Evgenii K. Improvement of technology of meat pates, balanced by the fatty acid and vitamin content.

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0416U004873

Thesis Registration Form

0416U004873.pdf

Applicant for

Specialization

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

30-11-2016

Specialized Academic Board

Д.41.088.02

Essay

The thesis is devoted to the formation of balanced recipes of meat pastes of increased nutritional value with improved fatty acid composition and enriched with fat-soluble vitamins. There was obtained a data base on the characteristics of the nutritional and biological value of the developed coupages of vegetable oils, protein and fat emulsions, and recipes of meat pastes; was given scientific credence of blended fortified vegetable oils applicability for creation of protein and fat emulsion that stabilize and improve the product quality indicators.

Read more

Files

Автореферат.pdf

Дисертація.pdf

Similar theses

0521U101513

Kochubei-Lytvynenko Oksana V.

Scientific substantiation of electrophysical methods of whey processing and their use in dairy product technologies

0421U102559

Zhuk Viktoriia Oleksandrivna

Development of technology of restructured ham products with increased biological value

0421U102499

Belemets Tetiana O.

Development of technology of sour-milk products with polyfunctional fillers of natural origin

0421U102496

Khrapachov Oleh Viktorovych

Improved Technology of Meat and Meat-Containing Products with Active Packaging

0421U102423

Korets Lidiia Ivanivna

Improving the technology of cooked sausages with herbal additives