Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods.

Vacuum cooking, followed by sous vide, has often shown better performance than traditional steam cooking for pumpkin cubes. The implementation of sous vide and vacuum cooking at domestic level or in professional kitchens, and in the food industry, would allow the consumption of vegetables with improved nutritional and sensorial characteristics. © 2020 Society of Chemical Industry.