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

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 application of microbial polysaccharides and prevention of bakery from microbial spoilage using coating with lactic acid bacteria. His research experience includes also anaerobic treatment of wastewaters with the production of biogas and fertilizers. Prof. Stabnikov has published 59 peer-reviewed research papers, 9 book chapters, 1 book and many other reviews and abstracts. He has h-index 18 (Scopus) and 22 (Google Scholar). He is Editor-in-Chief of Ukrainian Journal of Food Science, Editor of Ukrainian Food Journal, Member of Scientific Council of the Ministry of Education and Science Scientific Problems of Food Technologies and Industrial Biotechnology.

Volodymyr Ivanov, Ph.D., started his carrier and received the degree of Doctor of Biological Sciences in Microbiology and Biotechnology in the Institute of Microbiology and Virology, Ukrainian Academy of Sciences. He is an expert with more than 32 years of teaching and research experience in biotechnology and microbiology in the universities of Singapore, USA, South Korea, and Ukraine. For last two years, he is Honorary Professor, Person-in-Charge of International Biotechnology Research Programs, National University of Food Technologies, Kyiv, Ukraine. His research experience includes the supervision and participation in the international and national projects on biocementation and biogrouting for numerous geotechnical and environmental engineering applications, microbiology of bacterial neuston and ship's ballast water, environmental biosafety, bioremediation and decontamination of CBRN polluted soils, water and wastewater biotreatment including iron bioreduction and granulation of biomass, flow cytometry study of microbial cell cycles and heterogeneity of microbial populations. He is an editor/author of 15 books published by Springer, Elsevier, CRC Press/ Taylor &Francis Group, Woodhead Publishers, 230 papers and book chapters in biotechnology and microbiology. His textbook Environmental Microbiology for Engineers CRC Press, 1st, 2nd and 3rd editions, was adopted for the related courses in several universities. He is an author of monograph on Construction Biotechnology: Biogeochemistry, Microbiology and Biotechnology of Construction Materials and Processes, Springer, 2017, and author and editor of other 14 books published by CRC Press, Humana, Springer, Elsevier, Woodhead Publishing. His publications have 6072 citations, his h-index is 41. Volodymyr Ivanov served as an author or editor of 15 books in biotechnology and microbiology.