Food Engineering

4 Open Access Books

96 Authors and Editors

173 Web of Science Citations

247 Dimensions Citations

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

5267
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

27367
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

15214

Most downloaded chapters in this category in last 30 days

Chapter title
1. 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

2. 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

3. 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

4. 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

5. 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

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

By Thawien Wittaya

Part of book: Structure and Function of Food Engineering

7. Microbiological Quality of Chicken Meat Fed with Olive Leaves (Olea europaea L.)

By Cristiane Marangoni, Alexandre José Cichoski and Juliano Smanioto Barin

Part of book: Food Processing

8. Packaging Design Alternatives for Meat Products

By Nícolas Mazzola and Claire I.G.L. Sarantopoulos

Part of book: Food Processing

9. 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

Part of book: Structure and Function of Food Engineering

10. Importance and Applications of Ultrasonic Technology to Improve Food Quality

By Maged E.A. Mohammed and Mohammed R. Alhajhoj

Part of book: Food Processing