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Research article

First published 2024

Phosphate and two-stage cooking: Impact on lipid oxidation and tenderness in sous-vide beef semitendinosus

Nik Zuhairah Nik Zainal Abidin, Nurul Aimiza Shamsuddin, Nur Raudhatul Syahindah Mohd Radzi [...]

Food Science and Technology International

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Research article

First published 2017-1

Effect of sous vide processing on physicochemical,ultrastructural,microbial and sensory changes in vacuum packaged chicken sausages

BM Naveena, Panjab S Khansole, M Shashi Kumar [...]

Food Science and Technology International

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Research article

First published 2011-2

Spoilage of Sous Vide Cooked Salmon (Salmo salar) Stored Under Refrigeration

P. Díaz, M.D. Garrido, S. Bañón

Food Science and Technology International

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Research article

First published 2012-6

Quality and safety of fish curry processed by sous vide cook chilled and hot filled technology process during refrigerated storage

R Jeya Shakila, B Edwin Raj, N Felix

Food Science and Technology International

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Research article

First published 2021-1

Influence of grilling pretreatment and optimization of sous vide processing parameters on the physicochemical and microbiological quality of pirarucu fillet

Enrique Pino−Hernández, Wanessa Almeida da Costa, Eder A Furtado Araujo [...]

Food Science and Technology International

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Research article

First published 2023-08

Modeling the Temperature Effect on the Growth of Uropathogenic Escherichia coli in Sous-Vide Chicken Breast

Kuan-Hung Lu, Anne Hsu, Yi-Chun Pan [...]

Foodborne Pathogens and Disease

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Research article

First published 2015-10

Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature

Mar Roldán, Teresa Antequera, Alejandro Hernández [...]

Food Science and Technology International

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Research article

First published 2017-3

The effects of sous-vide cooking parameters on texture and cell wall modifications in two apple cultivars: A response surface methodology approach

Abel Ortiz, Dominique Le Meurlay, Isabel Lara [...]

Food Science and Technology International

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Research article

First published 2016-4

Development of a convenience and safety chilled sous vide fish dish: Diversification of aquacultural products

MC Espinosa, G López, P Díaz [...]

Food Science and Technology International

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Research article

First published 2020-12

Viability of sous vide,microwave and high pressure processing techniques on quality changes during shelf life of fresh cowpea puree

Tâmmila Venzke Klug, Elena Collado, Ascensión Martínez-Sánchez [...]

Food Science and Technology International

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