Advantages of sous-vide cooked red cabbage: Structural, nutritional and sensory aspects

LWT

Volumn 56, Issue 2, 2014, Pages 451-460

  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

Anthocyanins; Color; Firmness; Response surface methodology; Sensory analyses

Indexed keywords

SCANNING ELECTRON MICROSCOPY; SENSORY ANALYSIS; SURFACE PROPERTIES;

ANTHOCYANIN CONTENT; BOILING WATER; FIRMNESS; NUTRITIONAL PROPERTIES; RED CABBAGES; RESPONSE-SURFACE METHODOLOGY; SENSORY ANALYZE; SENSORY PREFERENCES; SENSORY PROPERTIES; TRADITIONAL COOKING;

ANTHOCYANINS;

BRASSICA OLERACEA VAR. CAPITATA;

EID: 84892551112     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.12.027     Document Type: Article

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