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Effect of Sous Vide Cooking Method on Nutritional Values of Vegetables
2016
Journal:  
Türk Tarım - Gıda Bilim ve Teknoloji Dergisi
Author:  
DOI:  
10.24925/turjaf.v4i11.919-925.727
Abstract:

Sous vide is a cooking method in which food is heat processed after vacuum packaging in heat stable pouches. Meat, chicken, fish and vegetables can be cooked by this method; even meals containing these ingredients can be preserved by heat processing after precooking and vacuum packaging steps. Meanwhile sous vide cooking is a preservation method that the product is cooled rapidly after heat processing and can be stored for long periods. By this method, food can be cooked in vacuum packed without losing its flavour, taste and nutritional value. In this review, the effects of sous vide cooking on the major nutrients of vegetables such as antioxidant compounds and vitamins will be mentioned.

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Türk Tarım - Gıda Bilim ve Teknoloji Dergisi

Field :   Ziraat, Orman ve Su Ürünleri

Journal Type :   Uluslararası

Metrics
Article : 2.775
Cite : 3.133
2023 Impact : 0.105
Details
Türk Tarım - Gıda Bilim ve Teknoloji Dergisi