Open access peer-reviewed Edited Volume

Structure and Function of Food Engineering

Edited by Ayman Amer Eissa

Menoufia University, Egypt

This book conveys many significant messages for the food engineering and allied professions: the importance of working in multidisciplinary teams, the relevance of developing food engineering based on well-established principles, the benefits of developing the field by bringing together experts from industry, academia and government, and the unparalleled advantage of working as globally as possible in the understanding, development, and applications of food engineering principles. I am delighted to welcome this book to the Series and I am convinced colleagues from all parts of the world will gain great value from it.

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Structure and Function of Food EngineeringEdited by Ayman Amer Eissa

Published: August 22nd 2012

DOI: 10.5772/1615

ISBN: 978-953-51-0695-1

eBook (PDF) ISBN: 978-953-51-4288-1

Copyright year: 2012

Books open for chapter submissions

95461 Total Chapter Downloads

88 Crossref Citations

231 Web of Science Citations

276 Dimensions Citations


Open access peer-reviewed

1. Antioxidant, Anticancer Activity, and Other Health Effects of a Nutritional Supplement (Galaxy(r))

By Gary M. Booth, Tory L. Parker and Christopher M. Lee


Open access peer-reviewed

2. Oxygen Scavengers: An Approach on Food Preservation

By Renato Souza Cruz, Geany Peruch Camilloto and Ana Clarissa dos Santos Pires


Open access peer-reviewed

3. Protein-Based Edible Films: Characteristics and Improvement of Properties

By Thawien Wittaya


Open access peer-reviewed

4. Staphylococcus aureus: Characterisation and Quantitative Growth Description in Milk and Artisanal Raw Milk Cheese Production

By Alžbeta Medveďová and Ľubomír Valík


Open access peer-reviewed

5. Rice Starch-Based Biodegradable Films: Properties Enhancement

By Thawien Wittaya


Open access peer-reviewed

6. Botulinum Toxin Complex: A Delivery Vehicle of Botulinum Neurotoxin Traveling Digestive Tract

By Yoshimasa Sagane, Ken Inui, Shin-Ichiro Miyashita, Keita Miyata, Tomonori Suzuki, Koichi Niwa and Toshihiro Watanabe


Open access peer-reviewed

7. Climate Change: Implication for Food-Borne Diseases (Salmonella and Food Poisoning Among Humans in R. Macedonia)

By Vladimir Kendrovski and Dragan Gjorgjev


Open access peer-reviewed

8. Mycotoxin Decontamination Aspects in Food, Feed and Renewables Using Fermentation Processes

By Grazina Juodeikiene, Loreta Basinskiene, Elena Bartkiene and Paulius Matusevicius


Open access peer-reviewed

9. Possible Risks in Caucasians by Consumption of Isoflavones Extracts Based

By Maria Graça Campos and Maria Luísa Costa


Open access peer-reviewed

10. Understanding Color Image Processing by Machine Vision for Biological Materials

By Ayman H. Amer Eissa and Ayman A. Abdel Khalik


Open access peer-reviewed

11. Pulsed Electric Fields for Food Processing Technology

By Maged E.A. Mohamed and Ayman H. Amer Eissa


Open access peer-reviewed

12. Public Health Policies and Functional Property Claims for Food in Brazil

By Paulo César Stringueta, Maria da Penha Henriques do Amaral, Larissa Pereira Brumano, Mônica Cecília Santana Pereira and Miriam Aparecida de Oliveira Pinto


Open access peer-reviewed

13. The Emerging Role of the Yeast Torulaspora delbrueckii in Bread and Wine Production: Using Genetic Manipulation to Study Molecular Basis of Physiological Responses

By Andreia Pacheco, Júlia Santos, Susana Chaves, Judite Almeida, Cecília Leão and Maria João Sousa


Open access peer-reviewed

14. Nucleic Acid-Based Methods to Identify, Detect and Type Pathogenic Bacteria Occurring in Milk and Dairy Products

By Vincenzina Fusco and Grazia Marina Quero


Edited Volume and chapters are indexed in

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

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