Proceedings of the 63rd Scientific Conference with International

Participation “Food Science, Engineering and Technology – 2016”

Volume 63, Issue 1

ISSN 1314-7102

The papers in the yearbook are peer-reviewed and approved by the Editorial Board.

EDITORIAL BOARD

Editor-in-chief:

Prof. Eng. Stefan Dragoev, DSc., Corresponding Member of Bulgarian Academy of Sciences – University of Food Technologies – Plovdiv, Bulgaria

Honorary editors:

Prof. Eng. Maria Baltadjieva, DSc., Academician of Bulgarian Academy of Sciences - Applied Scientific laboratory for milk and milk products LB Lact - Plovdiv, Bulgaria

Prof. Tsvetan Tsvetkov, DSc., Academician of Bulgarian Academy of Sciences - Institute of Cryobiology and Food Technologies, Agriculture Academy - Sofia, Bulgaria

Prof. Atanas Atanasov, DSc., Academician of Bulgarian Academy of Sciences - Selection Genome Center - Sofia University St. Kliment Ohridski - Sofia, Bulgaria

Foreign Members of the Editorial Board:

Prof. Wolfram Schnaeckel, PhD, D.H.C. – The Anhalt University of Applied Sciences – Köthen (Bernburg), Germany

Prof. Pascal Degraeve, PhD - University “Claude Bernard” Lion1 - Lyon, France

Prof. Marek Sikora, PhD - Agricultural University - Krakow, Poland

Prof. Paraskevi Mitliagka, PhD - Trakia University of Western Macedonia - Cuzani, Greece

Prof. Eugenee Bitus, DSc. - Moscow State University of Technology and Management “C.G. Razumovskii” - Moscow, Russia

Prof. Alexander Akulich, DSc. - Mogilev State University of Nutrition and Food Supplies - Mogilev, Belarus

Prof. Yassin Uzakov, DSc., Academician of Kazakhstan Academy of Sciences - Almaty Technological University - Almaty, Kazakhstan

Prof. Asan Ospanov, DSc. - Eurasian Technological University - Almaty, Kazakhstan

Prof. Dimche Kitanovski, PhD - University "St. Kliment Ohridski ", Faculty of Biotechnical Sciences - Bitola, Macedonia

Prof. Aco Kuzelov, PhD - University "Goce Delchev", Faculty of Agriculture - Shtip, Macedonia

Assoc. Prof. Galina Billa, PhD - National University of Food Technologies - Kiev, Ukraine

Bulgarian Members of the Editorial Board:

Prof. Eng. Atanas Pavlov, DSc., Corresponding Member of Bulgarian Academy of Sciences – UFT - Plovdiv

Prof. Eng. Albert Krastanov, DSc. - UFT- Plovdiv

Prof. Eng. Stepan Akterian, DSc. - UFT- Plovdiv

Prof. D.Sc. Bojidar Hadgiev, DSc. - UFT- Plovdiv

Prof. Eng. Katya Valkova-Jorgova, PhD - UFT- Plovdiv

Prof. Vyara Ivanova-Pashkulova, PhD - UFT- Plovdiv

Prof. Eng. Marianna Baeva, PhD - UFT- Plovdiv

Prof. Eng. Stefan Stefanov, PhD - UFT- Plovdiv

Prof. Eng. Lena Kostadinova, PhD - Plovdiv UFT- Plovdiv

Assoc. Prof. Eng. Georgi Kostov, DSc. - UFT- Plovdiv

Assoc. Prof. Eng. Venelina Popova, DSc. - UFT- Plovdiv

Assoc. Prof. Eng. Hristo Spasov, PhD - UFT- Plovdiv

Assoc. Prof. Eng. Cyril Mihalev, PhD - UFT- Plovdiv

Assoc. Prof. Eng. Hristo Nikolov, PhD - UFT- Plovdiv

Assoc. Prof. Vesela Chalova-Jekova, PhD - UFT- Plovdiv

Assoc. Prof. Eng. Maria Dushkova, PhD - UFT- Plovdiv

Assoc. Prof. Eng. Veselin Nachev, PhD - UFT- Plovdiv

Assoc. Prof. Eng. Plamen Nikovski, PhD - UFT- Plovdiv

Assoc. Prof. Eng. Nenko Nenov, PhD - UFT- Plovdiv

ISSUE 1
THEMATIC AREAS

• Food Science, Technology, Biotechnology, Ecology and Toxicology

• New Aspects of the Tourism Industry, Learning, Economy and Management of Food and Biotech Industry

