Freeze-drying: perceptions and challenges for drying foodstuffs and plant extracts

One of the most important features of foodstuffs and plant extract-based products is related to their fragile stability, especially when exposed to several ambient factors such as air, light radiation, heat and water vapour. The latter may contribute to the increase of free or bound water associate...

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Autores principales:	Constain SALAMANCA, John ROJAS
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2015
Materias:	Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/aaeb0d70b1494b17bdea964e1aa4eaef
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spelling	oai:doaj.org-article:aaeb0d70b1494b17bdea964e1aa4eaef2021-11-19T04:10:18ZFreeze-drying: perceptions and challenges for drying foodstuffs and plant extracts0121-40042145-2660https://doaj.org/article/aaeb0d70b1494b17bdea964e1aa4eaef2015-09-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/24922https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660 One of the most important features of foodstuffs and plant extract-based products is related to their fragile stability, especially when exposed to several ambient factors such as air, light radiation, heat and water vapour. The latter may contribute to the increase of free or bound water associated to the product. In this scenario, these variables may lead to different phenomena such as self-oxidation and hydrolysis of functional compounds and thus, a considerable inconsistency of products where these substances are part of occurs. Constain SALAMANCAJohn ROJASUniversidad de AntioquiaarticleFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 22, Iss 2 (2015)
institution	DOAJ
collection	DOAJ
language	EN
topic	Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Constain SALAMANCA John ROJAS Freeze-drying: perceptions and challenges for drying foodstuffs and plant extracts
description	One of the most important features of foodstuffs and plant extract-based products is related to their fragile stability, especially when exposed to several ambient factors such as air, light radiation, heat and water vapour. The latter may contribute to the increase of free or bound water associated to the product. In this scenario, these variables may lead to different phenomena such as self-oxidation and hydrolysis of functional compounds and thus, a considerable inconsistency of products where these substances are part of occurs.
format	article
author	Constain SALAMANCA John ROJAS
author_facet	Constain SALAMANCA John ROJAS
author_sort	Constain SALAMANCA
title	Freeze-drying: perceptions and challenges for drying foodstuffs and plant extracts
title_short	Freeze-drying: perceptions and challenges for drying foodstuffs and plant extracts
title_full	Freeze-drying: perceptions and challenges for drying foodstuffs and plant extracts
title_fullStr	Freeze-drying: perceptions and challenges for drying foodstuffs and plant extracts
title_full_unstemmed	Freeze-drying: perceptions and challenges for drying foodstuffs and plant extracts
title_sort	freeze-drying: perceptions and challenges for drying foodstuffs and plant extracts
publisher	Universidad de Antioquia
publishDate	2015
url	https://doaj.org/article/aaeb0d70b1494b17bdea964e1aa4eaef
work_keys_str_mv	AT constainsalamanca freezedryingperceptionsandchallengesfordryingfoodstuffsandplantextracts AT johnrojas freezedryingperceptionsandchallengesfordryingfoodstuffsandplantextracts
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Freeze-drying: perceptions and challenges for drying foodstuffs and plant extracts

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