{"id":25828,"date":"2015-08-01T00:00:00","date_gmt":"2018-12-03T21:28:28","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/physico-chemical-and-structural-characteristics-of-vegetables\/"},"modified":"2018-12-03T22:28:28","modified_gmt":"2018-12-03T21:28:28","slug":"physico-chemical-and-structural-characteristics-of-vegetables","status":"publish","type":"resume","link":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/physico-chemical-and-structural-characteristics-of-vegetables\/","title":{"rendered":"Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling."},"content":{"rendered":"

In this paper, physico-chemical and structural properties of cut and cooked purple-flesh potato, green bean pods, and carrots have been studied. Three different cooking methods have been applied: traditional cooking (boiling water at 100 °C), cook-vide (at 80 and 90 °C) and sous-vide (at 80 °C and 90 °C). Similar firmness was obtained in potato applying the same cooking time using traditional cooking (100 °C), and cook-vide and sous-vide at 90 °C, while in green beans and carrots the application of the sous-vide (90 °C) required longer cooking times than cook-vide (90 °C) and traditional cooking (100 °C). Losses in anthocyanins (for purple-flesh potatoes) and ascorbic acid (for green beans) were higher applying traditional cooking. β-Carotene extraction increased in carrots with traditional cooking and cook-vide (P < 0.05). Cryo-SEM micrographs suggested higher swelling pressure of starch in potatoes cells cooked in contact with water, such as traditional cooking and cook-vide. Traditional cooking was the most aggressive treatment in green beans because the secondary walls were reduced compared with sous-vide and cook-vide. Sous-vide preserved organelles in the carrot cells, which could explain the lower extraction of β-carotene compared with cook-vide and traditional cooking. Sous-vide cooking of purple-flesh potato is recommended to maintain its high anthocyanin content. Traditional boiling could be recommended for carrots because increase β-carotenes availability. For green beans, cook-vide, and sous-vide provided products with higher ascorbic acid content.<\/p>\n","protected":false},"template":"","mots_cles":[],"class_list":["post-25828","resume","type-resume","status-publish","hentry"],"acf":{"adresse":"Food Technology Dept, Univ. Polit\u00e8cnica de Val\u00e8ncia, Camino de Vera s\/n., 46022, Valencia, Spain.","annee":"2015","mois":"8","numero":"80:8","page":"E1725-1734","auteurs":[{"ID":25825,"post_author":"0","post_date":"2018-12-03 22:28:25","post_date_gmt":"2018-12-03 21:28:25","post_content":"","post_title":"C Iborra-Bernad","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"c-iborra-bernad","to_ping":"","pinged":"","post_modified":"2018-12-03 22:28:25","post_modified_gmt":"2018-12-03 21:28:25","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/c-iborra-bernad\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":25826,"post_author":"0","post_date":"2018-12-03 22:28:26","post_date_gmt":"2018-12-03 21:28:26","post_content":"","post_title":"J Martinez-Monzo","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"j-martinez-monzo","to_ping":"","pinged":"","post_modified":"2018-12-03 22:28:26","post_modified_gmt":"2018-12-03 21:28:26","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/j-martinez-monzo\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":25827,"post_author":"0","post_date":"2018-12-03 22:28:27","post_date_gmt":"2018-12-03 21:28:27","post_content":"","post_title":"P Garcia-Segovia","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"p-garcia-segovia","to_ping":"","pinged":"","post_modified":"2018-12-03 22:28:27","post_modified_gmt":"2018-12-03 21:28:27","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/p-garcia-segovia\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"}],"sources":[{"ID":8286,"post_author":"0","post_date":"2018-12-03 17:58:25","post_date_gmt":"2018-12-03 16:58:25","post_content":"","post_title":"Journal of food science","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"journal-of-food-science","to_ping":"","pinged":"","post_modified":"2018-12-03 17:58:25","post_modified_gmt":"2018-12-03 16:58:25","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/source\/journal-of-food-science\/","menu_order":0,"post_type":"source","post_mime_type":"","comment_count":"0","filter":"raw"}]},"yoast_head":"\nPhysico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling. - 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