Works matching DE "SOUS-vide cooking"

Results: 27

Quality changes of sous-vide cooked and blue light sterilized Argentine squid (Illex argentinus).

Published in:

Slovak Journal of Food Sciences, 2022, v. 16, p. 175, doi. 10.5219/1731

By:

Xin Zhao;
Zehua Zhang;
Zhenkun Cui;
Tatiana Manoli;
Han Yan;
Hao Zhang;
Galina Shlapak;
Alina Menchynska;
Anastasiia Ivaniuta;
Nataliia Holembovska

Publication type:

Article

Perspectives for the application of the sous-vide cooking in the development of products for public catering.

Published in:

Slovak Journal of Food Sciences, 2022, v. 16, p. 137, doi. 10.5219/1719

By:

Berdigaliuly, Sayat;
Baybolova, Lyazzat;
Davydenko, Nataliia;
Kulazhanov, Talgat;
Kulazhanov, Yernur;
Čapla, Jozef;
Zajác, Peter

Publication type:

Article

Sous Vide Cooking in Restaurants: A Qualitative Study of Ontario Public Health Inspector Knowledge, Experience, Practices and Needs.

Published in:

Food Protection Trends, 2019, v. 39, n. 1, p. 51

By:

Briggs, Wendy;
Papadopoulos, Andrew;
Wilcock, Anne

Publication type:

Article

Performance properties, lactic acid specific migration and swelling by simulant of biodegradable poly(lactic acid)/nanoclay multilayer films for food packaging.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2017, v. 34, n. 10, p. 1730, doi. 10.1080/19440049.2017.1321786

By:

Scarfato, Paola;
Di Maio, Luciano;
Milana, Maria Rosaria;
Giamberardini, Silvia;
Denaro, Massimo;
Incarnato, Loredana

Publication type:

Article

PROSPECTS OF APPLYING VACUUM TECHNOLOGY IN THE MANUFACTURE OF CULINARY POULTRY MEAT PRODUCTS.

Published in:

Food & Environment Safety, 2016, v. 15, n. 1, p. 3

By:

Soletska, Anna;
Krasota, Andrew

Publication type:

Article

Sous Vide Pişirme ve Et Teknolojisinde Uygulama Olanakları.

Published in:

Academic Food Journal / Akademik GIDA, 2013, v. 11, n. 2, p. 94

By:

Haskaraca, Güliz;
Kolsarıcı, Nuray

Publication type:

Article

Advantages and challenges of sousvide cooking.

Published in:: Food Science & Technology Research, 2021, v. 27, n. 1, p. 1
Publication type:: Article

DETERMINATION OF THE QUALITY AND SHELF LIFE OF SOUS VIDE PACKAGED BONITO ( SARDA SARDA, BLOCH, 1793) STORED AT 4 AND 12C.

Published in:

Journal of Food Quality, 2012, v. 35, n. 2, p. 137, doi. 10.1111/j.1745-4557.2011.00430.x

By:

MOL, SUHENDAN;
OZTURAN, SAMIME;
COSANSU, SERAP

Publication type:

Article

Quality evaluation of cook-chilled chicory stems ( Cichorium intybus L., Catalogna group) by conventional and sous vide cooking methods.

Published in:

Journal of the Science of Food & Agriculture, 2014, v. 94, n. 4, p. 656, doi. 10.1002/jsfa.6302

By:

Renna, Massimiliano;
Gonnella, Maria;
Giannino, Donato;
Santamaria, Pietro

Publication type:

Article

THE INFLUENCE OF SOUS-VIDE TREATMENT ON THE FORM OF MOISTURE IN LARGE-VEGETABLE MEAT SYSTEMS.

Published in:

Acta Universitatis Cinbinesis, Series E : Food Technology, 2013, v. 17, n. 2, p. 47, doi. 10.2478/aucft-2013-0011

By:

RODIONOVA, Natalia Sergeevna;
POPOV, Evgeniy Sergeevich;
BIRCA, Adriana;
GACEO, Liviu

Publication type:

Article

The effects of sous-vide cooking parameters on texture and cell wall modifications in two apple cultivars: A response surface methodology approach.

Published in:

Food Science & Technology International, 2017, v. 23, n. 2, p. 99, doi. 10.1177/1082013216659197

By:

Ortiz, Abel;
Le Meurlay, Dominique;
Lara, Isabel;
Symoneaux, Ronan;
Madieta, Emmanuel;
Mehinagic, Emira

Publication type:

Article

Quality and safety of fish curry processed by sous vide cook chilled and hot filled technology process during refrigerated storage.

Published in:

Food Science & Technology International, 2012, v. 18, n. 3, p. 261, doi. 10.1177/1082013211415177

By:

Shakila, R Jeya;
Raj, B Edwin;
Felix, N

Publication type:

Article

Spoilage of Sous Vide Cooked Salmon (Salmo salar) Stored Under Refrigeration.

Published in:

Food Science & Technology International, 2011, v. 17, n. 1, p. 31, doi. 10.1177/1082013210368744

By:

Díaz, P.;
Garrido, M.D.;
Bañón, S.

Publication type:

Article

EFFECT OF SOUS-VIDE TREATMENT ON THE STRUCTURE OF TURKEY.

Published in:

Journal of Hygienic Engineering & Design, 2022, v. 39, p. 104

By:

Nasonova, Viktoria;
Kuznetsova, Tatyana;
Tunieva, Elena;
Mileenkova, Elena;
Motovilina, Anna

Publication type:

Article

MICROBIOLOGICAL QUALITY OF CHICKEN BREAST SOUS VIDE MEAT AFTER SALMONELLA ENTERICA SUBSP. ENTERICA AND PIMPINELLA ANISUM ESSENTIAL OIL.

