Quality evaluation of cook-chilled chicory stems (Cichorium intybus L., Catalogna group) by conventional and sous vide cooking methods (Articolo in rivista)

Type

• Prodotto della ricerca (Classe)
• Articolo in rivista (Classe)

Label

• Quality evaluation of cook-chilled chicory stems (Cichorium intybus L., Catalogna group) by conventional and sous vide cooking methods (Articolo in rivista) (literal)

Anno

• 2014-01-01T00:00:00+01:00 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi

• 10.1002/jsfa.6302 (literal)

Alternative label

• Massimiliano Renna, Maria Gonnella, Donato Giannino, Pietro Santamaria (2014)
  Quality evaluation of cook-chilled chicory stems (Cichorium intybus L., Catalogna group) by conventional and sous vide cooking methods
  in Journal of the science of food and agriculture (Online)
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• Massimiliano Renna, Maria Gonnella, Donato Giannino, Pietro Santamaria (literal)

Pagina inizio

• 656 (literal)

Pagina fine

• 665 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#url

• http://onlinelibrary.wiley.com/doi/10.1002/jsfa.6302/pdf (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume

• 94 (literal)

Rivista

• Journal of the science of food and agriculture (Rivista)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#pagineTotali

• 10 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroFascicolo

• 4 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• Massimiliano Renna, ISPA-CNR Maria Gonnella, ISPA-CNR Donato Giannino, IBBA-CNR Pietro Santamaria, Università di Bari (literal)

Titolo

• Quality evaluation of cook-chilled chicory stems (Cichorium intybus L., Catalogna group) by conventional and sous vide cooking methods (literal)

Abstract

• BACKGROUND: Chicory stems, appreciated both raw and cooked, represent a nutritious and refined food. In this study the effects on the quality of stems cooked by conventional (boiling, steaming and microwaving) and innovative (sous vide)methods were analysed. Several physical, chemical and sensory traits were compared using two local varieties (Galatina and Molfettese) of southern Italy (Puglia region). RESULTS: Independently of the variety, the sous vide method did not significantly affect (redness, yellowness and hue angle) or had the least impact on (lightness and total colour difference) quality parameters among the four methods as compared with the raw product. Following sensory analysis, the sous vide product always showed the highest score among the cooking methods. Moreover, this innovative method did not affect total phenol (TP) content and antioxidant activity (AA) compared with uncooked stems of both varieties.Microwaving increased TP content and AA (though associated with higher weight loss), while different responses depending on the chicory variety were observed after boiling and steaming. CONCLUSION: The results indicate the sous vide technique as optimal to preserve several traits, including organoleptic ones, for the quality of cook-chilled chicory stems. They also provide product-specific information usually required for cooking process strategies in the industrial sector of ready-to-eat vegetables. (literal)

Prodotto di

• Sistemi produttivi sostenibili e qualità dei prodotti vegetali (AG.P04.008.001) (Modulo)
• Institute of agricultural biology and biotechnology (IBBA) (Istituto)
• Istituto di scienze delle produzioni alimentari (ISPA) (Istituto)

Autore CNR

• Pietro Santamaria (Unità di personale esterno)
• DONATO GIANNINO (Persona)
• MASSIMILIANO RENNA (Persona)
• MARIA GONNELLA (Persona)

Insieme di parole chiave

• Keywords of "Quality evaluation of cook-chilled chicory stems (Cichorium intybus L., Catalogna group) by conventional and sous vide cooking methods" (Insieme di parole chiave)

Incoming links:

Prodotto

• Institute of agricultural biology and biotechnology (IBBA) (Istituto)
• Istituto di scienze delle produzioni alimentari (ISPA) (Istituto)
• Sistemi produttivi sostenibili e qualità dei prodotti vegetali (AG.P04.008.001) (Modulo)

Autore CNR di

• MARIA GONNELLA (Persona)
• DONATO GIANNINO (Persona)
• Pietro Santamaria (Unità di personale esterno)
• MASSIMILIANO RENNA (Persona)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• Journal of the science of food and agriculture (Rivista)

Insieme di parole chiave di

• Keywords of "Quality evaluation of cook-chilled chicory stems (Cichorium intybus L., Catalogna group) by conventional and sous vide cooking methods" (Insieme di parole chiave)