Freeze drying for food powder production

Author:

Ratti Cristina

Publisher

Elsevier

Reference123 articles.

1. AIChE (American Institute of Chemical Engineers). 2009. ‘Chemical Engineering innovation in food production’ AIChE. http://www.chemicalengineering.org/docs/ChemE-Food.pdf.

2. Quality retention in strawberry and carrot purees dried with Refractance WindowTM system;Abonyi;J. Food Sci.,2002

3. Why food microstructure?;Aguilera;J. Food Eng.,2005

4. The effect of freezing method and frozen storage conditions on the microstructure of wild Blueberries as observed by cold-stage scanning electron microscopy;Allan-Wojtas;Scanning,1999

5. The influence of drying methods on the stabilization of fish oil microcapsules: comparison of spray granulation, spray drying, and freeze drying;Anwar;J. Food Eng.,2011

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