Liganenko M. The development functional canned food ingredient technology from the apple pomace

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0413U006659

Thesis Registration Form

0413U006659.pdf

Applicant for

Specialization

  • 05.18.13 - Технологія консервованих продуктів і охолоджених харчових продуктів

20-11-2013

Specialized Academic Board

Д 41.088.01

Odesa National Academy of Food Technologies

Essay

The thesis aims to develop technologies of functional food ingredient from fruit pulp, by determining the optimal parameters of pectin apple pomace enzematic biocatalysis and selection of dietary fiber pretreatment methods to improve and speed up the drying process. To the end the technologies of pectic ologosaccharide syrup and dietary fiber have been developed

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Files

Автореферат.doc

Диссертация.doc

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