Freeze-Drying Technology in Foods
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| Autore: |
Prosapio Valentina
|
| Titolo: |
Freeze-Drying Technology in Foods
|
| Pubblicazione: | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica: | 1 online resource (98 p.) |
| Soggetto topico: | Technology: general issues |
| Soggetto non controllato: | 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 | |
| total carotenoids | |
| total phenols | |
| vegetables | |
| vitamin C | |
| Persona (resp. second.): | Lopez-QuirogaEstefania |
| ProsapioValentina | |
| Sommario/riassunto: | 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. |
| Titolo autorizzato: | Freeze-Drying Technology in Foods |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910557332703321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |