Production of innovative freeze-dried vegetable snack with hydrocolloids in terms of technological process and carbon footprint calculation
Agnieszka Ciurzyńska, Weronika Marczak, A. Lenart, Monika Janowicz
Topics & Concepts
Food scienceXanthan gumCarbon footprintChemistryLocust bean gumFood processingFreeze-dryingMaterials scienceChromatographyRheologyComposite materialEcologyGreenhouse gasBiologyPolysaccharides Composition and ApplicationsFreezing and Crystallization ProcessesFood composition and properties