Open access peer-reviewed Edited Volume

Food Engineering

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7,716 Chapter Downloads

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Academic Editor

Teodora Emilia Coldea

University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca

PublishedSeptember 11th, 2019

Doi10.5772/intechopen.78442

ISBN978-1-83881-976-7

Print ISBN978-1-83881-975-0

eBook (PDF) ISBN978-1-83881-977-4

Copyright year2019

Number of pages160

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Edited Volume and chapters are indexed in

  • World Of Science
  • BKCI
  • Google Scholar
  • DOAB
  • Crossref
  • Dimension
  • OpenAIRE
  • AZ ebsco
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Table of Contents

Open access peer-reviewed  chapters

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

1,069
3
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

875
1
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

1,220
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

1,741
6
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

827

IMPACT OF THIS BOOK AND ITS CHAPTERS

7,716 Total Chapter Downloads

13 Crossref Citations

18 Web of Science Citations

21 Dimensions Citations

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