Yanovskaya L. B., Uzakov Ya. M. Барьерные технологии в пищевой в пищевой промышленности: a textbook / L.V. Yanovskaya, YAM. Uzakov – Almaty: New book, 2021.-284 p. 34 tables, 14 ill.
The book highlights the basic principles of barrier technologies, their new aspects, and their application in food production.
The concepts of barriers, their interaction and impact on the quality and safety of food, combined processing methods that ensure the stability, safety and quality of food, as well as the possibilities of their wider use are considered.
The basic information about predictive microbiology, which helps in determining the safe shelf life of food, is presented.
The connections of the barrier technology concept with other concepts are shown.
The textbook is intended for students, undergraduates, doctoral students, teachers of higher educational institutions, catering specialists, food and processing enterprises.