Published July 31, 2025 | Version v1
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Innovative approaches in food processing and sustainability

Description

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.

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