Application of sous vide cooking to aquatic food products: a review-Reference-Cited by-同舟云学术

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Application of sous vide cooking to aquatic food products: a review

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

CUI Zhenkun¹^ORCID,ZHANG Ni²,LOU Wenjuan³,MANOLI Tatiana⁴

Affiliation:

1. Henan Institute of Science and Technology, China; Sumy National Agrarian University, Ukraine; Technology Research Center, China

2. Henan Institute of Science and Technology, China

3. Henan Institute of Science and Technology, China; Sumy National Agrarian University, Ukraine

4. Sumy National Agrarian University, Ukraine; Odessa National Academy of Food Technologies, Ukraine

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Reference51 articles.

1. Meat flavour in pork and beef - From animal to meal;Aaslyng M. D.;Meat Science,2017

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

3. Effect of laurel (Laurus nobilis) and curcuma (Curcuma longa) on microbiological, chemical and sensory changes in vacuum packed sous-vide european sea bass (Dicentrarchus labrax) under chilled conditions;Bolat Y.;Food Science and Technology (Campinas),2019

4. Sous vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3 °C);Bongiorno T.;LWT,2018

5. Effects of plant extracts on the quality of sous vide meagre (Argyrosomus regius) fillets;Bozova B.;Acta Aquatica Turcica,2021

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Thermoplastic starch (TPS) bioplastic, the green solution for single-use petroleum plastic food packaging – A review;Enzyme and Microbial Technology;2023-08

2. Effect of High Hydrostatic Pressure Processing on the Microbiological Quality and Bacterial Diversity of Sous-Vide-Cooked Cod;Foods;2023-03-12

3. Sous-vide cooking: Effects on seafood quality and combination with other hurdles;International Journal of Gastronomy and Food Science;2022-09

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