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Journal articles on the topic 'Bulgarian Cooking'

Author: Grafiati

Published: 4 June 2021

Last updated: 28 July 2025

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1

Walczak-Mikołajczakowa, Mariola. "Turkish Borrowings in Bulgarian Lexis Related to Cuisine and Cooking." Przegląd Humanistyczny, no. 68/4 (April 23, 2023): 93–101. http://dx.doi.org/10.31338/2657-599x.ph.2022-4.7.

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Lexical borrowings from Turkish occupy an important place in the lexis of modern Bulgarian. Attempts to eradicate Turcisms, which had been underway for several decades, have been unsuccessful. Even systemic measures have failed. It has not been possible to replace with native lexis or lexis borrowed from other languages in particular that vocabulary which has penetrated most deeply into the consciousness of Bulgarians, that is, words used for centuries in everyday life. This compact group, saturated to the brim with Turcisms, is formed by the vocabulary related to the kitchen and its equipment

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2

Dineva, Snejana. "MONITORING OF NITRATE CONTENT IN POTATOUS FROM BULGARIAN MARKET." International Conference on Technics, Technologies and Education, ICTTE 2019 (2019): 534–37. http://dx.doi.org/10.15547/ictte.2019.07.081.

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The potatoes are common food for people of all ages and very often are used in Bulgarian kitchen as a main component of core dishes and also separately under different types of salad. The aim of this article is to give information about the nitrate content in potatoes from the commercial chain in Bulgaria. The monitoring have been conducted during June, July and August. The measurements of NO3- ions were carried out with a Greentest appliance, Model ECO 5. The samples from the conducted monitoring were with higher NO3- content for the fresh potatoes that have been accepted and recommended from

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3

Shevchenko, Larysa, and Dmytro Dergach. "COOKING SHOW genre in the stylistic paradigm of modern slavic mass media." Current issues of Ukrainian linguistics: theory and practice, no. 47 (2023): 32–49. http://dx.doi.org/10.17721/apultp.2023.47.32-49.

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The article touches upon the problem of media communication dynamics, synchronized with its language nature, functions and genre system. The author's argumentation is based on the analysis of the show genre that realize the functional potential of literary language in entertainment and cognition. Its communication invariant – the cooking show genre – has been interpreted using the methods of media linguistic episteme and research paradigm. From the point of view of functional stylistics, the architectonics and creolization means of the cooking show in its various invariants were analyzed. It i

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4

Pekova, Liliya M., Magdalena P. Baymakova, Pavlina O. Parousheva, Mariya D. Fartunova, Nikolay E. Dimitrov, and Iskra A. Tomova. "Clinical Characteristics of Ulceroglandular Tularemia in Two Bulgarian Regions, 2014-2015: a Report of Five Cases." Folia Medica 59, no. 4 (2017): 486–93. http://dx.doi.org/10.1515/folmed-2017-0050.

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AbstractWe present here the first five human cases with tularemia from two regions in South Bulgaria in which there had been no previous report of the infection. The cases occurred over a period of 8 months (December 2014 - August 2015). They were treated at the Department of Infectious Diseases in Stara Zagora University Hospital, Bulgaria. We present the clinical, epidemiological and laboratory data for four men and one woman (age range 52 to 73 years). Three men were hunters, four patients took part in handling, preparing/skinning and cooking the game animals. One man marked agricultural wo

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5

Zhelyazkov, G., D. Stratev, and M. Strateva. "Effect of cold and frozen storage on veined rapa whelk (Rapana venosa) meat quality." Agricultural Science and Technology 16, no. 3 (2024): 54–61. http://dx.doi.org/10.15547/ast.2024.02.030.

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Abstract. The study aim was to determine the impact of storage period on veined rapa whelk (Rapana venosa) meat, either chilled for 6 days or frozen for 3, 6, 9 and 12 months on its technological traits, chemical composition and fatty acid profile. Rapa whelks were collected by divers in June 2021 from the Black Sea, one nautical mile off the Bulgarian coast. A total of 60 kg of rapa whelks were collected from a depth of 10-15 m. The water holding capacity, cooking and roasting losses, meat proximate composition and fatty acid profile were analysed in the laboratories of the Faculty of Agricul

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6

Neshovska, Christina, Veselin Kirov, Zaprianka Shindarska, and Iliyan Kostov. "RISK ASSESSMENT IN DOG FOOD PROCESSING." Knowledge International Journal 31, no. 3 (2019): 697–702. http://dx.doi.org/10.35120/kij3103697n.

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We conduct a comparative study that includes an analysis of three different types of dog foods processing – dry-extruded, wet and raw ones.Our aim was to compare the technological stages of these three three different types of dog foods processing and to analyze the Critical Control Points and risk factors throughout the production cycles.The Critical Control Points at the production cycles in three types of dog food were analyzed. A risk assessment of the food production stages with a view to their safety by comparison of the shelf life of different types of dog food has been carried out usin

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7

Maykova, S. V., I. S. Romashko, O. M. Vivcharuk, and N. P. Shemedyuk. "Karotin contained bioyogurts and their use for the development of biologically valuable restaurant dishes." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 24, no. 97 (2022): 27–33. http://dx.doi.org/10.32718/nvlvet-f9705.

