Concepedia

Cook-chill Systems

Cook-Chill Systems is a controlled food production system in which food is fully cooked, rapidly cooled, and stored under refrigeration for centralized or decentralized reheating and service, distinguishing it from conventional hot-holding or frozen systems by prioritizing extended shelf-life, microbiological safety, and portion-controlled distribution within institutional or commercial kitchen operations.

44

Publications

1.2K

Citations

97

Authors

40

Institutions

Publications per year

2017–2026

5

Variants

Cook-chill

Parents

Publications

44

Sous Vide and Cook-Chill Processing for the food industry

J.C. Evans · Springer US · 1998 · 109 citations

, , +14

Sous vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3 °C)

Tiziana Bongiorno, Francesca Tulli, Giuseppe Comi et al. · LWT · 2017 · 55 citations · Full text

, , +15

Evaluation of environmental impacts in the catering sector: the case of pasta

Alessandra Fusi, R. Guidetti, Adisa Azapagic · Journal of Cleaner Production · 2015 · 55 citations · Full text

, , +10

Improvement of food safety design of cook-chill foods

S. Rybka-Rodgers · Food Research International · 2001 · 54 citations

, , +13

The chill chain “from carcass to consumer”

S.J. James · Meat Science · 1996 · 52 citations

, , +14

1–5 of 44

Authors

97

  1. PW
    Peter Williams

    University of Wollongong, Australia

    3 publications · 100 citations

    3

    h-index

  2. MB
    Mary B. Gregoire

    Iowa State University, United States

    3 publications · 61 citations

    3

    h-index

  3. JA
    José A. Silva

    University of Trás-os-Montes and Alto Douro, Portugal

    2 publications · 58 citations

    2

    h-index

  4. KR
    Karen R. Greathouse

    Kansas State University, United States

    2 publications · 36 citations

    2

    h-index

  5. MF
    Mary Frances Nettles

    University of Southern Mississippi, United States

    2 publications · 37 citations

    2

    h-index

1–5 of 97

Institutions

40

  1. Kansas State University

    Manhattan, United States

    6 h-index

    11 publications

    183 citations

  2. University of Wisconsin–Madison

    Madison, United States

    4 h-index

    9 publications

    149 citations

  3. Western Sydney University

    Richmond, Australia

    3 h-index

    3 publications

    96 citations

  4. University of Bristol

    Bristol, United Kingdom

    2 h-index

    4 publications

    199 citations

  5. University of Antwerp

    Antwerp, Belgium

    2 h-index

    2 publications

    71 citations

  6. University of Southern Mississippi

    Hattiesburg, United States

    2 h-index

    2 publications

    37 citations

  7. Leeds Beckett University

    Leeds, United Kingdom

    2 h-index

    3 publications

    70 citations

  8. University of Trás-os-Montes and Alto Douro

    Vila Real, Portugal

    2 h-index

    8 publications

    232 citations

1–8 of 40

Venues

  1. Journal of the American Dietetic Association

    JADA · 5 publications · 87 citations

    5

    h-index

  2. Journal of Food Science

    JFS · 3 publications · 64 citations

    3

    h-index

  3. Journal of Food Protection

    3 publications · 53 citations

    3

    h-index

  4. Journal of Cleaner Production

    2 publications · 82 citations

    2

    h-index

  5. LWT

    2 publications · 75 citations

    2

    h-index

1–5