Table of Contents
Foods, Volume 9, Issue 1 (January 2020) – 109 articles
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Cover Story (view full-size image) The high sensory and functional value of fruits, associated with their high content of bioactive [...] Read more. The high sensory and functional value of fruits, associated with their high content of bioactive compounds, can make freeze-drying a technique of choice to provide different fruit products with a high added value. A crunchy product with good consumer acceptance as a snack could be one of them. An adequate optimization of the process conditions can contribute to reducinge the duration of the process, making it more economically viable. Low pressure (5 Pa) and high shelf temperature (50 ºC) were the optimum freeze-drying conditions to get an interesting orange product preserving the bioactive compounds. View this paper