Structure-Function-Process Relationship for Microwave Vacuum Drying of Lactic Acid Bacteria in Aerated Matrices

Keyphrases

• Atmospheric Pressure 16%
• Carbohydrates 33%
• Conventional Drying 16%
• Demand Rate 16%
• Diffusion Limit 16%
• Dry Period 16%
• Drying Behavior 16%
• Drying Performance 16%
• Drying Techniques 16%
• Drying Time 33%
• Energy Demand 16%
• Foam Collapse 16%
• Foam Drying 16%
• Foam Stability 16%
• Foaming Agent 16%
• Foaming Properties 16%
• General Benefits 16%
• High Survival 16%
• Innovative Approaches 16%
• L. Paracasei 50%
• Lactic Acid Bacteria 100%
• Lactobacillus Paracasei 16%
• Maltodextrin 100%
• Maltose 16%
• Microwave Energy 16%
• Microwave Vacuum 16%
• Microwave Vacuum Drying 100%
• Model Strain 16%
• Process Relationship 100%
• Product Quality 16%
• Protectins 16%
• Protective Effect 16%
• Sorbitol 16%
• Stabilized Foam 33%
• Structural Stability 16%
• Structure Function 100%
• Survival Rate 50%
• Vacuum Foam Drying 16%
• Whey Protein Isolate 33%

Food Science

• Drying Behavior 16%
• Drying Techniques 16%
• Drying Time 33%
• Foam Stability 16%
• Lactic Acid Bacteria 100%
• Lactobacillus Strains 16%
• Maltodextrin 100%
• Microwave Energy 16%
• Product Quality 16%
• Vacuum Drying 100%
• Whey Protein Isolate 33%