIXER. 6TH INTERNATIONAL CIGR TECHNICAL SYMPOSIUMTOWARDS A SUSTAINABLE FOOD CHAIN” – NANTES, FRANCE. PROCEEDINGS PP.93, ISBN 978-2-7466-3203-5

 

-KRASTEVA A, BAEVA M, GOGOVA T, DESSEV T, YOVCHEV   A. (2011) FUNCTIONAL COMPONENTS IN BULGARIAN HERBS AND POSSIBILITIES FOR USAGE IN BREAD MAKING. 6TH INTERNATIONAL CIGR TECHNICAL SYMPOSIUMTOWARDS A SUSTAINABLE FOOD CHAIN” – NANTES, FRANCE

    

-LE-BAIL A, DESSEV T, LERAY D, LUCAS T, MARIANI S, MOTTOLLESE G, JURY V. (2011). INFLUENCE OF THE AMOUNT OF STEAMING DURING BAKING ON THE KINETIC OF HEATING AND ON SELECTED QUALITY ATTRIBUTES OF BREAD. JOURNAL OF FOOD ENGINEERING JFOODENG DOI: 10.1016/J.FOODENG.2011.03.001 (IF 2.313)

-LE-BAIL A, ROSSANA DEL CARMEN ALTAMIRANO FORTOUL, DESSEV T, ROSELL C, LERAY D, LUCAS T, CHEVALLIER S, JURY V. (2011) IMPACT OF STEAMING CONDITIONS ON THE STRUCTURE AND ON THE PROPERTIES OF BREAD CRUST IN THE CASE OF A CRISPY ROLLS. 11TH INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD ICEFFOOD PROCESS ENGINEERING IN A CHANGING WORLD” – ATHENS, GREECE

-DESSEV T., LE-BAIL A., KERAMAT J., PROST C., LALANE V. AND V.JURY     (2010). EFFECT OF BAKING CONDITIONS ON CRUST COLORATION AND ACRYLAMIDE FORMATION DURING BAKING OF WHITE BREAD. 2ND MONIQA INTERNATIONAL CONFERENCEEMERGING AND PERSISTING FOOD HAZARDS: ANALYTICAL CHALLENGES AND SOCIO-ECONOMIC IMPACTKRAKOW, POLAND

-LEBAIL A, DESSEV T, JURY V, T. PARK & R. ZUNIGA.(2010) IMPACT OF PROCESS CONDITION ON ENERGY DEMAND DURING FREEZING AND STORAGE OF BREAD. INNOVATIVE FOOD PROCESSING AND SUSTAINABLE FOOD PRODUCTION FOR THE FUTURE - 5TH INTERNATIONAL CONFERENCE ON THE FOOD FACTORY FOR THE FUTURE, GOTHENBURGSWEDEN

- LE-BAIL, A., DESSEV, T., JURY, V., PARK, T., ZUNIGA, R. (2010) BREAD FREEZING AND STORAGE. IST IIR INTERNATIONAL CONFERENCE ON THE COLD CHAIN AND SUSTAINABILITY. INTERNATIONAL INSTITUTE OF REFRIGERATION, CAMBRIDGE, UK, P. PAPER 239. 

- LEBAIL A, DESSEV T, JURY V, ZUNIGA R, PARK T, PITROFF M,  (2010). ENERGY DEMAND FOR SELECTED BREAD MAKING PROCESSES. CONVENTIONAL VERSUS PART BAKED FROZEN TECHNOLOGIES.  JOURNAL OF FOOD ENGINEERING, V.96, ISSUE 4, P. 510-519 (IF 2.313)

- LEBAIL A, DESSEV T, JURY V, ZUNIGA R, LUCAS T,PARK T, WEISSENBERGER A. (2010). ENJEUX DENERGIE POUR LES PROCEDES DE CUISSON ET DE CONGELATION DES PAINS. INDUSTRIE DES CEREALES, V. 167, P. 2- 8

- GOGOVA T, KRASTEVA A, BAEVA M, DESSEV T. (2010) ETUDES SUR LES PARAMÈTRES DE CONGÉLATION APPLIQUÉS SUR LA PÂTE CRUE, NON FERMENTÉE, ENRECHIE DE FARINE DE TOPINAMBOUR. INTERNATIONAL SCIENTIFIC CONFERENCEFOOD SCIENCE, ENGINEERING AND TECHNOLOGIES 2010, UNIVERSITY OF FOOD TECHNOLOGIESPLOVDIV, BULGARIA, SCIENTIFIC WORKS VOL.LVII, ISSUE 1, P. 639 - 643

