Freeze-Drying Technology in Foods

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
Other Authors: Prosapio, Valentina (Editor), Lopez-Quiroga, Estefania (Other)
Format: eBook
Language:Inglés
Published: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
Subjects:
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
See on Biblioteca Universitat Ramon Llull:https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009654366906719
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.
Physical Description:1 electronic resource (98 p.)

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