Viktor Stabnikov – författare

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 confectionaryExplains the use of food additives for enrichment of butter mixturesCovers the use of artichoke powder and buckwheat bran in diabetic bakery productsDescribes the use of milk proteins in the technology of bakery productsProposes the use of spice compositions for sour milk productsOrganized 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

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 confectionaryExplains the use of food additives for enrichment of butter mixturesCovers the use of artichoke powder and buckwheat bran in diabetic bakery productsDescribes the use of milk proteins in the technology of bakery productsProposes the use of spice compositions for sour milk productsOrganized 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

Bioconversion of agricultural and industrial wastes into useful products plays an important role both in the economy and in the prevention of environmental pollution. This book presents technological approaches to the biotransformation of different wastes into valuable products and demonstrates developments in the field of organic waste disposal. Organized in four parts, Bioconversion of Wastes to Value-added Products addresses the bioconversion of wastes to (a) new food products, (b) energy; (c) biotechnological products, and (d) describes the construction of biosensors for food control.Features:Covers the use of different food waste to enrich meat, dairy, bakery, and confectionery productsPresents new technologies for utilization of wastes from the meat, dairy, and wine industries, among othersPromotes bioconversion of agricultural wastes into energy such as hydrogen or biogasProposes the use of industrial wastes to produce exopolysaccharides using bacteria or macromycetesDescribes design, construction and testing of biosensors for food controlThe book is an aid to scientists and engineers contributing to manufacturing of useful products from non-recyclable wastes, as well as the creation of environmentally friendly technologies that protect the environment from potential contaminants.

Bioconversion of agricultural and industrial wastes into useful products plays an important role both in the economy and in the prevention of environmental pollution. This book presents technological approaches to the biotransformation of different wastes into valuable products and demonstrates developments in the field of organic waste disposal. Organized in four parts, Bioconversion of Wastes to Value-added Products addresses the bioconversion of wastes to (a) new food products, (b) energy; (c) biotechnological products, and (d) describes the construction of biosensors for food control.Features:Covers the use of different food waste to enrich meat, dairy, bakery, and confectionery productsPresents new technologies for utilization of wastes from the meat, dairy, and wine industries, among othersPromotes bioconversion of agricultural wastes into energy such as hydrogen or biogasProposes the use of industrial wastes to produce exopolysaccharides using bacteria or macromycetesDescribes design, construction and testing of biosensors for food controlThe book is an aid to scientists and engineers contributing to manufacturing of useful products from non-recyclable wastes, as well as the creation of environmentally friendly technologies that protect the environment from potential contaminants.

Wild plants have been used by humans as an important source of nutrition since ancient times. They are rich in health-promoting compounds such as phenols, flavonoids, antioxidants, vitamins, trace elements, and dietary fibers. When incorporated into food products, these materials enhance the nutritional value, functionality, and sensory qualities of traditional foods. This book explores the biotechnological approaches to developing meat, bakery, and confectionery products, as well as beverages, enriched with wild edible plants. It highlights recent advancements in the use of wild plants as natural emulsifiers, stabilizers, and thickeners in water-in-oil emulsion-based food systems. Additionally, it discusses the potential applications of edible algae and wild mushrooms in both food and medicine. Key Features: Describes novel functional foods utilizing edible wild plant-based raw materialsPresents innovative technologies for producing meat, bakery, and confectionery products and beverages enriched with wild plant-based ingredientsProposes the application of wild plants in water-in-oil emulsion-based food systemsExplores the use of wild algae in the development of functional food productsCovers the medicinal applications of wild edible mushroomsThis book presents recent developments in the field of food biotechnology and serves as a visual educational tool, offering comprehensive knowledge about wild edible plants, algae, and mushrooms, and their applications in food production. It is intended for students, educators, scientists, and engineers in the food industry and biotechnology sectors. Additionally, this publication can serve as a valuable resource for developers of innovative food technologies.

This book presents the first comprehensive text on construction biomaterials and bioprocesses. It details aspects of construction biotechnology, a new interdisciplinary area involving applications of environmental and industrial microbiology and biotechnology in geotechnical and civil engineering. It also critically reviews all existing and potential construction biotechnology processes.It discusses a number of topics including the biotechnological production of new construction materials such as self-healing concrete, construction biocomposites, construction bioplastics, and biotechnological admixtures to cement. It also addresses construction-related processes like biocementation, bioclogging, soil surface fixation and biosealing, microbial cements and grouts, the biocoating of construction material surfaces, the microbiology and biosafety of the construction environment, the prevention of biocorrosion as well as biodeterioration and biofouling in civil engineering. Biomediated precipitation of calcium, magnesium, and iron compounds as carbonates, phosphates, sulphides, and silicate minerals in soil for its clogging and strengthening are considered from geotechnical, chemical, and microbiological points of view. It offers an overview of the basic microbiology that will enable civil engineers to perform the construction biogeochemical processes. Design principles and considerations for different field implementations are discussed from a practical point of view. The book can be used as a textbook for graduate and senior undergraduate students in biotechnology, civil engineering and environmental engineering as well as a reference book for researchers and practitioners working in this new interdisciplinary area.