Comparison of antioxidative properties of raw vegetables and thermally processed ones using the conventional and sous-vide methods
نویسندگان
چکیده
منابع مشابه
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Palatability of sous vide processed chicken breast.
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15 صفحه اولComparison of the nutritional quality of sous vide and conventionally processed carrot and Brussels sprouts
Background and motivations of the work: In the last years, the “sous-vide” technique is increasingly gaining interest in both catering trade and in gastronomy. In such system of processing, foodstuffs are heated in a vacuum-packed container followed by rapid chilling and storage at 0-3 °C. Therefore, the lack of exposure to exogenous water and oxygen would be expected to preserve losses of anti...
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ژورنال
عنوان ژورنال: Food Chemistry
سال: 2018
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2017.08.048