

The monograph "Food Technology Progressive Solutions" is dedicated to finding effective solutions for reducing food resource losses, their rational use, analysis, and the implementation of innovative technologies in the food industry aimed at improving the quality and preserving the beneficial properties of food products. The book consists of nine chapters, each covering different aspects of food technologies and offering promising solutions for the modern food industry.
Strategies for reducing postharvest losses of vegetables through integral assessment of antioxidant status.
The application of edible coatings with antioxidant properties is an effective strategy for preserving vegetable quality during storage. To make an informed choice of the concentration of exogenous antioxidants in food coatings, it is recommended to evaluate the antioxidant status of the product. A method for the integral assessment of the antioxidant status of vegetables using the analytical hierarchy process has been developed. An example of this integral assessment is provided for three varieties of asparagus of different colors.
The advantages of using sublimation for preserving the antioxidant properties of cranberries.
The benefits of using sublimation for preserving cranberry antioxidant properties have been explored. Sublimation drying has emerged as the most efficient and innovative method, ensuring the retention of cranberry antioxidants. Following the sublimation cycle, the material's final moisture content is only 2–5 % of the initial amount, guaranteeing maximum preservation of beneficial properties and highquality product production.
Analysis of the hypotheses of milk fat phase dispersion and structural features of homogenizers.
A detailed analysis of the structural features of homogenizers and their impact on the dispersity of the milk fat phase, which affects the quality of dairy products, is presented. Analysis of methods of intensifying the dispergating process of milk emulsions resulted into distinguishing prospective ways to increase energy efficiency of homogenizers and designs with the biggest potential for diminishing energy consumption.
Qualimetric assessment and features of quality formation for cultivated mushrooms in accordance with the methods of further processing.
The study examines factors influencing the quality of harvested mushrooms from the Calocybe, Cyclocybe, and Pleurotus genera, as well as methods for assessing raw material quality for processing. It establishes parameters for comprehensive quality assessment, including individual and group indicators, evaluates morphological changes during mushroom maturation, and investigates the nutritional value of mushrooms.
Technology of multilayer and glazed fruit and vegetable chips.
A technology has been developed for producing multilayered and glazed fruit and vegetable chips with enhanced nutritional composition. This method preserves the taste, color, and nutrients of the raw materials, while chocolate helps balance the nutritional value. Additionally, the incorporation of powders from freeze-dried plants enriches the chips with vitamins and minerals, providing them with new flavors and colors.
Improving the quality of dairy sauces by using condensed low-lactose milk whey.
This chapter of the monograph presents research on using fermented mashed pumpkin pulp with high pectin content and condensed low-lactose milk whey in emulsion sauces similar to mayonnaise. The study establishes rational oil emulsification parameters and examines model samples with varying ratios of fermented mashed pumpkin pulp and condensed low-lactose milk whey.
Crafting fermented pepper-based hot sauces.
This study examines craft hot sauce technology, organizing theoretical and methodological advancements, and offering insights into production methods for the restaurant industry. It delves into the principles, features, and practical experiences of craft hot sauce production, emphasizing the benefits of employing innovative technologies in this sector.
Biological activity of phenolic compounds of oats depending on the technology of its use in feeding geese.
The study compares the effects of aqueous extracts from sowing oats and oats on the development of geese and the nutritional value of their meat. Results show that adding oats and alfalfa to the geese's diet boosts meat nutrients. These benefits persist even during prolonged low-temperature storage, improving the meat's nutritional value.
Justification of the technology for the use of phyllophora (Zernov field) carrageenan as a regulator of the consistency of food products.
The results of theoretical and experimental studies, as well as progressive solutions regarding the utilization of the phytocolloid carrageenan extracted from the Black Sea red algae Phyllophora Brody as a food consistency regulator, are presented. The technological aspects of employing carrageenan from the Black Sea red algae Phyllophora Brody are also substantiated.
