Listar Colecciones de Investigación y Producción Científica - Ikerketa eta ekoizpen zientifikoko Bildumak por autor "Janardhanan, Rasmi"
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Combined effect of high hydrostatic pressure, sous-vide cooking, and carvacrol on the quality of veal, plant-based, and hybrid patties during storage
Janardhanan, Rasmi; Olarte, Carmen; Sanz, Susana; Rota, Carmina; Beriain Apesteguía, María José (MDPI, 2023) Artículo / ArtikuluaThe effect of carvacrol added to patties stored at 4 ◦C for 14 days, previously pressurized and vacuum-cooked (HPP-SVCOOK), was investigated. Three formulations were prepared (veal, plant-based product, and hybrid product). ... -
Comparison of high hydrostatic pressure processed plus sous-vide cooked meat-based, plant-based and hybrid patties according to fat replacement
Janardhanan, Rasmi; González Díez, Mikel; Ibáñez Moya, Francisco C. ; Beriain Apesteguía, María José (MDPI, 2022) Artículo / ArtikuluaThe 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 ... -
Effect of high-hydrostatic pressure processing and sous-vide cooking on physicochemical traits of biceps femoris veal patties
Janardhanan, Rasmi; Virseda Chamorro, Paloma ; Huerta Leidenz, Nelson; Beriain Apesteguía, María José (Elsevier Applied Science, 2022) Artículo / ArtikuluaThe effects of non-thermal, high-hydrostatic-pressure processing (HPP) and its combination with sous vide cooking technique (HPP-SVCOOK) on physicochemical traits of veal patties elaborated with top sirloin caps (Biceps ... -
High-pressure processing and sous-vide cooking effects on physicochemical properties of meat-based, plant-based and hybrid patties
Janardhanan, Rasmi; Huerta Leidenz, Nelson; Ibáñez Moya, Francisco C. ; Beriain Apesteguía, María José (Elsevier, 2023) Artículo / ArtikuluaModern 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 ... -
Safe, healthy and high-quality dishes prepared sustainably with local raw materials
Janardhanan, Rasmi (2023) Tesis doctoral / Doktoretza tesiaExperimento/Capitulo 1. Se sabe que las tecnologías modernas como HPP y SVCOOK mejoran la calidad de la carne y los productos cárnicos. Experimento/Capitulo 2. Se estudió el efecto del procesado no térmico a alta presión ...