TY - CHAP
T1 - Food matrix structure quality preservation
T2 - Water removal operation conditions control during convective drying
AU - Necoechea-Mondragón, H.
AU - Morales-Delgado, D. Y.
AU - Parada-Arias, E.
AU - Cornejo-Mazón, M.
AU - Téllez-Medina, D. I.
N1 - Publisher Copyright:
© 2015, Springer Science+Business Media New York.
PY - 2015
Y1 - 2015
N2 - Food product development (FPD) is a systematic task with the objective of generating new products by either modifying any existing or producing a new and original one. Driven by consumers’ expectations, new knowledge, globalization, and shorter product cycles, among others, companies must survive in a dynamic and often unpredictable markets characterized by high levels of competitiveness (De-Greef et al. 2014).
AB - Food product development (FPD) is a systematic task with the objective of generating new products by either modifying any existing or producing a new and original one. Driven by consumers’ expectations, new knowledge, globalization, and shorter product cycles, among others, companies must survive in a dynamic and often unpredictable markets characterized by high levels of competitiveness (De-Greef et al. 2014).
KW - Dehydration
KW - Food matrix
KW - Food product development
KW - Water and structure
UR - http://www.scopus.com/inward/record.url?scp=85060648156&partnerID=8YFLogxK
U2 - 10.1007/978-1-4939-2578-0_61
DO - 10.1007/978-1-4939-2578-0_61
M3 - Capítulo
AN - SCOPUS:85060648156
T3 - Food Engineering Series
SP - 637
EP - 645
BT - Food Engineering Series
PB - Springer
ER -