scholarly journals HERBS AS A SOURCE OF NATURAL PRESERVATIVES AGAINST RANCIDITY IN THE LOW-MOISTURE BAKERY PRODUCTS

2020 ◽  
Vol 2019 (1) ◽  
pp. 28-33
Author(s):  
Kateryna Iorgachova ◽  
Olga Makarova ◽  
Nataliia Sokolova ◽  
Kateryna Khvostenko
Keyword(s):  
Bakery Products ◽  
Natural Preservatives

Essential oils as natural preservatives for bakery products: Understanding the mechanisms of action, recent findings, and applications

2018 ◽  
Vol 60 (2) ◽  
pp. 310-321 ◽  
Author(s):  
Mohsen Gavahian ◽  
Yan-Hwa Chu ◽  
Jose M. Lorenzo ◽  
Amin Mousavi Khaneghah ◽  
Francisco J. Barba
Keyword(s):  
Essential Oils ◽  
Mechanisms Of Action ◽  
Bakery Products ◽  
Natural Preservatives

Promising natural preservatives from Lippia origanoides essential oils (Verbenaceae)

Planta Medica ◽  
2012 ◽  
Vol 78 (11) ◽  
Author(s):  
C Hernandes ◽  
BW Bertoni ◽  
SC França ◽  
AMS Pereira
Keyword(s):  
Essential Oils ◽  
Natural Preservatives

Influence of baking method and recipe composition of bakery products on the color characteristics of their surface

2020 ◽  
Vol 29 (1) ◽  
pp. 56-59
Author(s):  
F.K. Khuzin ◽  
◽  
T.A. Yamashev ◽  
A.V. Kanarsky ◽  
V.M. Gematdinova ◽  
...  
Keyword(s):  
Bakery Products ◽  
Color Characteristics

Research of the influence of batata processing products on the quality of bakery products

2020 ◽  
Vol 29 (4) ◽  
pp. 40-45
Author(s):  
V.A.K. Sagi ◽  
◽  
E.V. Nevskaya ◽  
A.G. Zueva ◽  
◽  
...  
Keyword(s):  
Bakery Products

Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

2020 ◽  
Vol 29 (12) ◽  
pp. 59-63
Author(s):  
O.I. Parakhina ◽  
◽  
M.N. Lokachuk ◽  
L.I. Kuznetsova ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Comparative Assessment ◽  
Starter Cultures ◽  
Bakery Products ◽  
Gluten Free ◽  
Microbial Composition ◽  
Fermentative Activity ◽  
Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

Development of the baking composite mixture with a high content of protein enriched bakery products

2019 ◽  
Vol 28 (9) ◽  
pp. 53-55
Author(s):  
I.A. Turina ◽  
◽  
E.V. Nevskaya ◽  
O.E. Turina ◽  
A.E. Borisova ◽  
...  
Keyword(s):  
Bakery Products ◽  
Composite Mixture

Influence research of yams powder on properties of the dough and quality factors of bakery products from wheat flour

2019 ◽  
Vol 28 (1) ◽  
pp. 49-52
Author(s):  
V.A. K. Sagi ◽  
◽  
G.G. Yusupova ◽  
E.V. Nevskaya ◽  
◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bakery Products ◽  
Quality Factors

EFEKTIVITAS ANTIBAKTERI BAWANG PUTIH (Allium sativum L) SEBAGAI PENGAWET ALAMI PADA IKAN LELE DUMBO (Clarias gariephinus) SEGAR

2019 ◽  
Vol 14 (1) ◽  
pp. 26
Author(s):  
Dyah Anggraeni ◽  
Nurlela Nurlela
Keyword(s):  
Room Temperature ◽  
Allium Sativum ◽  
Research Result ◽  
Clarias Gariepinus ◽  
Storage Period ◽  
The Body ◽  
Garlic Extract ◽  
African Catfish ◽  
Natural Preservatives ◽  
Colony Counter

Background: Natural preservatives are compounds produced by natural ingredients that can suppress bacterial growth and development. Natural preservatives are carried out because most of the preservatives circulating are chemicals and unsafe for the body. One of the natural preservatives is by using garlic extract (Allium sativum L).  Objective: This study is aimed to determine the effectiveness of the antibacterial garlic (Allium sativum L) as a natural preservative in fresh African catfish (Clarias gariepinus).  Method: This research used the Pour Plate iroculation method. African catfish (Clarias gariepinus) which is soaked with garlic (Allium sativum L) with a concentration of 7%, 14% and 21% for 30 minutes, then the fish will be kept at room temperature with a storage period of 24 hours and 48 hours and calculated growth in bacterial numbers with the Colony counter.  Result: Based on the research result, it was found that garlic extract (Allium sativum L) can obstruct the effectiveness of antibacterial in African catfish (Clarias gariepinus) at a concentration of 14%.

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