Zobrazeno 1 - 10
of 594
pro vyhledávání: '"SOUS-vide cooking"'
Autor:
Xin Zhao1 1449158747@qq.com, Zehua Zhang1 2724080008@qq.com, Zhenkun Cui2 wind4774@163.com, Tatiana Manoli3 manoli.tatiana68@gmail.com, Han Yan1 yanhan19961203@126.com, Hao Zhang1 zh8941@126.com, Shlapak, Galina3 shlapak.galya@ukr.net, Menchynska, Alina4 menchynska@ukr.net, Ivaniuta, Anastasiia4 ivanyta07@gmail.com, Holembovska, Nataliia4 natashagolembovska@gmail.com
Publikováno v:
Slovak Journal of Food Sciences / Potravinarstvo. 2022, Vol. 16 Issue 1, p175-186. 12p.
Autor:
Berdigaliuly, Sayat1 berdigaliuly67@lund-univer.eu, Baybolova, Lyazzat1 l.baybolova@singapore-uni.com, Davydenko, Nataliia2 nat-davydenko@singapore-uni.com, Kulazhanov, Talgat1 kulazhanov@singapore-uni.com, Kulazhanov, Yernur3 ye-kulazhanov@toronto-uni.com, Čapla, Jozef4 jozef.capla@uniag.sk, Zajác, Peter4 peter.zajac@uniag.sk
Publikováno v:
Slovak Journal of Food Sciences / Potravinarstvo. 2022, Vol. 16 Issue 1, p137-148. 12p.
Publikováno v:
Food Protection Trends. Jan/Feb2019, Vol. 39 Issue 1, p51-61. 11p.
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 11, Pp 333-340 (2024)
Sous vide is a cooking technique under vacuum condition with precisely controlled temperature and time. Compared with traditional cooking methods, sous vide cooking has been widely studied and applied in meat product processing in recent years becaus
Externí odkaz:
https://doaj.org/article/422200ccc6324734b6cdaba1667822de
Autor:
Florkiewicz, Adam1, Berski, Wiktor2 rrberski@cyf-kr.edu.pl
Publikováno v:
Journal of Food Processing & Preservation. Feb2018, Vol. 42 Issue 2, p1-1. 9p.
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 4, Pp 70-77 (2024)
This study utilized half-shell Chlamys farreri as the primary material to investigate the effects of different sous vide (SV) cooking temperatures (60, 65, 70, 75, 80 ℃) and cooking times (30, 45, 60, 75 min) on the quality attributes of the Chlamy
Externí odkaz:
https://doaj.org/article/43abdcc8d63741139336b9b9a81e1caa