• Ítalo de Paula Casemiro
  • Rui Carlos Zambiazi
  • Ana Lúcia do Amaral Vendramini


A demanda por uma alimentação saudável, segura para o consumo e com bons aspectos sensoriais é crescente nos últimos anos. Como forma de atender as novas demandas dos consumidores, novas tecnologias têm sido desenvolvidas para o processamento de alimentos. O sous-vide é uma tecnologia caracterizada pelo cozimento de alimentos embalados a vácuo e em temperaturas inferiores a 100 °C, que tem ganhado popularidade devido aos benefícios de manutenção da qualidade nutricional e sensorial de alimentos, durante seu processamento. Tendo em vista a aplicação do sous-vide em diferentes produtos, a presente pesquisa, por meio de uma revisão da literatura, busca sistematizar o conhecimento acerca do emprego desta técnica no processamento de vegetais, destacando os principais aspectos e discussões referentes aos valores nutricionais, sensoriais e microbiológicos em torno da aplicação da técnica.


Alcusón, G., Remón, S., & Salvador, M. L. (2017). Quality related aspects of sous-vide processing of borage (Borago officinalis L.) stems. LWT-Food Science and Technology, 85, 104-109.

Amoroso, L., Rizzo, V., & Muratore, G. (2019). Nutritional values of potato slices added with rosemary essential oil cooked in sous vide bags. International Journal of Gastronomy and Food Science, 15, 1-5.

Araya, X. I. T., Smale, N., Zabaras, D., Winley, E., Forde, C., Stewart, C. M., & Mawson, A. J. (2009). Sensory perception and quality attributes of high pressure processed carrots in comparison to raw, sous-vide and cooked carrots. Innovative food science & emerging technologies, 10(4), 420-433.

Armstrong, G. A., & McIlveen, H. (2000). Effects of prolonged storage on the sensory quality and consumer acceptance of sous vide meat-based recipe dishes. Food Quality and Preference, 11(5), 377-385.

Ayub, H., & Ahmad, A. (2019). Physiochemical changes in sous-vide and conventionally cooked meat. International journal of gastronomy and food science, 17, 100145.

Baardseth, P., Bjerke, F., Martinsen, B. K., & Skrede, G. (2010). Vitamin C, total phenolics and antioxidative activity in tip‐cut green beans (Phaseolus vulgaris) and swede rods (Brassica napus var. napobrassica) processed by methods used in catering. Journal of the Science of Food and Agriculture, 90(7), 1245-1255.

Bakker, M. F., Peeters, P. H., Klaasen, V. M., Bueno-de-Mesquita, H. B., Jansen, E. H., Ros, M. M., ... & Rinaldi, S. (2016). Plasma carotenoids, vitamin C, tocopherols, and retinol and the risk of breast cancer in the European Prospective Investigation into Cancer and Nutrition cohort, 2. The American journal of clinical nutrition, 103(2), 454-464.

Baldwin, D. E. (2012). Sous vide cooking: A review. International Journal of Gastronomy and Food Science, 1(1), 15-30.

Barbieri, R. R., Esteves, A. C., & Matoso, R. (2011). Monitoramento da temperatura de preparações quentes e frias em uma unidade de alimentação e nutrição. Hig. aliment, 40-45.

Becker, W., Lyhne, N., Pedersen, A. N., Aro, A., Fogelholm, M., Phorsdottir, I., ... & Pedersen, J. I. (2004). Nordic Nutrition Recommendations 2004-integrating nutrition and physical activity. Scandinavian Journal of Nutrition, 48(4), 178-187.

Berger, M., Küchler, T., Maaßen, A., Busch-Stockfisch, M., & Steinhart, H. (2007). Correlations of ingredients with sensory attributes in green beans and peas under different storage conditions. Food chemistry, 103(3), 875-884.

Betts, G. D., & Gaze, J. E. (1995). Growth and heat resistance of psychrotrophic Clostridium botulinum in relation to ‘sous vide’ products. Food control, 6(1), 57-63.

Bolat, Y., Genç, İ. Y., Tunca, Y., & Demirayak, M. (2019). Effect of laurel (Laurus nobilis) and curcuma (Curcuma longa) on microbiological, chemical and sensory changes in vacuum packed sous-vide european sea bass (Dicentrarchus labrax) under chilled conditions. Food Science and Technology, 39, 159-165.

