Meet the editor

Teodora Emilia Coldea was born in 1984. She graduated in Food Engineering from the University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca Romania in 2008, worked in industry for four years, and then returned to university. She completed her PhD in Biotechnology in 2011 and her postdoctoral studies in 2012. She joined the Faculty of Food Science and Technology in 2013 and is presently a lecturer teaching fermen-

tation technology at the university. Since 2011, she has collaborated on projects in biotechnology, food engineering, product development, consumer preferences, and data analysis. She and her coauthors have presented more than 20 papers and posters at international conferences, and published over 30 papers in peer-reviewed journals and three international book chapters. Her past five years' research have focused the quality assessment (spectrometry, gas chromatography mass spectrometry, gas chromatography coupled with flame ionization detector, Fourier transform infrared spectrometry, high performance liquid chromatography) of spirit drinks, beer, and traditional fermented beverages, and the valorizing of fermentation industry by-products to obtain value-added products such as functionalized beverages. Her published papers consist of the application of advanced methods for the study of volatile compounds, phenolic compounds, and risk chemicals (organochlorine pesticides, methanol, furfural, and heavy metals content) present in beverages.

Contents

**Section 1**

Engineering

**Section 2**

*by Teodora Emilia Coldea*

*and Ioana Daniela Dulama*

and Processing Key Aspects

*by Marko Petković*

and Applications

*and Kássia Héllen Vieira*

in Several Edible Mushrooms Species

*Ethel Coscarello and Roberto J. Aguerre*

*by Poliana Mendes de Souza, Regiane de Melo,* 

*Miriam Aparecida de Aguilar Santos, Fabiana Regina Lima* 

**Preface III**

Introductory Chapter **1**

**Chapter 1 3**

Food Industry Emerging Technologies **9**

**Chapter 2 11**

**Chapter 3 43**

**Chapter 4 65**

**Chapter 5 81**

*by Cristiana Radulescu, Lavinia Claudia Buruleanu, Andreea Antonia Georgescu* 

Introductory Chapter: A General Overview on Latest Trends in Food

Correlation between Enzymatic and Non-Enzymatic Antioxidants

Alternatives for Sugar Replacement in Food Technology: Formulating

Kinetic Approach to Multilayer Sorption: Equations of Isotherm

*by Francisco S. Pantuso, María L. Gómez Castro, Claudia C. Larregain,* 

Risk Management of Egg and Egg Products: Advanced Methods Applied
