Sous-vide cooking is a process in which food is cooked in heat stable vacuumed containers
under controlled temperature (65–95° C) for a specific time followed by low-temperature …

Background Sous vide processing is considered a very promising thermal processing
method in heat-stable vacuumed packages under controlled temperatures for specific time …

The effect of sous-vide (SV), microwave (M) cooking, and stewing (S) on selected functional
properties of goose meat were investigated in this study. It was measured cooking loss (CL) …

Fish contains bioactive polar lipids (PL) and is mainly consumed cooked. The aim of this
study was to evaluate the sensory characteristics of sous-vide cooked salmon and the in …

Seafood has a very limited shelf life due to its high water activity, neutral pH and nutrient-rich
content. Sous vide is a cooking method in which the product is heat-processed in a vacuum …

The aim of the study was to investigate the influence of temperature and time combination
on the quality of pikeperch fillets and to propose settings which allow high nutritional quality …

Background: Heat treatment methods including frying (with and without fat or oil), deep
frying, oven roasting, grilling, charcoal roasting, broiling, steaming, and microwave cooking …

Öz Sous vide teknolojisi su ürünlerindeki doymamis yag asitleri ve vitaminlerin gidada
alikonmasina imkan veren bir yöntemdir. Su ürünlerinde bozulmaya sebep olan patojen …

This study evaluated the physicochemical and microbiological characteristics of boga
(Megaloporinus obtusidens) fillets vacuum-impregnated with 60%(v/v) lemon (Citrus limon) …

With rising consumer demand for fast-food options, quick-service restaurants are constantly
developing new menu items to attract consumers. Sous vide cookery has become popular …