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Journal Abstract Search

493 related items for PubMed ID: 26130376

  • 1. Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling.
    Iborra-Bernad C, García-Segovia P, Martínez-Monzó J.
    J Food Sci; 2015 Aug; 80(8):E1725-34. PubMed ID: 26130376
    [Abstract] [Full Text] [Related]

  • 2. Influence of cooking conditions on organoleptic and health-related properties of artichokes, green beans, broccoli and carrots.
    Guillén S, Mir-Bel J, Oria R, Salvador ML.
    Food Chem; 2017 Feb 15; 217():209-216. PubMed ID: 27664628
    [Abstract] [Full Text] [Related]

  • 3. Nutritional quality of sous vide cooked carrots and brussels sprouts.
    Chiavaro E, Mazzeo T, Visconti A, Manzi C, Fogliano V, Pellegrini N.
    J Agric Food Chem; 2012 Jun 13; 60(23):6019-25. PubMed ID: 22568492
    [Abstract] [Full Text] [Related]

  • 4. Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods.
    Rinaldi M, Santi S, Paciulli M, Ganino T, Pellegrini N, Visconti A, Vitaglione P, Barbanti D, Chiavaro E.
    J Sci Food Agric; 2021 Apr 13; 101(6):2534-2541. PubMed ID: 33063346
    [Abstract] [Full Text] [Related]

  • 5. Traditional cooked vegetable dishes as important sources of ascorbic acid and beta-carotene in the diets of Indian urban and rural families.
    Gupta S, Bains K.
    Food Nutr Bull; 2006 Dec 13; 27(4):306-10. PubMed ID: 17209472
    [Abstract] [Full Text] [Related]

  • 6. 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.
    Baardseth P, Bjerke F, Martinsen BK, Skrede G.
    J Sci Food Agric; 2010 May 13; 90(7):1245-55. PubMed ID: 20394008
    [Abstract] [Full Text] [Related]

  • 7. Sous-vide technique as an alternative to traditional cooking methods in the context of antioxidant properties of Brassica vegetables.
    Florkiewicz A, Socha R, Filipiak-Florkiewicz A, Topolska K.
    J Sci Food Agric; 2019 Jan 15; 99(1):173-182. PubMed ID: 29851088
    [Abstract] [Full Text] [Related]

  • 8. Comparison between boiling and vacuum cooking (sous-vide) in the bioaccessibility of minerals in bovine liver samples.
    da Silva FLF, de Lima JPS, Melo LS, da Silva YSM, Gouveia ST, Lopes GS, Matos WO.
    Food Res Int; 2017 Oct 15; 100(Pt 1):566-571. PubMed ID: 28873722
    [Abstract] [Full Text] [Related]

  • 9. Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat.
    Park CH, Lee B, Oh E, Kim YS, Choi YM.
    Poult Sci; 2020 Jun 15; 99(6):3286-3291. PubMed ID: 32475464
    [Abstract] [Full Text] [Related]

  • 10. Quality evaluation of cook-chilled chicory stems (Cichorium intybus L., Catalogna group) by conventional and sous vide cooking methods.
    Renna M, Gonnella M, Giannino D, Santamaria P.
    J Sci Food Agric; 2014 Mar 15; 94(4):656-65. PubMed ID: 23847094
    [Abstract] [Full Text] [Related]

  • 11. Influence of cooking process on phenolic marker compounds of vegetables.
    Andlauer W, Stumpf C, Hubert M, Rings A, Fürst P.
    Int J Vitam Nutr Res; 2003 Mar 15; 73(2):152-9. PubMed ID: 12747223
    [Abstract] [Full Text] [Related]

  • 12. Nutritional advantages of sous-vide cooking compared to boiling on cereals and legumes: Determination of ashes and metals content in ready-to-eat products.
    Rondanelli M, Daglia M, Meneghini S, Di Lorenzo A, Peroni G, Faliva MA, Perna S.
    Food Sci Nutr; 2017 May 15; 5(3):827-833. PubMed ID: 28572974
    [Abstract] [Full Text] [Related]

  • 13. Vacuum frying as a route to produce novel snacks with desired quality attributes according to new health trends.
    Dueik V, Bouchon P.
    J Food Sci; 2011 Mar 15; 76(2):E188-95. PubMed ID: 21535758
    [Abstract] [Full Text] [Related]

  • 14. Sous-vide cooking endows a better microstructure for hairtail (Trichiurus lepturus) than traditional cooking: Mechanisms of moisture migration.
    Li Y, Li C, Chen M, Liu Z, Zeng M, Hu Y.
    J Food Sci; 2022 Sep 15; 87(9):3953-3964. PubMed ID: 35912642
    [Abstract] [Full Text] [Related]

  • 15. The alternative approach of low temperature-long time cooking on bovine semitendinosus meat quality.
    Ismail I, Hwang YH, Bakhsh A, Joo ST.
    Asian-Australas J Anim Sci; 2019 Feb 15; 32(2):282-289. PubMed ID: 30208691
    [Abstract] [Full Text] [Related]

  • 16. Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh.
    Lachman J, Hamouz K, Musilová J, Hejtmánková K, Kotíková Z, Pazderů K, Domkářová J, Pivec V, Cimr J.
    Food Chem; 2013 Jun 01; 138(2-3):1189-97. PubMed ID: 23411230
    [Abstract] [Full Text] [Related]

  • 17. Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins.
    Roldán M, Antequera T, Martín A, Mayoral AI, Ruiz J.
    Meat Sci; 2013 Mar 01; 93(3):572-8. PubMed ID: 23273466
    [Abstract] [Full Text] [Related]

  • 18. Ascorbic acid loss in vegetables: adequacy of a hospital cook-chill system.
    McErlain L, Marson H, Ainsworth P, Burnett SA.
    Int J Food Sci Nutr; 2001 May 01; 52(3):205-11. PubMed ID: 11400468
    [Abstract] [Full Text] [Related]

  • 19. Using numerical analysis to develop and evaluate the method of high temperature sous-vide to soften carrot texture in different-sized packages.
    Hong YK, Uhm JT, Yoon WB.
    J Food Sci; 2014 Apr 01; 79(4):E546-61. PubMed ID: 24689882
    [Abstract] [Full Text] [Related]

  • 20. Physicochemical Properties and Consumer Acceptance of High-Pressure Processed, Sous Vide-Cooked Lobster Tails.
    Humaid S, Nayyar D, Bolton J, Skonberg DI.
    J Food Sci; 2019 Dec 01; 84(12):3454-3462. PubMed ID: 31752050
    [Abstract] [Full Text] [Related]

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