"Food Engineering" ed. by Teodora Emilia Coldea

This volume is a compilation of selected research articles and reviews covering current efforts in research in and application of emerging technologies in the food industry.

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.
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.


Contents
1.Introductory Chapter: A General Overview on Latest Trends in Food Engineering
2.Correlation between Enzymatic and Non-Enzymatic Antioxidants in Several Edible Mushrooms Species
3.Alternatives for Sugar Replacement in Food Technology: Formulating and Processing Key Aspects
4.Kinetic Approach to Multilayer Sorption: Equations of Isotherm and Applications
5.Risk Management of Egg and Egg Products: Advanced Methods Applied
6.Food Fortification through Innovative Technologies
7.Fibers: Healthy Component in Whole Wheat and Rye Flours