Shevchenko O. The technology of desserts and sauces with vitapectin and pfytosorbent.

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0402U001840

Thesis Registration Form

0402U001840.pdf

Applicant for

Specialization

  • 05.18.16 - Технологія продуктів харчування

07-06-2002

Specialized Academic Board

Д 26.055.02

Kyiv National University of Trade and Economics

Essay

The Thesis deals with the development and substantiation of the technology of desserts and sauces containing preventive food additives vitapectin and phytosorbent which are a source of pectin, vitamins and minerals. Proper technologies of the manufacture of desserts and sauces containing food additives vitapectin and phytosorbent have been developed and theoretically founded. The quality of new articles has been investigated. The developed technologies have been proven to provide for the manufacture of food of enhanced biological and nutritive value.

Read more

Files

Glava 1.doc

Glava 2.doc

Glava 3.doc

Glava 4.doc

Glava 5.doc

avtoreferat .doc

Вступ.doc

Рисунки-risunok 5.1.doc

Рисунки-рис.3.3.doc

Рисунки-рис.3.4.doc

Таблиц-tabl 3.5.doc

Таблиц-tabl 5.3.doc

Таблиц-tabl 5.4.doc

Таблиц-tabl 5.5.doc

Таблиц-tabl 5.6.doc

загальн висновки.doc

змст.doc

список лтератури.doc

титульна сторнка.doc

Similar theses

0524U000109

Leonora O. Adamchuk

Scientific Substantiation of the Evaluation System of Honey, Bee Pollen and Beebread as Objects of Technological Processing into Food Products

0423U100057

Mykhaylik Vitalii Serhiyovych

Technology of flour pastry shortbread using meal

0521U000056

Onishchenko Vyacheslav Mykolaiovych

Scientific substantiation of the technologies of glued intestinal casings and fried sausages with their use

0521U000057

Lenert Svitlana Olexandrivna

Scientific rationale for cholesterol-lowering food products

0421U103795

Polovyk Volodymyr V.

Improvement of sambuk technology with the use of fruit and berry blended semi-finished product