Effects of Traditional and Sous-vide Cooking on the Physicochemical Properties, Bioactive Compounds, and Mineral Composition of Certain Vegetables

Karakütük İ. A., Zor M., Karataş N., Şengül M.

FOOD BIOPHYSICS, cilt.21, sa.3, ss.129-142, 2026 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 21 Sayı: 3
  • Basım Tarihi: 2026
  • Doi Numarası: 10.1007/s11483-026-10219-4
  • Dergi Adı: FOOD BIOPHYSICS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Compendex, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index, INSPEC, Natural Science Collection (ProQuest), Biological Science Database (ProQuest), Pharma Collection (ProQuest)
  • Sayfa Sayıları: ss.129-142
  • Anahtar Kelimeler: Vegetables, Boiling, Steaming, Sous-vide, Antioxidant activity, Mineral
  • Atatürk Üniversitesi Adresli: Evet