Bongoni, R., Verkerk, R., Steenbekkers, B., Dekker, M., & Stieger, M. (2014). Evaluation of different cooking conditions on broccoli (Brassica oleracea var. italica) to improve the nutritional value and consumer acceptance. Plant foods for human nutrition, 69(3), 228-234.

Cabezas-Serrano, A. B., Amodio, M. L., Cornacchia, R., Rinaldi, R., & Colelli, G. (2009). Suitability of five different potato cultivars (Solanum tuberosum L.) to be processed as fresh-cut products. Postharvest Biology and technology, 53(3), 138-144.

Carlin, F. (2014). Microbiology of Sous vide Products. In. Encyclopedia of Food Microbiology. Eds. CA Batt & ML Tortorello. Elsevier, London, UK, pp. 621–626.

Cartea, M. E., Francisco, M., Soengas, P., & Velasco, P. (2011). Phenolic compounds in Brassica vegetables. Molecules, 16(1), 251-280.

Charley, H., & Weaver, C. (1998). Starches and vegetable gums. Foods: a Scientific Approach, third ed. Merrill Prentice Hall, Upper Saddle River, NJ, 139-161.

Chesca, A. C., Caetano, A. M., Leite, A. P. C., Polveiro, A. M., Terra, A. D., Lyra, F. S. D., ... & Okura, M. H. (2001). Avaliaçäo das temperaturas de pistas frias e pistas quentes em restaurantes da cidade de Uberaba, MG. Hig. aliment, 38-43.

Chiavaro, E., Mazzeo, T., Visconti, A., Manzi, C., Fogliano, V., & Pellegrini, N. (2012). Nutritional quality of sous vide cooked carrots and Brussels sprouts. Journal of agricultural and food chemistry, 60(23), 6019-6025.

Damiani, T. F., Pereira, L. P., & Ferreira, M. G. (2017). Consumo de frutas, legumes e verduras na Região Centro-Oeste do Brasil: prevalência e fatores associados. Ciência & Saúde Coletiva, 22, 369-382.

Daniels, R. W. (1991). Applying HACCP to new-generation refirgerated foods at retail and beyond. Food technology (Chicago), 45(6).

Deng, Q., Zinoviadou, K. G., Galanakis, C. M., Orlien, V., Grimi, N., Vorobiev, E., ... & Barba, F. J. (2015). The effects of conventional and non-conventional processing on glucosinolates and its derived forms, isothiocyanates: extraction, degradation, and applications. Food Engineering Reviews, 7(3), 357-381.

Díaz, P., Nieto, G., Garrido, M. D., & Bañón, S. (2008). Microbial, physical–chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method. Meat Science, 80(2), 287-292.

European Chilled Food Federation (ECFF), 2006. Recommendations for the production of prepackaged chilled foods. 〈 Recommendations_2nd_ed_18_12_06.pdf〉.

Fabbri, A. D., & Crosby, G. A. (2016). A review of the impact of preparation and cooking on the nutritional quality of vegetables and legumes. International Journal of Gastronomy and Food Science, 3, 2-11.

Fanasca, S., Rouphael, Y., Venneria, E., Azzini, E., Durazzo, A., & Maiani, G. (2009). Antioxidant properties of raw and cooked spears of green asparagus cultivars. International journal of food science & technology, 44(5), 1017-1023.

Florkiewicz, A. (2018). Metoda sous-vide jako alternatywa dla tradycyjnych metod gotowania warzyw kapustnych w kontekście ograniczania strat zawartości składników odżywczych i błonnika pokarmowego. Żywność Nauka Technologia Jakość, 25(3).

Florkiewicz, A., Socha, R., Filipiak‐Florkiewicz, A., & Topolska, K. (2019). Sous‐vide technique as an alternative to traditional cooking methods in the context of antioxidant properties of Brassica vegetables. Journal of the Science of Food and Agriculture, 99(1), 173-182.

Francisco, M., Velasco, P., Moreno, D. A., García-Viguera, C., & Cartea, M. E. (2010). Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C. Food Research International, 43(5), 1455-1463.

Gerhardt, T. E., & Silveira, D. T. (2009). Métodos de pesquisa. Plageder.

