Abstract Horseradish ( Armoracia rusticana ) provides human organisms with various effective treatments for improving health, and it constitutes a salubrious root used culinary purposes. This outcome derives from the chemical composition polyphenols content of horseradish. study's objective was to determine individual polyphenols, total phenolic (TPC) flavonoid (TFC) contents, colour parameters...

Abstract The aim of this research was to study the effect sous vide temperature (60, 65, and 70 °C) time (12, 24, 36 h) combination on quality beef short ribs, namely colour, cooking loss (%), shrinkage soluble collagen myofibrillar fragmentation index (MFI), Warner–Bratzler shear force (WBSF), Texture Profile Analysis (TPA) parameters with different packaging materials. Aluminium polyethylene,...

Thai beef (Bos indicus) samples were sous-vide-cooked at temperatures of 60°C, 70°C or 80°C for 2 to 36 hrs and prepared microstructure characterization by light electron microscopy. Muscle fibers showed a first phase lateral shrinkage during the 6 cooking 60–70°C followed second significant alternations swelling independently water transfers. Swelling peaked 12 hrs. Microstructural changes mor...