Zubkova K. Development of technology of vegetable juices and beverages with high content of gammaaminobutyric acid

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0413U006661

Thesis Registration Form

0413U006661.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 dissertation is dedicated to the elaboration the technology of vegetable juices and beverages with high content of gammaaminobutyric acid (GABA). Influence and value of factors is set, that causes passing of enzymatic transformation of glutamic acid, namely, influence of rough-down on speed and depth of transformation of glutamic acid of green-stuffs to GABA, influence of gas composition of environment, time of self-control of raw material in certain terms, temperature. Influence of parameters of industrial sterilization of can food is investigational with the different indexes of active acidity on speed of destruction of GABA.

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Files

АВТОРЕФЕРАТ ЗУБКОВА К.В..doc

ДИСЕРТАЦІЯ ЗУБКОВА К.В..doc

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