Freeze-Drying Technology in Foods

• Другие авторы: Prosapio, Valentina (Редактор), Lopez-Quiroga, Estefania (Редактор)
• Формат: Электронный ресурс Глава книги
• Язык: английский
• Опубликовано: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
• Предметы: 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
• Online-ссылка: DOAB: download the publication; DOAB: description of the publication

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.