Sous vide (Romanian Wikipedia)
Analysis of information sources in references of the Wikipedia article "Sous vide" in Romanian language version.
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amazingfoodmadeeasy.com
- Logsdon, Jason (). „Sous Vide Cooking Technique”. Amazing Food Made Easy (în engleză). Accesat în .
bonappetit.com
- Nozari, Elaheh (). „Is It Safe to Cook With Plastic Bags? And Other Sous Vide Questions, Explained”. Bon Appétit. Accesat în .
books.google.com
- Benjamin Count of Rumford, "Essay X: On the construction of kitchen fire-places and kitchen utensils together with remarks and observations relating to the various processes of cookery; and proposals for improving that most useful art", Essays, Political, Economical, and Philosophical, vol. 3 (London, England: T. Cadell jun. and W. Davies, 1802), pp. 18-20.
doi.org
- „Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms”. Meat Sci. 143: 104–113. septembrie 2018. doi:10.1016/j.meatsci.2018.04.032. PMID 29730528.
- „Combined effects of aging and low temperature, long time heating on pork toughness”. Meat Sci. 150: 33–39. aprilie 2019. doi:10.1016/j.meatsci.2018.12.001. PMID 30562641.
- „The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men-A Randomized Cross-Over Meal Test Study”. Nutrients. 9 (9): 941. august 2017. doi:10.3390/nu9090941. PMC 5622701
. PMID 28846600. - Oz, Faith; Eldos, Zikirov (). „The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops”. LWT - Food Science and Technology. 64: 120–125. doi:10.1016/j.lwt.2015.05.050.
- „Most plastic products release estrogenic chemicals: a potential health problem that can be solved”. Environ. Health Perspect. 119 (7): 989–96. iulie 2011. doi:10.1289/ehp.1003220. PMC 3222987 . PMID 21367689.
- Oz, Fatih; Seyyar, Esra (). „Formation of Heterocyclic Aromatic Amines and Migration Level of Bisphenol-A in Sous-Vide-Cooked Trout Fillets at Different Cooking Temperatures and Cooking Levels”. Journal of Agricultural and Food Chemistry. American Chemical Society (ACS). 64 (15): 3070–3082. doi:10.1021/acs.jafc.5b05716. ISSN 0021-8561. PMID 27029998.
- Baldwin, Douglas E. (). „Sous vide cooking: A review”. International Journal of Gastronomy and Food Science (în engleză). 1 (1): 15–30. doi:10.1016/j.ijgfs.2011.11.002. ISSN 1878-450X.
greatbritishchefs.com
nestleprofessionalmena.com
- „What are the benefits of sous vide cooking?” (în engleză). Nestle Professional. Accesat în .
nih.gov
ncbi.nlm.nih.gov
- „Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms”. Meat Sci. 143: 104–113. septembrie 2018. doi:10.1016/j.meatsci.2018.04.032. PMID 29730528.
- „Combined effects of aging and low temperature, long time heating on pork toughness”. Meat Sci. 150: 33–39. aprilie 2019. doi:10.1016/j.meatsci.2018.12.001. PMID 30562641.
- „The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men-A Randomized Cross-Over Meal Test Study”. Nutrients. 9 (9): 941. august 2017. doi:10.3390/nu9090941. PMC 5622701 . PMID 28846600.
- „Most plastic products release estrogenic chemicals: a potential health problem that can be solved”. Environ. Health Perspect. 119 (7): 989–96. iulie 2011. doi:10.1289/ehp.1003220. PMC 3222987 . PMID 21367689.
- Oz, Fatih; Seyyar, Esra (). „Formation of Heterocyclic Aromatic Amines and Migration Level of Bisphenol-A in Sous-Vide-Cooked Trout Fillets at Different Cooking Temperatures and Cooking Levels”. Journal of Agricultural and Food Chemistry. American Chemical Society (ACS). 64 (15): 3070–3082. doi:10.1021/acs.jafc.5b05716. ISSN 0021-8561. PMID 27029998.
sfgate.com
- Brickman, Sophie (). „Author says use of plastic for sous vide is safe”. SFGATE. Accesat în .
sousvidesupreme.com
- „What is Sous Vide? An introduction by SousVide Supreme” (în engleză). SousVide Supreme | Official Site. Accesat în .
washingtonpost.com
- „Sous vide is couture convenience food. Is this the year home cooks finally embrace it?”. Washington Post. Accesat în .
worldcat.org
- Oz, Fatih; Seyyar, Esra (). „Formation of Heterocyclic Aromatic Amines and Migration Level of Bisphenol-A in Sous-Vide-Cooked Trout Fillets at Different Cooking Temperatures and Cooking Levels”. Journal of Agricultural and Food Chemistry. American Chemical Society (ACS). 64 (15): 3070–3082. doi:10.1021/acs.jafc.5b05716. ISSN 0021-8561. PMID 27029998.
- Baldwin, Douglas E. (). „Sous vide cooking: A review”. International Journal of Gastronomy and Food Science (în engleză). 1 (1): 15–30. doi:10.1016/j.ijgfs.2011.11.002. ISSN 1878-450X.