Advantages and challenges of sous vide cooking-Reference-Cited by-同舟云学术

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Advantages and challenges of sous vide cooking

Published:2021 Issue:1 Volume:27 Page:25-34
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Cui ZhenKun¹²,Yan Han¹,Manoli Tatiana²³,Mo HaiZhen⁴,Bi JiCai¹,Zhang Hao¹

Affiliation:

1. School of Food Science, Henan Institute of Science and Technology

2. Faculty of Food Technologies, Sumy National Agrarian University

3. Faculty of Technology and Commodity Science of Food Products and Food Business, Odessa National Academy of Food Technologies

4. School of Food and Bioengineering, Shaanxi University of Science and Technology, Weiyang University Campus

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/27/1/27_25/_pdf

Reference94 articles.

1. Alcuson, G., Remon, S., and Salvador, M. L. (2017). Quality related aspects of sous-vide processing of borage (Borago officinalis L.) stems. LWT Food Sci. Technol., 85, 104-109.

2. Baardseth, P., Bjerke, F., Martinsen, B. K., and Skrede, G. (2010). Vitamin C, total phenolics and antioxidative activity in tip-cut green beans (Phaseolus vulgaris) and swede rods (Brassica napus var. napobrassica) processed by methods used in catering. J. Sci. Food Agric., 90, 1245-1255.

3. Becker, A., Boulaaba, A., Pingen, S., Röhner, A., and Klein, G. (2015). Low temperature, long time treatment of porcine M. longissimus thoracis et lumborum in a combi steamer under commercial conditions. Meat Sci., 110, 230-235.

4. Bongiorno, T., Tulli, F., Comi, G., Sensidoni, A., Andyanto, D., and Lacumin, L. (2018). Sous vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3 degrees C). Lwt Food Sci. Technol., 91, 117-124.

5. Botinestean, C., Keenan, D. F., Kerry, J. P., and Hamill, R. M. (2016). The effect of thermal treatments including sous-vide, blast freezing and their combinations on beef tenderness of M. semitendinosus steaks targeted at elderly consumers. LWT Food Sci. Technol., 74, 154-159.

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