Petryna A. Technology of spreads with vegetative origin components

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0416U000653

Thesis Registration Form

0416U000653.pdf

Applicant for

Specialization

  • 05.18.04 - Технологія м`ясних, молочних продуктів і продуктів з гідробіонтів

17-03-2016

Specialized Academic Board

Д 26.058.03

National university of food technologies

Essay

The thesis is devoted to development of technology of spreads with vegetative origin components: the products of cereals and citrus alteration; ballast and fatty components of medicinal plant - Milk Thistle - in functionally significant quantities. The influence of anti-oxidant on change of quality of fatty base of spreads with fillers during preservation is determined. The prescriptions are worked out and the technology of spreads with vegetative origin components is proved.

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Files

aref.doc

dis.doc

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