Changes provoked by boiling, steaming and sous-vide cooking in the lipid and volatile profile of European sea bass.
Sign Up to like & getrecommendations! Published in 2017 at "Food research international"
DOI: 10.1016/j.foodres.2017.06.043
Abstract: This study aims to shed light on the changes provoked by boiling, steaming and sous-vide cooking on the lipids and volatile profile of farmed and wild European sea bass meat. None of the cooking techniques… read more here.
Keywords: sea; sous vide; vide cooking; steaming sous ... See more keywords
Changes in the concentrations of selected mineral elements in pork meat after sous-vide cooking
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Composition and Analysis"
DOI: 10.1016/j.jfca.2020.103752
Abstract: Abstract Sous-vide cooking (SVC) of meat has gained ground in recent years due to its positive effect on tenderness and juiciness. The aim of this study was to compare the mineral element concentrations in pork… read more here.
Keywords: mineral elements; concentrations selected; sous vide; vide cooking ... See more keywords