Ghawi, S. K., Methven, L., & Niranjan, K. (2013). The potential to intensify sulforaphane formation in cooked broccoli (Brassica oleracea var. italica) using mustard seeds (Sinapis alba). Food chemistry, 138(2-3), 1734-1741.

Ghawi, S. K., Shen, Y., Niranjan, K., & Methven, L. (2014). Consumer acceptability and sensory profile of cooked broccoli with mustard seeds added to improve chemoprotective properties. Journal of food science, 79(9), S1756-S1762.

Gonnella, M., Durante, M., Caretto, S., D'Imperio, M., & Renna, M. (2018). Quality assessment of ready-to-eat asparagus spears as affected by conventional and sous-vide cooking methods. LWT, 92, 161-168.

Guillén, S., Mir-Bel, J., Oria, R., & Salvador, M. L. (2017). Influence of cooking conditions on organoleptic and health-related properties of artichokes, green beans, broccoli and carrots. Food chemistry, 217, 209-216.

Hollman, P. C. H., & Arts, I. C. W. (2000). Flavonols, flavones and flavanols–nature, occurrence and dietary burden. Journal of the Science of Food and Agriculture, 80(7), 1081-1093.

Hong, Y. K., Uhm, J. T., & Yoon, W. B. (2014). Using numerical analysis to develop and evaluate the method of high temperature Sous‐Vide to soften carrot texture in different‐sized packages. Journal of food science, 79(4), E546-E561.

Hyytiä-Trees, E., Skyttä, E., Mokkila, M., Kinnunen, A., Lindström, M., Lähteenmäki, L., ... & Korkeala, H. (2000). Safety evaluation of sous vide-processed products with respect to nonproteolytic Clostridium botulinum by use of challenge studies and predictive microbiological models. Applied and Environmental Microbiology, 66(1), 223-229.

Iborra‐Bernad, C., García‐Segovia, P., & Martínez‐Monzó, J. (2015). Physico‐Chemical and Structural Characteristics of Vegetables Cooked Under Sous‐Vide, Cook‐Vide, and Conventional Boiling. Journal of food science, 80(8), E1725-E1734.

Iborra-Bernad, C., Tárrega, A., García-Segovia, P., & Martínez-Monzó, J. (2014). Comparison of vacuum treatments and traditional cooking using instrumental and sensory analysis. Food analytical methods, 7(2), 400-408.

Jiang, Y., Wu, N., Fu, Y. J., Wang, W., Luo, M., Zhao, C. J., ... & Liu, X. L. (2011). Chemical composition and antimicrobial activity of the essential oil of Rosemary. Environmental toxicology and pharmacology, 32(1), 63-68.

Jiménez‐Monreal, A. M., García‐Diz, L., Martínez‐Tomé, M., Mariscal, M. M. M. A., & Murcia, M. A. (2009). Influence of cooking methods on antioxidant activity of vegetables. Journal of Food Science, 74(3), H97-H103.

Kalish, F. (1991). Extending the HACCP concept to product distribution. Food technology (Chicago), 45(6), 119-120.

Kato, H. C. A., Lourenço, L. F. H., Araújo, E. A. F., Sousa, C. L., Joele, M. R. S., & Ribeiro, S. C. A. (2016). Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum). Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 68(1), 224-232.

Kaulmann, A., Jonville, M. C., Schneider, Y. J., Hoffmann, L., & Bohn, T. (2014). Carotenoids, polyphenols and micronutrient profiles of Brassica oleraceae and plum varieties and their contribution to measures of total antioxidant capacity. Food chemistry, 155, 240-250.

Khurana, S., Venkataraman, K., Hollingsworth, A., Piche, M., & Tai, T. C. (2013). Polyphenols: benefits to the cardiovascular system in health and in aging. Nutrients, 5(10), 3779-3827.

Kilibarda, N., Brdar, I., Baltić, B., Marković, V., Mahmutović, H., Karabasil, N., & Stanišić, S. (2018). The safety and quality of sous vide food. Meat Technology, 59(1), 38-45.

Kim, H. J., Lee, N. K., Lee, D. S., Hong, W., Lee, S. R., Kim, C. J., & Paik, H. D. (2008). Improvement of microbiological safety of sous vide processed soybean sprouts: Nisin and Bacillus cereus challenge. Food Science and Biotechnology, 17(1), 166-171.

