Freeze-Drying Technology in Foods

Freeze-Drying Technology in Foods

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.

Bibliographic Details
Format: eBook
Language:English
Published: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
Subjects:
Technology: general issues
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
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Internet

Open Access: DOAB: description of the publication
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