Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling

Effect of vacuum cooking treatment on physicochemical and structural characteristics of purple-flesh potato

(2014) Consuelo Iborra-Bernad et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis

(2013) C. Iborra-Bernad et al.   Food Analytical Methods

Investigating thein vitrobioaccessibility of polyphenols in fresh and sun-dried figs (Ficus caricaL.)

(2013) Senem Kamiloglu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Advantages of sous-vide cooked red cabbage: Structural, nutritional and sensory aspects

(2013) C. Iborra-Bernad et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of chromoplast morphology on carotenoid bioaccessibility of carrot, mango, papaya, and tomato

(2012) Ralf M. Schweiggert et al.   FOOD CHEMISTRY

Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh

(2012) Jaromír Lachman et al.   FOOD CHEMISTRY

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

(2012) C. Iborra-Bernad et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Food Matrix Affecting Anthocyanin Bioavailability: Review

(2011) M. Yang et al.   CURRENT MEDICINAL CHEMISTRY

In vitro bioaccessibility and antioxidant activity of anthocyanins from mulberry (Morus atropurpurea Roxb.) following simulated gastro-intestinal digestion

(2011) Linghong Liang et al.   FOOD RESEARCH INTERNATIONAL

Advanced preservation methods and nutrient retention in fruits and vegetables

(2011) Diane M Barrett et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Bioavailability of β-carotene isomers from raw and cooked carrots using an in vitro digestion model coupled with a human intestinal Caco-2 cell model

(2010) S. Aisling Aherne et al.   FOOD RESEARCH INTERNATIONAL

A review on the beneficial aspects of food processing

(2010) Martinus van Boekel et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Pectins in Processed Fruits and Vegetables: Part II-Structure-Function Relationships

(2009) D.N. Sila et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Pectins in Processed Fruits and Vegetables: Part III-Texture Engineering

(2009) S. Van Buggenhout et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of curing and cooking on flavonols and anthocyanins in traditional varieties of onion bulbs

(2009) A.S. Rodrigues et al.   FOOD RESEARCH INTERNATIONAL

Towards a better understanding of the relationship between the β-carotene in vitro bio-accessibility and pectin structural changes: A case study on carrots

(2009) Lien Lemmens et al.   FOOD RESEARCH INTERNATIONAL

Sensory perception and quality attributes of high pressure processed carrots in comparison to raw, sous-vide and cooked carrots

(2009) Ximenita I. Trejo Araya et al.   Innovative Food Science & Emerging Technologies

Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp. capitata f. rubra)

(2008) Jon Volden et al.   FOOD CHEMISTRY

Micellarisation of Carotenoids from Raw and Cooked Vegetables

(2008) L. Ryan et al.   PLANT FOODS FOR HUMAN NUTRITION

Textural properties of potatoes (Solanum tuberosum L., cv. Monalisa) as affected by different cooking processes

(2007) P. García-Segovia et al.   JOURNAL OF FOOD ENGINEERING