Open AccessInfluence of sous-vide thermal treatment, boiling, and steaming on the colour, texture and content of bioactive compounds in root vegetables
Author(s) -
Piotr Stanikowski,
Monika MichalakMajewska,
Ewa JabłońskaRyś,
Waldemar Gustaw,
Robert Gruszecki
Publication year - 2021
Publication title -
ukrainian food journal
Language(s) - English
Resource type - Journals
eISSN - 2313-5891
pISSN - 2304-974X
DOI - 10.24263/2304-974x-2021-10-1-7
Subject(s) - steaming , food science , boiling , chemistry , texture (cosmology) , sous vide , organic chemistry , artificial intelligence , computer science , image (mathematics)