1st Edition
Bioenhancement and Fortification of Foods for a Healthy Diet
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 food technology and reviews current knowledge in the biotechnological processing and bioenhancement of food.
Key Features:
- Promotes the use of iron-containing nanoadditive in bakery and confectionary
- Explains the use of food additives for enrichment of butter mixtures
- Covers the use of artichoke powder and buckwheat bran in diabetic bakery products
- Describes the use of milk proteins in the technology of bakery products
- Proposes the use of spice compositions for sour milk products
Organized in five parts, Bioenhancement and Fortification of Foods for a Healthy Diet addresses bakery and confectionery products, technologies for cereals enhancement, technologies for dairy products enhancement, food supplements, and finally, new technology processes. The book is an aide to food scientists and engineers contributing to the development of high-quality food products.
Also available in the Food Biotechnology and Engineering series:
Volatile Compounds Formation in Specialty Beverages, edited by Felipe Richter Reis and Caroline Mongruel Eleutério dos Santos (ISBN: 9780367631901)
Native Crops in Latin America: Biochemical, Processing, and Nutraceutical Aspects, edited by Ritva Repo-Carrasco-Valencia and Mabel C. Tomás (ISBN: 9780367531409)
For a complete list of books in this series, please visit our website at: https://www.routledge.com/Food-Biotechnology-and-Engineering/book-series/CRCFOOBIOENG
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