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Listar por palabra clave "Vacuum treatments"

Mostrando ítems 1-2 de 2

Effect of vacuum cooking treatment on physicochemical and structural characteristics of purple-flesh potato

Iborra Bernad, María del Consuelo; García Segovia, Purificación; Martínez Monzó, Javier (Wiley: 12 months, 2014-04)

Cook-vide (CV, vacuum boiling) and sous-vide (SV, cooking in a vacuum-sealed pouch) have been applied to cook purple-flesh potatoes. Response surface methodology (RSM) sets up the work conditions of temperatures (78 92 °C) ...
Optimizing the texture and color of sous-vide and cook-vide green bean pods

Iborra Bernad, María del Consuelo; Philippon, D.; García Segovia, Purificación; Martínez Monzó, Javier (Elsevier, 2013-05)

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: ...

Mostrando ítems 1-2 de 2