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

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

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dc.contributor.author Iborra Bernad, María del Consuelo es_ES
dc.contributor.author García Segovia, Purificación es_ES
dc.contributor.author Martínez Monzó, Javier es_ES
dc.date.accessioned 2016-05-12T10:38:00Z
dc.date.available 2016-05-12T10:38:00Z
dc.date.issued 2015-08
dc.identifier.issn 0022-1147
dc.identifier.uri http://hdl.handle.net/10251/63962
dc.description.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 (boiling water at 100 °C), cook-vide (at 80 and 90 °C) and sous-vide (at 80 °C and 90 °C). Similar firmness was obtained in potato applying the same cooking time using traditional cooking (100 °C), and cook-vide and sous-vide at 90 °C, while in green beans and carrots the application of the sous-vide (90 °C) required longer cooking times than cook-vide (90 °C) and traditional cooking (100 °C). Losses in anthocyanins (for purple-flesh potatoes) and ascorbic acid (for green beans) were higher applying traditional cooking. &#946;-Carotene extraction increased in carrots with traditional cooking and cook-vide (P < 0.05). Cryo-SEM micrographs suggested higher swelling pressure of starch in potatoes cells cooked in contact with water, such as traditional cooking and cook-vide. Traditional cooking was the most aggressive treatment in green beans because the secondary walls were reduced compared with sous-vide and cook-vide. Sous-vide preserved organelles in the carrot cells, which could explain the lower extraction of &#946;-carotene compared with cook-vide and traditional cooking. Sous-vide cooking of purple-flesh potato is recommended to maintain its high anthocyanin content. Traditional boiling could be recommended for carrots because increase &#946;-carotenes availability. For green beans, cook-vide, and sous-vide provided products with higher ascorbic acid content. es_ES
dc.description.sponsorship 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. en_EN
dc.language Inglés es_ES
dc.publisher Wiley es_ES
dc.relation.ispartof Journal of Food Science es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Antioxidants es_ES
dc.subject Color es_ES
dc.subject Cooking treatment es_ES
dc.subject Firmness es_ES
dc.subject Microstructure es_ES
dc.subject Electron Microscopy Service of the UPV es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1111/1750-3841.12950
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1111/1750-3841.12950 es_ES
dc.description.upvformatpinicio E1725 es_ES
dc.description.upvformatpfin E1734 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 80 es_ES
dc.description.issue 8 es_ES
dc.relation.senia 293483 es_ES
dc.identifier.eissn 1750-3841
dc.contributor.funder Generalitat Valenciana es_ES
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