NATURAL AND SOME ORGANIC FOOD DYES

The monograph presents the results of many years of work of the author and his students on the production of food dyes and methods of their stabilization. The paper also provides information about the composition, chemical structure and properties of natural, identical to natural and synthetic food dyes and information about the methods of obtaining and using some natural dyes, and suggests ways to expand their technological capabilities.The paper also provides information on methods for obtaining important food dyes developed by other authors, which are widely used in various branches of the food and pharmaceutical industry.The monograph is intended for a wide range of readers and specialists working in the food industry and pharmaceuticals, as well as students and college students specializing in this field.

Autorentext
Astanov, SolihSolih Astanov was born on November 20, 1944 in the city of Bukhara. In 1964 he graduated from the Physics and Mathematics Faculty of the Bukhara State Pedagogical Institute with a degree in Physics and Production Faculty. Author of more than 300 scientific and methodological works.