Reprint
Freeze-Drying Technology in Foods
Edited by
August 2021
98 pages
- ISBN978-3-0365-0068-3 (Hardback)
- ISBN978-3-0365-0069-0 (PDF)
This book is a reprint of the Special Issue Freeze-Drying Technology in Foods that was published in
Biology & Life Sciences
Chemistry & Materials Science
Engineering
Public Health & Healthcare
Summary
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
- Hardback
License and Copyright
© 2022 by the authors; CC BY-NC-ND license
Keywords
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; freeze-drying; gellan gum; modified pH; riboflavin; drying kinetics; release mechanism; model discrimination; freeze-drying; process design; rehydration; modelling; microstructure; food quality; encapsulation; processes combination