title: ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð¹ ÑÑÐ¾Ð¹ÐºÐ¾ÑÑÐ¸ ÑÐ¾ÑÑÐ¾Ð² Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÑ Ð¼Ð°ÑÐµÐ» Ð¿ÑÐ¸ Ñ ÑÐ°Ð½ÐµÐ½Ð¸Ð¸
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Study of the microbiological resistance of sauces based on vegetable oils during stor-age
Creators: name: ÐÐ³Ð½Ð°ÑÐ¾Ð²Ð°, ÐÐ»ÑÐ½Ð°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2023
Subjects: ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÐµ Ð¼Ð°ÑÐ»Ð°
ÑÐ¾ÑÑÑ
Ñ ÑÐ°Ð½ÐµÐ½Ð¸Ðµ
Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸Ñ
Ð¿Ð¸ÑÐ°ÑÐµÐ»ÑÐ½ÑÐµ ÑÑÐµÐ´Ñ
vegetable oils
sauces
storage
microbiology
nutrient media

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description: This thesis is devoted to the research of the microbiological resistance of sauces during storage. To achieve this goal, the following tasks are set: 1. The study of sauces based on vegetable oils. 2. Identification of the positive and negative effects of vegetable oils on the human body. 3. Investigation of microbiological resistance of sauces. 4. Investigation of physicochemical parameters of sauces. 5. Investigation of organoleptic parameters of sauces. The work was carried out on the basis of the Higher School of Biotechnology and Food Production (Peter the Great St. Petersburg Polytechnic University). When writing the literary review, the following databases were used: EB SPBPU, eLIBRARY.RU . Statistical processing of experimental data was carried out using Microsoft Word. All collected data has been translated, localized, analyzed and structured. The practical part of the work was carried out in the laboratories of the HSE. As a result, microbiological, physicochemical and organoleptic parameters of sauces based on vegetable oils were determined. As a result, recommendations were given to identify optimal storage conditions and microbiological resistance of sauces based on vegetable oils during storage.