NEW PUBLISHED BOOK “FOOD TECHNOLOGY AND SUSTAINABILITY: INNOVATIONS FOR QUALITY, FUNCTIONALITY, AND ENVIRONMENTAL IMPACT” Edited by Prof. Olesia Priss
“FOOD TECHNOLOGY AND SUSTAINABILITY: INNOVATIONS FOR QUALITY, FUNCTIONALITY, AND ENVIRONMENTAL IMPACT”
Edited by Prof. Olesia Priss
This collective monograph offers a comprehensive overview of cutting-edge trends and scientific advancements aimed at improving food quality, nutritional value, and environmental performance.
The monograph presents practical innovations for today’s food industry and examines sustainable practices.
Chapter 1. Improvement of gluten-free granola production technology in the restaurant segment
Chapter 2. A multi-criteria strategy for assessing the quality of frozen raw cherry fruits
Chapter 3. Сhemical composition and properties of vegetable oil blends
Chapter 4. Development and characterisation of ice cream containing vegetable oils
Chapter 5. Compositional analysis and potential of buckwheat and oats as functional food ingredients
Chapter 7. Optimization of goose meat quality through oat and alfalfa-based feed additives
Chapter 8. Reducing losses during storage of fruit vegetables: regulation of postharvest metabolism
Chapter 9. Essential oils in pig diet as a means of improving pork quality
Chapter 12. Use of asparagus waste to fortify bakery products
Enhance your research — download and cite this monograph in your academic work and publications.
Contact: info@eu-jr.eu
{Explore current topics} → https://monograph.route.ee/rout/Collective_monographs_in_Scopus
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