- LEBAIL A, DESSEV T, PINSON A, LAUNAY J, JURY V, ZUNIGA R, LUCAS T, PARK T, PITROFF M. (2009). ENJEUX ÉNERGÉTIQUES DE LA CUISSON ET DE LA CONGÉLATION DES PAINS. ETUDE DE CAS LIÉS AUX PROCÉDÉS INDUSTRIELS DANS LE CAS DU PROJET EUROPÉEN EU-FRESHBAKE. SOCIÉTÉ FRANÇAISE DE THERMIQUE, SFT CONGRÈS VANNES `09, FRANCE

- LEBAIL A, DESSEV T, CHERIER S, JURY V, ZUNIGA R. (2009). CONGELATION DES PRODUITS DE BOULANGERIE : ENJEUX ENERGETIQUES ET QUALITATIFS (FROZEN BAKERY PRODUCTS: ENERGY AND QUALITATIVE ISSUES). REVUE GENERALE DU FROID (FRENCH JOURNAL OF REFRIGERATION) V.3, NOVEMBER 2009, P.55-60

- YANKOV S, DESSEV T. (2009). STUDY THE HYDRODYNAMIC REGIME OF STAGE AERATION IN CONTINUOUS ROTOR-STATOR MIXER.  JOURNAL OF THE TECHNICAL UNIVERSITY AT PLOVDIV,FUNDAMENTAL SCIENCES AND APPLICATIONS, VOL. 14, 2009, INTERNATIONAL CONFERENCE ENGINEERING, TECHNOLOGIES AND SYSTEMS,TECHSYS '2009, BULGARIA

- YANKOV S, DESSEV T. (2009). STUDY THE IMPACT OF THE HYDRODYNAMIC REGIME OF FLOW ON BATTER STRUCTURE AERATED WITH CONTINUOUS ROTOR-STATOR MIXER.  JOURNAL OF THE TECHNICAL UNIVERSITY AT PLOVDIV,FUNDAMENTAL SCIENCES AND APPLICATIONS, VOL. 14, 2009, INTERNATIONAL CONFERENCE ENGINEERING, TECHNOLOGIES AND SYSTEMS,TECHSYS '2009, BULGARIA

- YANKOV S, DESSEV T. (2009). STUDY OF STAGE GAS BUBBLE INCORPORATION  IN SPONGE BATTER USING CONTINUOUS ROTOR-STATOR MIXER. JOURNAL OF THE TECHNICAL UNIVERSITY AT PLOVDIV,FUNDAMENTAL SCIENCES AND APPLICATIONS, VOL. 14, 2009, INTERNATIONAL CONFERENCE ENGINEERING, TECHNOLOGIES AND SYSTEMS,TECHSYS '2009, BULGARIA

- STEFAN YANKOV, TZVETELIN DESEV. (2007). TURBO MIXER FOR CONTINUOUS STAGE AERATION. INTERNATIONAL SYMPOSIUMTRADITION AND FOOD SAFETY, 8-9 AUGUST, SIBIU, ROMANIA

- STEFAN YANKOV, TZVETELIN DESEV. (2007). CONTINUOUS STAGE AERATION OF SPONGE BATTER BY ROTOR-STATOR TURBO MIXER. INTERNATIONAL SYMPOSIUMTRADITION AND FOOD SAFETY, 8-9 AUGUST, SIBIU, ROMANIA

- ЯНКОВ СТ., ЦВ.ДЕСЕВ. (2006) НОВ МИКСЕР ЗА ПРОИЗВОДСТВО НА АЕРИРАНИ ХРАНИТЕЛНИ ПРОДУКТИ, ХРАНИТЕЛНО ВКУСОВА ПРОМИШЛЕНОСТ, 4, 2006

-ЯНКОВ СТ.,ЦВ.ДЕСЕВ. (2005) ВЛИЯНИЕ НА ХИДРОДИНАМИЧНИЯ РЕЖИМ НА ДИСПЕРГИРАНЕВЪРХУ СТРУКТУРАТА НА АЕРИРАНО ТЕСТО, Н.ТР.УХТ, Т.LII, СВ.2

