Кетъринг, туризъм, лингвистика и икономика на хранителната промишленост

Секция „Кетъринг”

New food product development based on cranberry with addition Spirulina and Chlorella
Разработване на нов хранителен продукт на базата на боровинки с добавка на Spirulina и Chlorella
Developed ingredients and technology of new healthy product based on cranberry and freshwater algae Spirulina and Chlorella in the form of dry fruit bars. The algae are in concentrations of 3, 5 and 10%. Physico-chemical indicators - dry matter and acidity have been identified. Antioxidant activity and polyphenol content of raw materials have been studied. Sensory analysis was conducted by trained taste committee, as the test used a scale of 1 to 7. Sensors\' Appearance, Taste, Smell, and Consistency Sensors have been tested. Tastings rated the Spirulina 3% with the highest score. The enrichment of fruit bars with freshwater algae improves their health attributes. Key words: Fruit bars, Physico-chemical and Sensory Indicators, Freshwater Algae, Spirulina, Chlorella, Cranberry
Автори: Ivaylo Minchev, Iliana Milkova-Tomova, Yordanka Alexieva Nikolay Dimitrov, Kristian Andonov, Dragomira Buhalova

Application of thyme (Thymus vulgaris L.) in culinary products
Приложение на мащерка (Thymus vulgaris L.) в кулинарни изделия
This review discuses the possibilities of application of various forms of thyme (Thymus vulgaris L.) in different culinary products. Based on literature data the conclusion was made that Thymus vulgaris essential oils and methanol extracts have antioxidant properties. The thyme antioxidants were used to stabilize the frying fats and other lipid food systems. The additional, inhibitory effect of thyme oils and extracts were determined. They fortified their preservative action especially when used the low temperature treatment.
Автори: Албена Б. Пържанова, Снежана Д. Иванова

Секция „Туризъм”

Секция „Икономика на ХВП и биотехнологичната промишленос”

Social return of investment in food industry
Социална възвръщаемост на инвестициите в хранителната промишленост
The growing impact of investments led to unprecedented focus on measuring the actual impact in order to determine both the financial and social return of investment. Impact measurement is a complex practice and varies both in approach and precision, with a number of methodologies and practices available from different organizations and institutions. This poses a risk for emerging investments and their impact if a certain level of precision in measurement is not applied across the industry, and the term “investment impact” risks being eroded and only used as a marketing tool for certain investors. The aim of this study is to investigate the established specific practices and methodologies used to measure the social impact generated by financial investments and to evaluate parameters, factors and relevant methods of analysis. The subject of this study is the impact on investors, social organizations, funding organizations and evaluators. The object is the investor itself, organizations in the social sector, traditional funders and evaluators. Keywords: social return, investment, impact, methodology, food industry
Автори: Snezhinka Konstantinova, Gergana Veselinova-Georgieva

Секция „Индустриален мениджмънт на ХВП и биотехнологичната промишленост”

Complex reengineering of business operations - a key factor for successful international business
Комплексен реинженеринг на търговските операции - основен фактор за успешен международен бизнес
It explores the management of some basic business operations on the basis of the theory of complex reengineering. It is made an attempt to prove that business entities which have a clear value program aiming at achieving benefits simultaneously for business, society and nature, and using appropriate organizational and management structures for managing operations, have also successful international business. The study focuses on the importance of synergistic effect, financial flows and industry 4.0.
Автори: Bozhidar I. Hadzhievр Ivelina A. Kulova, Iva T. Bachvarova

Секция „Лингвистика и обучение”