Innovative approaches in food processing and sustainability
Olesia Priss, Marina Serdiuk, Tetiana Kolisnychenko, Valentyna Bandura, Kateryna Sefikhanova, Yurii Opanashcuk, Tetyana Semko, Iryna Ivanova, Tetiana Tymoshchuk, Antonina Drobitko, Olga Pyurko, Yana Mulienok, Igor Dudarev, Oksana Tsisar, Volodymyr Say, Svitlana Panasyuk, Iryna Taraymovich, Tamara Sydoruk, Vasylyna Shemet, Iryna Moroz, Olha Hulai, Larysa Bal-Prylypko, Nataliia Slobodianiuk, Maksym Ryabovol, Nataliia Holembovska, Ihor Ustymenko, Mykola Nikolayenko, Halyna Tolok, Maryna Nazarenko, Daniil Maiboroda, Olena Danchenko, Viktoriya Gryshchenko, Liudmyla Kiurcheva, Serhii Holiachuk, Тaras Prudyus, Oleg Vishchur, Mykola Danchenko, Nadiia Zahorko, Valentyna Tkachuk, Anastasiia Demydova, Yurii Hunko, Kateryna Kostetska, Pavlo Bulhakov, Olha Sumska, Olena Ishchenko, Kostiantyn Yermakov, Kateryna Smykalo, Igor Chernyshov, Oleksandr Karpenko, Oleh Kuzmin, Oleksandra Niemirich, Olena Podobii, Liudmyla Mamchenko, Andrii Murzin, Mariia Omelchenko, Dmytro Kuzmin, Anton Kuzmin, Valentyna Israelian, Vladyslav Dorozhko, Sergii Gryshchenko, Mykola Gruntkovskyi, Vita Mykhalska, Petro Drozd
The collective monograph presents a comprehensive overview of modern trends and scientific advancements aimed at improving food quality, nutritional value, and environmental impact. The chapters explore diverse topics such as the development of gluten-free granola technologies for the restaurant sector, optimization strategies for candied cherry production using frozen raw materials, and the enhancement of vegetable oil blends and ice cream with plant-based components. Emphasis is placed on functional foods – buckwheat, oats, and whey derivatives – for health-conscious consumers, as well as innovations in animal feed to improve meat quality. The book also addresses sustainable practices including the use of food industry by-products, like asparagus waste and sea buckthorn pectin, and post-harvest antioxidant protection techniques. These interdisciplinary contributions reflect cutting-edge solutions for advancing food processing technologies with a strong focus on sustainability and functional benefits.
How to cite paper:
M. Serdiuk, T. Kolisnychenko, V. Bandura, K. Sefikhanova, Y. Opanashcuk, et al.; O. Priss (Ed.) (2025). Innovative approaches in food processing and sustainability. Tallinn: Scientific Route OÜ, 214. https://doi.org/10.21303/978-9908-9706-2-2