scholarly journals Simultaneous application of ultrasounds and firming agents to improve the quality properties of osmotic + freeze-dried foods

LWT ◽  
2018 ◽  
Vol 96 ◽  
pp. 402-410 ◽  
Author(s):  
Valentina Prosapio ◽  
Ian Norton
Keyword(s):  
Simultaneous Application ◽  
Quality Properties ◽  
Freeze Dried ◽  
Dried Foods

scholarly journals Studies on Freeze-Dried Foods

1966 ◽  
Vol 19 (4) ◽  
pp. 297-301
Author(s):  
Masao Kanamori ◽  
Tazu Ueda ◽  
Hideya Goto
Keyword(s):  
Freeze Dried ◽  
Dried Foods

Freeze-Dried Foods

1968 ◽  
Vol 9 (2) ◽  
pp. 20-28
Author(s):  
R.L. Jenkins
Keyword(s):  
Freeze Dried ◽  
Dried Foods

References on Compression of Freeze-Dried Foods

1978 ◽  
Author(s):  
S. E. Wallen ◽  
J. M. Tuomy ◽  
G. C. Walker
Keyword(s):  
Freeze Dried ◽  
Dried Foods

Microbial Growth Patterns of Rehydrated Freeze-Dried Foods. II. Chicken

1966 ◽  
Vol 31 (2) ◽  
pp. 245-252 ◽  
Author(s):  
IGNACIO S. PABLO ◽  
GERALD J. SILVERMAN ◽  
SAMUEL A. GOLDBLITH
Keyword(s):  
Microbial Growth ◽  
Growth Patterns ◽  
Freeze Dried ◽  
Dried Foods

scholarly journals Effect of Trehalose Addition on Volatiles Responsible for Strawberry Aroma

2013 ◽  
Vol 8 (12) ◽  
pp. 1934578X1300801 ◽  
Author(s):  
Mirela Kopjar ◽  
Janez Hribar ◽  
Marjan Simčič ◽  
Emil Zlatić ◽  
Tomaž Požrl ◽  
...  
Keyword(s):  
Great Influence ◽  
Food Products ◽  
Aroma Compounds ◽  
Quality Properties ◽  
Freeze Dried ◽  
Important Quality ◽  
Proportional Increase ◽  
Trehalose Content

Aroma is one of the most important quality properties of food products and has a great influence on quality and acceptability of foods. Since it is very difficult to control, in this study the effect of addition of trehalose (3, 5 and 10%) to freeze-dried strawberry cream fillings was investigated as a possible means for retention of some of the aroma compounds responsible for the strawberry aroma. In samples with added trehalose, higher amounts of fruity esters were determined. Increase of trehalose content did not cause a proportional increase in the amount of fruity esters. However, results of our research showed that trehalose addition did not have the same effect on both γ-decalactone and furaneol.

Effects of Freezing Rate on Structure and Drying Rate of Freeze-Dried Foods

1965 ◽  
Vol 8 (3) ◽  
pp. 0414-0416 ◽  
Author(s):  
K. R. Carl and K. Q. Stephenson
Keyword(s):  
Freezing Rate ◽  
Drying Rate ◽  
Freeze Dried ◽  
Dried Foods
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