Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods-Reference-Cited by-同舟云学术

Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods

Published:2020-10-30 Issue:6 Volume:101 Page:2534-2541
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Rinaldi Massimiliano¹^ORCID,Santi Saverio²,Paciulli Maria¹,Ganino Tommaso¹³^ORCID,Pellegrini Nicoletta⁴,Visconti Attilio⁵,Vitaglione Paola⁵,Barbanti Davide¹,Chiavaro Emma¹^ORCID

Affiliation:

1. Dipartimento di Scienze degli Alimenti e del Farmaco Università degli Studi di Parma Parma Italy

2. Dipartimento di Scienze chimiche Università degli Studi di Padova Padova Italy

3. Consiglio Nazionale delle Ricerche Institute of BioEconomy (IBE) Florence Italy

4. Dipartimento di Scienze Agroalimentari, Ambientali e Animali Università degli Studi di Udine Udine Italy

5. Dipartimento di Agraria Università degli Studi di Napoli Federico II Naples Italy

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10880

Reference41 articles.

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3. Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity

4. Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis

5. Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis)

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