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UDC 641/642(075.8)
BBK 36.81 я 73
А 36
А 36 "Theory of Food Technology: Textbook. - Almaty: 2016 - 246 p.
Alimardanova M.K., Petchenko V.I., Zhexenbay N.
The tutorial discusses the scientific - theoretical foundations, characteristics
and examples of the use of modem technologies used in the production, packaging,
food, culinary and confectionery.
Special attention is given to innovative technologies, reduce losses, the
rational and safe use of raw materials, improve the biological value of the food, the
development of a new range of food products, providing cost reduction, the stored
abilities saving material and labor resources.
The textbook provides information on the impact of innovative technologies,
combined with theoretical knowledge on the feasibility and value of its application,
including a scientific approach goals for doctoral students of speciality 6D072700 -
Technology of food products.
Given a specific analysis of the status and application of modem processes in
the food and processing industries of AIC, and their influence on the formation of the
quality of raw materials, food and hygienic safety.
Reviewers:
Iztaev A., Academician NAS RK, Dr. Tech.Sci., Professor.
Chomanov U., Academician NAS RK, Dr. Tech.Sci., Professor
Aukhadieva Z.Zh., Head of the State and Foreign Languages Department
Recommended for publication by the Educational-Methodical Union of the
Republican Educational-Methodical Council (№3 of 05.27.2016 Protocol)
ISBN 978-601-7900-44-1
© Alimardanova M.,
Petchenko V.,
Zhexenbay N., 2016