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Open access peer-reviewed Edited Volume

Food Engineering

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Food Engineering
Food Engineering Edited by Teodora Emilia Coldea
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Academic Editor

Teodora Emilia Coldea
Teodora Emilia Coldea ORCID icon for 0000-0002-0477-8659

University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca,
Romania

Published 11 September 2019

Doi 10.5772/intechopen.78442

ISBN 978-1-83881-976-7

Print ISBN 978-1-83881-975-0

eBook (PDF) ISBN 978-1-83881-977-4

Copyright year 2019

Number of pages 160

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Edited Volume and chapters are indexed in

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  • Dimension
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Table of Contents

Open access  chapters

1. Introductory Chapter: A General Overview on Latest Trends in Food Engineering

By Teodora Emilia Coldea

1,158
2
2. Correlation between Enzymatic and Non-Enzymatic Antioxidants in Several Edible Mushrooms Species

By Cristiana Radulescu, Lavinia Claudia Buruleanu, Andreea Antonia Georgescu and Ioana Daniela Dulama

2,001
6
3. Alternatives for Sugar Replacement in Food Technology: Formulating and Processing Key Aspects

By Marko Petković

2,528
7
4. Kinetic Approach to Multilayer Sorption: Equations of Isotherm and Applications

By Francisco S. Pantuso, María L. Gómez Castro, Claudia C. Larregain, Ethel Coscarello and Roberto J. Aguerre

1,333
2
5. Risk Management of Egg and Egg Products: Advanced Methods Applied

By Poliana Mendes de Souza, Regiane de Melo, Miriam Aparecida de Aguilar Santos, Fabiana Regina Lima and Kássia Héllen Vieira

2,216
7
6. Food Fortification through Innovative Technologies

By Vlaic Romina Alina, Mureşan Crina Carmen, Muste Sevastita, Mureşan Andruţa, Muresan Vlad, Suharoschi Ramona, Petruţ Georgiana and Mihai Mihaela

3,219
12
7. Fibers: Healthy Component in Whole Wheat and Rye Flours

By María Laura Gómez Castro, Claudia Cecilia Larregain, Ethel Noemi Coscarello and Roberto Jorge Aguerre

1,461
1

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40 Crossref Citations

77 Dimensions Citations

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