id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-94	LEBEDENKO, Tatyana; YEGOROVA, Antonina; KOZHEVNIKOVA, Viktoriia; KOROLENKO, Yekaterina	THE PROSPECTS OF SAFETY AND MICROBIOLOGICAL STABILITY IMPROVEMENT OF BAKERY PRODUCTS BY USING PHYTO-ADDITIVES	2016	10	.pdf	application/pdf	4540	160	42	Thus the pursuit of alternative quick and effective solutions for baking industry Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University – Suceava Volume XIII, Issue 2 – 2014 Tatyana LEBEDENKO, Antonina YEGOROVA, Viktoriia KOZHEVNIKOVA, Yekaterina KOROLENKO, The prospects of safety and microbiological stability improvement of bakery products by using phyto-additives, Food and Environment Safety, Volume XIII, Issue 2 – 2014, pag. 169 – 178 171 problems including the methods of improving bread products safety and imparting necessary physiological properties is relevant. In order to improve the biological stability of bread products during storage the chemical preservatives are mainly used, however, many of them inhibit the fermentative activity of lactic acid bacteria as well.	cache/fens-94.pdf	txt/fens-94.txt