Freeze-Drying of Fruits and Vegetables in Food Industry: Effects on Phytochemicals and Bioactive Properties Attributes - A Comprehensive Review-Reference-Cited by-同舟云学术

Freeze-Drying of Fruits and Vegetables in Food Industry: Effects on Phytochemicals and Bioactive Properties Attributes - A Comprehensive Review

Published:2022-09-12 Issue: Volume: Page:1-19
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Ma Youchuan¹,Yi Jianyong¹^ORCID,Jin Xin¹,Li Xuan¹,Feng Shuhan¹,Bi Jinfeng¹^ORCID

Affiliation:

1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China

Funder

Chinese Academy of Agricultural Sciences

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2022.2122992

Reference86 articles.

1. Effect of freeze-drying conditions on shrinkage and porosity of dehydrated agricultural products

2. Physicochemical properties of whole fruit plum powders obtained using different drying technologies

3. On the effects of freeze-drying processes on the nutritional properties of foodstuff: A review

4. Impact of pulsed electric fields on physical properties of freeze-dried apple tissue

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