Koç, M., Baysan, U., Devseren, E., Okut, D., Atak, Z., Karataş, H., & Kaymak-Ertekin, F. (2017). Effects of different cooking methods on the chemical and physical properties of carrots and green peas. Innovative food science & emerging technologies, 42, 109-119.

Kosewski, G., Górna, I., Bolesławska, I., Kowalówka, M., Więckowska, B., Główka, A. K., ... & Przysławski, J. (2018). Comparison of antioxidative properties of raw vegetables and thermally processed ones using the conventional and sous-vide methods. Food chemistry, 240, 1092-1096.

Lafarga, T., Bobo, G., Viñas, I., Collazo, C., & Aguiló-Aguayo, I. (2018a). Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms. Journal of food science and technology, 55(6), 1973-1981.

Lafarga, T., Viñas, I., Bobo, G., Simó, J., & Aguiló-Aguayo, I. (2018b). Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica. Innovative Food Science & Emerging Technologies, 47, 412-420.

Lešková, E., Kubíková, J., Kováčiková, E., Košická, M., Porubská, J., & Holčíková, K. (2006). Vitamin losses: Retention during heat treatment and continual changes expressed by mathematical models. Journal of Food Composition and analysis, 19(4), 252-276.

Lobo, V., Patil, A., Phatak, A., & Chandra, N. (2010). Free radicals, antioxidants and functional foods: Impact on human health. Pharmacognosy reviews, 4(8), 118.

Lorkiewicz, A., & Berski, W. (2017). Application of sous vide method as an alternative to traditional vegetable cooking to maximize the retention of minerals. Journal of Food Processing and Preservation, 42(2), e13508.

Martínez-Hernández, G. B., Artés-Hernández, F., Colares-Souza, F., Gómez, P. A., García-Gómez, P., & Artés, F. (2013a). Innovative cooking techniques for improving the overall quality of a kailan-hybrid broccoli. Food and Bioprocess Technology, 6(8), 2135-2149.

Martínez-Hernández, G. B., Artés-Hernández, F., Gómez, P. A., & Artés, F. (2013b). Quality changes after vacuum-based and conventional industrial cooking of kailan-hybrid broccoli throughout retail cold storage. LWT-Food Science and Technology, 50(2), 707-714.

Mirzaei, A., Delaviz, H., & Mohammadi, H. (2014). The effects of cooking methods on antioxidant activity and phenol content in vegetables. World Journal of Pharmacy and Pharmaceutical Sciences, 3(7), 242-252.

Monteiro, M. A. M., de Cássia Ribeiro, R., Fernandes, B. D. A., de Rosa Sousa, J. F., & Santos, L. M. (2014). Controle das temperaturas de armazenamento e de distribuição de alimentos em restaurantes comerciais de uma instituição pública de ensino. Demetra: Alimentação, Nutrição & Saúde, 9(1), 99-106.

Murillo, G., & Mehta, R. G. (2001). Cruciferous vegetables and cancer prevention. Nutrition and cancer, 41(1-2), 17-28.

Organização Pan-America da Saúde (OPAS). (2003). Doenças crónico-degenerativas e obesidade: estratégia mundial sobre alimentação saudável, actividade fisíca e saúde. Brasília: OPAS, OMS.

Paik, H. D., Kim, H. J., Nam, K. J., Kim, C. J., Lee, S. E., & Lee, D. S. (2006). Effect of nisin on the storage of sous vide processed Korean seasoned beef. Food Control, 17(12), 994-1000.

Pandey, K. B., & Rizvi, S. I. (2009). Plant polyphenols as dietary antioxidants in human health and disease. Oxidative medicine and cellular longevity, 2.

Patras, A., Brunton, N. P., & Butler, F. (2010). Effect of water immersion and sous‐vide processing on antioxidant activity, phenolic, carotenoid content and color of carrot disks. Journal of food processing and preservation, 34(6), 1009-1023.

Patras, A., Tiwari, B. K., & Brunton, N. P. (2011). Influence of blanching and low temperature preservation strategies on antioxidant activity and phytochemical content of carrots, green beans and broccoli. LWT-Food Science and Technology, 44(1), 299-306.

Pellegrini, N., Chiavaro, E., Gardana, C., Mazzeo, T., Contino, D., Gallo, M., ... & Porrini, M. (2010). Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables. Journal of Agricultural and Food Chemistry, 58(7), 4310-4321.

