Organic chemistry in food biotechnologies. Textbook

The book discusses proteins, carbohydrates, lipids and food additives, which form the basis of modern food products. Their importance in human nutrition, classification, chemical structure, obtaining in industry, and transformation into food technologies are discussed. Methods of determining them in food products are indicated. The issues of exposure to food additives on the human body and their safety are highlighted.
complies with the requirements of the Federal State Educational Standard of Higher Education of the latest generation.
The textbook is intended for students studying in the areas of bachelors: 03/19/01 "Biotechnology", 03/19/02 "Food from plant materials", 19.03.03" Food products of animal origin ", 19.03.04" Product Technology and Product Technology and Organization of catering ", 03/38/07" Military District "in food, agricultural and other technological universities, as well as for graduate students and teachers whose field of activity is chemistry of food