Food matrix engineering: The use of the water-structure-functionality ensemble in dried food product development

Food Science and Technology International

Volumn 9, Issue 3, 2003, Pages 151-156

  Fito, P ^a   Chiralt, A ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Cellular tissues food; Dehydration; Food matrix engineering; Mass transfer; Structure

Indexed keywords

CONDENSATION; DEHYDRATION; FOOD PRODUCTS; MASS TRANSFER; MASS TRANSPORTATION; PHASE TRANSITIONS;

FOOD MATRIX ENGINEERING;

DRYING;

EID: 0041382274     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/1082013203034936     Document Type: Conference Paper

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