1 |
Gonzalez-Fandos, E., Garcia-Linares, M. C., Vilarino- Rodriguez, A., Garcia-Arias, M. T., and Garcia-Fernandez, M. C. (2004) Evaluation of the microbiological safety and sensory quality of rainbow trout (Oncorhynchus mykiss) processed by the sous vide method. Food Control 21, 193-201
|
2 |
Jang, J.D. and Lee, D.S. (2005) Development of a sous-vide packaging process for Korean seasoned beef. Food Control 16, 285-291
DOI
ScienceOn
|
3 |
ACMSF (2004) Discussion paper. In: Advisory Committee on the Microbiological Safety of Food (ACMSF), HMSO, London, UK
|
4 |
Creed, P. G. and Reeve, W. (1998) Principles and applications of sous vide processed foods. In: Sous vide and Cookchill Processing for the Food Industry. Ghazala S. (ed), Aspen Publishers, Gaithersburg, USA, pp. 25-56
|
5 |
Creed, P. G. (1998) Sensory and nutritional aspects of sous vide processed foods. In: Sous vide and Cook-chill Processing for the Food Industry. Ghazala S. (ed), Aspen Publishers, Gaithersburg, USA, pp. 57-88
|
6 |
ECFF (1996) Guidelines for the hygienic manufacture of chilled foods. In: European Chilled Food Federation (ECFF), London, UK
|
7 |
FDA (2005) Food Code, Food Processing Criteria. In: Food and Drug Administration (FDA), USA, pp. 543-562
|
8 |
Koo, K. M., Kim, H. W., Lee, D. S., Lyu, E. S., and Paik, H. D. (2008) Quality change during storage of cook-chilled soybean sprouts. Food Sci. Biotechnol. 17, 540-546
|
9 |
Song, S. M., Kim, H. Y., and Ko, S. H. (2007b) Changes in Microbial Qualities and Sensory Characteristics of Boiled Quail Egg and Fish Paste in Soy Sauce as Prepared with the Cook-Chill System and Sous Vide Cook-Chill System. Korean J. Food Cookery Sci. 23, 261-269
|
10 |
Wang, S. H., Chang, M. H., and Chen, T. C. (2004) Shelf-life and microbiological profiler of chicken wing products following sous vide treatment. Poultry Sci. 3, 326-332
DOI
|
11 |
DHSS (2003) Policy for Food Hygiene, Pest Control, Safety & Quality/Code of Practice No 9, Process Control Cook Chill. In: Department of Health and Social Security Guidelines (DHSS), Version 3, London, UK, pp.1
|
12 |
Vaudagna, S. R., Pazos, A. A., Guidi, S. M., Sanchez, G., Carp, D. J., and Gonzalez, C. B. (2007) Effect of salt addition on sous vide cooked whole beef muscles from Argentina. Meat Sci. 79, 470-482
|
13 |
Galimpin-Johan, S. M. C., Russly, A .R., Jamilah, B., Man, Y. B. C., and Rusul, G. (2007) Pasteurization, development and storage of sous vide rending (spicy beef stew). J. Foodservice. 18, 251-263
DOI
ScienceOn
|
14 |
Hauben, K. (1999) Sous vide cooking: State of art. In Proceedings of third European symposium on sous vide, Alma Sous Vide Competence Centre, Katholieke Universitet, Leuven, Belgium. 11-27
|
15 |
Kim, G. T., Koo, K. M., Paik, H. D., Lyu, E. S., and Lee, D. S. (2001) Processing and storage of spinach products using cook-chill and sous vide methods. J. Kor. Soc. Food Sci. Nutr. 30, 1095-1101
|
16 |
Song, S. M. and Kim, H. Y. (2007a) Changes in Microbial Qualities and Sensory Characteristics of Boiled Potatoes and Imitation Crab in Soy Sauce as Prepared with the Cook-Chill System and Sous Vide Cook-Chill System. Korean J. Food Cookery Sci. 23, 252-260
|
17 |
Armstrong, G. A. and McIlveen, H. (2000) Effect of prolonged storage on the sensory quality and consumer acceptance of sous vide meat-based recipe dishes. Food Qual. Prefer. 11, 377-385
DOI
ScienceOn
|
18 |
Jang, J. D., Seo, G. H., Lyu, E. S., Yam, K. L., and Lee, D. S. (2006) Hurdle effect of vinegar and sake on Korean seasoned beef preserved by sous vide packaging. Food Control 17, 171-175
DOI
ScienceOn
|
19 |
Creed, P. G. (2000) Sous-vide – An Overview of the process. Available at: (accessed 30 July 2003)
|
20 |
Diaz, P., Nieto, G., Garrido, M. D., and Banon, S. (2008) Microbial, physical-chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method. Meat Sci. 80, 287-292
DOI
ScienceOn
|
21 |
Nyati, H. (2000) An evaluation of the effect of storage and processing temperatures on the microbiological status of sous vide extended shelf-life products. Food Control 11, 471-476
DOI
ScienceOn
|
22 |
Vaudagna, S. R., Sanchez, G., Neira, M. S., Insani, E. M., Gallinger, M. M., and Picallo, A. B. (2002) Sous vide cooked semitendinosus muscles: Effects of low temperature–long time (LT-LT) treatments on quality characteristics and storage stability of product. Int. J. Food Sci. Technol. 37, 425-441
DOI
ScienceOn
|
23 |
Choi, T. D. (2004) Development and Globalization of Traditional Food Service Industry to Increase Demand for Domestic Agricultural Products. Korea Rural Economic Institute
|
24 |
chelleken, M. (1996) New research issues in sous-vide cooking. Trends Food Sci. Technol. 7, 256-262
DOI
ScienceOn
|
25 |
Paik, H. D., Kim, H. J., Nam, K. J., Kim, C. J., Lee, S. E., and Lee, D. S. (2006) Effect of nisin of storage of sous vide processed Korean seasoned beef. Food Control 17, 994-1000
DOI
ScienceOn
|
26 |
González-Fandos, E., Vilarino-Rodríguez, A., García-Linares, M. C., García-Arias, M.T., and García-Fernández, M. C. (2005) Microbiological safety and sensory characteristics of salmon slice processed by the sous vide method. Food Control 16, 77-8
DOI
ScienceOn
|