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Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis

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Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis

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Iborra Bernad, MDC.; Tarrega, A.; García Segovia, P.; Martínez Monzó, J. (2014). Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis. Food Analytical Methods. 7(2):400-408. doi:10.1007/s12161-013-9638-0

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/43995

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Title: Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
The purpose of this work was to compare carrots with similar firmness cooked by traditional cooking and two vacuum treatments: sous-vide (SV) and cook-vide (CV). As a first step, consumers determined the preferred level ...[+]
Subjects: Cooking treatments , Sous-vide , Cook-vide , Response surface methodology , Sensorial analyses , Carrots
Copyrigths: Reserva de todos los derechos
Source:
Food Analytical Methods. (issn: 1936-9751 )
DOI: 10.1007/s12161-013-9638-0
Publisher:
Springer Verlag (Germany)
Publisher version: http://dx.doi.org/10.1007/s12161-013-9638-0
Thanks:
Consuelo Iborra- Bernad has received research grant from the Generalitat Valenciana. Amparo Tarrega was financially supported by the Juan de la Cierva program. Purificacion Garcia-Segovia declares that she has no conflict ...[+]
Type: Artículo

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