Innovative Technologies and Quality Optimization in Modern Food Science and Production

Erscheinungsjahr 2027
ISBN: 978-3-032-38044-9
Verlag: Springer

Buch, Englisch, 132 Seiten, Format (B × H): 155 mm x 235 mm

In recent years, the food industry has seen growing interest in innovative technologies and quality optimization, driven by the need to enhance food safety, improve nutritional properties, make efficient use of raw materials, reduce environmental impact and meet rising demand for functional foods. The research presented in this text demonstrates how modern engineering solutions and scientific insights can be applied to real-world production challenges, helping to transform raw materials into high-quality, safe and functional food products.

Innovative Technologies and Quality Optimization in Modern Food Science and Production offers valuable insights for advancing food technologies and supports the transition to more sustainable and efficient production systems. It will be useful for academic researchers, policymakers, international organizations, food industry professionals and agricultural producers in food science, biotechnology and agronomy - all those committed to shaping the future of safe, high-quality and innovative food production.

Zielgruppe

Professional/practitioner

Autoren/Hrsg.

Uzakov, Gulom

Safarova, Lola

Devi, Geetha

Gibadullin, Arthur

Fachgebiete

• Geowissenschaften Umweltwissenschaften Lebensmittelsicherheit und -versorgung
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik

Inhaltsverzeichnis

Chapter 1.- L?udmila Donchenko.- Kuban State Agrarian University named after I.T. Trubilin, Krasnodar, Russia.- The polypotent potential of apple fiber from recycled raw materials of the production of frips: prospects and opportunities.- Chapter 2.- Sherzod Mamatov.- Webster University in Tashkent, Tashkent, Uzbekistan.- A Study on the Application of Ultrasound Waves in the Drying of Rosehip (Rosa canina).- Chapter 3.- Razakov Muhammet A.- Moscow Power Engineering Institute, Moscow, Russia.- Investigating of different chocolate types thermal conductivity coefficient.- Chapter 4.- Alexander Kazachenko.- Siberian State University, Krasnoyarsk, Russia.- Optimization of the Food Polysaccharide Modification Process.- Chapter 5.- Veronika Borisova.- All-Russian Scientific Research Institute of Poultry Processing Industry, Moscow, Russia.- Justification of the Level of Functional Additives in the Production of Enriched Coagulated Melange.- Chapter 6.- Vuzar Khakimova.- Abu Rayhan Beruni Urgench State University, Urgench, Uzbekistan.- Obtaining modified fats with improved quality indicators.- Chapter 7.- Nargiza Atakulova.- Andijan State University, Andijan, Uzbekistan.- Vitamins and phenolic compounds of nettle and sea buckthorn.- Chapter 8.- Maria Kozub.- Kuban State University, Krasnodar, Russia.- Food safety of blue tilapia (Oreochromis aureus Steindachner, 1864) grown in aquaculture and from natural reservoirs.- Chapter 9.- Natalya Pashinova.- Kuban State University, Krasnodar, Russia.- The results of the physico-chemical analysis of blue tilapia products grown in aquaculture and from Lake Staraya Kuban.- Chapter 10.- Anastasia S. Zaikina.- Moscow Timiryazev Agricultural Academy, Moscow, Russia.- Amino Acid and Fatty Acid Composition of a By-Product of the Oil Extraction Industry – Black Cumin (Nigella sativa L.) Cake.- Chapter 11.- Ivanov A.A.- Don State Technical University, Rostov-on-Don, Russia.- Modern strategy of feeding broiler chickens of highly productive crosses.- Chapter 12.- Irina Prohoda.- Bryansk State Agrarian University, Bryansk, Russia.- Development of health-preserving apitechnologies to enhance students' adaptive potential.- Chapter 13.- Asiya Yezhkova.- Kazan State Agrarian University, Kazan, Russia.- Assessment of the safety and quality of poultry meat fed with black soldier fly larvae.- Chapter 14.- Oleg Suvorov.- ROSBIOTECH, Moscow, Russia.- Scientific Substantiation of Freeze-Drying Stabilization of Biologically Active Compounds in the Food Industry.

Über Autor(innen)

Dr. Gulom Uzakov is a Doctor of Technical Sciences; in 2018, he received the academic title of Professor. Since 2011, he has served as Vice-Rector for Research and Innovation at Karshi State Technical University (Karshi, Uzbekistan). He is the author of several dozen patents and a member of the editorial boards of journals. He is a permanent member of program committees for international conferences.

Dr. Lola Safarova works at the Samarkand State University of Veterinary Medicine, Animal Husbandry, and Biotechnology in Samarkand, Uzbekistan. Among other things, she works on issues of agricultural processing, agriculture, and food production.

Dr. Geetha Devi is currently working as an Associate Professor in the Department of Mechanical & Industrial Engineering, National University of Science & Technology, College of Engineering. Dr. Devi has more than 30 years of academic, industrial, and research experience in various organizations and institutions. He is a permanent member of program committees for international conferences.

Dr. Arthur Gibadullin defended his dissertation in 2013 and collaborated with the Tajik Technical University. Osimi, Dushanbe, Tajikistan. During his scientific career, he has published more than 80 articles in international journals. Dr. Gibadullin Arthur has been an editor of scientific conferences in recent years, which are held under his leadership in various scientific fields. He has 107 papers in Scopus, and the h-index is 23.