[EN] Drying gives rise to products with a long shelf life by reducing the water activity to a level that is sufficiently low to inhibit the growth of microorganisms, enzymatic reactions and other deteriorative reactions. ...
Rodrigues,S.; Silva, Luis C. A.; Mulet Pons, Antonio; Carcel Carrión, Juan Andrés; Fernandes, Fabiano A.N.(Elsevier, 2018)
[EN] This work presents the development of a probiotic dried apple snack consisting of dried apple cubes impregnated with Lactobacillus casei NRRL B-442. Apple cubes were impregnated with probiotic microorganisms and dried ...
Vallespir, F; Carcel Carrión, Juan Andrés; Marra, F.; Eim, V. S.; Simal, Susana(Springer-Verlag, 2018)
[EN] The effects of freezing pre-treatment and ultrasound application during drying on microstructure, drying curves, and bioactive compounds of beetroot have been evaluated. Raw and previously frozen (at - 20 A degrees ...
[EN] The low operating temperatures employed in atmospheric freeze-drying permits an effective drying of heat sensitive products, without any impairment of their quality attributes. When using power ultrasound, the drying ...