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Comparison of vacuum treatments and traditional cooking in vegetables using instrumental and sensory analysis

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Comparison of vacuum treatments and traditional cooking in vegetables using instrumental and sensory analysis

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Iborra Bernad, MDC. (2013). Comparison of vacuum treatments and traditional cooking in vegetables using instrumental and sensory analysis [Tesis doctoral no publicada]. Universitat Politècnica de València. doi:10.4995/Thesis/10251/32953.

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Title: Comparison of vacuum treatments and traditional cooking in vegetables using instrumental and sensory analysis
Author:
Director(s): García Segovia, Purificación Martínez Monzó, Javier
Read date / Event date:
2013-09-30
Issued date:
Abstract:
Los objetivos de la presente tesis fueron comparar el efecto de tres técnicas de cocción en varios vegetales y su selección para cada producto estudiado. Para ello, los trabajos realizados han considerado los cambios ...[+]
Subjects: Instrumental texture , Puncture test , Kramer cell test , Texture Profile Analysis , Color , Antioxidants , Anthocyanins , Carotenes , Ascorbic acid , Microstructure , Cooking treatment , Response Surface Methodology , Optimization , Sensory Analysis , Ranking test , Paired test , Just About Right , Flash Profile , Vacuum cooking , Sous-vide , Cook-vide , Vegetables , Purple-flesh potatoes , Carrots , Green beans , Red cabbage.
Copyrigths: Reserva de todos los derechos
DOI: 10.4995/Thesis/10251/32953
Type: Tesis doctoral

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