Effect of time and temperature on the profile of volatile compounds in beef processed by the sous vide method.
Sous vide is a term of French origin that means “under vacuum”.
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| Main Authors: | , , , |
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| Format: | Artigo em anais e proceedings biblioteca |
| Language: | eng |
| Published: |
2024-09-26
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| Subjects: | Under vacuum, Cooking technique, Extend the shelf life of food, Loss of liquid, Beef cooked, Sous vide, Volatile compounds, |
| Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1167622 |
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dig-alice-doc-11676222024-09-26T17:54:24Z Effect of time and temperature on the profile of volatile compounds in beef processed by the sous vide method. FRANCISCO, V. C. SILVA, K. F. CARVALHO, S. C. S. BOGUSZ JR., S. VANESSA C. FRANCISCO; KALISA F. SILVA, UNIVERSIDADE ESTADUAL PAULISTA; SUELEN C. S. CARVALHO, UNIVERSIDADE ESTADUAL PAULISTA; STANISLAU BOGUSZ JR., UNIVERSIDADE DE SÃO PAULO. Under vacuum Cooking technique Extend the shelf life of food Loss of liquid Beef cooked Sous vide Volatile compounds Sous vide is a term of French origin that means “under vacuum”. 2024-09-26T17:54:24Z 2024-09-26T17:54:24Z 2024-09-26 2024 Artigo em anais e proceedings In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY, 70., 2024, Foz do Iguaçu, PR. Proceedings... Foz do Iguaçu, PR: Funpec, 2024. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1167622 eng openAccess p. 205-206. |
| institution |
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| countrycode |
BR |
| component |
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| databasecode |
dig-alice |
| tag |
biblioteca |
| region |
America del Sur |
| libraryname |
Sistema de bibliotecas de EMBRAPA |
| language |
eng |
| topic |
Under vacuum Cooking technique Extend the shelf life of food Loss of liquid Beef cooked Sous vide Volatile compounds Under vacuum Cooking technique Extend the shelf life of food Loss of liquid Beef cooked Sous vide Volatile compounds |
| spellingShingle |
Under vacuum Cooking technique Extend the shelf life of food Loss of liquid Beef cooked Sous vide Volatile compounds Under vacuum Cooking technique Extend the shelf life of food Loss of liquid Beef cooked Sous vide Volatile compounds FRANCISCO, V. C. SILVA, K. F. CARVALHO, S. C. S. BOGUSZ JR., S. Effect of time and temperature on the profile of volatile compounds in beef processed by the sous vide method. |
| description |
Sous vide is a term of French origin that means “under vacuum”. |
| author2 |
VANESSA C. FRANCISCO; KALISA F. SILVA, UNIVERSIDADE ESTADUAL PAULISTA; SUELEN C. S. CARVALHO, UNIVERSIDADE ESTADUAL PAULISTA; STANISLAU BOGUSZ JR., UNIVERSIDADE DE SÃO PAULO. |
| author_facet |
VANESSA C. FRANCISCO; KALISA F. SILVA, UNIVERSIDADE ESTADUAL PAULISTA; SUELEN C. S. CARVALHO, UNIVERSIDADE ESTADUAL PAULISTA; STANISLAU BOGUSZ JR., UNIVERSIDADE DE SÃO PAULO. FRANCISCO, V. C. SILVA, K. F. CARVALHO, S. C. S. BOGUSZ JR., S. |
| format |
Artigo em anais e proceedings |
| topic_facet |
Under vacuum Cooking technique Extend the shelf life of food Loss of liquid Beef cooked Sous vide Volatile compounds |
| author |
FRANCISCO, V. C. SILVA, K. F. CARVALHO, S. C. S. BOGUSZ JR., S. |
| author_sort |
FRANCISCO, V. C. |
| title |
Effect of time and temperature on the profile of volatile compounds in beef processed by the sous vide method. |
| title_short |
Effect of time and temperature on the profile of volatile compounds in beef processed by the sous vide method. |
| title_full |
Effect of time and temperature on the profile of volatile compounds in beef processed by the sous vide method. |
| title_fullStr |
Effect of time and temperature on the profile of volatile compounds in beef processed by the sous vide method. |
| title_full_unstemmed |
Effect of time and temperature on the profile of volatile compounds in beef processed by the sous vide method. |
| title_sort |
effect of time and temperature on the profile of volatile compounds in beef processed by the sous vide method. |
| publishDate |
2024-09-26 |
| url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1167622 |
| work_keys_str_mv |
AT franciscovc effectoftimeandtemperatureontheprofileofvolatilecompoundsinbeefprocessedbythesousvidemethod AT silvakf effectoftimeandtemperatureontheprofileofvolatilecompoundsinbeefprocessedbythesousvidemethod AT carvalhoscs effectoftimeandtemperatureontheprofileofvolatilecompoundsinbeefprocessedbythesousvidemethod AT boguszjrs effectoftimeandtemperatureontheprofileofvolatilecompoundsinbeefprocessedbythesousvidemethod |
| _version_ |
1813413816086560768 |