Iv. Petrova1, N. Petkova2*, M. Ognyanov3, Ap. Simitchiev4, M. Todorova2, P. Denev2 1Department of Catering and Tourism, Faculty of Economic, University of Food Technologies, 4002 Plovdiv, Bulgaria 2Department of Organic Chemistry and Inorganic Chemistry, Technological Faculty, Univers

Z. Manev1*, N. Petkova2, P. Denev2, D. Ludneva1, S. Zhelyazkov1 1Food Research and Development Institute, 154 Vasil Aprilov, 4003 Plovdiv, Bulgaria 2Department of Organic Chemistry, Technological Faculty, University of Food Technologies, 26 Maritza, 4002 Plovdiv, Bulgaria Abstract. Du