S. Ambros

Effect of hydrocolloid addition and microwave-assisted freeze drying on the characteristics of foamed raspberry puree

Mine Ozcelik, Alexander Heigl, Ulrich Kulozik et al. · Innovative Food Science & Emerging Technologies · 2019 · 60 citations · Full text

Food Colloid, Hydrocolloid Addition, Foamed Raspberry Puree +5

Microwave-freeze drying of lactic acid bacteria: Influence of process parameters on drying behavior and viability

S. Ambros, Regina Mayer, Benjamin Schumann et al. · Innovative Food Science & Emerging Technologies · 2018 · 56 citations · Full text

Microwave-freeze Drying, Microbial Inactivation, Process Parameters +7

Impact of hydrocolloid addition and microwave processing condition on drying behavior of foamed raspberry puree

Mine Ozcelik, S. Ambros, Alexander Heigl et al. · Journal of Food Engineering · 2018 · 47 citations

Hydrocolloid Addition, Foamed Raspberry Puree, Food Engineering +5

Storage stability of dried raspberry foam as a snack product: Effect of foam structure and microwave-assisted freeze drying on the stability of plant bioactives and ascorbic acid

Mine Ozcelik, S. Ambros, S.I. Freitas Morais et al. · Journal of Food Engineering · 2019 · 44 citations · Full text

Food Chemistry, Ascorbic Acid, Food Processing +4

Temperature-controlled microwave-vacuum drying of lactic acid bacteria: Impact of drying conditions on process and product characteristics

S. Ambros, Petra Foerst, Ulrich Kulozik · Journal of Food Engineering · 2017 · 43 citations

Microbial Inactivation, Food Spoilage, Temperature-controlled Microwave-vacuum Drying +10