Pylypenko I. Development of technology of fruit juices making with raised storage of biologically active substances (BAS)

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0404U004754

Thesis Registration Form

0404U004754.pdf

Applicant for

Specialization

  • 05.18.13 - Технологія консервованих продуктів і охолоджених харчових продуктів

26-11-2004

Specialized Academic Board

Д 41.088.01

Odesa National Academy of Food Technologies

Essay

Object - transformation of BAS in fruit raw material during its reprocessing into juices; the purpose - elaboration of methods and ways of increasing quality of juices; methods-physical, chemical, biochemical, physic-chemical,microbiological,mathematical,statistical; novelty-new methods of BAS stabilization, mechanism of metilation as reducing obiphenols activity, manner of methiltransferase processings, oxidizing converse by magnetic represents, influense of vacuum treatment and technic-technological processing on BAS preservation, modelation of juice technological processes; results - the technology of receiving fruit juices with saved content of BAS and stabilized natural coloring is carred out, ND has been accepted, medic-biological conclusion and state registration were recieved; industrial efficiency of the work has confirmed; the field - canned products

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Автореферат.doc

титульный лист.doc

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