Freeze-Drying Technology in Foods

doi:10.3390/books978-3-0365-0069-0

Download Url(s)

https://mdpi.com/books/pdfview/book/4212

Contributor(s)

Prosapio, Valentina (editor)

Lopez-Quiroga, Estefania (editor)

Language

English

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Abstract

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.

URI

https://directory.doabooks.org/handle/20.500.12854/76763

Keywords

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