Levkivska T. Improvement of technology of containing carotin additions and canned foods from a carrot

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0412U004789

Thesis Registration Form

0412U004789.pdf

Applicant for

Specialization

  • 05.18.13 - Технологія консервованих продуктів і охолоджених харчових продуктів

15-11-2012

Specialized Academic Board

Д 26.058.07

National university of food technologies

Essay

The optimal method of preparation of carrots. The influence of different types of processing carrot pomace and natural carrot juice to stabilize beta-carotin. The optimal regimes of drying of carrot and carrot pomace in different ways. The technology of the concentration of carrot juice. The changes in quality indicators containing carotin dresser during storage. Scientifically grounded using containing carotin dry dresser and liquid filler technology canned food and confectionery

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Files

aref.doc

dis.pdf

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