منابع مشابه
Palatability of sous vide processed chicken breast.
The influences of brine composition, internal temperature, heating rate, and storage periods up to 28 d on flavor, texture, and color of sous vide processed chicken breast were evaluated. Pectoralis major muscles containing water and sodium chloride, with or without sodium lactate, were browned and vacuum packaged. Sous vide processing was by fast or slow heating to an internal temperature of 7...
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Class specialization is the most original feature of object orientation, but identifying it to subtyping leads to the well known covariance-contravariance controversy. Type safety requires contravariance while specialization needs covariance. This paper aims to precisely analyse this problem, to show how irreductible it is and the need for type errors. We show that many alternatives as multiple...
متن کاملComparison 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...
متن کاملChanges in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage
This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. R...
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Pan African Medical Journal. 2017; 27:200 doi:10.11604/pamj.2017.27.200.3367 This article is available online at: http://www.panafrican-med-journal.com/content/article/27/200/full/ © Mouna Bouaddi et al. The Pan African Medical Journal ISSN 1937-8688. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2....
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ژورنال
عنوان ژورنال: Le Lait
سال: 1937
ISSN: 0023-7302
DOI: 10.1051/lait:19371613