Litvinova I. Extending the shelf life of semimanufactured goods and sausages using polyphenolic compounds from grape seeds.

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0416U001858

Thesis Registration Form

0416U001858.pdf

Applicant for

Specialization

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

15-04-2016

Specialized Academic Board

Д.41.088.02

Essay

The dissertation is devoted to scientific substantiation and improvement of technology of sausages and semi manufactured goods using additive with antioxidant properties to preserve the quality indicators and extending the shelf life of products. Substantiated rational mass fractions making additive "Maltovin" found that at a concentration of 2.0 %, it shows a positive effect for all studied parameters. Substantiated and improved technological schemes of production of natural semi manufactured goods, pate, sausage, chopped and frozen semi-finished products using the developed additives.

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Files

Автореферат дисертації.pdf

Дисертація Літвінової І.О..pdf

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