Glushkov O. Improvement technologists of manufacture fast-frozen meat ready-to-cook foods

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0410U006237

Thesis Registration Form

0410U006237.pdf

Applicant for

Specialization

  • 05.18.16 - Технологія продуктів харчування

10-12-2010

Specialized Academic Board

Д 41.088.02

Odesa National Academy of Food Technologies

Essay

The dissertation is devoted to scientific substantiation and development of techniques of fast-frozen meat ready-to-cook foods with the use of natural polysaccharides. The comparative estimation of functional-technological properties of the frozen meat systems with hydrocolloids (9 kinds), insoluble dietary fibers (7 kinds) and cereal crops (3 kinds) was conducted. The most effective additives were revealed and the rational mass fraction of their introduction to the meat systems was determined. Complex additives with the highest structure-regulating properties were developed.

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Files

Автореферат--aref.doc

Автореферат--АВТОРЕФЕРАТ_Глушков.doc

Диссертация--Диссертация Глушкова О.А..doc

Диссертация--Приложение Б 2.doc

Диссертация--Приложение Б 2.doc

Диссертация--Приложение Б.doc

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