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Use of berries to reduce the contamination of bakery products

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dc.contributor.author STURZA, Rodica
dc.contributor.author GHENDOV-MOSANU, Aliona
dc.contributor.author SANDULACHI, Elisaveta
dc.contributor.author BALAN, Greta
dc.contributor.author COJOCARI, Daniela
dc.date.accessioned 2019-07-23T09:40:18Z
dc.date.available 2019-07-23T09:40:18Z
dc.date.issued 2018
dc.identifier.citation STURZA, Rodica, GHENDOV-MOSANU, Aliona, SANDULACHI, Elisaveta et al. Use of berries to reduce the contamination of bakery products. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, p. 289. ISBN 978-9975-87-428-1. en_US
dc.identifier.isbn 978-9975-87-428-1
dc.identifier.uri http://repository.utm.md/handle/5014/3735
dc.description.abstract In recent times, wheat flour bakery products have been increasingly affected by Mesentericus disease (bread ropiness), which is a serious problem for bakeries. This problem is generated by a relatively heterogeneous microbial population of bacteria belonging to the Bacillus genus. It is known that there is a direct correlation between the content of bioactive compounds and the antibacterial potential. In the case of fruit of the dog rose, the R. canina and R. damascena varieties showed antimicrobial activity against E. coli, B. cereus, P. aeruginosa, S. typhimurium and MRSA.
dc.language.iso en en_US
dc.publisher Tehnica–Info en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject berries en_US
dc.subject bakery products en_US
dc.subject fructe de pădure en_US
dc.subject produse de panificație en_US
dc.subject panificație en_US
dc.title Use of berries to reduce the contamination of bakery products en_US
dc.type Article en_US


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