BIO Web of Conferences

Open Access

Preface 00001

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623600001

• Abstract
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Open Access

E-learning tools for food technology and development education – novel pasta development case study 01001

Georgi Petkov, Yusuf Bayganov, Andreea Cornelia Stancu, Eka Mazumder, Rosen Chochkov, Rositsa Denkova- Kostova and Georgi Kostov

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623601001

• Abstract
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Open Access

Sustainable valorisation of technical egg albumen: Modelling and optimization of the coagulation process 01002

Plamen Saraliev, Desislav Balev, Desislava Vlahova-Vangelova, Nikolay Penov and Nikolay Kolev

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623601002

• Abstract
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Open Access

Control and Ensuring Safety in Fresh Cheese Production 01003

Rositsa Boyukova, Tatyana Balabanova and Plamen Mollov

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623601003

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Open Access

Isolation and identification of yeast strains for beverage production: Methods, challenges, and industrial applications 01004

Mihaela Pavlova, Vesela Shopska, Rositsa Denkova-Kostova, Zapryana Denkova and Georgi Kostov

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623601004

• Abstract
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Open Access

Reducing Food Waste Through Ce And Ai Mechanisms 01005

Petya Biolcheva

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623601005

• Abstract
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Open Access

Gluten-Free Delights: Innovating Traditional Kozunak and Functional Crackers – A Case Study within the E-Food Project 01006

Rositsa Denkova-Kostova, Neeraja Suresh, Celia Pardos, Yordanka Topuzova, Valentina-Madalina Moga, Yoan Zlatev, Mihai Ognean and Georgi Kostov

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623601006

• Abstract
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Open Access

Evaluation of the chemical composition of industrial whole corn grains and germs 01007

Nikoleta Mincheva and Zhana Petkova

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623601007

• Abstract
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Open Access

Development and characterization of collagen desserts 01008

Pavlina Doykina, Aneta Popova, Maria Dimitrova-Dimova and Boryana Veleva

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623601008

• Abstract
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Open Access

Effect of the addition of turmeric and black pepper essential oil on the composition of curd 01009

Silviya Ivanova, Ivan Kostov, Georgi Angelov and Nadejda Daskalova

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623601009

• Abstract
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Open Access

Quality characteristics of curd with the addition of thyme essential oil 01010

Silviya Ivanova, Georgi Angelov, Ivan Kostov and Daniela Miteva

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623601010

• Abstract
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Open Access

Nutritional, Microbiological and Functional Properties of Unrefined Omega-3 Oils and Natural Essential Oils as Preservatives 01011

Milena Savatinova, Bogdan Goranov, Krastena Nikolova, Matthias Schreiner, Galina Uzunova and Mihaela Ivanova

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623601011

• Abstract
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Open Access

Characterization of Commercial Bulgarian Dill (Anethum graveolens L.) Fruit Essential Oil 01012

Hafize Fidan, Denis Dervish, Ivayla Dincheva and Toncho Kolev

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623601012

• Abstract
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Open Access

Higher alcohols volatility influenced by reflux rate and system of distillation during wine spirits production 01013

Nikolay Stoyanov, Tuan Anh Ho, Dimitar Dimitrov, Tatyana Yoncheva, Panko Mitev and Rosy Dimitrova

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623601013

• Abstract
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Open Access

Technological characteristics and comparative quality assessment of local and Greek Oriental tobaccos in the Krumovgrad region 01014

Violeta Nikolova, Nikolay Nikolov, Venelina Popova, Todorka Petrova, Radka Bozhinova and Yovko Dyulgerski

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623601014

• Abstract
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Open Access

Functional fresh cheese and the impact of enrichment with royal jelly 01015

Ivelina Peykova-Shapkova, Mihaela Ivanova, Ivan Ivanov, Natalina Panova, Krastena Nikolova and Yulian Tumbarski

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623601015

• Abstract
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Open Access

Physicochemical and sensory analysis of wafers with different types of tahini fillings 01016

Raina Hadjikinova, Ivanka Petrova and Helun Hristova

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623601016

• Abstract
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Open Access

Comparative study on sensory and rheology characteristics of chocolate products obtained from cocoa beans roasted in different conditions 01017

Ivanka Petrova, Georgi Djurkov and Raina Hadjikinova

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623601017

• Abstract
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Open Access

Enzyme technology for oat milk production 01018

Hristina Panajotova, Valentina Dobreva, Boriana Zhekova and Georgi Dobrev

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623601018

• Abstract
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Open Access

Determining the influence of grapeseed oil, linseed oil and extra virgin olive oil on the quality of finished bread 01019

