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Freeze-Drying Technology in Foods
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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.
This book is included in DOAB.
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Keywords
- antioxidant activity
- aquafaba
- berry-busting
- blueberry freeze-drying
- chickpea
- Colour
- drying kinetics
- egg replacer
- egg-free products
- emulsifiers
- Encapsulation
- food quality
- freeze-drying
- freezing rate
- fruits
- gellan gum
- lyophilization
- Mechanical properties
- Microstructure
- model discrimination
- modelling
- modified pH
- plant-based foods
- pressure
- primary drying time
- process design
- processes combination
- Quality
- rehydration
- release mechanism
- riboflavin
- shelf temperature
- skin perforation
- Technology, engineering, agriculture
- Technology: general issues
- total carotenoids
- total phenols
- Vegetables
- Vitamin C
Links
DOI: 10.3390/books978-3-0365-0069-0Editions