<i>Sous-Vide</i> as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products

<i>Sous-Vide</i> as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products

<i>Sous-vide</i> 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...

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Bibliographic Details
Main Authors: Sandra Zavadlav, Marijana Blažić, Franco Van de Velde, Charito Vignatti, Cecilia Fenoglio, Andrea M. Piagentini, María Elida Pirovani, Cristina M. Perotti, Danijela Bursać Kovačević, Predrag Putnik
Format: Article
Language:English
Published: MDPI AG 2020-10-01
Series:Foods
Subjects:
<i>sous-vide</i> cooking
vegetables
seafood
cephalopods
safety
nutritive quality
Online Access:https://www.mdpi.com/2304-8158/9/11/1537

Internet

https://www.mdpi.com/2304-8158/9/11/1537

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