The first activity of the PhD thesis regards the study of the evolution of chemical and physical indicators during different cooking processes of chicken meat. In particular, modifications in terms of cooking loss, colour, humidity and texture during heating time were monitored according to three different cooking methods: forced convection, grill and sous vide. Kinetics indicators were analysed as a function of cooking time and rate constants were extrapolated and studied.

Optimization of cooking for food service: matching sensory and nutritional requirements as drivers for development of innovative tools

Giulia Romano
2021

Abstract

The first activity of the PhD thesis regards the study of the evolution of chemical and physical indicators during different cooking processes of chicken meat. In particular, modifications in terms of cooking loss, colour, humidity and texture during heating time were monitored according to three different cooking methods: forced convection, grill and sous vide. Kinetics indicators were analysed as a function of cooking time and rate constants were extrapolated and studied.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11390/1213236
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