-ЯНКОВ СТ., ЦВ.ДЕСЕВ. (2005) ИЗСЛЕДВАНЕ ВЪРХУ РАЗХОДА НА ЕНЕРГИЯ В ПРОЦЕСА НА НЕПРЕКЪСНАТО АЕРИРАНЕ НА ТЕСТО, Н.ТР.УХТ, Т.LII, СВ.3

-DESSEV TZ., GUY DELLA VALLE, HUBERT CHIRON, LAURENT CHAUNIER. (2004). INVESTIGATION ON EXTENSIONAL VISCOSITY OF BREAD DOUGH. INTERNATIONAL CONFERENCESCIENCE, ENGINEERING, TECHNOLOGIES AND EDUCATION, SCIENTIFIC WORKS, VOL.II, P.163-170, YAMBOL, 2004

-DESSEV TZ., GUY DELLA VALLE, HUBERT CHIRON, LAURENT CHAUNIER, ANN LOURE REGUEE. (2004). INVESTIGATION ON THE INFLUENCE OF EXTENSIONAL VISCOSITY OF DOUGH TO THE TEXTURE OF BREAD. INTERNATIONAL CONFERENCE  FOOD SCIENCE, ENGINEERING AND TECHNOLOGIES2004, SCIENTIFICS WORKS UNIVERSITY OF FOOD TECHNOLOGIES, VOL. LI, SERIES 3, P. 111-116, PLOVDIV, OCTOBER 27-29, 2004

-LAURENT CHAUNIER, H. CHIRON, G. DELLAVALLE, A-L. RÉGUERRE, TZ. DESSEV. (2005). MESURE DES PROPRIÉTÉS ÉLONGATIONNELLES DE PÂTES À PAIN ET ÉVALUATION DE LA TEXTURE DES MIES PAR ANALYSE DIMAGES. RHÉOLOGIE SCIENCE JOURNAL, VOL.8, P. 13-19

-ДЕСЕВ ЦВ., СТ.ЯНКОВ, Д.ХРУСАВОВ. (2004) ИЗСЛЕДВАНЕ ВЛИЯНИЕТО НА ОСНОВНИТЕ ПРОЦЕСНИ ПАРАМЕТРИ ВЪРХУ КРАТНОСТТА НА АЕРИРАНИ СЛАДКАРСКИ ТЕСТА С РОТОР-СТАТОР МИКСЕРИ , НАУЧНO-ПРИЛОЖНА КОНФЕРЕНЦИЯ С МЕЖДУНАРОДНО УЧАСТИЕНАУКА, ТЕХНИКА ТЕХНОЛОГИИ И ОБРАЗОВАНИЕ, СБОРНИК НАУЧНИ ДОКЛАДИ Т.II, ЯМБОЛ.

-ДЕСЕВ ЦВ., СТ.ЯНКОВ, Д.ХРУСАВОВ. (2004) ИЗСЛЕДВАНЕ ПОВЪРХНОСТНОТО НАПРЕЖЕНИЕ НА НЕАЕРИРАНО СЛАДКАРСКО ТЕСТО, Н.ТР. УХТ, Т.LI, СВ.3

-ДЕСЕВ ЦВ., СТ.ЯНКОВ, Д.ХРУСАВОВ. (2004) ИЗСЛЕДВАНЕ ВЛИЯНИЕТО НА ОСНОВНИТЕ ПРОЦЕСНИ ПАРАМЕТРИ ВЪРХУ СТАБИЛНОСТТА НА АЕРИРАНИ СЛАДКАРСКИ ТЕСТА С МИКСЕРИ РОТОР-СТАТОР, Н.ТР.УХТ, Т.LI, СВ.3

-ДЕСЕВ ЦВ., СТ.ЯНКОВ. (2001) ВЪЗМОЖНОСТИ ЗА АЕРИРАНЕ НА СЛАДКАРСКИ МАСИ С ДИНАМИЧНИ МИКСЕРИ ТИП РОТОР-СТАТОР, Н.ТР. РУСЕНСКИ УНИВЕРСИТЕТ «АНГЕЛ КЪНЧЕВ», Т.38, СЕР.10,СТР.62-66