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

Authors

DOI:

https://doi.org/10.17533/udea.vitae.v22n2a01

Abstract

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.

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Author Biographies

Constain SALAMANCA, Icesi Univeresity

School of Natural Sciences, Department of Chemical Science, Pharmaceutical Chemistry Program, Pharmaceutical Physical-chemistry lab. Natura Investigation group

John ROJAS, University of Antioquia

School of Pharmaceutical and Food Sciences, Department of Pharmacy.

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Published

23-09-2015

How to Cite

SALAMANCA, C., & ROJAS, J. (2015). Freeze-drying: perceptions and challenges for drying foodstuffs and plant extracts. Vitae, 22(2), 73. https://doi.org/10.17533/udea.vitae.v22n2a01

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Section

Editorial