Freeze-Drying Technology in Foods
Prosapio, Valentina
Freeze-Drying Technology in Foods - Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021 - 1 electronic resource (98 p.)
Open Access
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.
Creative Commons
English
books978-3-0365-0069-0 9783036500683 9783036500690
10.3390/books978-3-0365-0069-0 doi
Technology: general issues
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
Freeze-Drying Technology in Foods - Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021 - 1 electronic resource (98 p.)
Open Access
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.
Creative Commons
English
books978-3-0365-0069-0 9783036500683 9783036500690
10.3390/books978-3-0365-0069-0 doi
Technology: general issues
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