Listar Artículos de revista - Aldizkari artikuluak por tema "Vacuum-cooking"
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Comparison of high hydrostatic pressure processed plus sous-vide cooked meat-based, plant-based and hybrid patties according to fat replacement
The impact of high-pressure processing (HPP) alone and combined with sous-vide cooking (SVCOOK) on the physicochemical and sensory traits of patties from different fat and protein matrices was evaluated. Hydro-gelled and ... -
High-pressure processing and sous-vide cooking effects on physicochemical properties of meat-based, plant-based and hybrid patties
Modern technologies such as high-hydrostatic pressure processing (HPP) and sous-vide cooking (SVCOOK) have not been fully assessed for improving the quality of veal patties. The effects of HPP alone or combined with SVCOOK ...