Zobrazeno 1 - 10
of 2 452
pro vyhledávání: '"sous vide"'
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.
Autor:
Ovidiu PROCOPEȚ, Mircea OROIAN
Publikováno v:
Food and Environment Safety, Vol 23, Iss 3, Pp 186-196 (2024)
The aim of this study is to evaluate the impact of sous-vide method on amaranth seeds amino acids and individual phenolics content. The sous-vide method was applied at different temperatures (75 °C, 80 °C and 85 °C) for different times (60 minutes
Externí odkaz:
https://doaj.org/article/e87bf66aef4d461aad295a4366d704fe
Publikováno v:
Zhongguo shipin weisheng zazhi, Vol 36, Iss 7, Pp 812-817 (2024)
ObjectiveTo explore the effect of sous-vide on the thermal inactivation rules of Listeria monocytogenes in different matrix， the thermal inactivation of Listeria monocytogenes in different substrates at different temperatures was studied.MethodsFiv
Externí odkaz:
https://doaj.org/article/b98ced15b7c640d5a21bb999de005f63
Autor:
A. A. Fickak, M. B. Othman, A. I. Hobani, G. M. Mohamed, S. Al- Ghamdi, B. Alfaifi, W. M. Elamin
Publikováno v:
Теория и практика переработки мяса, Vol 9, Iss 2, Pp 153-159 (2024)
Camel meat was subjected to sous-vide and conventional oven cooking at different combinations of temperature (70, 80, 90, and 100 °C) and time (30, 60, 90, 120, 150, and 180 minutes). The influence on the mechanical properties (shear force, penetrat
Externí odkaz:
https://doaj.org/article/f843ef0690d54c16aa8913ce0c09fae1
Autor:
Arkadiy A. Koksharov, Larisa A. Mayurnikova, Anna D. Plastun, Nataliia I. Davydenko, Tatyana V. Krapiva
Publikováno v:
Техника и технология пищевых производств, Vol 54, Iss 2, Pp 382-397 (2024)
Sous vide technology came to Russia in the early 2000s. Its quality standards require a multidimensional comprehensive study to develop theoretical and methodological foundations. The research featured the effect of various Sous vide modes on beef qu
Externí odkaz:
https://doaj.org/article/dde35367479f46918e25eb5088eee991
Publikováno v:
Food Protection Trends. Jan/Feb2019, Vol. 39 Issue 1, p51-61. 11p.
