Innovative approaches in food processing and sustainability

Authors

Olesia Priss (ed)
Dmytro Motornyi Tavria State Agrotechnological University
https://orcid.org/0000-0002-6395-4202
Keywords: granola, gluten-free, pseudo-cereals, freeze-dried fruits, nuts, Jerusalem artichoke syrup, maple syrup, glycemic index, fruit, amount of juice loss, sensory analysis, biochemical indicators, freezing, storage, geometric convolution criteria, corn oil, linseed oil, olive oil, rapeseed oil, sunflower oil, sesame oil, physicochemical properties, organoleptic properties, nutritional value, stabilization, buckwheat, oats, nutrient, chemical composition, functional food, antioxidants, bioactive compounds, GC-MS, XRF, sausage products, rosemary extract, bacterial preparation, sea salt with laminaria, biological value, geese, meat, alfalfa, fatty acids, amino acids, vitamins, lipid peroxidation, meat quality, fruit vegetables, postharvest metabolism, oxidative stress, chilling injury, bioactive substances, heat treatment, storage technologies, combined treatments, pork, feed additive, fatty acid composition, essential fatty acids, ω-3 and ω-6 fatty acids, oxidative spoilage, sweet pepper, long-term storage, moisture content, biochemical composition, sunflower lecithin, lecithin refining, resource-saving technologies, wet gum, color changes in lecithin, deodorization of lecithin, viscosity changes in lecithin, physicochemical properties of lecithin, lecithin quality parameters, asparagus, storage waste, vegetable powder, bread, food product enrichment, sea buckthorn pectin, innovation potential, rheological properties, activation enthalpy and entropy, mechanical stability, deformation parameters, food and pharmaceutical systems, redox potential, blending, functional alcoholic beverage, water-alcohol infusions, antioxidant, tea-aromatic raw materials, Ilex paraguariensis, Camellia sinensis, Citrus spp, hake, vegetable raw materials, cuttlefish ink, red caviar

Synopsis

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.

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How to Cite: Priss, O., Serdiuk, M., Kolisnychenko, T., Bandura, V., Sefikhanova, K., Opanashcuk, Y. et al.; Priss, O. (Ed.) (2025). Innovative approaches in food processing and sustainability. Tallinn: Scientific Route OÜ. doi: https://doi.org/10.21303/978-9908-9706-2-2

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Indexing:

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Introduction. Innovations for the sustainable development of food systems
Olesia Priss

Chapter 1. Improvement of gluten-free granola production technology in the restaurant segment (4-30)
Marina Serdiuk, Tetiana Kolisnychenko, Valentyna Bandura, Kateryna Sefikhanova, Yurii Opanashcuk, Tetyana Semko

Chapter 2. A multi-criteria strategy for assessing the quality of frozen raw cherry fruits (31-53)
Iryna Ivanova, Marina Serdiuk, Tetiana Tymoshchuk, Antonina Drobitko, Olga Pyurko, Yana Mulienok

Chapter 3. Сhemical composition and properties of vegetable oil blends (54-73)
Igor Dudarev, Oksana Tsisar, Volodymyr Say

Chapter 4. Development and characterisation of ice cream containing vegetable oils (74-91)
Svitlana Panasyuk, Iryna Taraymovich, Tamara Sydoruk

Chapter 5. Compositional analysis and potential of buckwheat and oats as functional food ingredients (92-112)
Vasylyna Shemet, Iryna Moroz, Olha Hulai

Chapter 6. Justification and development of biotechnology of cooked sausage products for health purposes (113-145)
Larysa Bal-Prylypko, Nataliia Slobodianiuk, Maksym Ryabovol, Nataliia Holembovska, Ihor Ustymenko, Mykola Nikolayenko, Halyna Tolok, Maryna Nazarenko

Chapter 7. Optimization of goose meat quality through oat and alfalfa-based feed additives (146-161)
Daniil Maiboroda, Olena Danchenko, Viktoriya Gryshchenko

Chapter 8. Reducing losses during storage of fruit vegetables: regulation of postharvest metabolism (162-177)
Olesia Priss, Liudmyla Kiurcheva, Serhii Holiachuk

Chapter 9. Essential oils in pig diet as a means of improving pork quality (178-194)
Тaras Prudyus, Oleg Vishchur, Mykola Danchenko

Chapter 10. Changes in quality parameters of sweet peppers during low-temperature storage after freezing (195-217)
Nadiia Zahorko, Igor Dudarev, Valentyna Tkachuk

Chapter 11. Sunflower lecithin as an alternative to soy lecithin: technological approaches to improving its rheological, sensory and functional properties (218-238)
Anastasiia Demydova, Svitlana Panasyuk, Yurii Hunko

