[HTML][HTML] Advances and Drawbacks of Sous-Vide Technique—A Critical Review
The sous-vide (SV) technique, notable for its precision and ability to preserve food quality,
has become a transformative method in culinary arts. This review examines the technical …
has become a transformative method in culinary arts. This review examines the technical …
High-Pressure Processing—Impacts on the Virulence and Antibiotic Resistance of Listeria monocytogenes Isolated from Food and Food Processing Environments
P Wiśniewski, W Chajęcka-Wierzchowska… - Foods, 2023 - mdpi.com
High-pressure processing (HPP) is one of the non-thermal methods of food preservation
considered to be safe but may cause an increase/decrease in virulence potential and …
considered to be safe but may cause an increase/decrease in virulence potential and …
[PDF][PDF] NATURAL INHIBITORS IN SOUS VIDE COOKING-A CRITICAL REVIEW
GA MISU, RA MUNTEANU-ICHIM, CM CANJA… - animalsciencejournal.usamv.ro
Sous vide (SV), a culinary technique that involves vacuum sealing food and cooking it at
precise temperatures, has been celebrated for improving food's texture, flavor, and …
precise temperatures, has been celebrated for improving food's texture, flavor, and …
[PDF][PDF] SOUS VİDE TEKNİĞİNİ KONU ALAN BİLİMSEL ARAŞTIRMALARIN BİBLİYOMETRİK
E AYKAÇ - researchgate.net
Özet Gastronomi alanında modern pişirme yöntemi olarak adı sıklıkla duyulan sous vide
tekniği vakumlanan yiyeceklerin kontrollü sıcaklık ortamında uzun süre besin değerini ve …
tekniği vakumlanan yiyeceklerin kontrollü sıcaklık ortamında uzun süre besin değerini ve …