REVIEW OF THE COLLECTIVE MONOGRAPH "IMPROVING FOOD QUALITY AND SAFETY THROUGH BIOTECHNOLOGY AND FOOD ENGINEERING"
DOI:
https://doi.org/10.52326/jss.utm.2023.6(4).13Keywords:
food technologies, bioactive substances, process optimization, sensory, physico-chemical, technological criteria, antioxidant activity, plant extracts, biopolymers, natural dyesAbstract
The collective monograph "Improving the quality and safety of food through biotechnology and food engineering" was produced within the project code 20.80009.5107.09 "Improving the quality and safety of food through biotechnology and food engineering" within the State Program (2020-2023), Strategic Priority II "Sustainable agriculture, food security and food safety". The work is intended for specialists in the food industry, the wine industry, economic operators dealing with the production and processing of horticultural raw materials, promotion and marketing. Various aspects of increasing the biological value of food products by applying advanced technologies for the protection of biologically active compounds during manufacture and storage are analyzed. The proposed technologies also take into account possible textural and sensory changes, since the consumer is the final evaluator of food products. The collective monograph "Improving the quality and safety of food through biotechnology and food engineering" is recommended as a textbook for students of the II (Master's) and III (Doctorate) cycle of the Faculties of Food Technology and Agricultural, Forestry and Environmental Sciences.
