Biochemistry and merchandise of oil raw materials

The textbook sets out modern ideas about biochemical processes in vegetable oilseeds. Information about the proteins of oilseeds and changes in the chemical composition under the influence of maturation, post-harvest processing, storage and technological processing, which determine the biological value and safety of the obtained food and feed products are given. Taking into account new data, materials are set out about promising types of plant raw materials, including wild plants and created in recent years by breeders of varieties introduced into industrial production. For students of universities studying in the specialty "technology of fats, essential oils and perfumery and cosmetic products", as well as for bachelors, masters, graduate students and food industry specialists. Recommended by UMO in the field of food and food engineering technology as a textbook for students of universities, students studying in the specialty "technology of fats, essential oils and perfumery-cosmetic products" directions for the preparation of a graduate specialist "Production of food from vegetable raw materials"