Upatova O. Improvement of technology of production sauces of an emulsive type

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0499U001431

Thesis Registration Form

0499U001431.pdf

Applicant for

Specialization

  • 05.18.16 - Технологія продуктів харчування

28-05-1999

Specialized Academic Board

Д 64.088.01

Essay

Sauces of an emulsive type, nonionic surface active substances, fat of an anchovy luminous. A scientific substantiation and improvement of technology of reception of sauces of an emulsive type stabilized by emulsifying agent on the basis of fish fat. Chemical, physicochemical, microbiological. A chromatograph, UR- and UV-spectrophotometers. Nonionic surface active substances are obtained on the basis of fat of an anchovy luminous. The technology of production mayonnaise stabilized by oxy-ethylated fatty acids is developed. The experimental crews of products are made, the project of normative documentation is designed. Social. Public catering

Read more

Similar theses

0524U000109

Leonora O. Adamchuk

Scientific Substantiation of the Evaluation System of Honey, Bee Pollen and Beebread as Objects of Technological Processing into Food Products

0423U100057

Mykhaylik Vitalii Serhiyovych

Technology of flour pastry shortbread using meal

0521U000056

Onishchenko Vyacheslav Mykolaiovych

Scientific substantiation of the technologies of glued intestinal casings and fried sausages with their use

0521U000057

Lenert Svitlana Olexandrivna

Scientific rationale for cholesterol-lowering food products

0421U103795

Polovyk Volodymyr V.

Improvement of sambuk technology with the use of fruit and berry blended semi-finished product