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

Karakütük, İsa Arslan; Zor, Melek; Karataş, Neva; Şengül, Memnune

doi:10.1007/s11483-026-10219-4

Makale Tam Makale Uluslararası 2026

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

İsa Arslan Karakütük, Melek Zor, Neva Karataş, Memnune Şengül

FOOD BIOPHYSICS Cilt 21 · Sayı 3 · Makale no 129 · ss. 129–142 · 01.09.2026

DOI ile aç

Anahtar kelimeler

ANTIOXIDANT ACTIVITY Mineral VEGETABLES Boiling Steaming Sous-vide

Atıf için künye

Karakütük, İ. A., Zor, M., Karataş, N., & Şengül, M. (2026). Effects of Traditional and Sous-vide Cooking on the Physicochemical Properties, Bioactive Compounds, and Mineral Composition of Certain Vegetables. FOOD BIOPHYSICS, 21(3), 129–142. https://doi.org/10.1007/s11483-026-10219-4

BibTeX

@article{karakutuk2026-203473,
  author = {Karakütük, İsa Arslan and Zor, Melek and Karataş, Neva and Şengül, Memnune},
  title = {Effects of Traditional and Sous-vide Cooking on the Physicochemical Properties, Bioactive Compounds, and Mineral Composition of Certain Vegetables},
  journal = {FOOD BIOPHYSICS},
  year = {2026},
  volume = {21},
  number = {3},
  pages = {129--142},
  issn = {1557-1858},
  doi = {10.1007/s11483-026-10219-4},
  url = {https://akademik.atauni.edu.tr/yayinlar/203473-effects-of-traditional-and-sous-vide-cooking-on-the-physicochemical-properties}
}