Zhmud A. The development of technology of sauce-dressings

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0412U002112

Thesis Registration Form

0412U002112.pdf

Applicant for

Specialization

  • 05.18.16 - Технологія продуктів харчування

06-04-2012

Specialized Academic Board

Д 41.088.02

Odesa National Academy of Food Technologies

Essay

In dissertation scientifically grounded and technology of sauce-dressings is developed. Scientifically grounded the use of kamed guar by mass part 0,6 % as a thickener in sauce-dressings production for formation of soft, elastic texture. Grounded the use spicily aromatic, vegetable and baccate raw material for sauce-dressings production. It is proved that the aromatic of product can be enhanceable due to addition in quality of thickener of kamed guar. It is set that for the most complete exception from spicily aromatic raw mate-rial of chlorophyll and aromatic it is expedient to apply matters the combined method of processing.

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Files

автореф Жмудь.doc

дисерт.Жмудь.doc

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