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.
Wedi'i Gadw mewn:
| Fformat: | Online |
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| Iaith: | Saesneg |
| Cyhoeddwyd: |
MDPI - Multidisciplinary Digital Publishing Institute
2022
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| Pynciau: | |
| Mynediad Ar-lein: | ONIX_20220111_9783036500683_498 |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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| _version_ | 1869524581634539520 |
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| collection | Directory of Open Access Books |
| description | 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. |
| format | Online |
| id | doab-20.500.12854ir-76763 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-767632024-04-09T23:15:24Z Freeze-Drying Technology in Foods Prosapio, Valentina Lopez-Quiroga, Estefania 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 thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues 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. 2022-01-11T13:41:17Z 2022-01-11T13:41:17Z 2021 book ONIX_20220111_9783036500683_498 9783036500683 9783036500690 https://directory.doabooks.org/handle/20.500.12854/76763 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/4212 https://mdpi.com/books/pdfview/book/4212 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-0069-0 10.3390/books978-3-0365-0069-0 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036500683 9783036500690 98 Basel, Switzerland open access |
| spellingShingle | 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 thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues Freeze-Drying Technology in Foods |
| title | Freeze-Drying Technology in Foods |
| title_full | Freeze-Drying Technology in Foods |
| title_fullStr | Freeze-Drying Technology in Foods |
| title_full_unstemmed | Freeze-Drying Technology in Foods |
| title_short | Freeze-Drying Technology in Foods |
| title_sort | freeze drying technology in foods |
| topic | 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 thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues |
| topic_facet | 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 thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues |
| url | ONIX_20220111_9783036500683_498 |