Cargando…

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

In order to guarantee the highest quality of ready‐to‐eat cereals and legumes, two different cooking methods have been applied: traditional cooking and sous‐vide. Ashes and metals content (magnesium, potassium, iron, zinc, and copper) has been determined and compared in 50 samples of red lentils, pe...

Descripción completa

Detalles Bibliográficos
Autores principales:	Rondanelli, Mariangela, Daglia, Maria, Meneghini, Silvia, Di Lorenzo, Arianna, Peroni, Gabriella, Faliva, Milena Anna, Perna, Simone
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2017
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448368/ https://www.ncbi.nlm.nih.gov/pubmed/28572974 http://dx.doi.org/10.1002/fsn3.469

Ejemplares similares

Influence of Sous Vide Cooking on Ground Beef Patties
por: Douglas, Savannah L., et al.
Publicado: (2023)

The Hydration Characteristics, Structural Properties and Volatile Profile of Squid (Symplectoteuthis oualaniensis) Mantle Muscle: Impacts of Steaming, Boiling, and Sous Vide Cooking
por: Xiao, Hong, et al.
Publicado: (2021)

The Influence of the Sous Vide Cooking Time on Selected Characteristics of Pork Lion
por: Rezler, Ryszard, et al.
Publicado: (2023)

Isolation sous vide
por: Rohrbach, François
Publicado: (1971)

Muscle Tissue Quality of Raw and Sous-Vide Cooked Wild and Farmed Pikeperch
por: Modzelewska-Kapituła, Monika, et al.
Publicado: (2022)

Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review
por: Latoch, Agnieszka, et al.
Publicado: (2023)

The Sous Vide Cooking of Mediterranean Mussel (Mytilus galloprovincialis): Safety and Quality Assessment
por: Russo, Giovanni Luca, et al.
Publicado: (2023)

Physicochemical Properties of Chicken Breast and Thigh as Affected by Sous-Vide Cooking Conditions
por: Noh, Sin-Woo, et al.
Publicado: (2023)

The Effects of Sous Vide, Microwave Cooking, and Stewing on Some Quality Criteria of Goose Meat
por: Wereńska, Monika, et al.
Publicado: (2022)

Effects of Phosphate and Two-Stage Sous-Vide Cooking on Textural Properties of the Beef Semitendinosus
por: Ruslan, Nurul Nazirah, et al.
Publicado: (2023)

Haute tension sous vide
Publicado: (1971)

Volatile Compounds Profile of Sous-Vide Cooked Pork Cheeks as Affected by Cooking Conditions (Vacuum Packaging, Temperature and Time)
por: del Pulgar, Jose Sanchez, et al.
Publicado: (2013)

Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage
por: Hong, Go-Eun, et al.
Publicado: (2015)

Effect of Searing Process on Quality Characteristics and Storage Stability of Sous-Vide Cooked Pork Patties
por: Cho, Dong Kook, et al.
Publicado: (2020)

Effect of Two-Step Sous Vide Cooking and Storage on Microbiological and Oxidative Stability of Chicken Breast
por: Hasani, Endrit, et al.
Publicado: (2023)

Effect of sous-vide cooking conditions on the physicochemical, microbiological and microstructural properties of duck breast meat
por: Shin, Dong-Min, et al.
Publicado: (2023)

Polyphenols in Raw and Cooked Cereals/Pseudocereals/Legume Pasta and Couscous
por: Carcea, Marina, et al.
Publicado: (2017)

Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat
por: Park, C.H., et al.
Publicado: (2020)

The effects of sous-vide, microwave cooking and stewing of goose meat on fatty acid profile and lipid indices
por: Wereńska, Monika, et al.
Publicado: (2022)

Effect of High Hydrostatic Pressure Processing on the Microbiological Quality and Bacterial Diversity of Sous-Vide-Cooked Cod
por: Pérez Alcalá, Diego, et al.
Publicado: (2023)

The Effect of Sodium Chloride on the Physicochemical and Textural Properties and Flavor Characteristics of Sous Vide Cooked Duck Meat
por: Zhang, Man, et al.
Publicado: (2023)

Comparison of Quality Characteristics and Palatability between Sous-Vide Cooked Pork Loin Patties with Different Searing Treatments
por: Cho, Dong Kook, et al.
Publicado: (2021)

Comparative study on the effects of sous-vide, microwave cooking, and stewing on functional properties and sensory quality of goose meat
por: Wereńska, M.
Publicado: (2023)

Nettoyage ionique sous vide des photocathodes
por: Wurgel, M
Publicado: (1991)

Effects of Different Marination Conditions on Quality, Microbiological Properties, and Sensory Characteristics of Pork Ham Cooked by the Sous-vide Method
por: Jeong, Kiyoung, et al.
Publicado: (2018)

The Impact of a Consecutive Process of Pulsed Electric Field, Sous-Vide Cooking, and Reheating on the Properties of Beef Semitendinosus Muscle
por: Jeong, Se-Ho, et al.
Publicado: (2020)

Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef Brisket
por: Chian, Feng Ming, et al.
Publicado: (2021)

Development of Flavor and Taste Components of Sous-Vide-Cooked Nile Tilapia (Oreochromis niloticus) Fillet as Affected by Various Conditions
por: Pongsetkul, Jaksuma, et al.
Publicado: (2022)

Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle
por: Latoch, Agnieszka, et al.
Publicado: (2023)

Novel Insights on Nutrient Management of Sarcopenia in Elderly
por: Rondanelli, Mariangela, et al.
Publicado: (2015)

Principles of modified-atmosphere and sous vide product packaging
Publicado: (1995)

Traitement thermique sous vide des chambres BST
Publicado: (1979)

Focus on Pivotal Role of Dietary Intake (Diet and Supplement) and Blood Levels of Tocopherols and Tocotrienols in Obtaining Successful Aging
por: Rondanelli, Mariangela, et al.
Publicado: (2015)

Sensory and Physical Characteristics of M. biceps femoris from Older Cows Using Ginger Powder (Zingibain) and Sous Vide Cooking
por: Naqvi, Zahra B., et al.
Publicado: (2021)

Muscle fiber and fresh meat characteristics of white-striping chicken breasts, and its effects on palatability of sous-vide cooked meat
por: Lee, Boin, et al.
Publicado: (2021)

Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms
por: Wang, Hengpeng, et al.
Publicado: (2022)

Sous-vide cooking as a practical strategy to improve quality attributes and shelf stability of reduced-salt chicken breast ham
por: Song, D.H., et al.
Publicado: (2022)

Effects of Sous Vide Cooking on the Physicochemical and Volatile Flavor Properties of Half-Shell Scallop (Chlamys farreri) during Chilled Storage
por: Zhan, Yuexiang, et al.
Publicado: (2022)

Effect of Traditional Cooking and Sous Vide Heat Treatment, Cold Storage Time and Muscle on Physicochemical and Sensory Properties of Beef Meat
por: Gil, Marian, et al.
Publicado: (2022)

Use of Spectroscopic Techniques for a Rapid and Non-Destructive Monitoring of Thermal Treatments and Storage Time of Sous-Vide Cooked Cod Fillets
por: Hassoun, Abdo, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_m3n3nbo27cn891dlehspqne97r