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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.

Bibliographic Details
Main Author: Prosapio, Valentina
Other Authors: Lopez-Quiroga, Estefania
Format: eBook
Language:English
Published: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
Subjects:
Total Phenols
Gellan Gum
Chickpea
Emulsifiers
Freeze-drying
Total Carotenoids
Freezing Rate
Model Discrimination
Vegetables
Aquafaba
Pressure
Blueberry Freeze-drying
Shelf Temperature
Modelling
Berry-busting
Antioxidant Activity
Plant-based Foods
Egg-free Products
Riboflavin
Technology: General Issues / Bicssc
Release Mechanism
Fruits
Egg Replacer
Drying Kinetics
Skin Perforation
Primary Drying Time
Quality
Food Quality
Vitamin C
Modified Ph
Colour
Rehydration
Encapsulation
Processes Combination
Process Design
Lyophilization
Mechanical Properties
Microstructure
Online Access:
Collection: Directory of Open Access Books - Collection details see MPG.ReNa
Description
Summary: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.
Item Description:Creative Commons (cc), https://creativecommons.org/licenses/by/4.0/
Physical Description:1 electronic resource (98 p.)
ISBN:9783036500683
books978-3-0365-0069-0
9783036500690

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