ISBN 978-9916-9850-4-5 (eBook)
ISBN 978-9916-9850-5-2 (EPUB)
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How to Cite: Priss, O., Glowacki, S., Kiurcheva, L., Holiachuk, S., Samoichuk, K., Verkholantseva, V. et al.; Priss, O. (Ed.) (2024). Food technology progressive solutions. Tallinn: Scientific Route OÜ, 268. doi: https://doi.org/10.21303/978-9916-9850-4-5
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Indexing:
Introduction. Focus on food system challenges
Olesia Priss
Chapter 1. Strategies for reducing postharvest losses of vegetablesthrough integral assessment of antioxidant status (4-27)
Olesia Priss, Szymon Glowacki
Chapter 2. The advantages of using sublimation for preserving the antioxidant properties of cranberries (28-46)
Liudmyla Kiurcheva, Serhii Holiachuk
Chapter 3. Analysis of the hypotheses of milk fat phase dispersion and structural features of homogenizers (47-92)
Kyrylo Samoichuk, Valentyna Verkholantseva, Nadiia Palianychka, Alexandr Kovalyov, Dmytro Dmytrevskyi, Dmytro Horielkov, Vitalii Chervonyi, Volodymyr Voitsekhivskyi
Chapter 4. Qualimetric assessment and features of quality formation for cultivated mushrooms in accordance with the methods of further processing (93-117)
Iryna Bandura, Tetiana Krupodorova
Chapter 5. Technology of multilayer and glazed fruit and vegetable chips (118-151)
Igor Dudarev, Svitlana Panasyuk, Iryna Taraymovich, Volodymyr Say, Nadiia Zahorko
Chapter 6. Improving the quality of dairy sauces by using condensed low-lactose milk whey (152-168)
Yuliia Honchar, Victoriya Gnitsevych
Chapter 7. Crafting fermented pepper-based hot sauces (169-187)
Kateryna Sefikhanova, Tetiana Kolisnychenko
Chapter 8. Biological activity of phenolic compounds of oats depending on the technology of its use in feeding geese (188-221)
Olena Danchenko, Daniil Maiboroda, Viktoriya Gryshchenko, Mykola Danchenko
Chapter 9. Justification of the technology for the use of Phyllophora (Zernov field) carrageenan as a regulator of the consistency of food products т (222-248)
Olha Sumska, Nataliia Раnchenko, Olena Ishchenko
Doctor of Technical Sciences, Professor
Department of Food Technology and Hotel and Restaurant Business
https://orcid.org/0000-0002-6395-4202
Doctor of Engineering Sciences, Professor
Department of Fundamentals of Engineering and Power Engineering
Institute of Mechanical Engineering
https://orcid.org/0000-0002-0373-6633
PhD, Associate Professor
Department of Food Technology and Hotel and Restaurant Business
https://orcid.org/0000-0002-8225-3399
PhD, Associate Professor
Department of Technologies and Processing Enterprises Equipment
https://orcid.org/0000-0002-4835-8154
Doctor of Technical Sciences, Professor, Head of Department
Professor Fedir Yalpachyk Department of Processing and Food Production Equipment
https://orcid.org/0000-0002-3423-3510
PhD, Associate Professor
Professor Fedir Yalpachyk Department of Processing and Food Production Equipment
https://orcid.org/0000-0003-1961-2149
PhD, Associate Professor
Professor Fedir Yalpachyk Department of Processing and Food Production Equipment
https://orcid.org/0000-0001-8510-7146
PhD, Senior Lecturer
Professor Fedir Yalpachyk Department of Processing and Food Production Equipment
https://orcid.org/0000-0002-4974-5201
PhD, Associate Professor
Department of Equipment and Engineering of Processing and Food Industries
http://orcid.org/0000-0003-1330-7514
PhD, Associate Professor
Department of International E-commerce and Hotel and Restaurant Business
http://orcid.org/0000-0002-9315-9322
PhD, Associate Professor
Department of International E-commerce and Hotel and Restaurant Business
http://orcid.org/0000-0002-9085-2260
PhD, Associate Professor
Professor B. V. Lesik Department of Storage, Processing and Standardization of Plant Products
https://orcid.org/0000-0003-3568-0985
Doctor of Agriculture Science, Associate Professor
Department of Food Technology and Hotel and Restaurant Business
https://orcid.org/0000-0001-7835-3293
PhD, Senior Researcher
Department of Plant Food Products and Biofortification
https://orcid.org/0000-0002-4665-9893
Doctor of Technical Sciences, Professor
Department of Technologies and Processing Enterprises Equipment
https://orcid.org/0000-0002-2016-5342
PhD, Associate Professor
Department of Technologies and Processing Enterprises Equipment
https://orcid.org/0000-0001-9734-3998
PhD, Associate Professor
Department of Technologies and Processing Enterprises Equipment
https://orcid.org/0000-0003-4129-2671
PhD, Associate Professor
Department of Technologies and Processing Enterprises Equipment
https://orcid.org/0000-0002-6187-6175
PhD, Associate Professor
Department of Food Technology and Hotel and Restaurant Business
https://orcid.org/0000-0003-4828-5343
PhD, Associate Professor
Department of Food Technology and Hotel and Restaurant Business
https://orcid.org/0000-0002-8087-0641
Doctor of Technical Sciences, Professor
Department of Restaurant and Craft Technologies
https://orcid.org/0000-0002-6089-1082
PhD, Associate Professor, Dean
https://orcid.org/0000-0002-7921-6108
PhD, Associate Professor
Department of Food Technology and Hotel and Restaurant Business
https://orcid.org/0000-0003-0560-9520
Doctor of Agricultural Sciences
Department of Food Technology and Hotel and Restaurant Business
https://orcid.org/0000-0001-5049-3446
PhD student
Department of Food Technology and Hotel and Restaurant Business
https://orcid.org/0000-0003-4649-992X
Doctor of Veterinary Sciences
Department of Biochemistry and Physiology of Animals named after Academician M. F. Gulyi
https://orcid.org/0000-0001-6601-1392
PhD
Department of Higher Mathematics and Physics
https://orcid.org/0000-0001-7555-6511
PhD, Associate Professor
Department of Food Technologies
https://orcid.org/0000-0003-1606-6103
PhD
Department of Food Technologies
https://orcid.org/0009-0004-3306-7161
Doctor of Technical Sciences, Associate Professor
Department of Chemical Technologies and Resource Saving
https://orcid.org/0000-0002-9510-6005
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