المؤلفون: Sjölin, Klara, Sjöholm, Ingegerd, Rayner, Marilyn, Purhagen, Jeanette K

المصدر: Food & Nutrition Journal. 7(3)

مصطلحات موضوعية: eating quality, Industrial pre-treatment, large-scale food service system, Potatoes, solanum tuberosum L, subsurface hardening, warm-holding, Teknik, Annan teknik, Livsmedelsteknik, Engineering and Technology, Other Engineering and Technologies, Food Engineering

URL الوصول: https://lup.lub.lu.se/record/1ffc26c6-a848-4bba-a06b-561ba4e46edb
https://www.gavinpublishers.com/assets/articles_pdf/Quality-Aspects-of-Pre-Treated-Potato-Tubers-Solanum-tuberosum-L-After-Boiling-and-Warm-Holding.pdf
http://dx.doi.org/10.29011/2575-7091.100148

المؤلفون: Herbig, Anna-Lena, Moustiés, Célia, Renard, Catherine

المساهمون: Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), European Project: 311754

المصدر: ISSN: 0023-6438.

مصطلحات موضوعية: Reheating, Warm holding, Ascorbic acid, Supplementation, carrots, vitamin, supplémentation en vitamine, chauffage par micro-ondes, bain marie, chauffage à sec, pomme golden, carotte, purée, acide ascorbique, folate, [SDV]Life Sciences [q-bio]

Relation: info:eu-repo/grantAgreement//311754/EU/Optimised food products for elderly populations/; hal-01551065; https://hal.science/hal-01551065; https://hal.science/hal-01551065/document; https://hal.science/hal-01551065/file/2017%20-%20Publi%2022%20-%20Herbig%20-%20LWT_%7BB39035EC-B9AB-45F5-B764-AD2A863618C1%7D.pdf; PRODINRA: 397149; WOS: 000407534700085

الاتاحة: https://hal.science/hal-01551065
https://hal.science/hal-01551065/document
https://hal.science/hal-01551065/file/2017%20-%20Publi%2022%20-%20Herbig%20-%20LWT_%7BB39035EC-B9AB-45F5-B764-AD2A863618C1%7D.pdf
https://doi.org/10.1016/j.lwt.2017.06.031

المؤلفون: Catherine M.G.C. Renard, Célia Mousties, Anna-Lena Herbig

المساهمون: Renard, Catherine, Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), Institut National de la Recherche Agronomique (INRA)-Avignon Université (AU), European Project: 311754, Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Avignon Université (AU)-Institut National de la Recherche Agronomique (INRA)

المصدر: LWT-Food Science and Technology (84), 668-673. (2017)
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2017, 84, pp.668-673. ⟨10.1016/j.lwt.2017.06.031⟩
LWT-Food Science and Technology, 2017, 84, pp.668-673. ⟨10.1016/j.lwt.2017.06.031⟩

مصطلحات موضوعية: Vitamin, pomme golden, Reheating, Warm holding, Ascorbic acid, Folate, Supplementation, [SDV]Life Sciences [q-bio], acide ascorbique, 5-Methyltetrahydrofolate, folate, purée, chemistry.chemical_compound, supplémentation en vitamine, 0404 agricultural biotechnology, Food science, carotte, bain marie, chauffage par micro-ondes, Vitamin C, Chemistry, vitamin, 04 agricultural and veterinary sciences, 040401 food science, chauffage à sec, carrots, Warming up, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38955cc0e50763578c9a8c062c1b58e0
http://prodinra.inra.fr/record/397149

المؤلفون: Lassen, Anne Dahl, Kall, M., Hansen, K., Ovesen, L.

المصدر: Lassen , A D , Kall , M , Hansen , K & Ovesen , L 2002 , ' A comparison of the retention of vitamins B1, B2 and B6, and cooking yield in pork loin with conventional and enhanced meal-service systems ' , European Food Research and Technology , vol. 215 , no. 3 , pp. 194-199 .

مصطلحات موضوعية: cook-chill, warm-holding, sous vide, modified atmosphere packaging, vitamin retention

Relation: https://orbit.dtu.dk/en/publications/e6eefc9b-8c0b-4171-88a0-a266448c082d

الاتاحة: https://orbit.dtu.dk/en/publications/e6eefc9b-8c0b-4171-88a0-a266448c082d