Works matching DE "SOUS-vide cooking"
Results: 27
Sous Vide Pişirme ve Et Teknolojisinde Uygulama Olanakları.
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- Academic Food Journal / Akademik GIDA, 2013, v. 11, n. 2, p. 94
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Performance properties, lactic acid specific migration and swelling by simulant of biodegradable poly(lactic acid)/nanoclay multilayer films for food packaging.
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2017, v. 34, n. 10, p. 1730, doi. 10.1080/19440049.2017.1321786
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The effects of sous-vide cooking parameters on texture and cell wall modifications in two apple cultivars: A response surface methodology approach.
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- Food Science & Technology International, 2017, v. 23, n. 2, p. 99, doi. 10.1177/1082013216659197
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Quality and safety of fish curry processed by sous vide cook chilled and hot filled technology process during refrigerated storage.
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- Food Science & Technology International, 2012, v. 18, n. 3, p. 261, doi. 10.1177/1082013211415177
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Spoilage of Sous Vide Cooked Salmon (Salmo salar) Stored Under Refrigeration.
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- Food Science & Technology International, 2011, v. 17, n. 1, p. 31, doi. 10.1177/1082013210368744
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The safety and quality of sous vide food.
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- Meat Technology, 2018, v. 59, n. 1, p. 38, doi. 10.18485/meattech.2018.59.1.5
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PROSPECTS OF APPLYING VACUUM TECHNOLOGY IN THE MANUFACTURE OF CULINARY POULTRY MEAT PRODUCTS.
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- Food & Environment Safety, 2016, v. 15, n. 1, p. 3
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Quality changes of sous-vide cooked and blue light sterilized Argentine squid (Illex argentinus).
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- Slovak Journal of Food Sciences / Potravinarstvo, 2022, v. 16, n. 1, p. 175, doi. 10.5219/1731
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Perspectives for the application of the sous-vide cooking in the development of products for public catering.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2022, v. 16, n. 1, p. 137, doi. 10.5219/1719
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Advantages and challenges of sousvide cooking.
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- Food Science & Technology Research, 2021, v. 27, n. 1, p. 1
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Sous Vide Processing as an Alternative to Common Cooking Treatments: Impact on the Starch Profile, Color, and Shear Force of Potato ( Solanum tuberosum L.).
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- Food & Bioprocess Technology, 2017, v. 10, n. 4, p. 759, doi. 10.1007/s11947-016-1857-0
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Erratum to: A Novel Time/Temperature Approach to Sous Vide Cooking of Beef Muscle.
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- 2016
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- Erratum
A Novel Time/Temperature Approach to Sous Vide Cooking of Beef Muscle.
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- Food & Bioprocess Technology, 2014, v. 7, n. 10, p. 2969, doi. 10.1007/s11947-014-1268-z
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Physicochemical and Microbiological Quality of Sous-Vide-Processed Carrots and Brussels Sprouts.
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- Food & Bioprocess Technology, 2013, v. 6, n. 11, p. 3076, doi. 10.1007/s11947-012-0973-8
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DETERMINATION OF THE QUALITY AND SHELF LIFE OF SOUS VIDE PACKAGED BONITO ( SARDA SARDA, BLOCH, 1793) STORED AT 4 AND 12C.
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- Journal of Food Quality, 2012, v. 35, n. 2, p. 137, doi. 10.1111/j.1745-4557.2011.00430.x
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EFFECT OF SOUS-VIDE TREATMENT ON THE STRUCTURE OF TURKEY.
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- Journal of Hygienic Engineering & Design, 2022, v. 39, p. 104
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MICROBIOLOGICAL QUALITY OF CHICKEN BREAST SOUS VIDE MEAT AFTER SALMONELLA ENTERICA SUBSP. ENTERICA AND PIMPINELLA ANISUM ESSENTIAL OIL.
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- Journal of Hygienic Engineering & Design, 2021, v. 37, p. 13
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Perspectives for the application of the sous-vide cooking in the development of products for public catering.
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- Slovak Journal of Food Sciences, 2022, v. 16, p. 137, doi. 10.5219/1719
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- Publication type:
- Article
Quality changes of sous-vide cooked and blue light sterilized Argentine squid (Illex argentinus).
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- Slovak Journal of Food Sciences, 2022, v. 16, p. 175, doi. 10.5219/1731
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- Article
SOUS-VIDE PACKAGING: SENSORY CHARACTERISTICS OF POTATO SLICES TREATED WITH ROSEMARY ESSENTIAL OIL.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2017, p. 41
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THE INFLUENCE OF SOUS-VIDE TREATMENT ON THE FORM OF MOISTURE IN LARGE-VEGETABLE MEAT SYSTEMS.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2013, v. 17, n. 2, p. 47, doi. 10.2478/aucft-2013-0011
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Sous Vide Cooking in Restaurants: A Qualitative Study of Ontario Public Health Inspector Knowledge, Experience, Practices and Needs.
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- Food Protection Trends, 2019, v. 39, n. 1, p. 51
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Effect of Time and Temperature on Sensory Properties in Low-Temperature Long-Time Sous-Vide Cooking of Beef.
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- Journal of Culinary Science & Technology, 2012, v. 10, n. 1, p. 75, doi. 10.1080/15428052.2012.651024
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Quality evaluation of cook-chilled chicory stems ( Cichorium intybus L., Catalogna group) by conventional and sous vide cooking methods.
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- Journal of the Science of Food & Agriculture, 2014, v. 94, n. 4, p. 656, doi. 10.1002/jsfa.6302
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The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus).
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- Journal of Aquatic Food Product Technology, 2019, v. 28, n. 5, p. 505, doi. 10.1080/10498850.2019.1604595
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Effect of Vacuum Packaging and Sous Vide Processing on the Quality of Indian White Shrimp ( Fenneropenaeus indicus) During Chilled Storage.
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- Journal of Aquatic Food Product Technology, 2017, v. 26, n. 10, p. 1280, doi. 10.1080/10498850.2016.1236869
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Nutritional advantages of sous-vide cooking compared to boiling on cereals and legumes: Determination of ashes and metals content in ready-to-eat products.
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- Food Science & Nutrition, 2017, v. 5, n. 3, p. 827, doi. 10.1002/fsn3.469
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- Article