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...

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Detaylı Bibliyografya
Asıl Yazarlar: Marta Czarnowska-Kujawska, Anna Draszanowska, Michał Chróst, Małgorzata Starowicz
Materyal Türü: Makale
Dil:English
Baskı/Yayın Bilgisi: MDPI AG 2023-03-01
Seri Bilgileri:Applied Sciences
Konular:
<i>sous-vide</i>
green vegetables
beetroots
minerals
dry matter
sensory evaluation
Online Erişim:https://www.mdpi.com/2076-3417/13/7/4086

Internet

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

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