Department Of Food Technology And Biotechnology 1

1. Substitution of Pork Fat with Beeswax-Structured Oleogels in Semi-Smoked Sausages
2. Effect of the Encapsulation Process on the Viability of Probiotics in a Simulated Gastrointestinal Tract Model Medium
3. Functional and physical properties of oil-in-water emulsion based on sodium caseinate, beef rumen and sunflower oil and its effect on nutritional quality of forcemeat
4. Chemical, physical properties, microstructure and granulometric composition of ultra-finely ground chicken bone paste
5. Development and study of the nutritional value and storage stability of a soft cottage cheese product enriched with collagen and antioxidant-rich plant extracts
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