Food Engineering

2 Open Access Books

35 Authors and Editors

3 Web of Science Citations

6 Dimensions Citations

Most cited chapters in this category

Chapter titleDownloads
1. Ultrasound Application to Improve Meat Quality

By Alma D. Alarcon-Rojo, Esmeralda Peña-González, Iván García- Galicia, Luis Carrillo-López, Mariana Huerta-Jiménez, Raúl Reyes- Villagrana and Hector Janacua-Vidales

Part of book: Descriptive Food Science

534
2. Role of Dietary Carotenoids in Different Etiologies of Chronic Liver Diseases

By Uzma Latief and Riaz Ahmad

Part of book: Descriptive Food Science

354
3. The Dairy Industry: Process, Monitoring, Standards, and Quality

By Niamh Burke, Krzysztof A. Zacharski, Mark Southern, Paul Hogan, Michael P. Ryan and Catherine C. Adley

Part of book: Descriptive Food Science

3472

Most downloaded chapters in this category in last 30 days

Chapter title
1. The Dairy Industry: Process, Monitoring, Standards, and Quality

By Niamh Burke, Krzysztof A. Zacharski, Mark Southern, Paul Hogan, Michael P. Ryan and Catherine C. Adley

Part of book: Descriptive Food Science

2. Effects of Radiation Technologies on Food Nutritional Quality

By Fabiana Lima, Kássia Vieira, Miriam Santos and Poliana Mendes de Souza

Part of book: Descriptive Food Science

3. Ultrasound Application to Improve Meat Quality

By Alma D. Alarcon-Rojo, Esmeralda Peña-González, Iván García- Galicia, Luis Carrillo-López, Mariana Huerta-Jiménez, Raúl Reyes- Villagrana and Hector Janacua-Vidales

Part of book: Descriptive Food Science

4. Agrifood By-Products as a Source of Phytochemical Compounds

By Sara Martillanes, Javier Rocha-Pimienta and Jonathan Delgado- Adámez

Part of book: Descriptive Food Science

5. Chemical Constituents of Fruit Wines as Descriptors of their Nutritional, Sensorial and Health-Related Properties

By Darko Velić, Daniela Amidžić Klarić, Natalija Velić, Ilija Klarić, Vlatka Petravić Tominac and Ana Mornar

Part of book: Descriptive Food Science

6. Quality of Reduced-Fat Dairy Coffee Creamer: Affected by Different Fat Replacer and Drying Methods

By Simin Hedayatnia and Hamed Mirhosseini

Part of book: Descriptive Food Science

7. Role of Dietary Carotenoids in Different Etiologies of Chronic Liver Diseases

By Uzma Latief and Riaz Ahmad

Part of book: Descriptive Food Science

8. Food Authenticity: Provenancing. A Case Study of Fish

By Annemieke M. Pustjens, Rita Boerrigter-Eenling, Alex H. Koot and Saskia M. van Ruth

Part of book: Descriptive Food Science

9. Food Safety and Agro-Environment in China: Perceptions and Behaviors of Farmers and Consumers

By Teruaki Nanseki and Min Song

Part of book: Food Safety and Agro-Environment in China: Perceptions and Behaviors of Farmers and Consumers