Dimcho Petrov, Tsvetana Gogova and Nikolay Shopov

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623601019

• Abstract
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Open Access

Impact of thermal processing on the nutritional and chemical composition of edible snail meat (Helix aspersa maxima) 01020

Mihail Garkov, Miroslava Kakalova and Kremena Nikovska

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623601020

• Abstract
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Open Access

Effect of storage conditions on the physicochemical properties, polyphenolic content, and biological activities of fig leaves (Ficus carica L.) 01021

Yulian Tumbarski, Teodora Yaneva, Albena Parzhanova, Ivan Ivanov, Ivelina Vasileva, Vasil Georgiev and Magdalena Stoyanova

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623601021

• Abstract
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Open Access

Design of buffalo yoghurt enriched with Rosa damascena extracts encapsulated in maltodextrin and agave inulin as carriers 01022

Dobromira Yaneva, Nadezhda Petkova, Nikolina Naydenova, Ivanka Hambarlyiska, Manol Ognyanov, Dragomir Vassilev and Neli Grozeva

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623601022

• Abstract
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Open Access

Phytochemical Profile and Biological Activities of Malva sylvestris L. as a Basis for Improving Food Quality: A Review 01023

Silviya Borukova and Miroslava Kakalova

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623601023

• Abstract
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Open Access

Chemical profile and potential for utilization of plant by-products from the canning industry 01024

Petar Gatev, Naiden Delchev, Zapryana Denkova, Bozhidar Bozadzhiev and Neshio Toshkov

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623601024

• Abstract
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Open Access

Colour changes of extrudates from wheat semolina with added cocoa bean shells 01025

Siyka Kodinova, Nesho Toshkov, Apostol Simitchiev and Bojidar Bozadjiev

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623601025

• Abstract
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Open Access

Industrial IoT in the Food Sector: A Scopus Bibliometric Mapping 01026

Iliana Ilieva, Margarita Terziyska and Zhelyazko Terziyski

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623601026

• Abstract
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Open Access

From honey to functional powder: Drying technologies, carrier agents, and industrial applications 01027

Sokol Aliji

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623601027

• Abstract
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Open Access

Development and characterization of no-added-sugar cherry pudding 01028

Maria Dimitrova-Dimova, Pavlina Doykina, Aneta Popova, Dasha Mihaylova and Boryana Veleva

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623601028

• Abstract
• PDF (1.692 MB)
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Open Access

Quality characterization of vegetable oils for application in culinary technology 01029

Magdalena Stoycheva, Boriana Zhekova, Hristina Panajotova, Valentina Dobreva and Georgi Dobrev

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623601029

• Abstract
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Open Access

Health assessment of shallow frying process of potatoes in vegetable oils 01030

Boriana Zhekova, Magdalena Stoycheva, Georgi Dobrev, Hristina Panajotova and Valentina Dobreva

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623601030

• Abstract
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Open Access

Antioxidant activity characterisation of rose petal agro-waste feedstuff 02001

Francesco Vizzarri, Aneta Kišová, Lubomir Ondruška, Ivana Speváková, Nikolay Kolev and Mihaela Ivanova

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623602001

• Abstract
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Open Access

Antioxidant and antimicrobial activity of propolis extracts 02002

Nevena Nacheva-Dimitrova, Anastasiya Yankova-Nikolova, Kaloyan Kisov, Nenko Nenov, Desislava Vlahova-Vangelova, Desislav Balev and Stefan Dragoev

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623602002

• Abstract
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Open Access

Dynamics of biomass accumulation by Aronia melanocarpa cells in liquid culture 02003

Petya Shishkova, Alexandra Garmidolova, Pervin Halkoglu, Atanas Pavlov, Albert Krastanov and Vasil Georgiev

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623602003

• Abstract
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Open Access

Contemporary analysis of the chemical composition and microbial contamination of RYO/MYO tobaccos from the Bulgarian market 02004

Nikolay Nikolov, Violeta Nikolova, Venelina Popova, Todorka Petrova, Yovko Dyulgerski and Radka Bozhinova

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623602004

• Abstract
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Open Access

Study of newly isolated sorghum strains and their application for beer production 02005

