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Bioenhancement and Fortification of Foods for a Healthy Diet book cover

1st Edition

Bioenhancement and Fortification of Foods for a Healthy Diet

Edited By Octavio Paredes-López, Oleksandr Shevchenko, Viktor Stabnikov, Volodymyr Ivanov Copyright 2023
356 Pages 8 Color & 60 B/W Illustrations
by CRC Press

356 Pages 8 Color & 60 B/W Illustrations
by CRC Press

356 Pages 8 Color & 60 B/W Illustrations
by CRC Press
Also available as eBook on:
Bioenhancements of cereal and dairy compositions can play an important role in healthy diets. The latest addition to the new Food Biotechnology and Engineering series, Bioenhancement and Fortification of Foods for a Healthy Diet covers the technological and nutritional aspects of the compositions of cereals, dairy products, vegetables, and fruits. The book demonstrates real developments in... Read more

Contents

Series Preface xi
Preface xiii
About the Editors xv
List of Contributors xix

New Bakery and Confectionery Products

1 Technology of Bakery Products Using Magnetofood

as a Food Additive 3

I. Tsykhanovska, V. Evlash, O. Alexandrov, M. Riabchykov,

T. Lazarieva, A. Nikulina and O. Blahyi

2 Application of Valuable Hop Compounds in Bakery 29

L. Protsenko, S. Ryzhuk, S. Litvynchuk, A. Shevchenko, A. Bober

and O. Shevchenko

3 Technology of Confectionery Products Using

Magnetofood as a Food Additive 47

I. Tsykhanovska, V. Evlash, O. Alexandrov, M. Riabchykov,

R. Trishch and T. Gontar

4 Whey Proteins in Bakery Products 67

O. Kochubei-Lytvynenko, O. Bilyk, Yu. Bondarenko and V. Stabnikov

5 Bakery Products Enriched with Organoselenium Compounds 89

O. Stabnikova, V. Stabnikov, M. Antoniuk, L. Arsenieva and V. Ivanov

New Technologies for Cereals Enhancement

6 Artichoke Powder and Buckwheat Bran in Diabetic Bakery Products 115

A. Shevchenko

7 The Use of Leaven of Spontaneous Fermentation of Cereal Flours in the
Technology of Healthy and Dietary Bakery Products 135

L. Mykhonik and I. Hetman

New Technologies for Dairy Products Enhancement

8 Spices for Dairy Products 157

O. Kochubei-Lytvynenko, U. Kuzmyk and N. Yushchenko

9 Influence of Malt Properties on the Indicators

of Milk-Protein Concentrates 179

O. Onopriichuk, O. Grek and A. Tymchuk

10 Use of Plant Additives for Enrichment of Butter Mixtures 203

O. Vasheka and O. Petrusha

New Food Supplements

11 Development of Dietary Additive of Shiitake Mushrooms Enhanced
with Active Polysaccharides for Pasta Production 221

V. Yurchak and N. Sharkova

12 Heme Iron–Containing Dietary Supplements

and Their Application in Fortified Foods 237

V. Evlash, M. Pogozhikh, O. Aksonova and S. Gubsky

New Food Technology Processes

13 Bacterial Microbial Surface-Active

Substances in Food-Processing Industry 271

T. Pirog, V. Stabnikov and O. Stabnikova

14 Modern Packaging Systems Application

to Extend Meat Products Shelf Life 295

V. Pasichnyi, A. Marynin, O. Khrapachov and D. Shvediuk

Index 325

Biography

Octavio Paredes-López, Volodymyr Ivanov

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