Buscar
Mostrando ítems 1-5 de 5
Combined effect of high hydrostatic pressure, sous-vide cooking, and carvacrol on the quality of veal, plant-based, and hybrid patties during storage
(MDPI, 2023)
Artículo / Artikulua,
The 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). ...
High hydrostatic pressure processing to replace texturizing agents on a plant product intended for altered deglutition: a concept proof
(Elsevier, 2023)
Artículo / Artikulua,
High hydrostatic pressure processing (HPP) can cause changes in food texture. These changes can be beneficial when developing food with strict texture specifications as it is the case of food targeted to people with altered ...
Revalorisation of broccoli crop surpluses and field residues: novel ingredients for food industry uses
(Springer, 2023)
Artículo / Artikulua,
Research on the management of broccoli crop residues and surpluses is critical for improving agricultural practices, optimizing food industrial manufacture, and contributing to better human nutrition. The objective of this ...
Stabilization and valorization of tomato byproduct: a case study for the bakery industry
(Wiley, 2023)
Artículo / Artikulua,
Worldwide, tomato production is estimated at 180 million tons per year, which generates a byproduct with highly variable characteristics and volumes. According to the principles of the circular economy, a semi-industrial ...
High-pressure processing and sous-vide cooking effects on physicochemical properties of meat-based, plant-based and hybrid patties
(Elsevier, 2023)
Artículo / Artikulua,
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 ...