READ the monograph “FOOD TECHNOLOGY PROGRESSIVE SOLUTIONS” edited by Olesya Priss from Scientific Route OÜ. 

The monograph is devoted to finding innovative solutions to reduce the loss of food resources, their rational use, analysis and implementation of advanced technologies in the food industry. It is aimed at improving the quality and preservation of the beneficial properties of food products.

The monograph consists of nine chapters, each of which covers various aspects of food technology in detail and offers promising solutions for the modern food industry:

• Introduction. Focus on food system challenges
• Chapter 1. Strategies for reducing postharvest losses of vegetablesthrough integral assessment of antioxidant status

The application of edible coatings with antioxidant properties is an effective strategy for preserving vegetable quality during storage. To make an informed choice of the concentration of exogenous antioxidants in food coatings, it is recommended to evaluate the antioxidant status of the product. A method for the integral assessment of the antioxidant status of vegetables using the analytical hierarchy process has been developed. An example of this integral assessment is provided for three varieties of asparagus of different colors.

• Chapter 2. The advantages of using sublimation for preserving the antioxidant properties of cranberries

The benefits of using sublimation for preserving cranberry antioxidant properties have been explored. Sublimation drying has emerged as the most efficient and innovative method, ensuring the retention of cranberry antioxidants. Following the sublimation cycle, the material's final moisture content is only 2–5 % of the initial amount, guaranteeing maximum preservation of beneficial properties and highquality product production.

• Chapter 3. Analysis of the hypotheses of milk fat phase dispersion and structural features of homogenizers

A detailed analysis of the structural features of homogenizers and their impact on the dispersity of the milk fat phase, which affects the quality of dairy products, is presented. Analysis of methods of intensifying the dispergating process of milk emulsions resulted into distinguishing prospective ways to increase energy efficiency of homogenizers and designs with the biggest potential for diminishing energy consumption.

• Chapter 4. Qualimetric assessment and features of quality formation for cultivated mushrooms in accordance with the methods of further processing

The study examines factors influencing the quality of harvested mushrooms from the Calocybe, Cyclocybe, and Pleurotus genera, as well as methods for assessing raw material quality for processing. It establishes parameters for comprehensive quality assessment, including individual and group indicators, evaluates morphological changes during mushroom maturation, and investigates the nutritional value of mushrooms.

• Chapter 5. Technology of multilayer and glazed fruit and vegetable chips

A technology has been developed for producing multilayered and glazed fruit and vegetable chips with enhanced nutritional composition. This method preserves the taste, color, and nutrients of the raw materials, while chocolate helps balance the nutritional value. Additionally, the incorporation of powders from freeze-dried plants enriches the chips with vitamins and minerals, providing them with new flavors and colors.

• Chapter 6. Improving the quality of dairy sauces by using condensed low-lactose milk whey

This chapter of the monograph presents research on using fermented mashed pumpkin pulp with high pectin content and condensed low-lactose milk whey in emulsion sauces similar to mayonnaise. The study establishes rational oil emulsification parameters and examines model samples with varying ratios of fermented mashed pumpkin pulp and condensed low-lactose milk whey.

• Chapter 7. Crafting fermented pepper-based hot sauces

This study examines craft hot sauce technology, organizing theoretical and methodological advancements, and offering insights into production methods for the restaurant industry. It delves into the principles, features, and practical experiences of craft hot sauce production, emphasizing the benefits of employing innovative technologies in this sector.

• Chapter 8. Biological activity of phenolic compounds of oats depending on the technology of its use in feeding geese

The study compares the effects of aqueous extracts from sowing oats and oats on the development of geese and the nutritional value of their meat. Results show that adding oats and alfalfa to the geese's diet boosts meat nutrients. These benefits persist even during prolonged low-temperature storage, improving the meat's nutritional value.

• Chapter 9. Justification of the technology for the use of Phyllophora (Zernov field) carrageenan as a regulator of the consistency of food products

The results of theoretical and experimental studies, as well as progressive solutions regarding the utilization of the phytocolloid carrageenan extracted from the Black Sea red algae Phyllophora Brody as a food consistency regulator, are presented. The technological aspects of employing carrageenan from the Black Sea red algae Phyllophora Brody are also substantiated.

The monograph is distributed under a CC BY license, you can freely download it to your computer and use it in your research.

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