Optimizing the texture and color of sous-vide and cook-vide green bean pods

Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum) using response surface methodology (RSM)

“…In fact, RSM is a collection of mathematical, statistical and frequently used techniques that are useful through fitting the experimental data with polynomial equation and models to describe the factors tested on responses, and it can assess the impact of the input variables and their interactions (Munoz-Insa et al 2013;Kahyaoglu 2008;Kittisuban et al 2014;Iborra-Bernad et al 2013;Pourfarzad et al 2013;Gan et al 2007;Lu et al 2014;Feng et al 2014).…”

Comparison of vacuum treatments and traditional cooking in vegetables using instrumental and sensory analysis

“…These differences could be related with chlorophyll degradation, which converts the bright green color to olive-color (van Boekel, 1999). The greenness decreased according to cooking time as described in previous studies (Iborra-Bernad, Philippon, García-Segovia, & Martinez-Monzo, 2013 (Fig. 2f) ranged from 12.2(1.2) to 17(3).…”

“…While vacuum frying (beyond the scope of this thesis) has been used in a lot of studies (Andrés-Bello et al, 2011), works related to cook-vide are not very Introduction numerous; a few examples can be found related to meat , fish (Andrés-Bello et al, 2009), fruits (García-Segovia et al, 2012 or vegetables Iborra-Bernad et al, 2013b;. The use of cook-vide treatment seems to better preserve chlorogenic acid and vitamin C better than traditional boiling in kailan-hybrid broccoli, while the total antioxidant capacity in the product cooked with cook-vide is less than in the product treated with traditional boiling .…”

“…These conditions were chosen to compare with samples cooked with traditional cooking. This procedure to optimize the cooking conditions was based on sensory analyses combined with instrumental measurements, although in some vegetables is possible to optimize the cooking conditions with only instrumental data, such as done in a previous study with green beans described by Iborra-Bernad et al (2013b). The present procedure seems more recommendable to compare cooking treatments because the cooked samples have similar firmness, which is determined by consumers.…”

Zeoli̇t Yatak İle Modi̇fi̇ye Edi̇lmi̇ş Vakum Firinda Domates Salçasi Üreti̇mi̇

“…Sa¤l›kl› beslenme, genel olarak zararl› bileflen içeri¤i düflük ve daha ›l›ml› koflullarda ifllem görmüfl g›dalar ile mümkündür. Özellikle g›dalara yüksek s›cakl›kta ›s›l ifllem uygulanmas› yararl› bileflenlerin kayb›na ve zararl› yeni bileflenlerin oluflmas›na neden olmakta ve alternatif yeni piflirme tekniklerine ihtiyaç duyulmaktad›r (1). Bu tekniklerden biri olan vakum alt›nda piflirme yöntemi ile sa¤lanan düflük s›cakl›k uygulamas› sonucunda, atmosferik koflullarda gerçeklefltirilen piflirme ifllemlerine k›yasla ürünün do¤al rengi, duyusal ve besleyici özellikleri daha iyi korunmaktad›r (2,3).…”