© Scientific Works of University of Food Technologies

Proceedings of the 65th Anniversary Scientific Conference with International Participation

“Food Science, Engineering and Technology – 2018”

Organized in cooperation with the Foundation "Scientific Research" under Contract № DPMNF 01/21 signed on August 23, 2018

Volume 65, Issue 1

ISSN 1314-7102 CD version

E-ISSN 2535-1311 online version

Only some selected papers are published in the journal after peer-review and approval 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 65
ISSUE 1
THEMATIC AREAS

• FOOD SCIENCE AND TECHNOLOGY

• FOOD CHEMISTRY, MICROBIOLOGY, BIOTECHNOLOGY AND SAFETY

• NUTRITION, DIETETICS, TOURISM AND ECONOMY OF FOOD INDUSTRY

• FOOD ENGINEERING

• AUTOMATION, ELECTRONICS AND ELECTROTECHNICS OF FOOD INDUSTRY

• LINGUISTICS AND TRAINING

CONTENT
I. FOOD SCIENCE AND TECHNOLOGY

1. Application of chickpea and chestnut flour in the production of gluten-free cookies and muffins

Ivayla S. Sopotenska, Valentina M. Chonova

2. Influence of the low-temperature storage mode on qualitative indicators of melon sorbet

Bibipatyma Е. Yerenova, Yuliya G. Pronina

3. Use of cold-pressed olive oil for improvement the quality of Kranj sausages

Vladimir Kuzmanovski, Aco Kuzelov, Elena Joshevska

4. The influence of different starter cultures on cheese yield and mass loss during ripening period of white brined cheese

Stefche Presilski, Marija Baltadzieva, Borche Makarijoski, Slavko Velevski, Aco Kuzelov

5. A technology for processing cigarette butts – a global pollutant with a potential of recycling

Venelina Popova, Tanya Ivanova, Milena Nikolova, Dimitar Stoev, Tsvetko Prokopov, Lazar Lazarov, Velichka Yanakieva, Pavel Merdzhanov

6. Chemical changes in eggs in different storage conditions

Katerina Petrovska, Elena Joshevska, Tatjana Kalevska, Vladimir Kitanovski, Dimche Kitanovski

7. Analysis of the chemical composition of the essential oil of dill (Anethum graveolens L.) by the method of infrared spectroscopy

Milen Dimov, Krasimira Georgieva, Yordan Denev, Krasimira Dobreva, Albena Stoyanova

CONTENT
II. FOOD CHEMISTRY, MICROBIOLOGY, BIOTECHNOLOGY AND SAFETY

13. Development of probiotic oat beverages

Teodora G. Yaneva-Marinova, Apostol T. Simmitchiev, Ventsislav B. Nenov, Svetoslav S. Alexandrov, Angel I. Angelov

14. Characterization of the Antioxidant and Antimicrobial Activities of Thyme (Thymus vulgaris L.)

Albena B. Parhzanova, Snezhana D. Ivanova

15 Development of the food safety management system for fermented beverages with special appointments based on HACCP principles

Olga Krukovich, Sergey Masanskiy

CONTENT
III. NUTRITION, DIETETICS, TOURISM AND ECONOMY OF FOOD INDUSTRY

25. The substantiation of the fruit and vegetables additives addition in formulations of culinary sauces at the school food centralized production process

Tatiana M. Rybakova, Sergey L. Masansky

CONTENT
V. AUTOMATION, ELECTRONICS AND ELECTROTECHNICS OF FOOD INDUSTRY

CONTENT
VI. LINGUISTICS AND TRAINING

37. Multicultural classroom challenges of Bulgarian language teaching

Emiliya Koycheva, Savina Manevska

38. Online language resources and technology tools provided by the Institute for Bulgarian Language (Bulgarian Academy of Sciences

Svetla P. Koeva

39. IBulgarian language for foreigners (Textbook for medics)

Andonia Kutsarova, Antoaneta Kraevska, Maya Andonova

40. On the implementation of the Bulgarian grammar in the Common European Framework of Reference for Languages

Petya I. Nestorova, Nikolay Y. Zhelyazkov

EDITORIAL BOARD

Editor-in-chief:

Honorary editors:

Foreign Members of the Editorial Board:

Bulgarian Members of the Editorial Board:

VOLUME 65 ISSUE 1 THEMATIC AREAS

• FOOD SCIENCE AND TECHNOLOGY

• FOOD CHEMISTRY, MICROBIOLOGY, BIOTECHNOLOGY AND SAFETY

• NUTRITION, DIETETICS, TOURISM AND ECONOMY OF FOOD INDUSTRY

• FOOD ENGINEERING

• AUTOMATION, ELECTRONICS AND ELECTROTECHNICS OF FOOD INDUSTRY

• LINGUISTICS AND TRAINING

CONTENT I. FOOD SCIENCE AND TECHNOLOGY

CONTENT II. FOOD CHEMISTRY, MICROBIOLOGY, BIOTECHNOLOGY AND SAFETY

CONTENT III. NUTRITION, DIETETICS, TOURISM AND ECONOMY OF FOOD INDUSTRY

CONTENT IV. FOOD ENGINEERING

CONTENT V. AUTOMATION, ELECTRONICS AND ELECTROTECHNICS OF FOOD INDUSTRY

CONTENT VI. LINGUISTICS AND TRAINING