Storage stability of dried raspberry foam as a snack product: Effect of foam structure and microwave-assisted freeze drying on the stability of plant bioactives and ascorbic acid

Titel:: Storage stability of dried raspberry foam as a snack product: Effect of foam structure and microwave-assisted freeze drying on the stability of plant bioactives and ascorbic acid
Dokumenttyp:: Zeitschriftenaufsatz
Autor(en):: Ozcelik, M.; Ambros, S.; Morais, S. FreitasI.; Kulozik, U.
Stichworte:: Anthocyanin; Ascorbic acid; Color; Maltodextrin; Plant protein; Sorption isotherm
Zeitschriftentitel:: Journal of Food Engineering
Jahr:: 2020
Heft / Issue:: 270
Seitenangaben Beitrag:: 109779
Volltext / DOI:: doi:10.1016/j.jfoodeng.2019.109779
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