02537nam 2200805z- 450 991055733270332120220111(CKB)5400000000042552(oapen)https://directory.doabooks.org/handle/20.500.12854/76763(oapen)doab76763(EXLCZ)99540000000004255220202201d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierFreeze-Drying Technology in FoodsBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 online resource (98 p.)3-0365-0068-5 3-0365-0069-3 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.Technology: general issuesbicsscantioxidant activityaquafababerry-bustingblueberry freeze-dryingchickpeacolourdrying kineticsegg replaceregg-free productsemulsifiersencapsulationfood qualityfreeze-dryingfreezing ratefruitsgellan gumlyophilizationmechanical propertiesmicrostructuremodel discriminationmodellingmodified pHplant-based foodspressureprimary drying timeprocess designprocesses combinationqualityrehydrationrelease mechanismriboflavinshelf temperatureskin perforationtotal carotenoidstotal phenolsvegetablesvitamin CTechnology: general issuesProsapio Valentinaedt1322898Lopez-Quiroga EstefaniaedtProsapio ValentinaothLopez-Quiroga EstefaniaothBOOK9910557332703321Freeze-Drying Technology in Foods3035235UNINA