Penna, T. C. V., Moraes, D. A., & Fajardo, D. N. (2002). The effect of nisin on growth kinetics from activated Bacillus cereus spores in cooked rice and in milk. Journal of food protection, 65(2), 419-422.

Perla, V., Holm, D. G., & Jayanty, S. S. (2012). Effects of cooking methods on polyphenols, pigments and antioxidant activity in potato tubers. LWT-Food Science and Technology, 45(2), 161-171.

Petersen, M. A. (1993). Influence of sous vide processing, steaming and boiling on vitamin retention and sensory quality in broccoli florets. Zeitschrift für Lebensmittel-Untersuchung und Forschung, 197(4), 375-380.

Pfendt, L. B., Vukašinović, V. L., Blagojević, N. Z., & Radojević, M. P. (2003). Second order derivative spectrophotometric method for determination of vitamin C content in fruits, vegetables and fruit juices. European Food Research and Technology, 217(3), 269-272.

Podsędek, A. (2007). Natural antioxidants and antioxidant capacity of Brassica vegetables: A review. LWT-Food Science and Technology, 40(1), 1-11.

Puupponen‐Pimiä, R., Häkkinen, S. T., Aarni, M., Suortti, T., Lampi, A. M., Eurola, M., ... & Oksman‐Caldentey, K. M. (2003). Blanching and long‐term freezing affect various bioactive compounds of vegetables in different ways. Journal of the Science of Food and Agriculture, 83(14), 1389-1402.

Reis, L. C. R.dos, de Oliveira, V. R., Hagen, M. E. K., Jablonski, A., Flôres, S. H., & de Oliveira Rios, A. (2015). Effect of cooking on the concentration of bioactive compounds in broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1) grown in an organic system. Food Chemistry, 172, 770-777.

Renna, M., Gonnella, M., de Candia, S., Serio, F., & Baruzzi, F. (2017). Efficacy of combined sous vide‐microwave cooking for foodborne pathogen inactivation in ready‐to‐eat chicory stems. Journal of food science, 82(7), 1664-1671.

Renna, M., Gonnella, M., Giannino, D., & Santamaria, P. (2014). Quality evaluation of cook‐chilled chicory stems (Cichorium intybus L., Catalogna group) by conventional and sous vide cooking methods. Journal of the Science of Food and Agriculture, 94(4), 656-665.

Reyner, A. C., Xie, G., Church, I. J., & Sheard, M. A. (1998). Comparison of textural changes in carrots prepared using sous vide and cookchill methods. Culinary Arts and Sciences, 431-439.

Rickman, J. C., Barrett, D. M., & Bruhn, C. M. (2007). Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds. Journal of the Science of Food and Agriculture, 87(6), 930-944.

Rinaldi, M., Dall’Asta, C., Meli, F., Morini, E., Pellegrini, N., Gatti, M., & Chiavaro, E. (2013). Physicochemical and microbiological quality of sous-vide-processed carrots and brussels sprouts. Food and Bioprocess Technology, 6(11), 3076-3087.

Rizzo, V., Amoroso, L., Licciardello, F., Mazzaglia, A., Muratore, G., Restuccia, C., ... & Mauromicale, G. (2018). The effect of sous vide packaging with rosemary essential oil on storage quality of fresh-cut potato. Lwt, 94, 111-118.

Rodgers, S. (2016). Minimally processed functional foods: technological and operational pathways. Journal of food science, 81(10), R2309-R2319.

Rondanelli, M., Daglia, M., Meneghini, S., Di Lorenzo, A., Peroni, G., Faliva, M. A., & Perna, S. (2017). Nutritional advantages of sous‐vide cooking compared to boiling on cereals and legumes: Determination of ashes and metals content in ready‐to‐eat products. Food science & nutrition, 5(3), 827-833.

Ruiz, J., Calvarro, J., Sánchez del Pulgar, J., & Roldán, M. (2013). Science and technology for new culinary techniques. Journal of Culinary Science & Technology, 11(1), 66-79.

Saikia, S., & Mahanta, C. L. (2013). Effect of steaming, boiling and microwave cooking on the total phenolics, flavonoids and antioxidant properties of different vegetables of Assam, India. International Journal of Food and Nutritional Sciences, 2(3), 47.

Schellekens, M. (1996). New research issues in sous-vide cooking. Trends in Food Science & Technology, 7(8), 256-262.

