Sous vide cooking.

Author(s) : Eur. Comm., Comm. Eur., SCHELLEKENS W., MARTENS T.

Type of monograph: Other

Summary

The report is part of the Food-Linked Agro-Industrial Research (FLAIR) programme organized and sponsored by the European Community. Developed in France and imported into the United States, the method "sous vide" is expected to provide fresher food with better taste in less preparation time using fewer high-priced cooks. Extract of contents: introduction (definition; history; future); microbiological aspects (microorganisms; HACCP; regulations and recommendations); heat treatment; sensorial and nutritional aspects (effect of heating, chilling and chilled storage; vitamin content); packaging material; the distribution chain (temperatures during transport of chilled foods; temperatures in the retail and domestic chilled chain; time-temperature indicators); feedback from practice (inquiry for producers and distributors); conclusions (advantages and disadvantages; research subjects).

Details

Original title: Sous vide cooking.
Record ID : 1996-0623
Languages: English
Subject: Figures, economy, Regulation
Publication: European Commission, DG XII - Belgium/Belgium/Luxembourg/Luxembourg
Publication date: 1993/03
Source: Source: EUR 15018 EN; n. 2; 192 p. (20.7 x 29); fig.; tabl.
Document available for consultation in the library of the IIR headquarters only.

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