CHARACTERISTICS PHYTONCIDS VEGETABLES FROM POSITION OF ENSURE MICROBIOLOGICAL PURITY OF BREAD
https://doi.org/10.20914/2310-1202-2013-4-191-193
Abstract
The article presents the relevance of the application of volatile vegetables, in particular garlic, as additives for bakery products to ensure their microbiological purity.
About the Authors
D. V. Borisenko
Воронежский государственный университет инженерных технологи
Russian Federation
Russian Federation
V. L. Paschenko
Воронежский государственный аграрный университет
Russian Federation
Russian Federation
References
1. Tokin, B.P. Phytoncides [Text] / B.N. Tokin. M.., 1952. 238 c.
2. Ulyanova, T. The healing properties of onion [Text] / T. Ulyanova. StP.: Peter -Press, 1998. 192 p.
3. Tokin, B.P. Medicinal plants poisons. Tale of volatile [Text] / B.P. Tokin. – L.: Leningrad University Publishing, 1980. 280 p.
4. Sklyarevsky, L.Ya. The healing properties of food plants [Text] / L.Y. Sklyarevsky. M.., 1975. 267 p.
5. Boenko, I.D. Vegetables and fruit. Physiological and therapeutic properties [Text] / I.D. Boenko. Book publishing house of Central Chernozem region, 1976. 168 p.
6. Romashov, M.A. Treatment of garlic [Text] / M.A. Romashov. M..: Veche, 2004. 173 p.
Review
For citations:
Borisenko D.V., Paschenko V.L. CHARACTERISTICS PHYTONCIDS VEGETABLES FROM POSITION OF ENSURE MICROBIOLOGICAL PURITY OF BREAD. Proceedings of the Voronezh State University of Engineering Technologies. 2013;(4):191-193. (In Russ.) https://doi.org/10.20914/2310-1202-2013-4-191-193
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