The freeze-drying of foods—The characteristic of the process course and the effect of its parameters on the physical properties of food materials
D Nowak, E Jakubczyk - Foods, 2020 - mdpi.com
Freeze-drying, also known as lyophilization, is a process in which water in the form of ice
under low pressure is removed from a material by sublimation. This process has found many …
under low pressure is removed from a material by sublimation. This process has found many …
Hyperspectral imaging technique for evaluating food quality and safety during various processes: A review of recent applications
Background The quality of products depends on their processing. Effective way of
monitoring and controlling these processes will ensure the quality and safety of products …
monitoring and controlling these processes will ensure the quality and safety of products …
Effect of freeze-drying on quality and grinding process of food produce: A review
TM Oyinloye, WB Yoon - Processes, 2020 - mdpi.com
Freeze-drying is an important processing unit operation in food powder production. It offers
dehydrated products with extended shelf life and high quality. Unfortunately, food quality …
dehydrated products with extended shelf life and high quality. Unfortunately, food quality …
Shrinkage of food materials during drying: Current status and challenges
The structural heterogeneities of fruits and vegetables intensify the complexity to
comprehend the interrelated physicochemical changes that occur during drying. Shrinkage …
comprehend the interrelated physicochemical changes that occur during drying. Shrinkage …
[图书][B] Food properties handbook
MS Rahman - 2009 - taylorfrancis.com
Dramatically restructured, more than double in size, the second edition of the Food
Properties Handbook has been expanded from seven to 24 chapters. In the more than ten …
Properties Handbook has been expanded from seven to 24 chapters. In the more than ten …
[图书][B] Engineering properties of foods
It has been nearly a decade since the third edition of Engineering Properties of Foods was
published, and food structure/microstructure remains a subject of research interest. In fact …
published, and food structure/microstructure remains a subject of research interest. In fact …
Volatile compounds and aroma characteristics of mushrooms: A review
G Deng, J Li, H Liu, Y Wang - Critical Reviews in Food Science and …, 2024 - Taylor & Francis
Mushrooms are popular due to their rich medicinal and nutritional value. Of the many
characteristics of mushrooms, aroma has received extensive attention and research as a key …
characteristics of mushrooms, aroma has received extensive attention and research as a key …
Freeze-drying of fruits and vegetables in food industry: Effects on phytochemicals and bioactive properties attributes-a comprehensive review
Y Ma, J Yi, X Jin, X Li, S Feng, J Bi - Food Reviews International, 2023 - Taylor & Francis
Freeze-drying has become an important technology used to extend shelf-life and to preserve
food nutritional quality. It is most recommended for high-value foods and those containing …
food nutritional quality. It is most recommended for high-value foods and those containing …
State diagram of foods: Its potential use in food processing and product stability
MS Rahman - Trends in Food Science & Technology, 2006 - Elsevier
State diagram is a map of the different states of a food as a function of water or solids content
and temperature. The main advantage of drawing map is in identifying different states of a …
and temperature. The main advantage of drawing map is in identifying different states of a …
[图书][B] Physical principles of food preservation: revised and expanded
M Karel, D Lund - 2003 - taylorfrancis.com
This reference examines the properties, conditions, and theoretical principles governing the
safety and efficacy of various food preservation, storage, and packaging techniques. The …
safety and efficacy of various food preservation, storage, and packaging techniques. The …