Citations (14)
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Nuran Erdem, Mustafa Karakaya, Ali Samet Babaoğlu & Kubra Unal. (2022) Effects of Sous Vide Cooking on Physicochemical, Structural, and Microbiological Characteristics of Cuttlefish, Octopus, and Squid. Journal of Aquatic Food Product Technology 31:7, pages 636-648.
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Miguel Angel Martínez-Maldonado, José Alberto Ramírez-De León, Ma. Guadalupe Méndez-Montealvo, Eduardo Morales-Sánchez & Gonzalo Velazquez. (2018) Effect of the Cooking Process on the Gelling Properties of Whole and Minced Jumbo Lump of Blue Crab (Callinectes sapidus). Journal of Aquatic Food Product Technology 27:4, pages 418-429.
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Articles from other publishers (12)
Suriya Palamae, Wattana Temdee, Jirayu Buatong, Bin Zhang, Hui Hong & Soottawat Benjakul. (2023) Enhancement of safety and quality of ready-to-cook Asian green mussel using acidic electrolyzed water depuration in combination with sous vide cooking. Innovative Food Science & Emerging Technologies 87, pages 103391.
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Işıl İlter, Özgül Altay, Özgün Köprüalan, Figen Kaymak Ertekin & Seid Mahdi Jafari. 2023. High-Temperature Processing of Food Products. High-Temperature Processing of Food Products
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Didem ÜÇOK ALAKAVUK, Şehnaz Yasemin TOSUN & İdil CAN TUNÇELLİ. (2021) IMMEDIATE EFFECT OF DIFFERENT PASTEURIZATION TEMPERATURES (50°C and 70°C) ON THE QUALITY PARAMETERS OF SHRIMP (Parapenaeus longirostris)FARKLI PASTÖRİZASYON SICAKLIKLARININ (50°C ve 70°C) KARİDESİN (Parapenaeus longirostris) KALİTE PARAMETRELERİ ÜZERİNDEKİ ANİ ETKİSİ. Gıda 46:5, pages 1205-1217.
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Feijian Liu, Xiuping Dong, Shike Shen, Yugang Shi, Yangzhi Ou, Wenqiang Cai, Yuewen Chen & Beiwei Zhu. (2021)
Changes in the digestion properties and protein conformation of sturgeon myofibrillar protein treated by low temperature vacuum heating during
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Nazan KUTLU, Zafer CEYLAN, Mehmet Mustafa EKİN & Raciye MERAL. (2021) Geleneksel ve Yenilikçi Paketleme Teknolojileri: Balıketi Muhafazasında Potansiyel KullanımıTraditional and Innovative Packaging Technologies: Potential Use in Fish Meat Storage. Sinop Üniversitesi Fen Bilimleri Dergisi 6:1, pages 78-94.
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Alper Kuşçu & Özcan Bulantekin. (2020) Determination of phenolics, organic acids, minerals and volatile compounds of jujube (Ziziphus jujuba miller) jam produced by under vacuum evaporation compared with open pan method. Journal of Food Measurement and Characterization 15:2, pages 1127-1138.
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Massimiliano Rinaldi, Saverio Santi, Maria Paciulli, Tommaso Ganino, Nicoletta Pellegrini, Attilio Visconti, Paola Vitaglione, Davide Barbanti & Emma Chiavaro. (2020) Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods. Journal of the Science of Food and Agriculture 101:6, pages 2534-2541.
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ESRA DEVSEREN, DILARA OKUT, MEHMET KOÇ, HALUK KARATAŞ & FIGEN KAYMAK-ERTEKIN. (2021) Comparison of Quality Characteristics of Tomato Paste Produced under Atmospheric Conditions and Vacuum Evaporations. Anais da Academia Brasileira de Ciências 93:1.
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Wen‐qiang Cai, Jian‐ling Wei, Yue‐wen Chen, Xiu‐ping Dong, Jing‐na Zhang, Fan Bai, Li‐li Zheng & Yu‐gang Shi. (2020)
Effect of low‐temperature vacuum heating on physicochemical properties of sturgeon (
Acipenser gueldenstaedti
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Dilara Okut, Esra Devseren, Mehmet Koç, Özgül Özdestan Ocak, Haluk Karataş & Figen Kaymak-Ertekin. (2017) Developing a vacuum cooking equipment prototype to produce strawberry jam and optimization of vacuum cooking conditions. Journal of Food Science and Technology 55:1, pages 90-100.
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Mehmet Koç, Ulaş Baysan, Esra Devseren, Dilara Okut, Zeynep Atak, Haluk Karataş & Figen Kaymak-Ertekin. (2017) Effects of different cooking methods on the chemical and physical properties of carrots and green peas. Innovative Food Science & Emerging Technologies 42, pages 109-119.
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Alice Mougin, Olivier Mauroux, Walter Matthey-Doret, Eugenia Maria Barcos, Fernand Beaud, Ahmed Bousbaine, Florian Viton & Candice Smarrito-Menozzi. (2015) Impact of Boiling Conditions on the Molecular and Sensory Profile of a Vegetable Broth. Journal of Agricultural and Food Chemistry 63:5, pages 1393-1400.
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