Zobrazeno 1 - 10
of 2 438
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
Autor:
Ovidiu PROCOPEȚ, Mircea OROIAN
Publikováno v:
Food and Environment Safety, Vol 23, Iss 2, Pp 104-114 (2024)
The idea of using amaranth seeds as part of a functional food is not new. Numerous studies on the quality of pseudocereals share a common element: the concept of a health-beneficial food. The aim of this study was to develop four types of chocolate b
Externí odkaz:
https://doaj.org/article/07471a38c3e24c488e1f0ee16de76934
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