Mostrando 3 resultados de: 3
Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis
ArticleAbstract: The purpose of this work was to compare carrots with similar firmness cooked by traditional cookingPalabras claves:Carrots, Cook-vide, Cooking treatments, Response Surface Methodology, Sensorial analyses, Sous-videAutores:Iborra-Bernad C., Martínez‐monzó J., P. García-Segovia, Tárrega A.Fuentes:scopusAdvantages 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