Kovalenko N. Development of caramel color technology from sweet cheese whey for dairy products

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0410U004155

Thesis Registration Form

0410U004155.pdf

Applicant for

Specialization

  • 05.18.16 - Технологія продуктів харчування

30-06-2010

Specialized Academic Board

41.088.02

Essay

This paper is dedicated to the study of natural caramel color production of E-150c class on the basis of sweet cheese whey nanoretentat for dairy products. It is set that nanoretentat as compared to the products of membrane processing sweet cheese whey after the degree of cleaning from proteins, fats and ash, and also after the index of high quality is the most suitable raw material for the production of caramel colors. Grounded rational technological parameters of nanoretentat caramelization process.

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Files

Автореферат.doc

Дисертація--Висновки.doc

Дисертація--Дод. А.doc

Дисертація--Дод. Б.doc

Дисертація--Дод. В.doc

Дисертація--Дод. Г.doc

Дисертація--Дод. Д.doc

Дисертація--Дод. Е.doc

Дисертація--Дод. Ж.doc

Дисертація--Дод. З.doc

Дисертація--Література.doc

Дисертація--Розділ 1.doc

Дисертація--Розділ 2.doc

Дисертація--Розділ 3.doc

Дисертація--Розділ 4.doc

Дисертація--Розділ 5.doc

Дисертація--Титул+Зміст+Вступ.doc

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