Bocharova O. Scientific substantiation of methodology of quality's formation and control of foodstuffs' dispersion systems made of fruit and vegetable

The basis methodological approaches to formation and control of quality of foodstuffs' dispersion systems made of fruit and vegetable have been formulated in this dissertation. A role of substances of foodstuffs made of fruit and vegetable in forming its colloid-chemical structure has been defined. The method of fruit juices' examination of authenticity which is based on properties of their dispersion phaze has been developed. The theoretical base for prediction and regulation of structures and oxidizing processes having place in foodstuffs' dispersion systems made of fruit and vegeta-ble and having influence to formation of their quality have been developed. The developed methods have been approved by National committee of Ukraine on Codex Alimentarius and have been recommended for using for analysis of fruit juices' quality. The influence of characteristics of structure and composition of foodstuffs' dispersion systems made of fruit and vegetable onto the formation of their nutri-tious properties has been investigated. The theoretical base has been developed for intensifying the process of distributing tomato pulp into fractions.