<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 seafood repr...

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Detalhes bibliográficos

Principais autores:	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
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2020-10-01
coleção:	Foods
Assuntos:	<i>sous-vide</i> cooking vegetables seafood cephalopods safety nutritive quality
Acesso em linha:	https://www.mdpi.com/2304-8158/9/11/1537
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