Octavio Paredes-López, Volodymyr Ivanov

• PART I. NEW BAKERY AND CONFECTIONERY PRODUCTS. 1. Technology of bakery products using magnetofood as a food additive. 2. Use of the complex of technologically valuable hop compounds in bakery technology. 3. Technology of confectionery products using magnetofood as a food additive. 4. Whey proteins in bakery products. 5. Bakery products enriched with organoselenium compounds. PART II. NEW TECHNOLOGIES FOR CEREALS ENHANCEMENT. 6. Artichoke powder and buckwheat bran in diabetic bakery products. 7. The use of leaven of spontaneous fermentation of cereal flours in the technology of healthy and dietary bakery products. PART III. NEW TECHNOLOGIES FOR DAIRY PRODUCTS ENHANCEMENT. 8. Spices for dairy products. 9. Influence of malt properties on the indicators of milk-protein concentrates. 10. Use of Food Additives for Enrichment of Butter Mixtures. PART IV. NEW FOOD SUPPLEMENTS. 11. Development of dietary additive of schiitake mushrooms enhanced with active polysaccharides for pasta production. 12. Heme iron-containing dietary supplements and their application in fortified foods. PART V. NEW FOOD TECHNOLOGY PROCESSES. 13. Bacterial microbial surface-active substances in food-processing industry. 14. Modern packaging systems application to extend meat products shelf life

Octavio Paredes-López, Volodymyr Ivanov

• PART I. NEW BAKERY AND CONFECTIONERY PRODUCTS. 1. Technology of bakery products using magnetofood as a food additive. 2. Use of the complex of technologically valuable hop compounds in bakery technology. 3. Technology of confectionery products using magnetofood as a food additive. 4. Whey proteins in bakery products. 5. Bakery products enriched with organoselenium compounds. PART II. NEW TECHNOLOGIES FOR CEREALS ENHANCEMENT. 6. Artichoke powder and buckwheat bran in diabetic bakery products. 7. The use of leaven of spontaneous fermentation of cereal flours in the technology of healthy and dietary bakery products. PART III. NEW TECHNOLOGIES FOR DAIRY PRODUCTS ENHANCEMENT. 8. Spices for dairy products. 9. Influence of malt properties on the indicators of milk-protein concentrates. 10. Use of Food Additives for Enrichment of Butter Mixtures. PART IV. NEW FOOD SUPPLEMENTS. 11. Development of dietary additive of schiitake mushrooms enhanced with active polysaccharides for pasta production. 12. Heme iron-containing dietary supplements and their application in fortified foods. PART V. NEW FOOD TECHNOLOGY PROCESSES. 13. Bacterial microbial surface-active substances in food-processing industry. 14. Modern packaging systems application to extend meat products shelf life

Octavio Paredes-López, Volodymyr Ivanov

• PART I. NEW BAKERY AND CONFECTIONERY PRODUCTS. 1. Technology of bakery products using magnetofood as a food additive. 2. Use of the complex of technologically valuable hop compounds in bakery technology. 3. Technology of confectionery products using magnetofood as a food additive. 4. Whey proteins in bakery products. 5. Bakery products enriched with organoselenium compounds. PART II. NEW TECHNOLOGIES FOR CEREALS ENHANCEMENT. 6. Artichoke powder and buckwheat bran in diabetic bakery products. 7. The use of leaven of spontaneous fermentation of cereal flours in the technology of healthy and dietary bakery products. PART III. NEW TECHNOLOGIES FOR DAIRY PRODUCTS ENHANCEMENT. 8. Spices for dairy products. 9. Influence of malt properties on the indicators of milk-protein concentrates. 10. Use of Food Additives for Enrichment of Butter Mixtures. PART IV. NEW FOOD SUPPLEMENTS. 11. Development of dietary additive of schiitake mushrooms enhanced with active polysaccharides for pasta production. 12. Heme iron-containing dietary supplements and their application in fortified foods. PART V. NEW FOOD TECHNOLOGY PROCESSES. 13. Bacterial microbial surface-active substances in food-processing industry. 14. Modern packaging systems application to extend meat products shelf life