2013peer-reviewed54 citations
Quality evaluation of cook‐chilled chicory stems (<i>Cichorium intybus</i> L., Catalogna group) by conventional and <i>sous</i><i>vide</i> cooking methods
Massimiliano Renna, Maria Gonnella, Donato Giannino, Pietro Santamaria
Journal of the Science of Food and Agriculture
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.
Extracted Claims
1 claim extracted from this paper into the knowledge graph
technique_parameter100% confidence
sous vide cooking method preserves organoleptic traits
“The results indicate the sous vide technique as optimal to preserve several traits, including organoleptic ones, for the quality of cook-chilled chicory stems.”
Concepts
SteamingFood scienceOrganolepticChemistryCooking methodsLightnessSous videBoiling