Open access peer-reviewed Edited Volume

Food Engineering

Edited by Teodora Emilia Coldea

University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca

Given the rapid growth of engineering fields, namely the food industry with novel food process technologies, novel ingredients, advanced enzyme production and applications, and other complementary technologies, this book will disclose the latest trends in food engineering. This text is a compilation of selected research articles and reviews covering current efforts in research in and application of emerging technologies in the food industry. The chapters in this book are divided into three broad sections. Section 1 deals with introductory information about enzyme application, preserving treatments (such as thermal treatment, active packaging concepts) in a sustainable, cost-effective manner, inclusion in food processing of wild edible plants as a part of cultural and generic heritage, and the upscaling of extraction techniques to increase the bioavailability of bioactive compounds. Section 2 provides data concerning the food industry's emerging technologies. Section 3 reveals the latest trends in food fortification. Overall, this book serves as an inspiring source for both scientific and industrial actors or anyone involved in any aspect related to the food industry.

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Food EngineeringEdited by Teodora Emilia Coldea

Published: September 11th 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

Books open for chapter submissions

5093 Total Chapter Downloads

10 Crossref Citations

7 Web of Science Citations

14 Dimensions Citations


Open access peer-reviewed

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

By Teodora Emilia Coldea


Open access peer-reviewed

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


Open access peer-reviewed

3. Alternatives for Sugar Replacement in Food Technology: Formulating and Processing Key Aspects

By Marko Petković


Open access peer-reviewed

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


Open access peer-reviewed

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


Open access peer-reviewed

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


Open access peer-reviewed

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


Edited Volume and chapters are indexed in

  • Worldcat
  • OpenAIRE
  • Google Scholar
  • AZ ebsco
  • Base
  • CNKI

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