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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: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:scopus