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Processing of agricultural products by lyophilization [PDF]
, 2022 Lyophilization is the process of removing water from a frozen product by drying, where the water from the frozen phase passes directly into the gaseous state, without turning into a liquid. In this way, easily perishable products are preserved, since the
Bekić Šarić, Bojana
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Scientific Reports, 2021 Lyophilization is the “gold standard” for drying plant extracts, which is important in preserving their quality and extending their shelf-life. Compared to other methods of drying plant extracts, lyophilization is costlier due to equipment, material and ...
Nancy A. ElNaker +5 more
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Microorganisms, 2022 The cell membrane of Lactiplantibacillus plantarum is a key structure for cell survival. In this study, we aimed to improve the lyophilization resistance of L. plantarum by regulating the cell membrane structure.
Shumao Cui +7 more
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Pharmaceutics, 2021 Every day, thousands of patients receive erythrocyte concentrates (ECs). They are indispensable for modern medicine, despite their limited resource. Artificial oxygen carriers (AOCs) represent a promising approach to reduce the need for ECs.
Sarah Hester +3 more
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Effect of Lyophilization Process on Nutritional Value of Meat By-Products
Applied Sciences, 2022 The meat industry generates large amounts of by-products, and their mass represents approximately one-third of the live weight of animals. Most by-products are disposed of and not used for processing, although they meet hygiene requirements and are ...
Ignė Juknienė +5 more
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Schematic of a lyophilization cycle
, 2023 Schematic of the fill-finish process based around a lyophilization cycle
Geoff Smith (6064268)
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Foods, 2023 Vacuum freeze-drying as a process for achieving high product quality has attracted increasing attention in the last decade. Particularly in the pharmaceutical field and food processing industries, lyophilization can produce high-quality products compared
Ivan Sedmak +3 more
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Quality characteristics of red fruits fresh and after lyophilization [PDF]
, 2021 In our work, the quality characteristics and nutritional parameters of red fruits were examined in their fresh state and after lyophilization. The purpose of the comparison was to assess the effect of freeze drying on these fruits.
Alexa Loránd +4 more
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Effect of pretreatment, lyophilization parameters and different cryoprotectants on the efficiency of probiotic freeze-drying immobilization [PDF]
Hemijska IndustrijaLyophilization is an excellent process to increase the shelf life of food products or preserve probiotics. Living cells prefer mild conditions, and any deviation (vacuum, high or low temperatures) leads to cell damage.
Krunić Tanja Ž., Osmokrović Andrea M.
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, 2023 Particle size of blank papain and papain loaded vesicles (Liposomes and transferosomes) before lyophilization (pre-lyo) and after lyophilization (post-lyo) with and without trehalose.
Rachana Sapkota (17655899) +3 more
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