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Abstract

On the cover: SEM micrograph of freeze-dried maltodextrin system prefrozen at −80 °C prior to freeze-drying, from “Porosity and Water Activity Effects on Stability of Crystalline β-carotene in Freeze-dried Solids” by Nathdanai Harnkarnsujarit, Sanguansri Charoenrein, and Yrjö H. Roos. The authors acknowledge Dr. Mark Auty, Moorepark Food Research Centre, Teagasc, Fermoy, Ireland for his expertise on the SEM imaging of freeze-dried structures. p E315.

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