Influence of sous-vide thermal treatment, boiling, and steaming on the colour, texture and content of bioactive compounds in root vegetables
Piotr Stanikowski, Monika Michalak‐Majewska, Ewa Jabłońska‐Ryś, Waldemar Gustaw, Robert Gruszecki
Abstract
The aim of the study was to compare the effect of sous-vide treatment, cooking in boiling water, and steaming on changes in the colour, texture, and retention of selected bioactive compounds in root vegetables.
Topics & Concepts
SteamingFood scienceBoilingChemistryTexture (cosmology)Sous videOrganic chemistryImage (mathematics)Artificial intelligenceComputer scienceMagnetic and Electromagnetic EffectsMicrobial Metabolites in Food BiotechnologyLight effects on plants