Mostrando 5 resultados de: 5
Advantages of sous-vide cooked red cabbage: Structural, nutritional and sensory aspects
ArticleAbstract: The comparison between equivalent cooking treatments should be applied in a systematic way. This stuPalabras claves:ANTHOCYANINS, COLOR, FIRMNESS, Response Surface Methodology, Sensory analysesAutores:Iborra-Bernad C., Martínez‐monzó J., P. García-Segovia, Tárrega A.Fuentes:scopusEffects of processing conditions on the quality of vacuum fried cassava chips (Manihot esculenta Crantz)
ArticleAbstract: Concern for the nutritional quality of chips is growing due to rising consumption, motivating researPalabras claves:Blanching, COLOR, Oil absorption, texture, Vacuum fryingAutores:Fiszman S., Martínez‐monzó J., P. García-Segovia, Urbano-Ramos A.M.Fuentes:scopusOptimizing the texture and color of sous-vide and cook-vide green bean pods
ArticleAbstract: Changes in color and texture of green bean pods (Phaseolus vulgaris L. cv. Estefania) as a functionPalabras claves:COLOR, Preference ranking test, Response surface design, texture, Vacuum treatmentsAutores:Iborra-Bernad C., Martínez‐monzó J., P. García-Segovia, Philippon D.Fuentes:scopusVacuum impregnation as a tool to introduce biopreservatives ingilthead sea bream fillets (Sparus aurata)
ArticleAbstract: The aim of this study was to determine the possible technological uses of biopreservation and vacuumPalabras claves:Biopreservation, lactic acid bacteria, Nisin, Sea bream, Vacuum impregnationAutores:Andrés-Bello A., De Jesús C., Martínez‐monzó J., P. García-Segovia, Pagán-Moreno M.J.Fuentes:scopusRehydration of air-dried Shiitake mushroom (Lentinus edodes) caps: Comparison of conventional and vacuum water immersion processes
ArticleAbstract: Air-dried Shiitake mushroom (Lentinus edodes) caps were rehydrated using conventional and vacuum tecPalabras claves:Microstructure, Rehydration, Shiitake mushrooms, texture, Vacuum rehydrationAutores:Andrés-Bello A., Martínez‐monzó J., P. García-SegoviaFuentes:scopus