Recent Developments in the Hybridization of the Freeze-Drying Technique in Food Dehydration: A Review on Chemical and Sensory Qualities

Freeze-drying is an excellent method for dehydration due to its benefits, including increased shelf-life, unique texture, and, in particular, good nutritive quality. However, the applicability of traditional freeze-drying systems in the food industry is still challenging owing to their prolonged dry...

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Detalles Bibliográficos
Autores principales: Nwankwo, Chibuzo Stanley, Okpomor, Endurance Oghogho, Dibagar, Nesa, Wodecki, Marta, Zwierz, Wiktor, Figiel, Adam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10528370/
https://www.ncbi.nlm.nih.gov/pubmed/37761146
http://dx.doi.org/10.3390/foods12183437

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10528370/
https://www.ncbi.nlm.nih.gov/pubmed/37761146
http://dx.doi.org/10.3390/foods12183437

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