Chapter 12. Use of asparagus waste to fortify bakery products (239-257)
Olesia Priss, Кateryna Kostetska, Pavlo Bulhakov

Chapter 13. Innovative potential of sea buckthorn pectin in providing textural properties to food and pharmaceutical products (258-284)
Olha Sumska, Olena Ishchenko, Kostiantyn Yermakov, Kateryna Smykalo, Igor Chernyshov, Oleksandr Karpenko

Chapter 14. Innovative technology for high-quality functional alcoholic beverages based on tea-aromatic raw materials with antioxidant activity (285-317)
Oleh Kuzmin, Oleksandra Niemirich, Olena Podobii, Liudmyla Mamchenko, Andrii Murzin, Mariia Omelchenko, Dmytro Kuzmin, Anton Kuzmin

Chapter 15. Technology improvement of cooked sausage products with the addition of non-traditional raw materials (318-352)
Nataliia Holembovska, Nataliia Slobodianiuk, Valentyna Israelian, Vladyslav Dorozhko, Sergii Gryshchenko, Mykola Gruntkovskyi, Vita Mykhalska, Petro Drozd

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Author Biographies

Olesia Priss, Dmytro Motornyi Tavria State Agrotechnological University

Doctor of Technical Sciences, Professor
Department of Food Technology and Hotel and Restaurant Business
https://orcid.org/0000-0002-6395-4202

Marina Serdiuk, National University of Life and Environmental Sciences of Ukraine

Doctor of Technical Sciences, Professor
Department of Hotel and Restaurant Business and Tourism
https://orcid.org/0000-0002-6504-4093

Tetiana Kolisnychenko, Dmytro Motornyi Tavria State Agrotechnological University

PhD, Associate Professor
Department of Food Technology and Hotel and Restaurant Business
https://orcid.org/0000-0003-0560-9520

Valentyna Bandura, National University of Life and Environmental Sciences of Ukraine

Doctor of Technical Sciences, Professor
Department of Hotel and Restaurant Business and Tourism
https://orcid.org/0000-0001-8074-3020

Kateryna Sefikhanova, Separate Unit of the «Dnipro Faculty of Management and Business of the Kyiv University of Culture»

PhD, Associate Professor, Dean
https://orcid.org/0000-0002-7921-6108

Yurii Opanashcuk, The association of hotel unions and hotels of Ukraine

PhD, Associate Professor, Honoured Worker in Sphere of Services of Ukraine
https://orcid.org/0000-0002-5258-5907

Tetyana Semko, Vinnytsia Institute of Trade and Economics of State University of Trade and Economics

PhD, Associate Professor
Department of Tourism, Hotel and Restaurant Business
https://orcid.org/0000-0002-1951-5384

Iryna Ivanova, Dmytro Motornyi Tavria State Agrotechnological University

PhD, Associate Professor
Profesor Valentyna Kalytka Department of Crop Production and Horticulture
https://orcid.org/0000-0003-2711-2021

Tetiana Tymoshchuk, Polissia National University

PhD, Associate Professor
Department of Health of Phytocenoses and Trophology
https://orcid.org/0000-0001-8980-7334

Antonina Drobitko, Mykolayiv National Agrarian University

Doctor of Agricultural Science, Professor
Department of Viticulture and Horticulture
https://orcid.org/0000-0002-6492-4558

Olga Pyurko, Bogdan Khmelnitsky Melitopol State Pedagogical University

PhD, Associate Professor
Department of Botany, Ecology and Park-gardening Economy
https://orcid.org/0000-0002-3681-073X

Yana Mulienok, State Biotechnological University

PhD, Associate Professor
Department of Horticulture and Storage of Plant Products
https://orcid.org/0000-0001-9015-852X

Igor Dudarev, Lutsk National Technical University

Doctor of Technical Sciences, Professor
Department of Food Technology and Chemistry
https://orcid.org/0000-0002-2016-5342

Oksana Tsisar, Lesya Ukrainka Volyn National University

PhD, Associate Professor
Department of Organic Chemistry and Pharmacy
https://orcid.org/0000-0001-8464-3887

Volodymyr Say, Lutsk National Technical University

PhD, Associate Professor
Department of Food Technology and Chemistry
https://orcid.org/0000-0002-6187-6175

Svitlana Panasyuk, Lutsk National Technical University

PhD, Associate Professor
Department of Food Technology and Chemistry
https://orcid.org/0000-0001-9734-3998

Iryna Taraymovich, Lutsk National Technical University

PhD, Associate Professor
Department of Food Technology and Chemistry
https://orcid.org/0000-0003-4129-2671

