Application of sous vide method as an alternative to traditional vegetable cooking to maximize the retention of minerals-Reference-Cited by-同舟云学术

Application of sous vide method as an alternative to traditional vegetable cooking to maximize the retention of minerals

Published:2017-11-02 Issue:2 Volume:42 Page:e13508
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Florkiewicz Adam¹,Berski Wiktor²^ORCID

Affiliation:

1. Department of Food Analysis and Quality Assessment, Faculty of Food TechnologyUniversity of Agriculture in Krakow, 122 Balicka St30‐149 Krakow Poland

2. Department of Carbohydrate Technology, Faculty of Food TechnologyUniversity of Agriculture in Krakow, 122 Balicka St30‐149 Krakow Poland

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13508

Reference25 articles.

1. Bioactive Compounds and Antioxidant Activity of Fresh and Processed White Cauliflower

2. Sous vide cooking: A review

3. Carotenoids, flavonoids, chlorophylls, phenolic compounds and antioxidant activity in fresh and cooked broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1)

4. Effect of cooking on the concentration of bioactive compounds in broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1) grown in an organic system

5. Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland

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1. Is the Sous-vide method more beneficial than other techniques for Brassica vegetables thermal processing? – safety and nutritional concern;Food Reviews International;2023-08-22

2. The Effect of Sous-Vide Processing Time on Chemical and Sensory Properties of Broccoli, Green Beans and Beetroots;Applied Sciences;2023-03-23

3. Directions of Changes in the Content of Selected Macro- and Micronutrients of Kale, Rutabaga, Green and Purple Cauliflower Due to Hydrothermal Treatment;Applied Sciences;2021-04-12

4. Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products;Foods;2020-10-25

5. The effect of addition of osmotic substances on the retention of selected micro‐ and macroelements in hydrothermally processed Brassica vegetables;Journal of Food Processing and Preservation;2019-11-07