Sebastiá, C., Soriano, J. M., Iranzo, M., & Rico, H. (2010). Microbiological quality of sous vide cook–chill preserved food at different shelf life. Journal of Food Processing and Preservation, 34(6), 964-974.

Segovia, F. J., Luengo, E., Corral-Pérez, J. J., Raso, J., & Almajano, M. P. (2015). Improvements in the aqueous extraction of polyphenols from borage (Borago officinalis L.) leaves by pulsed electric fields: Pulsed electric fields (PEF) applications. Industrial Crops and Products, 65, 390-396.

Seong, G. U., Hwang, I. W., & Chung, S. K. (2016). Antioxidant capacities and polyphenolics of Chinese cabbage (Brassica rapa L. ssp. Pekinensis) leaves. Food Chemistry, 199, 612-618.

Shahidi, F. (2000). Antioxidants in food and food antioxidants. Food/nahrung, 44(3), 158-163.

Silva, M. D. F. G. D., Sousa, P. H. M. D., Figueiredo, R. W., Gouveia, S. T., & Lima, J. S. S. (2019). Cooking effects on bioactive compounds and sensory acceptability in pumpkin (Cucurbita moschata cv. Leite). Revista Ciência Agronômica, 50(3), 394-401.

Silva, F. M. de A., Smith‐Menezes, A., & da Silva Duarte, M. D. F. (2016). Consumo de frutas e vegetais associado a outros comportamentos de risco em adolescentes no Nordeste do Brasil. Revista Paulista de Pediatria, 34(3), 309-315.

Stankov, S., Fidan, H., Rusev, R., & Baeva, M. (2020). Low-temperature cooking method" sous vide" in the restaurant industry: A review. Food Science and Applied Biotechnology, 3(1), 92-102.

Stea, T. H., Johansson, M., Jägerstad, M., & Frølich, W. (2007). Retention of folates in cooked, stored and reheated peas, broccoli and potatoes for use in modern large-scale service systems. Food Chemistry, 101(3), 1095-1107.

Stringer, S. C., & Metris, A. (2018). Predicting bacterial behaviour in sous vide food. International Journal of Gastronomy and Food Science, 13, 117-128.

Stringer, S. C., Fernandes, M. A., & Metris, A. (2012). Safety of sous-vide foods: Feasibility of extending combase to describe the growth/survival/death response of bacterial foodborne pathogens between 40C and 60C. Final report on FSA project FS102028.

Tomás-Barberán, F. A., Selma, M. V., & Espín, J. C. (2016). Interactions of gut microbiota with dietary polyphenols and consequences to human health. Current opinion in clinical nutrition and metabolic care, 19(6), 471-476.

Upadhyay, R., Sehwag, S., & Singh, S. P. (2016). Antioxidant activity and polyphenol content of Brassica oleracea varieties. International Journal of Vegetable Science, 22(4), 353-363.

Veda, S., Platel, K., & Srinivasan, K. (2010). Enhanced bioaccessibility of β‐carotene from yellow‐orange vegetables and green leafy vegetables by domestic heat processing. International journal of food science & technology, 45(10), 2201-2207.

Verbeyst, L., Bogaerts, R., Van der Plancken, I., Hendrickx, M., & Van Loey, A. (2013). Modelling of vitamin C degradation during thermal and high-pressure treatments of red fruit. Food and Bioprocess Technology, 6(4), 1015-1023.

Wachtel-Galor, S., Wong, K. W., & Benzie, I. F. (2008). The effect of cooking on Brassica vegetables. Food chemistry, 110(3), 706-710.

Wagner, A. E., Terschluesen, A. M., & Rimbach, G. (2013). Health promoting effects of brassica-derived phytochemicals: from chemopreventive and anti-inflammatory activities to epigenetic regulation. Oxidative medicine and cellular longevity, 2013.

World Health Organization. (2003). Diet, nutrition, and the prevention of chronic diseases: report of a joint WHO/FAO expert consultation (Vol. 916). World Health Organization.

Yıkmış, S., Aksu, H., Çöl, B. G., & Demirçakmak, İ. L. (2018). Evaluation of Sous-Vide Technology in Gastronomy.International Journal of Agricultural and Life Sciences- IJALS, 4 (1) pp.226-231.






Tecnologia de Alimentos