Eteri Uturashvili

Non-favorable economic conditions of the living environment – increased radiation background,

toxic chemicals and genmodified production use negatively influences the human live and health. With

purpose of safety it is desirable the people would eat the nourishing substances and the food would have the

curing and prophylactic features. 

Concerning this the attention must be paid to the pectines – the vegetable origin carbohydrates,

which have the antioxidant and radio-protective features favor toxins, grave metals and radio-active

substances elimination out of the organism.

The work pays attention to the vegetable-origin pectin-containing products manufacturing. 

Processed was the technology of receiving pectin paste out of tangerine, feijoa and kiwi fruits. 

The research has shown that processing of the pectin-containing raw materials using the proper

technological rules will provide the maximal contents of pectines in the product, this will give the possibility

to use it according to its function.  

The results of the study of chemical composition of essential oil of lemon Artemisia grown in Georgia, are given in the paper. It was stated that assential oil of lemon Artemisia is rich in tzentralem and linololom, which shows that it is possible to use this oil as natural fragrant.

The research objects were semi-sweet red wines produced from Saperavi grape: control sample was produced via standard technology and test – using elaborated by us innovative technology. In the test sample, compared to the control, phenolics were increased: total phenolcarbonic acids - by 82.4%, catechins, caffeic and syringic acids – 2– times, vanillic acid -  3.5-times; vanillin aldehyde–by 45.9%; higher was tasting evaluation assessment.

Forests and valleys of Georgia are rich with wild-growing fruits and berries. They are not used in

full load and the most part of the biologic fruits are lost. The wild types require no special efforts, they grow

in ecologically pure environment, have regular crops and high food value. We have studied the wild-growing

barberry and chestnut and their techno-chemical indexes. 

We have found that both cultures are rich with chemical contents, they contain many useful for

people substances. We have processed the barberry natural juice, jam and jelly, and out of chestnut the

technology of glazed chestnut.  The results of the research have shown that the ecologically pure fruits of

wild-growing berries can be successfully used in producing the conserve production. 

They have also the curing feature; this will give the population the possibility to use them rationally.    

In the article there are considered chemical-technological aspects of gaining fermented juices and alcohol of fruits of Georgia. Apples, rears, cherry plums(tkemali) and plums served as objects of the research. Alcoholic fermentation of juices of samples under study is conducted by way of entering pure cultures of yeast. Chemical composition of fermented juices is studied. Alcohol-raw product is distillated from fermented samples. Chemical composition of alcohol is studied as a result of which it was determined that the received indexes satisfy standard conditions of the object being under study.

Doctoral Thesis Referee

Master Theses Supervisor

Doctoral Thesis Supervisor/Co-supervisor

Scientific editor of monographs in foreign languages

Scientific editor of a monograph in Georgian

Editor-in-Chief of a peer-reviewed or professional journal / proceedings

Review of a scientific professional journal / proceedings

Member of the editorial board of a peer-reviewed scientific or professional journal / proceedings

Participation in a project / grant funded by an international organization

Participation in a project / grant funded from the state budget

Patent authorship

Membership of the Georgian National Academy of Science or Georgian Academy of Agricultural Sciences

Membership of an international professional organization

Membership of the Conference Organizing / Program Committee

National Award / Sectoral Award, Order, Medal, etc.

Honorary title

Monograph

Handbook

Research articles in high impact factor and local Scientific Journals

Publication in Scientific Conference Proceedings Indexed in Web of Science and Scopus