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.
Saved in:
| HerausgeberIn: | |
|---|---|
| Sonstige: | |
| Year of Publication: | 2021 |
| Language: | English |
| Physical Description: | 1 electronic resource (98 p.) |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| LEADER | 02394nam-a2200757z--4500 | ||
|---|---|---|---|
| 001 | 993545692104498 | ||
| 005 | 20231214133008.0 | ||
| 006 | m o d | ||
| 007 | cr|mn|---annan | ||
| 008 | 202201s2021 xx |||||o ||| 0|eng d | ||
| 035 | |a (CKB)5400000000042552 | ||
| 035 | |a (oapen)https://directory.doabooks.org/handle/20.500.12854/76763 | ||
| 035 | |a (EXLCZ)995400000000042552 | ||
| 041 | 0 | |a eng | |
| 100 | 1 | |a Prosapio, Valentina |4 edt | |
| 245 | 1 | 0 | |a Freeze-Drying Technology in Foods |
| 260 | |a Basel, Switzerland |b MDPI - Multidisciplinary Digital Publishing Institute |c 2021 | ||
| 300 | |a 1 electronic resource (98 p.) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 520 | |a 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. | ||
| 546 | |a English | ||
| 650 | 7 | |a Technology: general issues |2 bicssc | |
| 653 | |a aquafaba | ||
| 653 | |a chickpea | ||
| 653 | |a emulsifiers | ||
| 653 | |a egg replacer | ||
| 653 | |a egg-free products | ||
| 653 | |a vitamin C | ||
| 653 | |a total phenols | ||
| 653 | |a total carotenoids | ||
| 653 | |a antioxidant activity | ||
| 653 | |a colour | ||
| 653 | |a mechanical properties | ||
| 653 | |a pressure | ||
| 653 | |a shelf temperature | ||
| 653 | |a freezing rate | ||
| 653 | |a freeze-drying | ||
| 653 | |a lyophilization | ||
| 653 | |a plant-based foods | ||
| 653 | |a fruits | ||
| 653 | |a vegetables | ||
| 653 | |a blueberry freeze-drying | ||
| 653 | |a berry-busting | ||
| 653 | |a skin perforation | ||
| 653 | |a primary drying time | ||
| 653 | |a quality | ||
| 653 | |a gellan gum | ||
| 653 | |a modified pH | ||
| 653 | |a riboflavin | ||
| 653 | |a drying kinetics | ||
| 653 | |a release mechanism | ||
| 653 | |a model discrimination | ||
| 653 | |a process design | ||
| 653 | |a rehydration | ||
| 653 | |a modelling | ||
| 653 | |a microstructure | ||
| 653 | |a food quality | ||
| 653 | |a encapsulation | ||
| 653 | |a processes combination | ||
| 776 | |z 3-0365-0068-5 | ||
| 776 | |z 3-0365-0069-3 | ||
| 700 | 1 | |a Lopez-Quiroga, Estefania |4 edt | |
| 700 | 1 | |a Prosapio, Valentina |4 oth | |
| 700 | 1 | |a Lopez-Quiroga, Estefania |4 oth | |
| 906 | |a BOOK | ||
| ADM | |b 2023-12-15 05:39:30 Europe/Vienna |f system |c marc21 |a 2022-04-04 09:22:53 Europe/Vienna |g false | ||
| AVE | |i DOAB Directory of Open Access Books |P DOAB Directory of Open Access Books |x https://eu02.alma.exlibrisgroup.com/view/uresolver/43ACC_OEAW/openurl?u.ignore_date_coverage=true&portfolio_pid=5337970190004498&Force_direct=true |Z 5337970190004498 |b Available |8 5337970190004498 | ||