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Optimizing the texture and color of sous-vide and cook-vide green bean pods

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Optimizing the texture and color of sous-vide and cook-vide green bean pods

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Iborra Bernad, MDC.; Philippon, D.; García Segovia, P.; Martínez Monzó, J. (2013). Optimizing the texture and color of sous-vide and cook-vide green bean pods. LWT - Food Science and Technology. 51(2):507-513. doi:10.1016/j.lwt.2012.12.001

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/75440

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Title: Optimizing the texture and color of sous-vide and cook-vide green bean pods
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
Changes in color and texture of green bean pods (Phaseolus vulgaris L. cv. Estefania) as a function of temperature and time of cooking were studied for various techniques where the vacuum is applied in different ways: ...[+]
Subjects: Response surface design , Vacuum treatments , Texture , Color , Preference ranking test
Copyrigths: Cerrado
Source:
LWT - Food Science and Technology. (issn: 0023-6438 )
DOI: 10.1016/j.lwt.2012.12.001
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.lwt.2012.12.001
Thanks:
Author Iborra-Bernad was supported by the Generalitat Valenciana under FPI grant.
Type: Artículo

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