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Technologies for food products with long shelf life

29.99 €
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Technologies for food products with long shelf life
29.99 €
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The textbook is intended for students of higher and secondary vocational educational institutions, as well as food production technologists involved in the development of food products from plant materials. The textbook examines legislative issues related to quality and safety, as well as the methodology for assessing the shelf life of newly developed food products. The textbook includes a description of modern methods of storing grain, flour, fruits and vegetables. The technologies of bread and bakery, as well as flour confectionery and cream products with long shelf lives are considered in most detail. The materials of the textbook contain the theoretical foundations of modern long-term storage technologies (freezing, extrusion, ultrafiltration, processing in a modified gas environment, vacuuming, etc.), a description of the technological processes of producing food products with extended shelf lives is given.
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