On the effects of freeze-drying processes on the nutritional properties of foodstuff: A review
Author:
Affiliation:
1. Dipartimento di Scienza Applicata e Tecnologia, Politecnico di Torino, Torino, Italy
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2019.1599905
Reference110 articles.
1. Recent developments in smart freezing technology applied to fresh foods
2. Recent developments in high-quality drying of vegetables, fruits, and aquatic products
3. Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes – a comprehensive review
4. Drying Technologies: Vehicle to High-Quality Herbs
5. Progress in food dehydration
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