- -

Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling

Show full item record

Iborra Bernad, MDC.; García Segovia, P.; Martínez Monzó, J. (2015). Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling. Journal of Food Science. 80(8):E1725-E1734. doi:10.1111/1750-3841.12950

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/63962

Files in this item

Item Metadata

Title: Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] In this paper, physico-chemical and structural properties of cut and cooked purple-flesh potato, green bean pods, and carrots have been studied. Three different cooking methods have been applied: traditional cooking ...[+]
Subjects: Antioxidants , Color , Cooking treatment , Firmness , Microstructure , Electron Microscopy Service of the UPV
Copyrigths: Reserva de todos los derechos
Source:
Journal of Food Science. (issn: 0022-1147 ) (eissn: 1750-3841 )
DOI: 10.1111/1750-3841.12950
Publisher:
Wiley
Publisher version: https://dx.doi.org/10.1111/1750-3841.12950
Thanks:
Author Iborra-Bernad was supported by the Generalitat Valenciana under FPI (Researcher Formation Program) grant. Special thanks to the Electron Microscopy Service of the UPV.
Type: Artículo

This item appears in the following Collection(s)

Show full item record