Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis

Food Analytical Methods

Volumn 7, Issue 2, 2014, Pages 400-408

  Iborra Bernad, C ^a   Tarrega A ^b   Garcia Segovia P ^a   Martinez Monzo J ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Carrots; Cook vide; Cooking treatments; Response surface methodology; Sensorial analyses; Sous vide

Indexed keywords

CARROTS; COOK-VIDE; RESPONSE SURFACE METHODOLOGY; SENSORIAL ANALYSIS; SOUS-VIDE;

SURFACE PROPERTIES; TISSUE; VACUUM;

INSTRUMENTS;

DAUCUS CAROTA;

EID: 84892490564     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-013-9638-0     Document Type: Article

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