The Effect of <i>Sous-Vide</i> Processing Time on Chemical and Sensory Properties of Broccoli, Green Beans and Beetroots

The Effect of <i>Sous-Vide</i> Processing Time on Chemical and Sensory Properties of Broccoli, Green Beans and Beetroots

Vegetables are a natural source of bioactive compounds, however, their content is strongly affected by the preparation methods. The study aimed to find the balance between high health-promoting properties, resulting from well-retained minerals content, and sensory properties by testing different tim...

Full description

Bibliographic Details
Main Authors: Marta Czarnowska-Kujawska, Anna Draszanowska, Michał Chróst, Małgorzata Starowicz
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Applied Sciences
Subjects:
<i>sous-vide</i>
green vegetables
beetroots
minerals
dry matter
sensory evaluation
Online Access:https://www.mdpi.com/2076-3417/13/7/4086

Internet

https://www.mdpi.com/2076-3417/13/7/4086

Similar Items