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Technological innovation in the field of structured freeze-dried foods.

[In Italian. / En italien.]

Author(s) : PARAVENTI R.

Type of article: Article

Summary

An Italian compression process which reduces the volume of freeze-dried foods by a factor of 2 to 12 is described together with the advantages of this technique and the characteristics of compressed structured freeze-dried foods (for example, vegetables). Costs are evaluated and the possible use of freeze-dried foods in different preparations is outlined.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1992-3075
  • Languages: Italian
  • Source: Riv. Soc. ital. Sci. Aliment. - vol. 20 - n. 3
  • Publication date: 1991

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