Sensory and physical properties of organic oyster mushrooms (Pleurotus ostreatus) prepared by the sous-vide culinary method (50–90°C, 10′) were investigated compared with cooking (80°C, 30–60′) to analyze effects different temperature time regimes. To promote mushroom's nutritional benefits improve its taste, oregano thyme added in percentages, exposed treatments at 60°C for 20′ 30′. evaluation...

Fish contains bioactive polar lipids (PL) and is mainly consumed cooked. The aim of this study was to evaluate the sensory characteristics sous-vide cooked salmon in vitro cardio-protective properties its PL. PL were extracted from brined un-brined preparations 52 °C, 65 80 while their antithrombotic assessed human platelets fatty acid (FA) content evaluated by LC-MS. Sensory tests performed us...

This paper assesses the primary energy and environmental impacts of a restaurant main course product’s lifecycle, especially focusing on end-of-life (EoL) stage. In first step, cradle-to-grave complex life cycle assessment (LCA) model product has been set up from extraction required raw materials through preparation, cooking use phase to end-of-life. second three scenarios (landfilling, inciner...

The combined effect of Citricidal wih irradiation on Clostridium perfringens growth from spores in a sous-vide processed marinated pork meat Mexican entrée was investigated. Citricidal was added at 200 or 800 ppm after mixing pork meat with tomatillo sauce and inoculated with 3 log(10) CFU/g of C. perfringens spores. Samples were irradiated at either 0 or 2 kGy, heated to an internal temperatur...