Functional bread with iodine

POPEL, Svetlana; DRAGANOVA, Elena; CROPOTOVA, Janna

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dc.contributor.author	POPEL, Svetlana
dc.contributor.author	DRAGANOVA, Elena
dc.contributor.author	CROPOTOVA, Janna
dc.date.accessioned	2019-11-06T11:14:03Z
dc.date.available	2019-11-06T11:14:03Z
dc.date.issued	2012
dc.identifier.citation	POPEL, Svetlana, DRAGANOVA, Elena, CROPOTOVA, Janna. Functional bread with iodine. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 2, pp. 49-54. ISBN 978-9975-80-645-6.	en_US
dc.identifier.isbn	978-9975-80-645-6
dc.identifier.uri	http://repository.utm.md/handle/5014/6214
dc.description.abstract	A research has been conducted concerning the fortification of bread with iodine by using iodinated salt and iodine compounds in industrial conditions. Experimental samples of bread were manufactured. Physical-chemical, microbiological and sensory parameters were examined, as well as the iodine preservation rates. The developed technology of iodinated bread was patented and was awarded the silver medal at the International Exhibition “Infoinvent-2009” and also with the diploma of Great Mention “Invenţia anului-2011”. The collected data were used as a basis for the development of technology and industrial manufacturing of bread with guaranteed iodine content.	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica UTM	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	iodine	en_US
dc.subject	technology	en_US
dc.subject	bread	en_US
dc.subject	industrial production	en_US
dc.title	Functional bread with iodine	en_US
dc.type	Article	en_US