Kryachko T. Development of technology of functional anthocyanic additives with the use processes of mekhano-activation and freezing

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0409U001890

Thesis Registration Form

0409U001890.pdf

Applicant for

Specialization

  • 05.18.13 - Технологія консервованих продуктів і охолоджених харчових продуктів

16-04-2009

Specialized Academic Board

Д 41.088.01

Odesa National Academy of Food Technologies

Essay

3. The thesis is devoted to the scientific substantiation and development of technology of production and storage of canned fine-grained powder-like functional anthocyanic additives from black ashberry and black currant, and also their use for the preparation of vitaminized health food stuffs. Technology of anthocyanic additives with the use of processes of mekhano-activation and freezing is developed. Rational regime рarameters of technology are experimentally determined and substantiated. Normative documentation on for anthocyanic additives from berries is developed and approved. Medic-biological researches and clinical tests and approbations of new technology are conducted in production scale.

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Files

aref--Автореферат титульный_Крячко.doc

aref--Автореферат_Крячко_2.doc

Диссертация_Крячко--dis1.doc

Диссертация_Крячко--dis2.doc

Диссертация_Крячко--dis3.doc

Диссертация_Крячко--dis4.doc

Диссертация_Крячко--dis5.doc

Диссертация_Крячко--dis6.doc

Диссертация_Крячко--dis_literatura.doc

Диссертация_Крячко--ПРИЛОЖЕНИЯ.doc

Диссертация_Крячко--ПРИЛОЖЕНИЯ.doc

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