Preparation of freeze-dried yoghurt as a space food

Trehalose and sucrose protect both membranes and proteins in intact bacteria during drying

Samuel Leslie, Eitan Israeli, Bruce Lighthart et al. · Applied and Environmental Microbiology · 1995 · 969 citations · Full text

Life Sciences, Biochemistry, Microbiology +14

Relevant factors for the preparation of freeze-dried lactic acid bacteria

Ana Sofía Carvalho, Joana Silva, Peter Ho et al. · International Dairy Journal · 2004 · 405 citations

Agriculture, Food Science, Microbiology +13

Viability of lactic acid bacteria and bifidobacteria in fermented soymilk after drying, subsequent rehydration and storage

Yi-Chieh Wang, Roch‐Chui Yu, Cheng‐Chun Chou · International Journal of Food Microbiology · 2004 · 238 citations

Agriculture, Food Science, Microbiology +16

Effect of protective agents, rehydration media and initial cell concentration on viability of Pantoea agglomerans strain CPA-2 subjected to freeze-drying

E. Costa, J. Usall, Neus Teixidó et al. · Journal of Applied Microbiology · 2000 · 189 citations

Agriculture, Food Science, Horticultural Sciences +16

Rheology and structure development during gelation of low-methoxyl pectin gels: the effect of sucrose

J-T. Fu, M.A. Rao · Food Hydrocolloids · 2001 · 127 citations

Engineering, Food Science, Polymer Chemistry +12