Optimizing the texture and color of sous-vide and cook-vide green bean pods-Reference-Cited by-同舟云学术

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Optimizing the texture and color of sous-vide and cook-vide green bean pods

Published:2013-05 Issue:2 Volume:51 Page:507-513
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Iborra-Bernad C.,Philippon D.,García-Segovia P.,Martínez-Monzó J.

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Norma española. UNE-EN ISO:8587. Análisis sensorial. metodología. ordenación (Sensory Analysis. Methodology. Ranking. ISO 8587:2006);AENOR,2010

2. Variability in quality of white and green beans during in-pack sterilization;Ávila;Journal of Food Engineering,2006

3. Sous vide cooking: a review;Baldwin;International Journal of Gastronomy and Food Science,2012

4. Improving food processing using modern optimization methods;Banga;Trends in Food Science & Technology,2003

5. Multifactor experimental designs for exploring response surfaces;Box;The Annals of Mathematical,1957

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4. Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review;Frontiers in Nutrition;2023-01-11

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