Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling

Journal of Food Science

Volumn 80, Issue 8, 2015, Pages E1725-E1734

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

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Antioxidants; Color; Cooking treatment; Firmness; Microstructure

Indexed keywords

DAUCUS CAROTA; SOLANUM TUBEROSUM;

ANTHOCYANIN; ANTIOXIDANT; ASCORBIC ACID; BETA CAROTENE; STARCH; WATER;

CARROT; CHEMISTRY; COOKING; FABACEAE; HEAT; HUMAN; POTATO; PROCEDURES; VEGETABLE;

ANTHOCYANINS; ANTIOXIDANTS; ASCORBIC ACID; BETA CAROTENE; COOKING; DAUCUS CAROTA; FABACEAE; HOT TEMPERATURE; HUMANS; SOLANUM TUBEROSUM; STARCH; VEGETABLES; WATER;

EID: 84938993222     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12950     Document Type: Article

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