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.
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| Other Authors: | , |
|---|---|
| Format: | Electronic Book Chapter |
| Language: | English |
| Published: |
Basel, Switzerland
MDPI - Multidisciplinary Digital Publishing Institute
2021
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| Subjects: | |
| Online Access: | DOAB: download the publication DOAB: description of the publication |
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| 520 | |a 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. | ||
| 540 | |a Creative Commons |f https://creativecommons.org/licenses/by/4.0/ |2 cc |4 https://creativecommons.org/licenses/by/4.0/ | ||
| 546 | |a English | ||
| 650 | 7 | |a Technology: general issues |2 bicssc | |
| 653 | |a aquafaba | ||
| 653 | |a chickpea | ||
| 653 | |a emulsifiers | ||
| 653 | |a egg replacer | ||
| 653 | |a egg-free products | ||
| 653 | |a vitamin C | ||
| 653 | |a total phenols | ||
| 653 | |a total carotenoids | ||
| 653 | |a antioxidant activity | ||
| 653 | |a colour | ||
| 653 | |a mechanical properties | ||
| 653 | |a pressure | ||
| 653 | |a shelf temperature | ||
| 653 | |a freezing rate | ||
| 653 | |a freeze-drying | ||
| 653 | |a lyophilization | ||
| 653 | |a plant-based foods | ||
| 653 | |a fruits | ||
| 653 | |a vegetables | ||
| 653 | |a blueberry freeze-drying | ||
| 653 | |a berry-busting | ||
| 653 | |a skin perforation | ||
| 653 | |a primary drying time | ||
| 653 | |a quality | ||
| 653 | |a gellan gum | ||
| 653 | |a modified pH | ||
| 653 | |a riboflavin | ||
| 653 | |a drying kinetics | ||
| 653 | |a release mechanism | ||
| 653 | |a model discrimination | ||
| 653 | |a process design | ||
| 653 | |a rehydration | ||
| 653 | |a modelling | ||
| 653 | |a microstructure | ||
| 653 | |a food quality | ||
| 653 | |a encapsulation | ||
| 653 | |a processes combination | ||
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| 856 | 4 | 0 | |a www.oapen.org |u https://directory.doabooks.org/handle/20.500.12854/76763 |7 0 |z DOAB: description of the publication |