Concepedia

Acidification Of Vegetables

Acidification of Vegetables is a food preservation method that involves the controlled addition of organic acids or microbial fermentation to lower the pH of vegetable matrices, thereby inhibiting pathogenic and spoilage microorganisms while enhancing shelf life and safety.

65

Publications

2.1K

Citations

209

Authors

60

Institutions

Publications per year

2017–2026

12

Variants

Vegetable Acidification

Parents

Publications

65

Efficacy of low concentration acidic electrolysed water and levulinic acid combination on fresh organic lettuce (Lactuca sativa Var. Crispa L.) and its antimicrobial mechanism

Zhao Lin, Mitchie Y. Zhao, Chin Ping Phey et al. · Food Control · 2019 · 110 citations

, , +16

Hurdle enhancement of slightly acidic electrolyzed water antimicrobial efficacy on Chinese cabbage, lettuce, sesame leaf and spinach using ultrasonication and water wash

Fereidoun Forghani, Deog‐Hwan Oh · Food Microbiology · 2013 · 99 citations

, , +17

Acidogenic fermentation of vegetable and salad waste for chemicals production: Effect of pH buffer and retention time

Ife Bolaji, Davide Dionisi · Journal of environmental chemical engineering · 2017 · 93 citations · Full text

, , +17

Treatment with low-concentration acidic electrolysed water combined with mild heat to sanitise fresh organic broccoli (Brassica oleracea)

Qin Liu, Hongshun Yang, Shifei Wang · LWT · 2016 · 82 citations

, , +15

Ecology of controlled soyabean acidification for tempe manufacture

M.J.R. Nout, M.A. de Dreu, A.M. Zuurbier et al. · Food Microbiology · 1987 · 81 citations · Full text

, , +5

1–5 of 65

Authors

209

  1. RF
    Roger F. McFeeters

    North Carolina State University, United States

    5 publications · 148 citations

    5

    h-index

  2. CS
    C. Severini

    University of Foggia, Italy

    3 publications · 107 citations

    3

    h-index

  3. HS
    Hosahalli S. Ramaswamy

    McGill University, Canada

    3 publications · 60 citations

    3

    h-index

  4. VT
    Van‐Den Truong

    North Carolina State University, United States

    3 publications · 84 citations

    3

    h-index

  5. TD
    Teresa De Pilli

    University of Foggia, Italy

    3 publications · 107 citations

    3

    h-index

1–5 of 209

Institutions

60

  1. North Carolina State University

    Raleigh, United States

    6 h-index

    22 publications

    590 citations

  2. Agricultural Research Service

    Washington, United States

    3 h-index

    10 publications

    269 citations

  3. University of Foggia

    Foggia, Italy

    3 h-index

    10 publications

    345 citations

  4. McGill University

    Montreal, Canada

    3 h-index

    5 publications

    96 citations

  5. University of California, Davis

    Davis, United States

    3 h-index

    6 publications

    110 citations

  6. Michigan State University

    East Lansing, United States

    2 h-index

    4 publications

    108 citations

  7. Eastern Regional Research Center

    Wyndmoor, United States

    2 h-index

    8 publications

    112 citations

  8. Suzhou Research Institute

    Suzhou, China

    2 h-index

    4 publications

    384 citations

1–8 of 60

Venues

  1. Journal of Food Science

    JFS · 9 publications · 200 citations

    9

    h-index

  2. LWT

    5 publications · 202 citations

    5

    h-index

  3. Journal of Food Engineering

    3 publications · 119 citations

    3

    h-index

  4. Food Control

    2 publications · 130 citations

    2

    h-index

  5. Food Microbiology

    2 publications · 180 citations

    2

    h-index

1–5