Freeze-Drying Technology in Foods
Material type:
ArticleLanguage: English Publication details: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021Description: 1 electronic resource (98 p.)ISBN: - books978-3-0365-0069-0
- 9783036500683
- 9783036500690
- 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
Open Access star Unrestricted online access
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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