Hristo Spasov, Petar Nedyalkov, Nadezhda Blagoeva, Angel Angelov, Velitchka Gotcheva and Ivan Rangelov

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623602005

• Abstract
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Open Access

Comparative study of the design and chemical composition of heated tobacco products 02006

Tanya Ivanova, Tonislava Trifonova and Lazar Lazarov

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623602006

• Abstract
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Open Access

Protein-phenolic interactions: Effects on the properties of biopolymer films 02007

Ayten Solak and Kamelia Loginovska

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623602007

• Abstract
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Open Access

Study of the microbiological status of bottled natural mineral, spring and table waters for the period 2015 - 2024 02008

Mariana Yaneva

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623602008

• Abstract
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Open Access

Non-conventional yeasts as a tool for the production of low-alcohol and alcohol free beer 02009

Vladislava Todorova, Desislava Muhtarova, Polina Zapryanova, Vesela Shopska and Georgi Kostov

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623602009

• Abstract
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Open Access

Investigation of the kinetic growth parameters and biological activities of probiotic strain Heyndrickxia coagulans M during submerged cultivation 02010

Yordanka Gaytanska, Bogdan Goranov, Rositsa Denkova-Kostova, Petya Georgieva and Denica Blazheva

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623602010

• Abstract
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Open Access

Influence of the composition of the culture medium on the growth, sporulation and biological activities of probiotic strain Heyndrickxia coagulans BJ 02011

Yordanka Gaytanska, Bogdan Goranov, Rositsa Denkova-Kostova, Petya Georgieva and Denica Blazheva

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623602011

• Abstract
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Open Access

Molecular genetic techniques in food quality control, authentication, and biotechnology 02012

Petya Stefanova

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623602012

• Abstract
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Open Access

Potential of the White-Rot Fungus Trametes versicolor for Fluorene Degradation in Submerged Culture 02013

Mariya Brazkova and Albert Krastanov

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623602013

• Abstract
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Open Access

A biotechnological approach to fungal biomass production: Cultivation of Fomitopsis pinicola using plant-derived waste materials 02014

Petya Stefanova, Anateya Georgieva, Bogdan Goranov, Mariya Brazkova and Galena Angelova

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623602014

• Abstract
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Open Access

Enhanced transesterification performance of immobilized lipase 02015

Hristina Panajotova, Boryana Zhekova, Valentina Dobreva and Georgi Dobrev

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623602015

• Abstract
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Open Access

Morphological and cultural characteristics and sporulation in microorganisms isolated from spontaneously fermented wines 02016

Tatyana Yoncheva, Iliyan Simeonov, Nikolay Genov, Vladimir Dimitrov, Dimitar Dimitrov, Hristo Spasov, Nadezhda Blagoeva and Polina Zapryanova

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623602016

• Abstract
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Open Access

Natural pigments, phenolic content and antioxidant activity in ironwort 02017

Tatyana Bileva, Nadezhda Petkova, Plamen Zorovski and Ekaterina Valcheva

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623602017

• Abstract
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Open Access

Colour classification of Bulgarian honey using spectroradiometry and neural network processing 03001

Ventsislav Simonov

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623603001

• Abstract
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Open Access

Experimental evaluation of the hygienic performance of laser treated and sand blasted samples from AISI 316 stainless steel 03002

Delyan Gospodinov, Denica Blazheva and Bogdan Goranov

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623603002

• Abstract
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Open Access

Images segmentation in HSI color space for mold identification on Kashkaval cheese 03003

Atanaska Bosakova-Ardenska, Hristina Andreeva, Tatyana Balabanova and Alexandar Balabanov

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623603003

• Abstract
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Open Access

Mass transfer of wholegrain ready mixture with elderberry 03004

Albena Durakova, Adelina Bogoeva, Zhivka Goranova, Tzvetana Gogova and Milena Temelkova

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623603004

• Abstract
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Open Access

Design and development of software for objective evaluation visual characteristics of extruded foods 03005

Angel Danev, Atanaska Bosakova-Ardenska, Radoslava Gabrova, Apostol Simitchiev and Hristina Andreevaand

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623603005

• Abstract
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Open Access

Modeling, intensification and optimization of the acetic acid fermentation process 03006

Jeko Stoychev, Georgi Terziyski, Vasil Dechev and Mariyana Sestrimska

Published online: 25 May 2026

DOI: https://doi.org/10.1051/bioconf/202623603006

• Abstract
• PDF (2.336 MB)
• References