Grinchenko O. Scientific substantiation and elaboration of technology for culinary products with the use of semi-finished products from functional compositions on the basis of polysaccharides

Українська версія

Thesis for the degree of Doctor of Science (DSc)

State registration number

0505U000619

Thesis Registration Form

0505U000619.pdf

Applicant for

Specialization

  • 05.18.16 - Технологія продуктів харчування

08-12-2005

Specialized Academic Board

Д 64.088.01

Essay

The object is the technology of culinary products (CP) with the use of semi-finished products from functional compositions (SFFC) on the basis of polysaccharides; aim - scientific substantiation and elaboration of technology CP on the basis of SFFC; methods - unbalanced thermodynamics, physicochemical, functional-technological, microbiological characteristics, mathematical processing of experimental data; novelty - worked up theoretical model, is established a mechanism and structure education conformities SFFC; the results - scientifically grounded to technology CP with use SFFC, main indexes of CP quality and safety as well as their changes in the technological stream are determined; inculcation is at the restaurants; branch is food retail industry and restaurants.

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Files

aref.doc

Дис_том_1--1--1_1.DOC

Дис_том_1--1--1_2.DOC

Дис_том_1--1--1_3.DOC

Дис_том_1--2--2.DOC

Дис_том_1--3--3_1_1.DOC

Дис_том_1--3--3_1_2.DOC

Дис_том_1--3--3_1_3.DOC

Дис_том_1--3--3_1_4.DOC

Дис_том_1--3--3_2.DOC

Дис_том_1--4--4_1_1.DOC

Дис_том_1--4--4_1_2.DOC

Дис_том_1--4--4_1_3.DOC

Дис_том_1--4--4_2.DOC

Дис_том_1--5--5_2.DOC

Дис_том_1--5--5_3.DOC

Дис_том_1--6--6.DOC

Дис_том_1--Введение--VVEDENIE.DOC

Дис_том_1--Выводы--Выводы.doc

Дис_том_1--Литература--Литература.doc

Дис_том_2--Приложения.doc

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