Experimental research of apparatuses for peanuts and cocoa beans roasting with rotating-pulsed fluidized bed [PDF]
BIO Web of Conferences, 2022 The physical parameters of two products widely used in the confectionery industry – peanuts and cocoa beans – have been studied. The hydrodynamic characteristics of these products, influencing the fluidized bed roasting regime, have been determined.
Djourkov Georgi, Hadjikinov Dimitar
doaj +1 more source
Influence of vegetation on the composition of essential oil from (Melissa officinalis L.) [PDF]
BIO Web of Conferences, 2023 Lemon balm (Melissa officinalis L.) is a perennial plant of the family Lamiaceae, which is used in folk medicine and the food industry, as well as being processed to obtain essential oil.
Iliev Ivan +3 more
doaj +1 more source
Resinoid from cape gooseberry fruit (Physalis peruviana L.) - volatile composition and application as an active ingredient in a cosmetic formulation [PDF]
BIO Web of Conferences, 2023 Cape gooseberry (Physalis peruviana L.), an exotic fruit gaining popularity in Bulgaria, has been recognized as a highly functional food, but has also the potential to be a resource for the fragrance and cosmetic industries.
Mazova Nadezhda +5 more
doaj +1 more source
Isomaltulose as an alternative to sucrose in the composition of Turkish delight (lokum) [PDF]
BIO Web of Conferences, 2022 Turkish delight is a confectionery product that differs from the others with its characteristic soft and jelly-like consistency. The main ingredients used in its production are sugar, wheat starch and glucose syrup.
Hadjikinova Raina, Hasan Yusuf
doaj +1 more source
Effect of maturity on the phytonutrient composition of Cape gooseberry seeds (Physalis peruviana L.) [PDF]
BIO Web of Conferences, 2022 The seeds of Cape gooseberry (Physalis peruviana L.) remain as a by-product from juice production, but they can also be a potential resource of valuable nutrients.
Popova Venelina +6 more
doaj +1 more source
Thermodynamics of moisture sorption in tobacco (Nicotiana tabacum L.) seeds [PDF]
E3S Web of Conferences, 2020 In this study, the thermodynamic characteristics of tobacco seeds were investigated, based on experimental data from equilibrium moisture isotherms at desorption.
Toshkov Nesho +4 more
doaj +1 more source
Sorption isotherms of tobacco (Nicotiana tabacum L.) seeds [PDF]
E3S Web of Conferences, 2020 The moisture sorption capacity of tobacco seeds is decisive for their safe long-term storage; therefore, the analysis of the sorption isotherms, in a wide temperature and water activity range, is essential for seed quality maintenance in storage. In this
Lazarov Lazar +4 more
doaj +1 more source
Grasas y Aceites, 2021 The consumption of Cape gooseberry (Physalis peruviana L.) fruit (CG), fresh or processed, is gaining popularity worldwide, due to its nutritional and medicinal benefits. This study was based on the analysis of the lipid fraction of different parts of CG
V. Popova +5 more
doaj +1 more source
Physicochemical parameters of food emulsion products with summer savory (Satureja hortensis L.) essential oil [PDF]
BIO Web of Conferences, 2023 Summer savory (Satureja hortensis L.) is a plant source of essential oil belonging to the Lamiaceae family, widely used in the food industry. The present work aims to determine the physicochemical parameters of food emulsions containing the essential oil.
Lazarov Anton +4 more
doaj +1 more source
Friction and wear response of vegetable oils and their blends with mineral engine oil in a reciprocating sliding contact at severe contact conditions [PDF]
, 2017 Although many studies investigating the tribological performance of pure vegetable oils have been conducted, a better understanding of vegetable oil tribological performance at extreme conditions is still needed. Similarly, little work has been carried
Bahari, A., Lewis, R., Slatter, T.
core +3 more sources