Freeze drying of food products fundamentals, processes and applications / edited by Parmjit Singh Panesar, Roji Balaji Waghmare, Manoj Kumar.
| Other author | Panesar, P. S. (Parmjit Singh) |
| Other author | Waghmare, Roji Balaji. |
| Other author | Kumar, Manoj (Chemical scientist) |
| Format | Electronic |
| Publication Info | Hoboken, NJ : Wiley, 2024. |
| Description | pages cm |
| Supplemental Content | Full text available from eBooks on EBSCOhost |
| Subjects |
| Abstract | "Freeze Drying of Food Products will explain the fundamentals and processes used in freeze drying food products. It will discuss the applications of freeze drying in the preservation of different food products, including fresh produce, meat and poultry, dairy products, and functional foods. Advances in conventional freeze-drying processes with the application of infrared, microwave, ultrasound, pulsed electric field and other techniques to reduce drying time, increase drying rate, and provide time and cost savings, will also be summarized. The effect on nutrients, and their stability will be discussed, as will the characteristics of freeze-dried products and packaging materials for freeze dried products."-- Provided by publisher. |
| General note | Includes index. |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Genre/form | Electronic books. |
| LCCN | 2023039502 |
| ISBN | 9781119982067 (cloth) |
| ISBN | (adobe pdf) |
| ISBN | (epub) |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | Access Content Online | ✔ Available |