Qin X. Development of technology of fermented milk drinks enriched with dietary fibers

Українська версія

Thesis for the degree of Doctor of Philosophy (PhD)

State registration number

0825U000212

Thesis Registration Form

0825U000212.pdf

Applicant for

Specialization

  • 181 - Харчові технології

29-06-2023

Specialized Academic Board

PhD 1322

Sumy National Agrarian University

Essay

The dissertation substantiates the principles and methods that form the scientific basis for the enriching of fermented milk drinks with dietary fibers. Fermented milk drinks are products having certain functional properties according to their chemical composition. They contain proteins, fats, carbohydrates, vitamins A, D, C, E, groups B, H, PP, minerals (K, Ca, F, Cu, Sn, Sr, Mg, Al, Co, Mo), amino acids and beneficial lactic acid microflora. The recommended amount of their daily consumption is 500-750 ml. Among all dairy products produced in the world, the share of kefir production is almost 65%. This product contains all the nutrients the body needs, except for dietary fibers.

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Research papers

1. Qin, X., Samilyk, M., Luo, Y., Sokolenko, V. (2021). Infuence of sesame four on physicochemical properties of sour milk drinks. Eastern-European Journal of Enterprise Technologies, 3 (11 (111)), 6–16

2. Qin, X., Samilyk, M., Luo, Y. (2023). Optimization of technical and technological indicators of kefr added with defatted sesame four and rice bran. Eastern-European Journal of Enterprise Technologies, 1 (11 (121)), 15–22

3. Самілик, М.М., Цзін, Сюаньсюань, Івченко, С.С. (2019) Перспективи виробництва кисломолочного напою, збагаченого борошном кунжуту. Науковий вісник Полтавського університету економіки і Сторінка 5 з 13 торгівлі серія «Технічні науки», 1(91), 54-61.

4. Samilyk, M., Qin, X., & Luo, Y. (2021). The infuence of the introduction of rice bran on fermented milk drink. Scientifc Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 23(96), 39-45.

5. Самілик, М.М., Цзін, Сюаньсюань, Болгова, Н. В. (2022). Розширення асортименту кисломолочних напоїв з підвищеною біологічною цінністю. Науковий вісник ТДАТУ, 12(1), 188-199

6. Xuanxuan Qin, M. Samilyk, Yanghe Luo (2023) The infuence of dietary fber from rice bran and defatted sesame four on fermented milk drink. Наукові праці НУХТ. 29 (1), 97-107

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Files

12-13 Qin Xuanxuan dissertation English version _已签名 (остання).pdf

autoreferat-Анотація Qin Xuanxuan.pdf

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