Food Engineering

2 Open Access Books

60 Authors and Editors

67 Web of Science Citations

185 Dimensions Citations

Online First chapter releases in this category

Chapter titleDownloads
1. Introductory Chapter: From Waste to New Resources

By Anca C. Fărcaş, Sonia A. Socaci and Zorita M. Diaconeasa

Part of book: Food Waste as a Resource [Working Title]

62
2. Cellulosic Fibers from Lignocellulosic Biomass for Papermaking Applications

By Faten Mannai, Hanedi Elhleli, Ramzi Khiari and Younes Moussaoui

Part of book: Food Waste as a Resource [Working Title]

57
3. Extraction, Characterization, and Application of Agricultural and Food Processing By-Products

By Saroat Rawdkuen and Sunantha Ketnawa

Part of book: Food Waste as a Resource [Working Title]

111
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Most cited chapters in this category

Chapter titleDownloads
1. Protein-Based Edible Films: Characteristics and Improvement of Properties

By Thawien Wittaya

Part of book: Structure and Function of Food Engineering

4857
2. Pulsed Electric Fields for Food Processing Technology

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

Part of book: Structure and Function of Food Engineering

26219
3. Oxygen Scavengers: An Approach on Food Preservation

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

Part of book: Structure and Function of Food Engineering

14682

Most downloaded chapters in this category in last 30 days

Chapter title
1. Staphylococcus aureus: Characterisation and Quantitative Growth Description in Milk and Artisanal Raw Milk Cheese Production

By Alžbeta Medveďová and Ľubomír Valík

Part of book: Structure and Function of Food Engineering

2. Pulsed Electric Fields for Food Processing Technology

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

Part of book: Structure and Function of Food Engineering

3. Oxygen Scavengers: An Approach on Food Preservation

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

Part of book: Structure and Function of Food Engineering

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

By Thawien Wittaya

Part of book: Structure and Function of Food Engineering

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

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

Part of book: Structure and Function of Food Engineering

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

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

Part of book: Structure and Function of Food Engineering

7. 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

Part of book: Food Engineering

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

By Vincenzina Fusco and Grazia Marina Quero

Part of book: Structure and Function of Food Engineering

9. 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

Part of book: Food Engineering

10. Efficacy of Plant Antimicrobials as Preservative in Food

By Romika Dhiman and Neeraj Kumar Aggarwal

Part of book: Food Waste as a Resource