Food Structure and Moisture Transfer : A Modeling Approach /

Food Structure and Moisture Transfer : A Modeling Approach /

Bibliographic Details
Main Authors: Guillard, Valérie. (Author), Bourlieu, Claire. (Author), Gontard, Nathalie. (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language:English
Published: New York, NY : Springer New York : Imprint: Springer, 2013.
Edition:1st ed. 2013.
Series:SpringerBriefs in Food, Health, and Nutrition,
Subjects:
Food-Biotechnology.
Biochemical engineering.
Nanochemistry.
Food Science.
Biochemical Engineering.
Table of Contents:
  • Theoretical Background.- Relationship Between Multi-scale Food Structure and Moisture Transfer Properties
  • Integration of the Various Scales: Examples of Hydrophobic Dense Edible Coatings
  • Concluding Remarks
  • References.

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