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SOUS VIDE: Cooking Visual Drone Navigation Policies in a Gaussian Splatting Vacuum

• Authors : Low, JunEn; Adang, Maximilian; Yu, Javier

Subjects: Computer Science - Robotics; Computer Science - Computer Vision and Pattern Recognition; Computer Science - Machine Learning

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Improvement of Selected Quality and Safety Traits in Turmeric-Enriched Kale Pesto Using Blue Light and Sous-Vide.

• Authors : Olszewska, Magdalena A.¹ (AUTHOR) ; Draszanowska, Anna² (AUTHOR) ; Zimińska, Aleksandra¹ (AUTHOR)

• Source: Molecules. Dec2024, Vol. 29 Issue 24, p5831. 16p.

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Minimal processing of food: sous vide technique.

• Authors : Tiban, Nela Nedić¹ ; Boškić, Matea¹; Pavlović, Hrvoje¹

Subjects: *FOOD industry; *CONSUMER attitudes; *TEMPERATURE control

• Source: MESO. may/jun2024, Vol. 26 Issue 3, p221-233. 13p.

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Multicenter Sous Vide Frostbite

• Authors : Nicholas Daniel, DO, Assistant Professor

• Source: Assessment of Sous Vide Water Baths for Acute Rewarming of Frostbitten Extremities

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Enhancing the Shelf Life of Sous-Vide Red Deer Meat with Piper nigrum Essential Oil: A Study on Antimicrobial Efficacy against Listeria monocytogenes.

• Authors : Kačániová, Miroslava^1,2 (AUTHOR) ; Čmiková, Natália¹ (AUTHOR); Ban, Zhaojun³ (AUTHOR)

Subjects: *RED deer; *VENISON; *VACUUM packaging

• Source: Molecules. Sep2024, Vol. 29 Issue 17, p4179. 21p.

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CHANGES IN AMINOACID AND PHENOLIC PROFILE OF AMARANTH SEEDS SUBJECTED TO SOUS VIDE TREATMENT

• Authors : Ovidiu PROCOPEȚ; Mircea OROIAN

Subjects: amaranth; sous-vide; amino acids

• Source: Food and Environment Safety, Vol 23, Iss 3, Pp 186-196 (2024)

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Combined effects of different temperature-time modes on the mechanical characteristics of sous-vide and conventional oven-cooked camel meat

• Authors : A. A. Fickak; M. B. Othman; A. I. Hobani

Subjects: camel meat; sous-vide; conventional oven

• Source: Теория и практика переработки мяса, Vol 9, Iss 2, Pp 153-159 (2024)

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Histological Studies of Sous Vide Beef Based on Best Practices in Meat Quality Formation

• Authors : Arkadiy A. Koksharov; Larisa A. Mayurnikova; Anna D. Plastun

Subjects: sous vide technology; beef meat; quality

• Source: Техника и технология пищевых производств, Vol 54, Iss 2, Pp 382-397 (2024)

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RESEARCH REGARDING CHOCOLATE BAR ENRICHED DEVELOPMENT WITH SOUS-VIDE TREATED AMARANTH SEEDS

• Authors : Ovidiu PROCOPEȚ; Mircea OROIAN

Subjects: amaranth; texture; sous vide

• Source: Food and Environment Safety, Vol 23, Iss 2, Pp 104-114 (2024)

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Recent Process on the Effect of Sous Vide Cooking Technology on the Quality of Meat Product

• Authors : Man ZHANG; Xiaoxiao XIONG; Jun LIU

Subjects: sous vide cooking method; meat product processing; flavor

• Source: Shipin gongye ke-ji, Vol 45, Iss 11, Pp 333-340 (2024)

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