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Comparison of vacuum treatments and traditional cooking in vegetables using instrumental and sensory analysis

Iborra Bernad, María del Consuelo (Universitat Politècnica de València, 2013-10-21)

Los objetivos de la presente tesis fueron comparar el efecto de tres técnicas de cocción en varios vegetales y su selección para cada producto estudiado. Para ello, los trabajos realizados han considerado los cambios ...
Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis

Iborra Bernad, María del Consuelo; Tarrega, A.; García Segovia, Purificación; Martínez Monzó, Javier (Springer Verlag (Germany), 2014-02)

The purpose of this work was to compare carrots with similar firmness cooked by traditional cooking and two vacuum treatments: sous-vide (SV) and cook-vide (CV). As a first step, consumers determined the preferred level ...
Effect of blanching in water and sugar solutions on texture and microstructure of sliced carrots

Neri, Lilia; Hernando Hernando, Mª Isabel; Pérez Munuera, Isabel Mª; Sacchetti, Giampiero; Pittia, Paola (Blackwell Publishing, 2011)

[EN] Thermal processing of vegetables has pronounced effects on the cell structure, often negatively affecting the final textural properties of the product. In order to study the effect of thermal processing and the ...
Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions

Neri, Lilia; Hernando Hernando, Mª Isabel; Pérez Munuera, Isabel Mª; Sacchetti, Giampiero; Mastrocola, Dino; Pittia, Paola (Elsevier, 2014-02-01)

Raw carrots and carrots blanched in water and in 4% trehalose and maltose solutions at 75°C for 3 (A) and 10 min (C) and at 90°C for 3 (B) and 10 min (D) were frozen and stored at -18°C for eight months. The effects of ...

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