Proceedings of the 64rd Scientific Conference with International

Participation “Food Science, Engineering and Technology – 2017”

Volume 64, Issue 1

ISSN 1314-7102 CD version

E-ISSN 2535-1311 online version

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

Prof. Ivan Ivanov, DSc., Academician of Bulgarian Academy of Sciences – Institute of Molecular Biology “Roumen Tsanev” – Sofia, Bulgaria

Foreign Members of the Editorial Board:

Prof. Rumyana Cenkova, PhD – Kobe University – Kobe, Japan

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

Prof. Anna Lante, PhD – University of Padova - Padova, Italy

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

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

Prof Edward Pospiech, PhD - Poznań University of Life Sciences - Poznań, 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. 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

Prof. Marina Mardar, DSc. - Odessa National Academy of Food Technologies- Odessa, Ukraine

Bulgarian Members of the Editorial Board:

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

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

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

Prof. Eng. Radka Vlaseva, PhD - 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

VOLUME 64
ISSUE 1
THEMATIC AREAS

• FOOD SCIENCE AND TECHNOLOGY

• FOOD CHEMISTRY, MICROBIOLOGY, BIOTECHNOLOGY AND SAFETY

• FOOD ENGINEERING

• CATERING, TOURISM, LINGUISTICS AND ECONOMY OF FOOD INDUSTRY

CONTENT
I. FOOD SCIENCE AND TECHNOLOGY

1. Dynamics of the fermentation process of a lactic acid beverage based on wort and mint with Lactobacillus casei ssp. rhamnosus Oly

Ahmedova Guler, Maria Kaneva, Rositsa Denkova, Dessislava Teneva, Zapriana Denkova, Ivan Ignatov, Petar Nedyalkov

2. Recovery and characterization of polyphenol-enriched extracts intended for application in functional dairy products

Milena Dimitrova, Galin Ivanov, Kiril Mihalev, Radka Vlaseva, Aleksandar Slavchev

3. Improving the qualitative properties of plants. A mini Review

Zhivko Jankuloski

4. Quality characteristcis of the meat at some hybrid chicken lines

Sanja Filipovska, Aco Kuzelov, Darko Andronikov, Kiro Mojsov, Aco Janevski

5. Sensory and functional parameters of sausages with reduced sodium nitrite content

Оksana Savinok, Sergey Patyukov, Aco Kuzelov, Dmitrij Shepelenko

6. The impact of different starter cultures on pH and SH dynamics during the storage of three variants probiotic yogurt

Makarijoski Borche, Stefche Presilski, Sasho Trajchevski, Biljana Trajkovska

7. The effect of different starter cultures on sensory properties of probiotic yogurt

Makarijoski Borche, Stefche Presilski, Sasho Trajchevski, Biljana Trajkovska

8. Determination of Use of Fenugreek (Trigonella foenum-graceum L.) as Food and Some Morphological Characteristics

Belgin C. Senkal, Kursat Bucak, Hulya Dogan, Cuneyt Cesur, Tansu Uskutoglu

9. A study on the effect of mineral substances and lactic acid starter cultures on the properties of bread of wheat flour type 500

Denka Zlateva, Dana A. Stefanova

10. Filtration drying of grinded artichoke stems for extraction process

Kindzera D.P., Atamanyuk V.M., Hosovskyi R.R., Ivashchuk O.S.

11. Coeffiicient of diffusion of tannins in extracts from laurel leaves (Laurus nobilis L.)

Galina L. Stefanova, Stanislava T. Tasheva, Stanka T. Damyanova , Albena S. Stoyanova

12. Proximate composition, microbial quality and sensory characteristics in different types of pates

Darko Andronikov , Kiro Mojsov, Aco Janevski, Aco Kuzelov, Elenica Sofijanova, Dijana Indzhelieva

13. Effects of goji berries on a qualitative properties of semi durable sausages

Aco Mitev, Aco Kuzelov

CONTENT
II. FOOD CHEMISTRY, MICROBIOLOGY, BIOTECHNOLOGY AND SAFETY

14. Biogas Production from Animal Protein Waste, an Environmental Protection Technology Coupled With Energy Production

Gheorghe Lazaroiu, Viorel Berbece2, Lucian Mihaescu, Ionel Pisa, Gabriel-Paul Negreanu

15. Water vapor permeability of edible films with different composition

Radoslav S. Radev, Georgi A. Dimitrov

16 Changes of Fatty Acids Composition in Yogurt Packed in Different Packaging Materials

Mila Arapcheska, Maja Dimovski, Zehra Hajrulai – Musliu, Risto Uzunov, Jovanka Tuteska, Vangelica Jovanovska, Elena Joshevska

17. Study of the properties of oils obtained from waste plant biomass

Silvia Georgieva, Jose Coelho, Roumiana Stateva, Stanislava Boyadzhieva, George Angelov

18. Mechanisms of Extraction of Organic Acids by means of Molecular Extractants and Ionic Liquids

Svetlana Zhivkova , Milen Bogdanov

19 Biodegradation of 1,2-Dibromoethane by Bradyrhizobium Japonicum cells immobilized onto a Granular Activated Carbon and onto a Granular Polymeric Support

Evgenia K. Vasileva, Tsvetomila I. Parvanova-Mancheva, Venko N. Beschkov

20. Phenotypic characterisation of lactobacilli using Biolog system

Veronica P. Nemska, Petya L. Logar, Tanya V. Rasheva, Zdravka V. Sholeva ,Svetla T. Danova, Nelly Georgieva

21. A survey of seasonal variations of aflatoxin M1 in raw milk in Polog and Pelagonia region

Biljana Trajkovska, Liljana Kuzmanovska, Ljupche Kochoski, Kujtim Elmazi, Borche Makarijoski, Vesna K.Hristova

22. Effect of the use of mycotoxin-adsorbing agents in cow’s food, on the reduction of Aflatoxin M in milk

Ljupche Kochoski, Liljana Kuzmanovska, Biljana Trajkovska, Gordana Dimitrovska, Dimche Kitanovski, Borche Makarijovski

EDITORIAL BOARD

Editor-in-chief:

Honorary editors:

Foreign Members of the Editorial Board:

Bulgarian Members of the Editorial Board:

VOLUME 64 ISSUE 1 THEMATIC AREAS

• FOOD SCIENCE AND TECHNOLOGY

• FOOD CHEMISTRY, MICROBIOLOGY, BIOTECHNOLOGY AND SAFETY

• FOOD ENGINEERING

• CATERING, TOURISM, LINGUISTICS AND ECONOMY OF FOOD INDUSTRY

CONTENT I. FOOD SCIENCE AND TECHNOLOGY

CONTENT II. FOOD CHEMISTRY, MICROBIOLOGY, BIOTECHNOLOGY AND SAFETY

CONTENT III. FOOD ENGINEERING

CONTENT IV. CATERING, TOURISM, LINGUISTICS AND ECONOMY IN FOOD INDUSTRY

VOLUME 64
ISSUE 1
THEMATIC AREAS

CONTENT
I. FOOD SCIENCE AND TECHNOLOGY

CONTENT
II. FOOD CHEMISTRY, MICROBIOLOGY, BIOTECHNOLOGY AND SAFETY

CONTENT
III. FOOD ENGINEERING

CONTENT
IV. CATERING, TOURISM, LINGUISTICS AND ECONOMY IN FOOD INDUSTRY