Instant quinoa prepared by different cooking methods and infrared-assisted freeze drying: Effects of variables on the physicochemical properties

2022 ◽  
Vol 370 ◽  
pp. 131091
Author(s):  
Kai Chen ◽  
Min Zhang ◽  
Bhesh Bhandari ◽  
Jingjing Chen
Keyword(s):  
Physicochemical Properties ◽  
Freeze Drying ◽  
Cooking Methods

scholarly journals Effect of freeze-thaw cycles pretreatment on the vacuum freeze-drying process and physicochemical properties of the dried garlic slices

2020 ◽  
Vol 324 ◽  
pp. 126883 ◽  
Author(s):  
Yabin Feng ◽  
Chin Ping Tan ◽  
Cunshan Zhou ◽  
Abu ElGasim A. Yagoub ◽  
Baoguo Xu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Freeze Drying ◽  
Drying Process ◽  
Freeze Thaw

scholarly journals Effect of Drying Process, Encapsulation, and Storage on the Survival Rates and Gastrointestinal Resistance of L. salivarius spp. salivarius Included into a Fruit Matrix

2020 ◽  
Vol 8 (5) ◽  
pp. 654
Author(s):  
Ester Betoret ◽  
Noelia Betoret ◽  
Laura Calabuig-Jiménez ◽  
Cristina Barrera ◽  
Marco Dalla Rosa
Keyword(s):  
Survival Rate ◽  
Physicochemical Properties ◽  
Freeze Drying ◽  
Molecular Mechanisms ◽  
Survival Rates ◽  
In Vitro Digestion ◽  
Hot Air ◽  
Freeze Dried ◽  
And Storage

In a new probiotic food, besides adequate physicochemical properties, it is necessary to ensure a minimum probiotic content after processing, storage, and throughout gastrointestinal (GI) digestion. The aim of this work was to study the effect of hot air drying/freeze drying processes, encapsulation, and storage on the probiotic survival and in vitro digestion resistance of Lactobacillus salivarius spp. salivarius included into an apple matrix. The physicochemical properties of the food products developed were also evaluated. Although freeze drying processing provided samples with better texture and color, the probiotic content and its resistance to gastrointestinal digestion and storage were higher in hot air dried samples. Non-encapsulated microorganisms in hot air dried apples showed a 79.7% of survival rate versus 40% of the other samples after 28 days of storage. The resistance of encapsulated microorganisms to in vitro digestion was significantly higher (p ≤ 0.05) in hot air dried samples, showing survival rates of 50–89% at the last stage of digestion depending on storage time. In freeze dried samples, encapsulated microorganisms showed a survival rate of 16–47% at the end of digestion. The different characteristics of the food matrix after both processes had a significant effect on the probiotic survival after the GI digestion. Documented physiological and molecular mechanisms involved in the stress response of probiotic cells would explain these results.

scholarly journals Convective, vacuum and freeze drying of black seedless raisins: Physicochemical properties

2018 ◽  
Vol 22 (3) ◽  
pp. 129-132
Author(s):  
Anita Vakula ◽  
Aleksandra Tepić-Horecki ◽  
Branimir Pavlić ◽  
Nevena Prole ◽  
Predrag Božović ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Freeze Drying

Physicochemical properties of foal meat as affected by cooking methods

Meat Science ◽  
2015 ◽  
Vol 108 ◽  
pp. 50-54 ◽  
Author(s):  
José M. Lorenzo ◽  
Aurora Cittadini ◽  
Paulo E. Munekata ◽  
Rubén Domínguez
Keyword(s):  
Physicochemical Properties ◽  
Cooking Methods
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