Food engineering : structure and function / contributors: Gary M. Booth, Tory L. Parker et al.

Antioxidant, anticancer activity, and other health effects of a nutritional supplement (Galaxy R) -- Oxygen scavengers: an approach on food preservation -- Protein-based edible films: characteristics and improvement of properties -- Staphylococcus aureus : characterisation and qualitative growth description in milk and artisanal raw milk cheese production -- Mycotoxin decontamination aspects in food, feed and renewables using fermentation process Chapter 6 Rice starch-based biodegradable films: properties enhancement -- Botulinum toxin complex : a delivery vehicle of botulinum neurotoxin traveling digestive tract -- Climate change: implication for food-borne diseases (salmonella and food poisoning among human in R. Macedonia) -- Possible risks in caucasians by consumption of isoflavones extracts based -- Understanding color image processing by machine vision for biological materials -- Pulsed electric fields for food processing technology -- Public health policies and functional property claims for food in Brazil -- The emerging role of the yeat torulaspora delbrueckii in bread and wine production : using genetic manipulation to study molecular basis of physiological responses -- Nucleic acid-based methods to identify, detect and type pathogenic bacteria occurring in milk and dairy products.

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