Nutritional advantages of sous-vide cooking compared to boiling on cereals and legumes: Determination of ashes and metals content in ready-to-eat products-Reference-Cited by-同舟云学术

Nutritional advantages of sous-vide cooking compared to boiling on cereals and legumes: Determination of ashes and metals content in ready-to-eat products

Published:2017-03-01 Issue:3 Volume:5 Page:827-833
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Rondanelli Mariangela¹,Daglia Maria²,Meneghini Silvia²,Di Lorenzo Arianna²,Peroni Gabriella¹,Faliva Milena Anna¹,Perna Simone¹^ORCID

Affiliation:

1. Department of Public Health, Experimental and Forensic Medicine; School of Medicine, Endocrinology and Nutrition Unit; University of Pavia; Azienda di Servizi alla Persona di Pavia; Pavia Italy

2. Department of Drug Sciences, Medicinal Chemistry and Pharmaceutical Technology Section; University of Pavia; Pavia Italy

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/fsn3.469/fullpdf

Reference29 articles.

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2. Baldini , M. Fabietti , F. Giammarioli , S. Onori , R. Orefice , L. Stacchini , A. 1996 Metodi di analisi utilizzati per il controllo chimico degli alimenti. RAPPORTI ISTISAN

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

4. The sensory and nutritional quality of ‘sous vide’ foods;Creed;Food Control,1995

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