publication . Report . Other literature type . 2014

Beneficial bread without preservatives

Denkova, Zapryana; Denkova, Rositsa;
Open Access
  • Published: 13 Jan 2014
Abstract
Besides their inherent nutritional value functional foods contain substances that have beneficial impact on the functioning of organs and systems in the human body and reduce the risk of disease. Bread and bakery goods are basic foods in the diet of contemporary people. Preservatives are added to the composition of foods in order to ensure their microbiological safety, but these substances affect directly the balance of microflora in the tract. A great problem is mold and bacterial spoilage (roping) of bread. These issues require searching for new ways to improve the microbiological quality of these foods. Moreover, the deterioration of the environment leads to ...
Subjects
Medical Subject Headings: digestive, oral, and skin physiology
free text keywords: Bulgaria, Opinion, preservatives, sourdough, starters, Lactobacillus, Propionibacterium, mold spoilage, roping of bread, http://id.agrisemantics.org/gacs/C8791, http://id.agrisemantics.org/gacs/C28053, http://id.agrisemantics.org/gacs/C6322, http://id.agrisemantics.org/gacs/C5669, http://id.agrisemantics.org/gacs/C26041
Communities
Agricultural and Food Sciences
Socio-economic impact of digitalisation in rural areas
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ZENODO
Report . 2014
Provider: ZENODO
Zenodo
Other literature type . 2014
Provider: Datacite
Zenodo
Other literature type . 2014
Provider: Datacite
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publication . Report . Other literature type . 2014

Beneficial bread without preservatives

Denkova, Zapryana; Denkova, Rositsa;