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The paper considers the feasibility of using organic yogurts in the manufacture of several traditional cold dishes, in the recipes of which there is a fermented milk product. We studied the experience of scientists in improving the quality of food and increasing their biological value through the addition of functional plant materials. The authors of the article described the results of optimization of several dishes of different cuisines of the world, which use sour milk component in their recipes. An appropriate substitute with improved characteristics is proposed and the use of organic yogu

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8

Shkodrova, Albena. "Home Cooking from a “Slavery” to a “Right”. The Impact of State Socialist Feminism on Domestic Cooking Practices in Bulgaria." Food and History 16, no. 1 (2018): 117–39. http://dx.doi.org/10.1484/j.food.5.117098.

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9

Dimitrova, Tsonka. "WILD EDIBLE MUSHROOM USAGE BY THE URBAN AND RURAL POPULATION IN DIFFERENT REGIONS OF THE WORLD, COMPARED TO THE REGION OF VARNA-BULGARIA." Journal of IMAB - Annual Proceeding (Scientific Papers) 29, no. 2 (2023): 4951–57. http://dx.doi.org/10.5272/jimab.2023292.4951.

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Purpose: Wild edible mushrooms are used worldwide and in Bulgaria as well. This inquiry investigation aimed at evaluating some mushroom usage practices by inhabitants in towns and villages in the Region of Varna, Bulgaria. Material/Methods: We carried out a study of 200 adult individuals, 100 males and 100 females, on the territory of the Region of Varna using anonymous inquiry with a set of 12 concrete items about wild edible mushroom usage. Statistical data processing was performed using descriptive and correlation analysis. Results: There was a domination of the negative attitude towards th

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10

Dimitrova, Tsonka, Petko Marinov, Galina Yaneva, and Dobri Ivanov. "ANALYSIS OF USAGE AND QUALITY OF WILD EDIBLE MUSHROOMS BY PEOPLE FROM BULGARIA, COMPARED TO OTHER FOREIGN COUNTRIES." Journal of IMAB - Annual Proceeding (Scientific Papers) 27, no. 4 (2021): 4151–56. http://dx.doi.org/10.5272/jimab.2021274.4151.

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Purpose: Wild edible mushrooms are collected and consumed for centuries worldwide and in Bulgaria as well. This questionnaire investigation aimed at assessing some common mushroom usage practices in a random sample from the population in Varna region, Bulgaria. Material/Methods: We performed a study of 200 adult individuals, 100 males and 100 females, from Varna region using anonymous questionnaire with 12 basic items about wild edible mushroom usage. Statistical data processing was performed using descriptive methods and correlation analysis. Results: There was a prevalence of male and female

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11

Ganev, Evgeniy, Boyan Ivanov, Natasha Vaklieva-Bancheva, Elisaveta Kirilova, and Yunzile Dzhelil. "A Multi-Objective Approach toward Optimal Design of Sustainable Integrated Biodiesel/Diesel Supply Chain Based on First- and Second-Generation Feedstock with Solid Waste Use." Energies 14, no. 8 (2021): 2261. http://dx.doi.org/10.3390/en14082261.

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This study proposes a multi-objective approach for the optimal design of a sustainable Integrated Biodiesel/Diesel Supply Chain (IBDSC) based on first- (sunflower and rapeseed) and second-generation (waste cooking oil and animal fat) feedstocks with solid waste use. It includes mixed-integer linear programming (MILP) models of the economic, environmental and social impact of IBDSC, and respective criteria defined in terms of costs. The purpose is to obtain the optimal number, sizes and locations of bio-refineries and solid waste plants; the areas and amounts of feedstocks needed for biodiesel

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12

Belorybkin, Gennadiy N., Tatiana V. Osipova, and Ariel S. Sobol. "Spatial Analysis of the Zolotarevka Fortified Settlement Structures." Povolzhskaya Arkheologiya (The Volga River Region Archaeology) 4, no. 34 (2020): 159–69. http://dx.doi.org/10.24852/pa2020.4.34.159.169.

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The article examines the structures of the Zolotarevka fortified settlement (a medieval fortress in the upper reaches of the Sura River, Penza region), both from the points of view of building technologies and of spatial analysis. The zones of residential buildings and zones of economic and industrial structures were identified. The buildings themselves were located chaotically along the territory of the fortified settlement but were tied to internal roads. The average size of residential buildings was 4×3 m, and the economic – 2×2 m. Usually the pockets for cooking were located next to the si

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13

Shkodrova, Albena. "From duty to pleasure in the cookbooks of communist Bulgaria: attitudes to food in the culinary literature for domestic cooking released by the state-run publishers between 1949 and 1989." Food, Culture & Society 21, no. 4 (2018): 468–87. http://dx.doi.org/10.1080/15528014.2018.1480647.

