Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products

Sous-vide is a technique of cooking foods in vacuum bags under strictly controlled temperature, offering improved taste, texture and nutritional values along with extended shelf life as compared to the traditional cooking methods. In addition to other constituents, vegetables and seafood represent i...

Descripción completa

Detalles Bibliográficos
Autores principales: Zavadlav, Sandra, Blažić, Marijana, Van de Velde, Franco, Vignatti, Charito, Fenoglio, Cecilia, Piagentini, Andrea M., Pirovani, María Elida, Perotti, Cristina M., Bursać Kovačević, Danijela, Putnik, Predrag
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7693970/
https://www.ncbi.nlm.nih.gov/pubmed/33113877
http://dx.doi.org/10.3390/foods9111537

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7693970/
https://www.ncbi.nlm.nih.gov/pubmed/33113877
http://dx.doi.org/10.3390/foods9111537

Ejemplares similares