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

Title:: 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
Document type:: Zeitschriftenaufsatz
Author(s):: Ozcelik, M.; Ambros, S.; Morais, S. FreitasI.; Kulozik, U.
Keywords:: Anthocyanin; Ascorbic acid; Color; Maltodextrin; Plant protein; Sorption isotherm
Journal title:: Journal of Food Engineering
Year:: 2020
Journal issue:: 270
Pages contribution:: 109779
Fulltext / DOI:: doi:10.1016/j.jfoodeng.2019.109779
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