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Quality evaluation of cook-chilled chicory stems (Cichorium intybus L., Catalogna group) by conventional and sous vide cooking methods.

Authors
Type
Published Article
Journal
Journal of the Science of Food and Agriculture
1097-0010
Publisher
Wiley Blackwell (John Wiley & Sons)
Publication Date
Volume
94
Issue
4
Pages
656–665
Identifiers
DOI: 10.1002/jsfa.6302
PMID: 23847094
Source
Medline
Keywords
License
Unknown

Abstract

The results indicate the sous vide technique as optimal to preserve several traits, including organoleptic ones, for the quality of cook-chilled chicory stems. They also provide product-specific information usually required for cooking process strategies in the industrial sector of ready-to-eat vegetables.

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