Search relates to :	Action A (classic collaboration research projects)
Looking for :	a project to join
Title :	Mr. Assoc. prof. Dr.
Name :	Gabor Zsivanovits
Country :	Bulgaria, Plovdiv
Institute name :	Institute of Food Preservation and Quality
Department / section :	Scientific secretary
E-mail :	g.zsivanovits@canri.org
Telephone :	+359885617252
Web address :	Blvd. Vasil Aprilov 154
Link to research gate or equivalent :	https://www.researchgate.net/profile/Gabor_Zsivanovits
My expertise / skills :	Researcher in the field of food-physics and sensory (organoleptic) science. Experiences in the field of food texture and edible film coatings. Keywords: food rheology, food texture, sensory analysis Last publications: Gabor Zsivanovits and Biser Gechev (2018): Relaxation Properties of Bread Doughs from Gluten Free and Non-Gluten Free Flour Mixtures. AIP Conference Proceedings. (in press). Biser Gechev, Gabor Zsivanovits and Maria Marudova (2018): Rheological Models of Gluten Free Bread Dough. AIP Conference Proceedings. (in press). Dida Iserliyska, Gabor Zsivanovits, Biser Gechev, Maria Marudova, Todorka Petrova, Milena Ruskova, Ivan Bakalov, Angel Iliev, Kristina Ivanova (2018): Influence of Different Polysaccharides on Rheological Behavior and Thermal Properties of Gluten Free Dough. AIP Conference Proceedings. (in press). Iserliyska D., Zsivanovits G., Marudova M. (2018). The effect of hydrocolloids concentration on the physical properties of gluten-free cake; Chemistry: Bulgarian Journal of Science Education (in press) Zsivanovits G., Iserliyska D., Momchilova M., Marudova M. (2018). Rheological Properties of Batter for Gluten free Bread; Chemistry: Bulgarian Journal of Science Education (in press) Zsivanovits, G., Grancharova, T., Dimitrova-Dyulgerova, I., Ivanova, D., Kostadinova, S., & Marudova, M. (2018). Postharvest quality and safety of fresh-cut melon fruits coated with water soluble chitosan films. Progress in Agricultural Engineering Sciences, 14(s1), 133-145.
Disciplines I am working on :	Agriculture Biophysics Materials Physics Materials science and engineering Other Biological Sciences Physics of Fluids
Keywords :	food texture, sensory analysis, fruit and vegetable drying, nut processing, meat vegetable pates, glutenfree bread and confectionery products, food reformulation (reduction of salt or sugar content), shelf life time research
Project description :	Our institute (small collective) is looking for a project to join like a partner in the field of food research, food technologies, quality and safety control, fruit and vegetable processing (for e.g. drying, meat vegetable pates, gluten free bread and confectionery products, etc.) The institute has drying and storage facilities, laboratory for processing nuts, texture analyser, sensory laboratory, laboratory of physical and chemical parameters, laboratory of classical microbiology
Networking opportunities :	No plan