With this objective in mind, and to preserve the organoleptic and nutritional qualities of the fresh produce, researchers from the Istituto di Scienze delle Produzioni Alimentari - Consiglio Nazionale Ricerche di Bari, in collaboration with Dipartimento di Scienze Agro-Ambientali e Territoriali - Università degli Studi di Bari Aldo Moro, have studied a way to obtain a product that is ready to eat.
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Traditional cooking methods (boiling, steaming and microwaving) were compared as well as a technique - called "sous vide" - according to which vacuum packaging is combined with microwave cooking.
Results showed how this technique makes it possible to obtain a product that is "ready to eat" and much appreciated. Another interesting aspect is the fact that colour is also preserved as well as nutritional qualities such as the carotenoid and vitamin C content.
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 - Food Science and Technology, 92, 161-168.
Dr. Massimiliano Renna Ph.D.
Dipartimento di Scienze Agro-Ambientali e Territoriali
Università degli Studi di Bari Aldo Moro
Via G. Amendola 165/A
Tel.: (+39) 080 5443097
Dr. Maria Gonnella
Istituto di Scienze delle Produzioni Alimentari
Consiglio Nazionale delle Ricerche
Via G. Amendola, 122/O
Tel.: (+39) 080 5929306