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Advantages of sous-vide cooked red cabbage: structural, nutritional and sensory aspects

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Advantages of sous-vide cooked red cabbage: structural, nutritional and sensory aspects

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Iborra Bernad, MDC.; Tárrega, A.; García Segovia, P.; Martínez Monzó, J. (2014). Advantages of sous-vide cooked red cabbage: structural, nutritional and sensory aspects. Food Science and Technology. 56(2):451-460. doi:10.1016/j.lwt.2013.12.027

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/62445

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Title: Advantages of sous-vide cooked red cabbage: structural, nutritional and sensory aspects
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
The comparison between equivalent cooking treatments should be applied in a systematic way. This study proposes a methodical way to provide cooked samples with similar firmness using two cooking treatments. In addition, ...[+]
Subjects: Firmness , Color , Response surface methodology , Sensory analyses , Anthocyanins
Copyrigths: Reserva de todos los derechos
Source:
Food Science and Technology. (issn: 0023-6438 )
DOI: 10.1016/j.lwt.2013.12.027
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.lwt.2013.12.027
Thanks:
Author Iborra-Bernad was supported by the Generalitat Valenciana under FPI (Researcher Formation Program) grant. Author Tarrega was financially supported by the Juan de la Cierva programme.
Type: Artículo

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