Yancheva M. Scientific substantiation of using cryo-stabilizing compositions in the technology of frozen minced meat semi-products

Українська версія

Thesis for the degree of Doctor of Science (DSc)

State registration number

0516U000577

Thesis Registration Form

0516U000577.pdf

Applicant for

Specialization

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

01-07-2016

Specialized Academic Board

Д41.088.02

Essay

.Dissertation is devoted to the scientific rationale for the use of the compositions of cryo stabilizing actions in semi-finished meat frozen chopped technology that allowed us to obtain products with stable quality and safety in the implementation cycle, "freezing - storage defrosting." For the first time it was developed a physical-mathematical model of crystallization of meat systems. Scientifically grounded structure and technological parameters of manufacturing compositions cryo stabilizing action in the form of emulsion systems.

Read more

Files

aref.pdf

ДОДАТКИ.PDF

том_1.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