Nevmyvanyj S. Elaboration of soy-based fermented products biotechnology

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0402U003540

Thesis Registration Form

0402U003540.pdf

Applicant for

Specialization

  • 03.00.20 - Біотехнологія

08-11-2002

Specialized Academic Board

Д 41.088.02

Odesa National Academy of Food Technologies

Essay

. The thesis is devoted to the fact of working-out analogs of dairy products from the soymilk, which are characterized by probiotical properties. The technology of soy-based fermented products with using lacto- and bifidobacterium strains was developed. The process of soymilk fermentation was investigated, the optimal condition of the fermentation and the influence of different factors on this process were determined. The biochemical composition, the microbiological indexes, reological and the organoleptic properties of the elaborated product were studied. The studies in vivo showed ability of the obtained products to improve the broken content of the intestinal microorganisms.

Read more

Files

Avtoref.doc

Глава 1.doc

Глава 3.doc

Лит. обзор.doc

Продолжение главы 3.doc

Раздел 2.doc

Раздел 4.doc

Стр. 125.doc

Страница 50.doc

ТУ 66-иогурт.doc

страница 39.doc

Similar theses

0424U000017

Olena Stotska

Biotransformation of brewery waste to obtain biogas and fodder biomass

0523U100161

Iryna B. Rusyn

Biotechnological fundamentals of electricity generation in plant-microbial biosystems

0423U100003

Pokhylko Yurii Mykolaiovych

Biological properties of bacteria of the genus Lactobacillus isolated from the digestive tract of rabbits, promising for the creation of probiotic preparations.

0422U100046

Irodov Dmitry M.

Study of the mesenchymal stem cells therapeutic potential in the conditions of multiorgan dysfunction syndrome against the background of long-term toxic damage to the body

0422U100049

Lialyk Anastasiia Tarasivna

Biotechnological aspects of cheese making with high content of Оmega-3 fatty acids