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14

Bezuhla, O. M., and L. N. Kobyzeva. "Starting material for the breeding of easily producible lentil varieties." Plant Breeding and Seed Production, no. 119 (July 12, 2021): 8–15. http://dx.doi.org/10.30835/2413-7510.2021.236980.

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Materials and methods. As of January 1, 2021, the National Center for Plant Genetic Resources of Ukraine has a collection comprising 1,101 lentil specimens from 54 countries, including 90 Ukrainian specimens. Of these, 17% are breeding varieties, 45% are breeding lines, 37% are trivially bred varieties and forms, and about 1% are five wild lentil species. The collection specimens were evaluated in accordance with valid methods. Our objective was to evaluate the collection for the traits that determine ease of production and to offer starting material for breeding. Our purpose was to identify s

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15

Kysylevska, Alona, Ihor Prokopovych, and Svitlana Kokhan. "Substantiation of safety and quality indicators of natural mineral and spring waters in Ukraine for the preparation of food for infants." Technology audit and production reserves 5, no. 3(79) (2024): 36–42. http://dx.doi.org/10.15587/2706-5448.2024.314338.

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The object of the research is regulatory support for the use of natural mineral waters and spring waters for the preparation of food for infants. Along with drinking water, natural mineral water is used for the preparation of food for infants, which is more protected from contamination. Currently, there are no approved safety parameters for natural mineral waters and spring waters in Ukraine, as well as requirements for markings on packaging or labeling that relate to the suitability of these waters for feeding infants. In this work, based on the results of the analysis of the current legal do

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16

Tashimbetova, A. B., A. K. Umbetova, Z. B. Halmenova, et al. "CHEMICAL STUDY OF LAVANDULA FERTILIZER." SERIES CHEMISTRY AND TECHNOLOGY 2, no. 440 (2020): 39–46. http://dx.doi.org/10.32014/2020.2518-1491.21.

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Genus Lavandula – specially grown as an aromatic and medicinal plant. In inflorescences, the content of essential oil is from 0.8 % to 2.6 %, in leaves up to 0.3 %. The main components of the essential oil are linalool (10-30 %) in the free state and its esters with acetic, butyric, valerianic, caproic acids (30-60 %), as well as geraniol, citral, borneolen, bisabolene, α-pinene and others. Currently, the plant is used as an ornamental, as a spice in cooking, as well as for medicinal purposes. In traditional medicine, flowers, leaves and branches of lavender are used. In Bulgaria, lavender is

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17

Bikic, Vesna. "Vessels from Late Medieval cemeteries in the Central Balkans." Starinar, no. 61 (2011): 285–306. http://dx.doi.org/10.2298/sta1161285b.

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Although a rare occurrence in late medieval cemeteries, vessels have been found on almost all major sites of the period, such as Novo Brdo, Trgoviste, Reljina Gradina and the churchyard of St Peter?s near Novi Pazar, the churchyard of St Nicholas? at Kursumlija, the churchyard of St Stephen?s at Milentija near Brus, Mali Zvecan, Mirijevo, Vinca. Vessels occur in different places, both on top of and in graves. Fragments of pottery and glass vessels are relatively abundant in layers of earth filling burial pits and chambers, and in those immediately overlaying burial pits or gravestones. The ava

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18

Zhelyazkov, G., and D. Stratev. "Meat Quality of Rainbow Trout (Oncorhynchus mykiss) and Brown Trout (Salmo trutta fario) Farmed in Bulgaria." Journal of Food Quality and Hazards Control, February 23, 2019. http://dx.doi.org/10.18502/jfqhc.6.1.457.

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Background: Fish meat is outlined with high nutritional value having essential amino acids, unsaturated fatty acids, mineral and vitamins. In this short report, we compared the meat quality of rainbow trout (Oncorhynchus mykiss) and brown trout (Salmo trutta fario) farmed in Bulgaria. Methods: Ten fishes from each species were purchased from a fish farm and their morphological parameters were determined. The technological properties of meat were analyzed such as water holding capacity and cooking loss as well as chemical composition such as water content, protein, fat, dry matter, and as

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19

Paukštytė-Šaknienė, Rasa. "Festivals in Families in Vilnius and Sofia." Lituanistica 64, no. 1 (2018). http://dx.doi.org/10.6001/lituanistica.v64i1.3696.

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In recent years, the focus of discussions in contemporary society has been shifting towards family and family-related themes. Family discourse has become one of the major topics in analysing questions of ethnic and cultural identity in both the humanities and social sciences. One of the ways to answer these questions is to analyse holidays that bring family members together and the place these holidays occupy in the structure of the ritual year. For these purposes, comparative research of two different states of the European Union, Lithuania and Bulgaria, was carried out. Using the results of

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