Freeze-Drying of Plant-Based Foods - Bhatta, Sagar; Stevanovic Janezic, Tatjana; Ratti, Cristina (Foods, 2020)
Keywords: Air drying; Amino acid sequence; Bakery products; Beverages; Bioactive compounds; Biodegradability; Biological materials; Blood plasma; Carotenoids; Cellulose; Cereals; Coffee; Dairy products; Dehydration; Energy requirements; Food; Food plants; Food processing; Food quality; Food science; Freeze drying; Fruits; Hormones; Lipids; Low temperature; lyophilization; Maple syrup; Nutrient retention; Nutrients; Penicillin; Plant-based foods; Retention; Review; Soups; Space shuttles; Spectrum analysis; Spices; Syrup; Temperature; Vegetables; freeze-drying; lyophilization; plant-based foods; fruits; vegetables