Trends in Approaches to Assist Freeze-Drying of Food: A Cohort Study on Innovations-Reference-Cited by-同舟云学术

Trends in Approaches to Assist Freeze-Drying of Food: A Cohort Study on Innovations

Published:2021-01-27 Issue: Volume: Page:1-22
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Waghmare Roji B.¹^ORCID,Choudhary P.¹^ORCID,Moses J.A.¹^ORCID,Anandharamakrishnan Chinnaswamy¹^ORCID,Stapley Andrew G.F.²

Affiliation:

1. Computational Modelling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Govt. Of India, Thanjavur, India

2. Department of Chemical Engineering, Loughborough University, Leicestershire, UK

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2021.1875232

Reference112 articles.

1. Effects of microwave assisted pulse fluidized bed freeze-drying (MPFFD) on quality attributes of Cordyceps militaris

2. Simultaneous application of ultrasounds and firming agents to improve the quality properties of osmotic + freeze-dried foods

3. Recent developments in high-quality drying of vegetables, fruits, and aquatic products

4. Novel Drying Techniques for the Food Industry

5. Studies on Freeze-Drying of Foods

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