Tamara Sydoruk, Lutsk National Technical University

Assistant
Department of Food Technology and Chemistry
https://orcid.org/0009-0006-9008-9556

Vasylyna Shemet, Lutsk National Technical University

PhD, Associate Professor
Department of Food Technologies and Chemistry
https://orcid.org/0000-0001-8952-5097

Iryna Moroz, Lutsk National Technical University

PhD, Associate Professor
Department of Food Technologies and Chemistry
https://orcid.org/0000-0001-9167-4876

Olha Hulai, Lutsk National Technical University

Doctor of Pedagogic Sciences, Professor
Department of Food Technologies and Chemistry
https://orcid.org/0000-0002-1120-6165

Larysa Bal-Prylypko, National University of Life and Environmental Sciences of Ukraine

Doctor of Technical Sciences, Professor
Department of Meat, Fish and Seafood Technology
https://orcid.org/0000-0002-9489-8610

Nataliia Slobodianiuk, National University of Life and Environmental Sciences of Ukraine

PhD, Professor
Department of Meat, Fish and Seafood Technology
https://orcid.org/0000-0002-7724-2919

Maksym Ryabovol, National University of Life and Environmental Sciences of Ukraine

PhD
Department of Meat, Fish and Seafood Technology
https://orcid.org/0009-0004-2869-2405

Nataliia Holembovska, National University of Life and Environmental Sciences of Ukraine

PhD, Associate Professor
Department of Meat, Fish and Seafood Technology
https://orcid.org/0000-0001-8159-4020

Ihor Ustymenko, National University of Life and Environmental Sciences of Ukraine

PhD, Associate Professor
Department of Meat, Fish and Seafood Technology
https://orcid.org/0000-0003-0171-5780

Mykola Nikolayenko, National University of Life and Environmental Sciences of Ukraine

PhD, Associate Professor
Department of Public Health and Nutrition
https://orcid.org/0000-0003-2213-4985

Halyna Tolok, National University of Life and Environmental Sciences of Ukraine

PhD, Associate Professor
Department of Standardization and Certification of Agricultural Products
https://orcid.org/0000-0002-2971-1645

Maryna Nazarenko, National University of Life and Environmental Sciences of Ukraine

PhD
Department of Standardization and Certification of Agricultural Products
https://orcid.org/0000-0001-8346-5804

Daniil Maiboroda, Dmytro Motornyi Tavria State Agrotechnological University

PhD Student
Department of Food Technologies and Hotel and Restaurant Management
https://orcid.org/0000-0003-4649-992X

Olena Danchenko, Dmytro Motornyi Tavria State Agrotechnological University

Doctor of Agricultural Sciences
Department of Food Technologies and Hotel and Restaurant Management
https://orcid.org/0000-0001-5049-3446

Viktoriya Gryshchenko, National University of Life and Environmental Sciences of Ukraine

Doctor of Veterinary Sciences
Department of Animal Biochemistry and Physilogy named after Academician M. F. Gulyi
https://orcid.org/0000-0001-6601-1392

Liudmyla Kiurcheva, Dmytro Motornyi Tavria State Agrotechnological University

PhD, Associate Professor
Department of Food Technology and Hotel and Restaurant Business
https://orcid.org/0000-0002-8225-3399

Serhii Holiachuk, Lutsk National Technical University

PhD, Associate Professor
Department of Food Technology and Chemistry
https://orcid.org/0000-0002-4835-8154

Тaras Prudyus, Institute of Animal Biology of National Academy of Agrarian Sciences

PhD, Senior Researcher
Laboratory of Immunology
https://orcid.org/0000-0003-3594-7539

Oleg Vishchur, Institute of Animal Biology of National Academy of Agrarian Sciences

Doctor of Veterinary Sciences, Professor, Head of Laboratory
Laboratory of Immunology
https://orcid.org/0000-0003-4503-3896

Mykola Danchenko, Dmytro Motornyi Tavria State Agrotechnological University

PhD, Associate Professor
Department of Higher Mathematics and Physics
https://orcid.org/0000-0001-7555-6511

Nadiia Zahorko, Dmytro Motornyi Tavria State Agrotechnological University

PhD, Associate Professor
Department of Food Technology and Hotel and Restaurant Business
https://orcid.org/0000-0003-4828-5343

Valentyna Tkachuk, Lutsk National Technical University

Doctor of Technical Science, Professor
Department of Commodity Science and Customs Expertise
https://orcid.org/0000-0001-5793-5227

Anastasiia Demydova, Dmytro Motornyi Tavria State Agrotechnological University

Doctor of Technical Sciences, Associate Professor
Department of Food Technology and Hotel and Restaurant Business
https://orcid.org/0000-0002-4714-3450