• Theoretical Foundations and Development of Engineering in Food and Biotechnology - Industries

CONTENTS
I. Food Science, Technology, Biotechnology, Ecology and Toxicology

1. Improvement of the Technological and Sensory Properties of Meat by Whey Marinating

Dessislava B.Vlahova-Vangelova, Dessislav K. Balev, Stefan G. Dragoev, Gergana D. Kirisheva

2. Application of Spice Freon Extracts in the Processing of “Hamburgski” Sausage

Gergana D. Kirisheva, Dessislav K. Balev , Stefan G. Dragoev, Nenko St. Nenov, Dessislava B. Vlahova-Vangelova

3. Determination of Seasonal Differences in the Composition of Protein and Lipids of Mytilus Galloprovincialis (Lamarck, 1819) in Gulluk Gulf, Turkey

Pınar Yıldırım, Ertan Ercan

9. The Copigmentation Interactions between Strawberry Anthocyanins and High Concentration Caffeic Acid with Different Methods

Ivalina J. Petrova, Vasil T. Shikov, Vanya D. Gandova, Kiril M.Mihalev, Dimitar I. Dimitrov

10. Shelf Life of Zinc- and Selenium-Enriched Wheat Bread

Dana A. Stefanova, Denka Y. Zlateva, Rosen M. Chochkov

11. Alternations in Quality Parameters of Rainbow Trout (Oncorhynchus Mykiss) Compared to Albino Golden Rainbow Trout Stored at 0 to 4°C

Vladimir D. Kitanovski, Dessislava B. Vlahova-Vangelova, Stefan G. Dragoev, Dimce Kitanovski

15. Some Qualitative Properties of Rainbow Trout (Oncorhynchus Mykiss Walbaum, 1792) from Aquaculture Facility in Demir Hisar Region (Macedonia)

Dijana Blazhekovikj-Dimovska, Biljana Sivakova

25. Effect of Different Carbon and Nitrogen Sources on the Growth of Newly Isolated Clostridium Strains and Butyric Acid Production

Silviya P. Hristoskova, Lyubomira D. Yocheva, Dragomir S. Yankov

30. In Vitro Examination of the Antimicrobial Activity of Phytosterol Ester Against Saprophytic and Pathogenic Microorganisms

Rositsa S. Denkova, Bogdan G. Goranov, Desislava G. Teneva, Zapryana R. Denkova, Georgi A. Kostov, Georgi T. Dobrev, Yulian Tumbarski

31. Monitoring of Trenbolone Residues on Bovine Meat in Kosovo

Festim Rexhepi, Bizena Bijo, Alush Musaj, Valdet Gjinovci, Kujtim Uka

CONTENTS
II. New Aspects of the Tourism Industry, Learning, Economy and Management of Food and Biotech Industry

CONTENTS
III. Theoretical Foundations and Development of Engineering in Food and Biotechnology Industries

42. Studies on the Hydrodynamics of the Combined Dust Collector on the Basis of Vortex Flows and Outer Filtering and the Development of the Effective Methods of Cleaning Gases from Solid Particles

Alexandr V. Akulich, Viktor M. Lustenkov, Viachaslau A. Sharshunou, Alexandr A. Akulich

EDITORIAL BOARD

Editor-in-chief:

Honorary editors:

Foreign Members of the Editorial Board:

Bulgarian Members of the Editorial Board:

ISSUE 1 THEMATIC AREAS

CONTENTS I. Food Science, Technology, Biotechnology, Ecology and Toxicology

CONTENTS II. New Aspects of the Tourism Industry, Learning, Economy and Management of Food and Biotech Industry

CONTENTS III. Theoretical Foundations and Development of Engineering in Food and Biotechnology Industries

ISSUE 1
THEMATIC AREAS

CONTENTS
I. Food Science, Technology, Biotechnology, Ecology and Toxicology

CONTENTS
II. New Aspects of the Tourism Industry, Learning, Economy and Management of Food and Biotech Industry

CONTENTS
III. Theoretical Foundations and Development of Engineering in Food and Biotechnology Industries