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Microwave-assisted freeze-dried raspberry foam snack: Characteristics, drying and storage stability
Mine Ozcelik, Prof. Dr. Ulrich Kulozik
The food trend towards healthy snacks is continuing. Snacks made from freeze-dried fruit meet consumer expectations of modern and high-quality food. However, freeze drying of whole fruits requires long drying times and substantially reduces sensorial quality, which is unappealing to consumers.
Michael Maiwald, born in 1967, is head of the division Process Analytical Technology (…)
Katharina Scherf, born in 1985, leads the Department of Bioactive and Functional Food (…)
Majlinda Xhaferaj, born in 1992, completed her food chemistry studies in 2018 at the (…)
Ulrich Kulozik, born in 1955, studied food technology at the Technical University of (…)
Mine Ozcelik, born in 1984, graduated with Bachelor’s and Master’s of Engineering deg (…)
Andrea Büttner, born in 1971, studied food chemistry at the Ludwig Maximilian Univers (…)
Patrick Bauer, born in 1992, studied food chemistry at the Friedrich-Alexander-Univer (…)
Burkhard König, born in 1963, received his Ph.D. in 1991 from the University of Hambu (…)
Maciej Giedyk, born in 1988, graduated with a Master's of Engineering degree in chemi (…)
Peggy Stock, born in 1976, studied biology at the Martin Luther University of Halle-W (…)
For chemicals and pharmaceutical products that are brought to the market, meaningful toxicological data needs to be ascertained. While, to the present day, animal experiments play a key (…)
On December 28, 2018, Carl Remigius Fresenius would have celebrated his 200th birthday (Fig. 1.) Not only was he a scientist but also an innovative entrepreneur as well as the teacher of (…)
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