Advantages and challenges of sous vide cooking

Abstract: In recent years, sous vide (SV), or vacuum cooking, has been used to prepare foods and beverages by both food industries restaurants worldwide. SV is considered a transformation of traditional cooking into more nutritionally, healthier cooking. the advantages in precise control heating temperature time, improve quality, color, flavor, nutritional value food. this review, we first describe research progress technology, concerning quality (e.g., texture, flavor), nutrients lipids, proteins, vitamins) safety, feasibility. Meanwhile, also address challenges perspectives new processing technique.