Yurii Hunko, Lutsk National Technical University

PhD, Associate Professor
Department of Food Technology and Chemistry
https://orcid.org/0000-0002-1441-9625

Kateryna Kostetska, Uman National University of Horticulture

PhD, Associate Professor
Department of Food Technologies
https://orcid.org/0000-0003-2387-5400

Pavlo Bulhakov, Dmytro Motornyi Tavria State Agrotechnological University

PhD student
Department of Food Technology and Hotel and Restaurant Business
https://orcid.org/0009-0002-9011-8151

Olha Sumska, Kherson State Agrarian and Economic University

PhD, Associate Professor
Department of Food Technologies
https://orcid.org/0000-0003-1606-6103

Olena Ishchenko, Kyiv National University of Technologies and Design

Doctor of Technical Sciences, Professor
Department of Industrial Pharmacy
https://orcid.org/0000-0002-9510-6005

Kostiantyn Yermakov, Limited liability company with foreign investments “Henkel Bautechnik (Ukraine)”

Engineer of the Quality Control Group
Product Quality Control Laboratory
https://orcid.org/0009-0001-2101-604X

Kateryna Smykalo, Lesya Ukrainka Volyn National University

PhD, Senior Lecturer
Department of Design
https://orcid.org/0000-0002-9670-6563

Igor Chernyshov, Kherson State Agrarian and Economic University

PhD, Associate Professor
Department of Technologies of Agricultural Production and Processing named after Academician V. G. Pelykh
https://orcid.org/0000-0002-8988-6404

Oleksandr Karpenko, Kherson State Agrarian and Economic University

PhD, Associate professor
Department of Technologies of Agricultural Production and Processing named after Academician V.G. Pelykh
https://orcid.org/0000-0003-2132-1017

Oleh Kuzmin, National University of Food Technologies

Doctor of Technical Sciences, Professor
Department of Technology of Restaurant and Ayurvedic Products
http://orcid.org/0000-0001-9321-6684

Oleksandra Niemirich, National University of Food Technologies

Doctor of Technical Sciences, Professor, Head of Department
Department of Technology of Restaurant and Ayurvedic Products
http://orcid.org/0009-0005-3479-1466

Olena Podobii, National University of Food Technologies

PhD, Associate Professor
Department of Fat Technology, Chemical Technology of Food Additives and Cosmetics
https://orcid.org/0000-0002-2540-6811

Liudmyla Mamchenko, National University of Food Technologies

PhD, Associate Professor
Department of Technology of Restaurant and Ayurvedic Products
https://orcid.org/0000-0003-2519-043X

Andrii Murzin, National University of Food Technologies

PhD, Lecturer
Department of Technology of Restaurant and Ayurvedic Products
https://orcid.org/0009-0002-4153-5311

Mariia Omelchenko, National University of Food Technologies

Lecturer
Department of Technology of Restaurant and Ayurvedic Products
https://orcid.org/0000-0001-8342-229X

Dmytro Kuzmin, Limited Liability Company Retrostyle Games (Retrostyle Games LLC)

Master’s Degree in Software Engineering
http://orcid.org/0009-0009-1750-6685

Anton Kuzmin, Individual entrepreneur Kuzmin Anton Olehovych
Valentyna Israelian, National University of Life and Environmental Sciences of Ukraine

PhD, Associate Professor
Department of Meat, Fish and Seafood Technology
https://orcid.org/0000-0002-7242-3227

Vladyslav Dorozhko, National University of Life and Environmental Sciences of Ukraine

PhD Student
Department of Meat, Fish and Seafood Technology
https://orcid.org/0000-0003-4796-2445

Sergii Gryshchenko, National University of Life and Environmental Sciences of Ukraine

PhD, Associate Professor
Department of Technologies in Poultry, Pig and Sheep Breeding
https://orcid.org/0000-0003-2286-0776

Mykola Gruntkovskyi, National University of Life and Environmental Sciences of Ukraine

PhD, Associate Professor
Department of Technologies in Poultry, Pig and Sheep Breeding
https://orcid.org/0000-0002-6969-2987

Vita Mykhalska, National University of Life and Environmental Sciences of Ukraine

PhD, Associate Professor
Department of Animal and Food Hygiene named after Professor A. K. Skorokhodko
https://orcid.org/0000-0003-0578-8856

Petro Drozd, National University of Life and Environmental Sciences of Ukraine

PhD, Associate Professor
Department of Physiology, Plant Biochemistry and Bioenergetics
https://orcid.org/0000-0003-1939-2967

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July 31, 2025