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Ozturan S, Sengor GFU. Effects of cooking methods on the quality and safety of crayfish (
Astacus leptodactylus
Eschscholtz,1823) during chilled storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Samime Ozturan
- Istanbul University Graduate School of Natural and Applied, Department of Fisheries and Seafood Processing Technology Doctorate Program, Suleymaniye‐ Istanbul Turkey
| | - Gülgün F. Unal Sengor
- Istanbul University Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology, Division of Food Safety, Laleli‐ Istanbul Turkey
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CUI Z, ZHANG N, LOU W, MANOLI T. Application of sous vide cooking to aquatic food products: a review. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.108021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Zhenkun CUI
- Henan Institute of Science and Technology, China; Sumy National Agrarian University, Ukraine; Technology Research Center, China
| | - Ni ZHANG
- Henan Institute of Science and Technology, China
| | - Wenjuan LOU
- Henan Institute of Science and Technology, China; Sumy National Agrarian University, Ukraine
| | - Tatiana MANOLI
- Sumy National Agrarian University, Ukraine; Odessa National Academy of Food Technologies, Ukraine
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3
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Cui Z, Yan H, Manoli T, Mo H, Bi J, Zhang H. Advantages and challenges of sous vide cooking. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.25] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- ZhenKun Cui
- School of Food Science, Henan Institute of Science and Technology
- Faculty of Food Technologies, Sumy National Agrarian University
| | - Han Yan
- School of Food Science, Henan Institute of Science and Technology
| | - Tatiana Manoli
- Faculty of Food Technologies, Sumy National Agrarian University
- Faculty of Technology and Commodity Science of Food Products and Food Business, Odessa National Academy of Food Technologies
| | - HaiZhen Mo
- School of Food and Bioengineering, Shaanxi University of Science and Technology, Weiyang University Campus
| | - JiCai Bi
- School of Food Science, Henan Institute of Science and Technology
| | - Hao Zhang
- School of Food Science, Henan Institute of Science and Technology
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Sous vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3 °C). Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.005] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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