6533b7defe1ef96bd1276648
RESEARCH PRODUCT
Lipid-Based Edible Films and Coatings
Frédéric DebeaufortAndrée Voilleysubject
media_common.quotation_subjectFood productsdigestive oral and skin physiologyOrganolepticEnvironmental scienceQuality (business)sense organsFood scienceskin and connective tissue diseasesMoisture transfermedia_commondescription
The quality of food products depends on their organoleptic, nutritional, and microbiological properties, all of which are subject to dynamic changes during storage and distribution. Such changes are mainly due to interactions between foods and their surrounding environment or to migration between different components within a composite food.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2009-01-01 |