Foam-Mat Freeze-Drying of Blueberry Juice by Using Trehalose-β-Lactoglobulin and Trehalose-Bovine Serum Albumin as Matrices

Darniadi, S, Ifie, I, Luna, P et al. (2 more authors) (2020) Foam-Mat Freeze-Drying of Blueberry Juice by Using Trehalose-β-Lactoglobulin and Trehalose-Bovine Serum Albumin as Matrices. Food and Bioprocess Technology, 13 (6). pp. 988-997. ISSN 1935-5130

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Copyright, Publisher and Additional Information: © Springer Science+Business Media, LLC, part of Springer Nature 2020. This is an author produced version of an article published in Food and Bioprocess Technology. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Foam-mat freeze-drying; Blueberry powder; Trehalose; Bovine serum albumin; β-Lactoglobulin
Dates:
  • Published: June 2020
  • Accepted: 4 April 2020
  • Published (online): 9 May 2020
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 15 Jun 2020 13:41
Last Modified: 15 Jun 2020 14:21
Status: Published
Publisher: Springer
Identification Number: https://doi.org/10.1007/s11947-020-02445-6

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