Faculty of Agriculture, University “Goce Delčev”, Krste Misirkov bb, 2000 Štip, Macedonia2
Biography
my working experience analysis of natural, natural-identical and artificial flavors,stabilization of oil-in-water food emulsions, introducing andapplication of new hydrocolloids in food emulsions,encapsulation of natural and natural - identical flavorstesting of new hydrocolloids in the beverage emulsions, isolationof natural antioxidant compounds from complex food matrixes byapplication of countercurrent chromatography, structuralelucidation of antioxidant compounds
