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Freeze-Drying Technology in Foods

This Special Issue provides an update on the most recent research and developments in the area of freeze-drying technology in foods. It presents a combination of experimental and modeling studies, offering an overview of oncoming challenges and opportunities on the topic.

Gardado en:
Formato: Online
Idioma:inglés
Publicado: MDPI - Multidisciplinary Digital Publishing Institute 2022
Subjects:
aquafaba
chickpea
emulsifiers
egg replacer
egg-free products
vitamin C
total phenols
total carotenoids
antioxidant activity
colour
mechanical properties
pressure
shelf temperature
freezing rate
freeze-drying
lyophilization
plant-based foods
fruits
vegetables
blueberry freeze-drying
berry-busting
skin perforation
primary drying time
quality
gellan gum
modified pH
riboflavin
drying kinetics
release mechanism
model discrimination
process design
rehydration
modelling
microstructure
food quality
encapsulation
processes combination
thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues
Acceso en liña:ONIX_20220111_9783036500683_498
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