Innovative approaches in food processing and sustainability

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.--------------------------------------------------------------------------------------------------------------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--------------------------------------------------------------------------------------------------------------Introduction. Innovations for the sustainable development of food systemsOlesia Priss Chapter 1. Improvement of gluten-free granola production technology in the restaurant segmentMarina 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 fruitsIryna Ivanova, Marina Serdiuk, Tetiana Tymoshchuk, Antonina Drobitko, Olga Pyurko, Yana Mulienok Chapter 3. Сhemical composition and properties of vegetable oil blendsIgor Dudarev, Oksana Tsisar, Volodymyr Say Chapter 4. Development and characterisation of ice cream containing vegetable oilsSvitlana Panasyuk, Iryna Taraymovich, Tamara Sydoruk Chapter 5. Compositional analysis and potential of buckwheat and oats as functional food ingredientsVasylyna Shemet, Iryna Moroz, Olha Hulai Chapter 6. Justification and development of biotechnology of cooked sausage products for health purposesLarysa 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 additivesDaniil Maiboroda, Olena Danchenko, Viktoriya Gryshchenko Chapter 8. Reducing losses during storage of fruit vegetables: regulation of postharvest metabolismOlesia Priss, Liudmyla Kiurcheva, Serhii HoliachukChapter 9. Essential oils in pig diet as a means of improving pork qualityТaras Prudyus, Oleg Vishchur, Mykola Danchenko Chapter 10. Changes in quality parameters of sweet peppers during low-temperature storage after freezingNadiia Zahorko, Igor Dudarev, Valentyna Tkachuk Chapter 11. Sunflower lecithin as an alternative to soy lecithin: technological approaches to improving its rheological, sensory and functional propertiesAnastasiia Demydova, Svitlana Panasyuk, Yurii Hunko Chapter 12. Use of asparagus waste to fortify bakery productsOlesia Priss, Кateryna Kostetska, Pavlo Bulhakov Chapter 13. Innovative potential of sea buckthorn pectin in providing textural properties to food and pharmaceutical productsOlha Sumska, Olena Ishchenko, Kostiantyn Yermakov, Kateryna Smykalo, Igor Chernyshov, Oleksandr KarpenkoChapter 14. Innovative technology for high-quality functional alcoholic beverages based on tea-aromatic raw materials with antioxidant activityOleh Kuzmin, Oleksandra Niemirich, Olena Podobii, Liudmyla Mamchenko, Andrii Murzin, Mariia Omelchenko, Dmytro Kuzmin, Anton KuzminChapter 15. Technology improvement of cooked sausage products with the addition of non-traditional raw materialsNataliia Holembovska, Nataliia Slobodianiuk, Valentyna Israelian, Vladyslav Dorozhko, Sergii Gryshchenko, Mykola Gruntkovskyi, Vita Mykhalska, Petro Drozd