Raw vegan dessert - Evaluation of microbiological parameters

I.A. Pop, C.D.Misca

Volume 24, Issue 4;
Pages: 278-281; 2018
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Every person loves sweets in one way or another, or at least that s what I learned n the years that I learned and studied in the baking industry. For this study, we will present something that nowadays is very often found in bakeries, and that is a raw-vegan dessert which is healthy and sugar-free and appeals to many people today because mankind is more and more attracted to the raw vegan lifestyle. In the four years That I have studied at USAMVBT, I have learned just how important a healthy diet is, and that most of the products that are found on supermarket’s shelves contain many additives and artificial extracts, which, if consumed during a long period of time, can produce serious health damage for consumers. Because of this, I was determined to present you with a product that is both delicious and healthy. In the second year of college, one of the subjects I studied was microbiology. I liked it so much that I decided right then and there that my paper for my diploma would be based on this subject. Microbiology is the study of microscopic organisms, such as bacteria, viruses, archaea, fungi and protozoa. This discipline includes fundamental research on the biochemistry, physiology, cell biology, ecology, evolution and clinical aspects of microorganisms, including the host response to these agents. Thus, I followed two thing I loved, baking and microbiology, added knowledge from the human nutrition field and a matter of actuality (a healthy lifestyle) and combined all of them in a paper that follows isolation of contaminating microorganisms from a baking product.
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