Published in:

Journal of Hygienic Engineering & Design, 2021, v. 37, p. 13

By:

Kačániová, Miroslava;
Fatrcová-Šrámková, Katarína;
Schwarzová, Marianna;
Kunová, Simona;
Tvrdá, Eva

Publication type:

Article

Quality changes of sous-vide cooked and blue light sterilized Argentine squid (Illex argentinus).

Published in:

Slovak Journal of Food Sciences / Potravinarstvo, 2022, v. 16, n. 1, p. 175, doi. 10.5219/1731

By:

Xin Zhao;
Zehua Zhang;
Zhenkun Cui;
Tatiana Manoli;
Han Yan;
Hao Zhang;
Shlapak, Galina;
Menchynska, Alina;
Ivaniuta, Anastasiia;
Holembovska, Nataliia

Publication type:

Article

Perspectives for the application of the sous-vide cooking in the development of products for public catering.

Published in:

Slovak Journal of Food Sciences / Potravinarstvo, 2022, v. 16, n. 1, p. 137, doi. 10.5219/1719

By:

Berdigaliuly, Sayat;
Baybolova, Lyazzat;
Davydenko, Nataliia;
Kulazhanov, Talgat;
Kulazhanov, Yernur;
Čapla, Jozef;
Zajác, Peter

Publication type:

Article

The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus).

Published in:

Journal of Aquatic Food Product Technology, 2019, v. 28, n. 5, p. 505, doi. 10.1080/10498850.2019.1604595

By:

Cropotova, Janna;
Rustad, Turid;
Mozuraityte, Revilija;
Standal, Inger Beate

Publication type:

Article

Effect of Vacuum Packaging and Sous Vide Processing on the Quality of Indian White Shrimp ( Fenneropenaeus indicus) During Chilled Storage.

Published in:

Journal of Aquatic Food Product Technology, 2017, v. 26, n. 10, p. 1280, doi. 10.1080/10498850.2016.1236869

By:

Mohan, C. O.;
Ravishankar, C. N.;
Srinivasa Gopal, T. K.

Publication type:

Article

Sous Vide Processing as an Alternative to Common Cooking Treatments: Impact on the Starch Profile, Color, and Shear Force of Potato ( Solanum tuberosum L.).

Published in:

Food & Bioprocess Technology, 2017, v. 10, n. 4, p. 759, doi. 10.1007/s11947-016-1857-0

By:

Muñoz, Sergi;
Achaerandio, Isabel;
Yang, Yali;
Pujolà, Montserrat

Publication type:

Article

Erratum to: A Novel Time/Temperature Approach to Sous Vide Cooking of Beef Muscle.

Published in:

2016

By:

Rinaldi, Massimiliano;
Dall'Asta, Chiara;
Paciulli, Maria;
Cirlini, Martina;
Manzi, Chiara;
Sabella, Piero;
Chiavaro, Emma

Publication type:

Erratum

A Novel Time/Temperature Approach to Sous Vide Cooking of Beef Muscle.

Published in:

Food & Bioprocess Technology, 2014, v. 7, n. 10, p. 2969, doi. 10.1007/s11947-014-1268-z

By:

Rinaldi, Massimiliano;
Dall'Asta, Chiara;
Paciulli, Maria;
Cirlini, Martina;
Manzi, Chiara;
Chiavaro, Emma

Publication type:

Article

Physicochemical and Microbiological Quality of Sous-Vide-Processed Carrots and Brussels Sprouts.

Published in:

Food & Bioprocess Technology, 2013, v. 6, n. 11, p. 3076, doi. 10.1007/s11947-012-0973-8

By:

Rinaldi, Massimiliano;
Dall'Asta, Chiara;
Meli, Federica;
Morini, Elisa;
Pellegrini, Nicoletta;
Gatti, Monica;
Chiavaro, Emma

Publication type:

Article

Effect of Time and Temperature on Sensory Properties in Low-Temperature Long-Time Sous-Vide Cooking of Beef.

Published in:

Journal of Culinary Science & Technology, 2012, v. 10, n. 1, p. 75, doi. 10.1080/15428052.2012.651024

By:

Mortensen, LouiseMørch;
Frøst, MichaelBom;
Skibsted, LeifH.;
Risbo, Jens

Publication type:

Article

The safety and quality of sous vide food.

Published in:

Meat Technology, 2018, v. 59, n. 1, p. 38, doi. 10.18485/meattech.2018.59.1.5

By:

Kilibarda, Natasa;
Brdar, Ivana;
Baltic, Branislav;
Markovic, Vladan;
Mahmutovic, Hava;
Karabasil, Nedjeljko;
Stanisic, Svetlana

Publication type:

Article

Nutritional advantages of sous-vide cooking compared to boiling on cereals and legumes: Determination of ashes and metals content in ready-to-eat products.

Published in:

Food Science & Nutrition, 2017, v. 5, n. 3, p. 827, doi. 10.1002/fsn3.469

By:

Rondanelli, Mariangela;
Daglia, Maria;
Meneghini, Silvia;
Di Lorenzo, Arianna;
Peroni, Gabriella;
Faliva, Milena Anna;
Perna, Simone

Publication type:

Article

SOUS-VIDE PACKAGING: SENSORY CHARACTERISTICS OF POTATO SLICES TREATED WITH ROSEMARY ESSENTIAL OIL.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2017, p. 41

By:

AMOROSO, L.;
RIZZO, V.;
MAZZAGLIA, A.;
LICCIARDELLO, F.;
RESTUCCIA, C.;
MURATORE, G.

Publication type:

Article