Lozovska T. The technology of canned fruit and berry syrups

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0414U001084

Thesis Registration Form

0414U001084.pdf

Applicant for

Specialization

  • 05.18.13 - Технологія консервованих продуктів і охолоджених харчових продуктів

25-12-2013

Specialized Academic Board

Д 41.088.01

Odesa National Academy of Food Technologies

Essay

The thesis discussed the possibility of obtaining fruit and berry syrups, microbial stability is ensured osmotically active substances (carbohydrates, organic acids, alcohols). The parameters of microwave processing picked fruits and berries, which enhances the release of juice, inactivation of enzymes and epiphytic microorganisms. Substantiated parameters extraction, fruit and berry marc selective extractants. Developed a method of biochemical conversion of carbohydrates, fruit and berry juices to create syrups health care setting. A method for determining the biological activity of naturally occurring objects .

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Files

Автореферат повний.doc

Дисертація+додатки.pdf

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