TY  - GEN
AU  - Prosapio,Valentina
AU  - Lopez-Quiroga,Estefania
AU  - Prosapio,Valentina
AU  - Lopez-Quiroga,Estefania
TI  - Freeze-Drying Technology in Foods
SN  - books978-3-0365-0069-0
PY  - 2021///
CY  - Basel, Switzerland
PB  - MDPI - Multidisciplinary Digital Publishing Institute
KW  - Technology: general issues
KW  - bicssc
KW  - aquafaba
KW  - chickpea
KW  - emulsifiers
KW  - egg replacer
KW  - egg-free products
KW  - vitamin C
KW  - total phenols
KW  - total carotenoids
KW  - antioxidant activity
KW  - colour
KW  - mechanical properties
KW  - pressure
KW  - shelf temperature
KW  - freezing rate
KW  - freeze-drying
KW  - lyophilization
KW  - plant-based foods
KW  - fruits
KW  - vegetables
KW  - blueberry freeze-drying
KW  - berry-busting
KW  - skin perforation
KW  - primary drying time
KW  - quality
KW  - gellan gum
KW  - modified pH
KW  - riboflavin
KW  - drying kinetics
KW  - release mechanism
KW  - model discrimination
KW  - process design
KW  - rehydration
KW  - modelling
KW  - microstructure
KW  - food quality
KW  - encapsulation
KW  - processes combination
N1  - Open Access
N2  - 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
UR  - https://mdpi.com/books/pdfview/book/4212
UR  - https://directory.doabooks.org/handle/20.500.12854/76763
ER  -