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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:scopusPhysico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling
ArticleAbstract: In this paper, physico-chemical and structural properties of cut and cooked purple-flesh potato, grePalabras claves:Antioxidants, COLOR, Cooking treatment, FIRMNESS, MicrostructureAutores:Iborra-Bernad C., Martínez‐monzó J., P. García-SegoviaFuentes:scopus