Sania Naznin

Sous Vide Processing as an Effective Technique for Improving Food Quality: A Critical Review

Sania Naznin, Nazrin Sultana Ahmed & Sarifuddin Ahmed · Asian Journal of Food Research and Nutrition · 2026

Sous vide processing, the practice of sealing food under vacuum and cooking it at precisely controlled, sub-boiling temperatures for extended periods, has grown from a specialised culinary technique into a substantial subject of food science research in its own right. This review...