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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:scopusEffect of vacuum cooking treatment on physicochemical and structural characteristics of purple-flesh potato
ArticleAbstract: Cook-vide (CV, vacuum boiling) and sous-vide (SV, cooking in a vacuum-sealed pouch) have been appliePalabras claves:ANTHOCYANINS, colour, Response Surface Methodology, Texture profile analysis, Vacuum treatmentsAutores:Iborra-Bernad C., Martínez‐monzó J., P. García-SegoviaFuentes:scopus