Telezhenko L. Scientific bases of preservation of biologically active substances technologies of fruit and vegetables processing

Українська версія

Thesis for the degree of Doctor of Science (DSc)

State registration number

0505U000069

Thesis Registration Form

0505U000069.pdf

Applicant for

Specialization

  • 05.18.13 - Технологія консервованих продуктів і охолоджених харчових продуктів

21-01-2005

Specialized Academic Board

Д 41.088.01

Odesa National Academy of Food Technologies

Essay

The present doctoral thesis is directed at the solution of presser- vation problem of biologically active substances of raw material in products of fruit and vegetable processing on the basis of the detailed analysis of possible BAS losses, influence of major factors, thermo- dynamic system model. The thesis offeres the limited use of high- temperature processes, the oxygen removal, directed complexation (pigment - phenolic compounds, albumen - carotin, pectin - calcium, etc.) and transformation of active functional groups into less active. Industrial, medical and clinical approbations were taken, and the main assignment results were introduced at field enterprises.

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Files

Автореферат2.doc

Анализ 3 (ч.2).doc

Анализ 3.doc

Введение.doc

Выводы.doc

Литература к разделу 1.doc

РАЗДЕЛ 2.doc

Раздел 5.doc

Раздел 6.doc

Раздел 7.doc

Раздел1.doc

СОДЕРЖАНИЕ.doc

Тит. автореф..doc

Факторы ч. 2.doc

Факторы1.doc

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