Vasil'yeva Y. Technology of half-finished product on the basis of Jerusalem artichoke for sweet whisked dishes

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0405U003954

Thesis Registration Form

0405U003954.pdf

Applicant for

Specialization

  • 05.18.16 - Технологія продуктів харчування

29-09-2005

Specialized Academic Board

Д 64.088.01

Essay

The object - technology of half - finished product on the basis of Jerusalem artichoke; aim - scientific substantiation and development of technology of half - finished product on the basis of Jerusalem artichoke; methods - standard physico-mathematical, biochemical, microbiological, organoleptic, methods of planning experiment and mathematical processing of experimental data with the use of computer programmers; novelty - influence regularities of polyfructans of Jerusalem artichoke in the presence of cornel with accumulation of fructose; shows the surface activity of influence foamy structure with of increased nutritional value, nutritive value of foodstuffs is determined; results-developed receipts and technological conditions for production of sweet dishes on the basis of Jerusalem artichoke; complex quality index is calculated; branch - food industry and restaurant business.

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Files

Автореферат-aref.doc

Диссертация-dis1.doc

Диссертация-dis2.doc

Диссертация-dis3.doc

Диссертация-dis4a.doc

Диссертация-dis4b.doc

Диссертация-dis5.doc

Диссертация-dis6.doc

Додаток Б-Комплекс.doc

Додаток В-Мат.обробка.doc

Додаток Д-Технич.Условия.doc

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