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http://cris.utm.md/handle/5014/1626| Title: | The reduction of contamination of bakery products with Bacillus Subtilis | Authors: | TURCULET, Nadejda GHENDOV-MOŞANU, Aliona STURZA, Rodica |
Keywords: | bacillus subtilis;bread;rope spoilage;vegetable powder | Issue Date: | 2022 | Source: | TURCULEȚ, N., GHENDOV-MOSANU, A., STURZA, R. The reduction of contamination of bakery products with Bacillus Subtilis. International Conference Modern Technologies in the Food Industry–2022, 20-22 October, 2022, 61. https://mtfi.utm.md/files/Materialele_Conferintei_MTFI-2022.pdf | Project: | 20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară | Conference: | Modern technologies, in the food industry | Abstract: | The purpose of the research was to study the impact of the addition of vegetable powders from sea buckthorn berries on the pathogenic microflora Bacillus subtilis and the baking conditions on the proliferation of these pathogenic microorganisms, in order to reduce the risk of the development of rope spoilage in bakery products. |
URI: | http://repository.utm.md/handle/5014/21669 978-9975-45-851-1 http://cris.utm.md/handle/5014/1626 |
| Appears in Collections: | Conference Abstracts |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Conf-MTFI-2022-p63.pdf | 250.84 kB | Adobe PDF | View/Open |
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