Concepedia

Cold Pasteurization

Cold Pasteurization is a non-thermal food preservation method that inactivates pathogens and extends shelf life by subjecting foods to high hydrostatic pressure while maintaining low temperatures, thereby preserving sensory and nutritional qualities unlike conventional thermal pasteurization.

66

Publications

4.2K

Citations

270

Authors

110

Institutions

Publications per year

2017–2026

31

Variants

High Hydrostatic Pressure Processing

Parents

Publications

66

Cold Plasma: A novel Non-Thermal Technology for Food Processing

Rohit Thirumdas, Chaitanya Sarangapani, Uday S. Annapure · Food Biophysics · 2014 · 609 citations

, , +14

Recommendations guidelines on the key information to be reported in studies of application of PEF technology in food and biotechnological processes

Javier Raso, Wolfgang Frey, Giovanna Ferrari et al. · Innovative Food Science & Emerging Technologies · 2016 · 297 citations · Full text

, , +16

Cold plasma in food processing: Design, mechanisms, and application

Denise Adamoli Laroque, Sandra Tiemi Seó, Germán Ayala Valencia et al. · Journal of Food Engineering · 2021 · 263 citations

, , +13

Requisite Scientific Parameters for Establishing the Equivalence of Alternative Methods of Pasteurization

Journal of Food Protection · 2006 · 206 citations

, , +6

Application of cold plasma technology in the food industry and its combination with other emerging technologies

Zafer Ceylan, Mustafa Durmuş, Oktay TOMAR et al. · Trends in Food Science & Technology · 2021 · 177 citations

, , +14

1–5 of 66

Authors

270

  1. MM
    M. Mitek

    Warsaw University of Life Sciences, Poland

    3 publications · 238 citations

    3

    h-index

  2. SS
    Sylwia Skąpska

    Institute of Agricultural and Food Biotechnology, Poland

    3 publications · 238 citations

    3

    h-index

  3. AB
    Argyro Bekatorou

    University of Patras, Greece

    3 publications · 95 citations

    3

    h-index

  4. KM
    Krystian Marszałek

    Institute of Agricultural and Food Biotechnology, Poland

    3 publications · 238 citations

    3

    h-index

  5. OT
    Oktay TOMAR

    Afyon Kocatepe University, Türkiye

    2 publications · 250 citations

    2

    h-index

1–5 of 270

Institutions

110

  1. Warsaw University of Life Sciences

    Warsaw, Poland

    3 h-index

    3 publications

    238 citations

  2. University of Patras

    Pátrai, Greece

    3 h-index

    17 publications

    674 citations

  3. Institute of Agricultural and Food Biotechnology

    Warsaw, Poland

    3 h-index

    8 publications

    586 citations

  4. Agricultural Research Service

    Washington, United States

    3 h-index

    5 publications

    322 citations

  5. Leatherhead Food Research

    Leatherhead, United Kingdom

    2 h-index

    4 publications

    249 citations

  6. National Technical University of Athens

    Athens, Greece

    2 h-index

    10 publications

    260 citations

  7. Iowa State University

    Ames, United States

    2 h-index

    4 publications

    186 citations

  8. Nanjing Agricultural University

    Nanjing, China

    2 h-index

    7 publications

    516 citations

1–8 of 110

Venues

  1. Innovative Food Science & Emerging Technologies

    IFSET · 8 publications · 739 citations

    8

    h-index

  2. Food Control

    4 publications · 228 citations

    4

    h-index

  3. LWT

    4 publications · 246 citations

    4

    h-index

  4. Trends in Food Science & Technology

    3 publications · 301 citations

    3

    h-index

  5. Food and Bioprocess Technology

    3 publications · 82 citations

    3

    h-index

1–5