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

ContentsSeries Preface xiPreface xiiiAbout the Editors xvList 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

Octavio Paredes-López, Ph.D., is a biochemical engineer and food scientist, obtained bachelor's and master's degrees in biochemical engineering at the National Polytechnic Institute in Mexico City, and later earned a master's degree in biochemical engineering at Czechoslovak Academy of Sciences in Prague. He earned a PhD (1980) at the University of Manitoba, Canada, which awarded him an honorary Doctor of Science in 2005. He is a past president of the Mexican Academy of Sciences, a founding member of the International Academy of Food Science and Technology, and an ex-member of the Governing Board of the National Autonomous University of Mexico. He received the National Prize for Arts and Sciences in 1991, the highest scientific recognition in Mexico, and the Academy of Sciences of the Developing World Award (previously Third World Academy of Sciences) in 1998, Trieste, Italy. Paredes-López has conducted research and postdoctoral stays in the United States, Canada, Britain, France, Germany, Switzerland, and Brazil. He has served as general editor of the journal Plant Foods for Human Nutrition, and editorial board member of Critical Reviews in Food Science and Nutrition, Frontiers in Food Science and Technology and 10 others international journals. He has authored over 300 publications in indexed journals, book chapters, and books and over 150 articles in newspapers in Mexico, USA and France. His h-index is 55. Oleksandr Shevchenko, Ph.D., Doctor of Technical Sciences, Professor, is a Rector of the National University of Food Technologies (NUFT), Kyiv, Ukraine. He received a degree in Mechanical Engineering for food production from Kyiv Technological Institute of Food Industry, Ukraine. Later he received Ph.D. in "Dynamics of transport systems of food enterprises" from Kyiv Technological Institute of Food Industry and then Doctor of Technical Sciences degree in "Development of the theory of physicochemical effects on storage of food products" from the National University of Food Technologies. He was the Head of the Department of Processes and Equipment of Food Production, Dean of the Faculty of Bakery and Confectionery, Vice-Rector for Research of the National University of Food Technologies, Kyiv, Ukraine. He worked in the expert commission of the Higher Attestation Commission of Ukraine. He is the chairman and the member of the specialized scientific councils and the chairman of the Section "Scientific Problems of Food Technologies and Industrial Biotechnology", the Scientific Council of the Ministry of Education and Science of Ukraine, and is also Secretary of the Presidium of the Council of Vice-Rectors for Research. Dr. Shevchenko is Laureate of the State Prize of Ukraine in the field of science and technology (2012), Honored Worker of Education of Ukraine (2014), Laureate of the Prize of the Cabinet of Ministers of Ukraine for development and implementation of innovative technologies (2018), Honored Worker of Science and Technology of Ukraine (2018). He is a scientific supervisor for graduate students and doctoral students and also the member of the editorial board of three scientific journals of categories A and B. Since the early stages of Dr. Shevchenko' career he has mainly been engaged in research in the field of mechanical engineering, machinery, processes and equipment for food production. The major theme in research is development of technology for long-term storage of food products using physical methods. Prof. Shevchenko has published 365 scientific and educational-methodical works, including 30 monographs, textbooks and manuals, 110 author's certificates, patents for inventions and utility models. Viktor Stabnikov, Ph.D., Doctor of Technical Sciences, Professor, is a Head of the Department of Biotechnology and Microbiology, National University of Food Technologies, Kyiv, Ukraine. Viktor Stabnikov received Bachelor degree in Biotechnology, and then MSc degree in Biotechnology in Ukrainian State University of Food Technologies, Kyiv, Ukraine. Later he received Ph.D. in Biotechnology and Doctor of Technical Sciences in Biotechnology from the National University of Food Technologies, Kyiv, Ukraine. He also worked as Researcher-Intern, Nanyang Technological University, Singapore; Chief of the Department of Environmental Protection, Maxwell Scientific and Production Center on Oncology and Cardiology, Ukraine; Associate Professor, Department of Biotechnology, School of Ecological Safety, Institute of Municipal Activity, National Aviation University, Ukraine; Visiting Research Fellow, Nanyang Technological University, Singapore; Associate Professor, Department of Microbiology and Biotechnology, National University of Food Technologies, Ukraine. Since the early stages of Dr. Stabnikov career he has been engaged in production of dietary food, especially bakery selenium-enriched yeasts and selenium-enriched sprouts. His research also concerned prolongation of shell-life of food products due to applicati