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

LWT

Volumn 51, Issue 2, 2013, Pages 507-513

  Iborra Bernad, C ^a   Philippon, D ^b   Garcia Segovia P ^a   Martinez Monzo J ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b UNIVERSITÉ DE LYON   (France)

Author keywords

Color; Preference ranking test; Response surface design; Texture; Vacuum treatments

Indexed keywords

REGRESSION ANALYSIS; TESTING; TEXTURES;

BEAN PODS; COLOR AND TEXTURES; COOKING TIME; GREEN BEANS; PHASEOLUS VULGARIS; PREFERENCE RANKING; PREFERENCE RANKING TEST; RANKING TESTS; RESPONSE SURFACE DESIGNS; VACUUM TREATMENT;

COLOR;

PHASEOLUS VULGARIS;

EID: 84872608734     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.12.001     Document Type: Article

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