Sous vide, a culinary technique for improving quality of food products: A review
D Kathuria, AK Dhiman, S Attri - Trends in Food Science & Technology, 2022 - Elsevier
Background Sous vide is a low-temperature long-time technique performed under vacuum
conditions. This technique is being followed for various food products such as fruits …
conditions. This technique is being followed for various food products such as fruits …
Physiochemical changes in sous-vide and conventionally cooked meat
Sous-vide cooking is a process in which food is cooked in heat stable vacuumed containers
under controlled temperature (65–95° C) for a specific time followed by low-temperature …
under controlled temperature (65–95° C) for a specific time followed by low-temperature …
Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products
Sous-vide is a technique of cooking foods in vacuum bags under strictly controlled
temperature, offering improved taste, texture and nutritional values along with extended …
temperature, offering improved taste, texture and nutritional values along with extended …
Chicoric acid: chemistry, distribution, and production
Though chicoric acid was first identified in 1958, it was largely ignored until recent popular
media coverage cited potential health beneficial properties from consuming food and dietary …
media coverage cited potential health beneficial properties from consuming food and dietary …
Influence of cooking techniques on food quality, digestibility, and health risks regarding lipid oxidation
W Liu, X Luo, Y Huang, M Zhao, T Liu, J Wang… - Food research …, 2023 - Elsevier
Foods undergo various physical and chemical reactions during cooking. Boiling, steaming,
baking, smoking and frying are common traditional cooking techniques. At present, new …
baking, smoking and frying are common traditional cooking techniques. At present, new …
[HTML][HTML] Treated agro-industrial wastewater irrigation of tomato crop: Effects on qualitative/quantitative characteristics of production and microbiological properties of …
A comparative study was carried out to evaluate the effects of two water irrigation sources on
the quality and microbiological safety of tomato plants and fruit, and on the microbiological …
the quality and microbiological safety of tomato plants and fruit, and on the microbiological …
Translating Flowering Time from Arabidopsis thaliana to Brassicaceae and Asteraceae Crop Species
Flowering and seed set are essential for plant species to survive, hence plants need to
adapt to highly variable environments to flower in the most favorable conditions …
adapt to highly variable environments to flower in the most favorable conditions …
Bioactive phenolics and antioxidant capacity of some wild edible greens as affected by different cooking treatments
The study aimed to assess the influence of three cooking methods (boiling, steaming, and
microwave-cooking) on (i) composition in individual phenolic compounds,(ii) total phenolic …
microwave-cooking) on (i) composition in individual phenolic compounds,(ii) total phenolic …
Culinary assessment of self-produced microgreens as basic ingredients in sweet and savory dishes
ABSTRACT “Microgreens” is a marketing term used to describe young and tender edible
seedlings. In this work, a new culinary concept was developed to stimulate the culinary use …
seedlings. In this work, a new culinary concept was developed to stimulate the culinary use …
Sous vide processing: a viable approach for the assurance of microbial food safety
As consumer needs change, innovative food processing techniques are being developed
that have minimal impact on food quality and ensure its microbiological safety. Sous vide …
that have minimal impact on food quality and ensure its microbiological safety. Sous vide …