Infrared-assisted freeze-drying (IRFD) of açai puree: Effects on the drying kinetics, microstructure and bioactive compounds
Natália Leite Oliveira, Sérgio Henrique Silva, Jayne de Abreu Figueiredo, Laís Bruno Norcino, Jaime Vilela de Resende
Topics & Concepts
Freeze-dryingMaillard reactionFood scienceChemistryMicrostructureInfraredMaterials scienceChromatographyOpticsPhysicsCrystallographyMicroencapsulation and Drying ProcessesPhytochemicals and Antioxidant ActivitiesFood Drying and Modeling