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From the publisher:

The textbook covers the theoretical foundations of food technology, their physical, chemical, biochemical and technological laws. The characteristics of raw materials, the range of food products and technological processes of their manufacture are given. Functional foods are also considered. The main attention is paid to the actual problems of energy saving in the food industry and the prospects for the development of food technologies in all industries.

For students, masters, postgraduates, teachers of higher education institutions, as well as food industry specialists undergoing postgraduate retraining.