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 …
[HTML][HTML] The bioactive compounds and biological functions of Asparagus officinalis L.–A review
Q Guo, N Wang, H Liu, Z Li, L Lu, C Wang - Journal of Functional Foods, 2020 - Elsevier
Asparagus (Asparagus officinalis L.) is a perennial herb with various bioactivities and has
been widely used as medicine and food since ancient times. With the reputation of “the king …
been widely used as medicine and food since ancient times. With the reputation of “the king …
[HTML][HTML] 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 …
Asparagus (Asparagus officinalis): Processing effect on nutritional and phytochemical composition of spear and hard-stem byproducts
Abstract Background Asparagus (Asparagus officinalis L.), is a well-known vegetable for its
unique flavor, texture and presence of many phytochemicals and desirable physiological …
unique flavor, texture and presence of many phytochemicals and desirable physiological …
[HTML][HTML] Sous-vide as an alternative method of cooking to improve the quality of meat: a review
Sous-vide (SV) is a method of cooking previously vacuum-packed raw materials under
strictly controlled conditions of time and temperature. Over the past few years, scientific …
strictly controlled conditions of time and temperature. Over the past few years, scientific …
Advantages and challenges of sous vide cooking
In recent years, sous vide (SV), or vacuum cooking, has been used to prepare foods and
beverages by both food industries and restaurants worldwide. SV is considered a …
beverages by both food industries and restaurants worldwide. SV is considered a …
The effects of cooking method on selected quality traits of broccoli and green asparagus
M Danowska‐Oziewicz, A Narwojsz… - … Journal of Food …, 2020 - Wiley Online Library
Broccoli and green asparagus were cooked using boiling water, steam, microwave oven
and combi oven with overheated steam and combination of hot air with overheated steam …
and combi oven with overheated steam and combination of hot air with overheated steam …
[HTML][HTML] Effect of processing treatments on the phytochemical composition of asparagus (Asparagus officinalis L.) juice
TQ Truong, TT Nguyen, JY Cho, YJ Park, JH Choi… - LWT, 2022 - Elsevier
Asparagus (Asparagus officinalis L.) is a widely consumed vegetable with high nutritional
value and health benefits. However, little is known about how different processing …
value and health benefits. However, little is known about how different processing …
Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by steaming and Sous-vide
The influence of steaming and sous-vide on color, mechanics, mastication, and dynamic
sensory perception of eggplant and zucchini was explored. Two cooking methods were …
sensory perception of eggplant and zucchini was explored. Two cooking methods were …
Influence of boiling, steaming, and sous-vide on oral processing parameters of celeriac (Apium graveolens var. rapaceum)
Influence of three cooking methods (boiling, steaming, and sous-vide) and three cooking
times (15, 30, and 45 min) was studied concerning oral processing of celeriac. Jointly, color …
times (15, 30, and 45 min) was studied concerning oral processing of celeriac. Jointly, color …