Browsing by Author "Ibañez, Francisco C."
Now showing items 1-3 of 3
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High-pressure processing and sous-vide cooking effects on physicochemical properties of meat-based, plant-based and hybrid patties
Janardhanan, Rasmi; Huerta-Leidenz, Nelson (TTU); Ibañez, Francisco C.; Beriain, Maria Jose (2023)Modern technologies such as high-hydrostatic pressure processing (HPP) and sous-vide cooking (SVCOOK) have not been fully assessed for improving the quality of veal patties. The effects of HPP alone or combined with SVCOOK ... -
High-pressure processing and sous-vide cooking effects on physicochemical properties of meat-based, plant-based and hybrid patties
Janardhanan, Rasmi; Huerta-Leidenz, Nelson (TTU); Ibañez, Francisco C.; Beriain, Maria Jose (2023)Modern technologies such as high-hydrostatic pressure processing (HPP) and sous-vide cooking (SVCOOK) have not been fully assessed for improving the quality of veal patties. The effects of HPP alone or combined with SVCOOK ... -
High-pressure processing and sous-vide cooking effects on physicochemical properties of meat-based, plant-based and hybrid patties
Janardhanan, Rasmi; Huerta-Leidenz, Nelson (TTU); Ibañez, Francisco C.; Beriain, Maria Jose (2023)Modern technologies such as high-hydrostatic pressure processing (HPP) and sous-vide cooking (SVCOOK) have not been fully assessed for improving the quality of veal patties. The effects of HPP alone or combined with SVCOOK ...