LEADER 02520nam  2200793z- 450 
001 9910557332703321
005 20231214133008.0
035   $a(CKB)5400000000042552
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/76763
035   $a(EXLCZ)995400000000042552
100   $a20202201d2021      |y             0
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aFreeze-Drying Technology in Foods
210   $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021
215   $a1 electronic resource (98 p.)
311   $a3-0365-0068-5 
311   $a3-0365-0069-3 
330   $aThis 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.
606   $aTechnology: general issues$2bicssc
610   $aaquafaba
610   $achickpea
610   $aemulsifiers
610   $aegg replacer
610   $aegg-free products
610   $avitamin C
610   $atotal phenols
610   $atotal carotenoids
610   $aantioxidant activity
610   $acolour
610   $amechanical properties
610   $apressure
610   $ashelf temperature
610   $afreezing rate
610   $afreeze-drying
610   $alyophilization
610   $aplant-based foods
610   $afruits
610   $avegetables
610   $ablueberry freeze-drying
610   $aberry-busting
610   $askin perforation
610   $aprimary drying time
610   $aquality
610   $agellan gum
610   $amodified pH
610   $ariboflavin
610   $adrying kinetics
610   $arelease mechanism
610   $amodel discrimination
610   $aprocess design
610   $arehydration
610   $amodelling
610   $amicrostructure
610   $afood quality
610   $aencapsulation
610   $aprocesses combination
615  7$aTechnology: general issues
700   $aProsapio$b Valentina$4edt$01322898
702   $aLopez-Quiroga$b Estefania$4edt
702   $aProsapio$b Valentina$4oth
702   $aLopez-Quiroga$b Estefania$4oth
906   $aBOOK
912   $a9910557332703321
996   $aFreeze-Drying Technology in Foods$93035235
997   $aUNINA