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Effect of vacuum cooking treatment on physicochemical and structural characteristics of purple-flesh potato

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Effect of vacuum cooking treatment on physicochemical and structural characteristics of purple-flesh potato

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Iborra Bernad, MDC.; García Segovia, P.; Martínez Monzó, J. (2014). Effect of vacuum cooking treatment on physicochemical and structural characteristics of purple-flesh potato. International Journal of Food Science and Technology. 49(4):943-951. doi:10.1111/ijfs.12385

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/62444

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Title: Effect of vacuum cooking treatment on physicochemical and structural characteristics of purple-flesh potato
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
Cook-vide (CV, vacuum boiling) and sous-vide (SV, cooking in a vacuum-sealed pouch) have been applied to cook purple-flesh potatoes. Response surface methodology (RSM) sets up the work conditions of temperatures (78 92 °C) ...[+]
Subjects: Anthocyanins , Colour , Response surface methodology , Texture Profile Analysis , Vacuum treatments
Copyrigths: Reserva de todos los derechos
Source:
International Journal of Food Science and Technology. (issn: 0950-5423 ) (eissn: 1365-2621 )
DOI: 10.1111/ijfs.12385
Publisher:
Wiley: 12 months
Publisher version: http://dx.doi.org/10.1111/ijfs.12385
Thanks:
Consuelo Iborra-Bernad has received research grant from the Generalitat Valenciana. Purificacion Garcia-Segovia declares that she has no conflict of interest. Javier Martinez-Monzo declares that he has no conflict of interest.[+]
Type: Artículo

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