Lebedenko T. Scientific and practical principles of bakery product quality stabilization using phytoextracts

Українська версія

Thesis for the degree of Doctor of Science (DSc)

State registration number

0516U000953

Thesis Registration Form

0516U000953.pdf

Applicant for

Specialization

  • 05.18.01 - Технологія хлібопекарських продуктів, кондитерських виробів та харчових концентратів

15-12-2016

Specialized Academic Board

Д 41.088.01

Odesa National Academy of Food Technologies

Essay

The thesis is dedicated to complex solving of the problem – scientific substantiation of practical foundations of regulating the course of the technological process and quality improvement and adjustment of physiological properties of bakery products through the use of the complex of biologically active substances of local herbal and aromatic plant materials. The features of the sensory, physical and chemical characteristics and chemical composition of phytomaterials have been studied, and rational ways of processing them to create the necessary functional, technological and physiological properties have been scientifically substantiated.

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Files

Dis_Tom_01.pdf

Dis_Tom_02.pdf

aref.pdf

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