Concepedia

Cooking Time Optimization

Cooking Time Optimization is a methodological framework in food process engineering that systematically determines the minimal thermal processing duration required to achieve desired cereal gelatinization and microbial safety while preserving nutrient integrity and sensory qualities.

262

Publications

9.1K

Citations

1K

Authors

368

Institutions

Publications per year

2017–2026

95

Parents

Publications

262

Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time

José Sánchez del Pulgar, A. Gázquez · Meat Science · 2011 · 283 citations

, , +13

Incorporation of <i>Chlorella vulgaris</i> and <i>Spirulina maxima</i> biomass in pasta products. Part 1: Preparation and evaluation

Mónica Fradique, Ana Paula Batista, Maria Cristiana Nunes et al. · Journal of the Science of Food and Agriculture · 2010 · 266 citations

, , +17

Optimization of oven toasting for improving crispness and other quality attributes of ready to eat potato-soy snack using response surface methodology

A. Nath, P. K. Chattopadhyay · Journal of Food Engineering · 2006 · 185 citations

, , +14

Effect of Trisodium Citrate Concentration and Cooking Time on the Physicochemical Properties of Pasteurized Process Cheese

N. Shirashoji, J.J. Jaeggi, J.A. Lucey · Journal of Dairy Science · 2006 · 147 citations · Full text

, , +17

Influence of Gluten Proteins and Drying Temperature on the Cooking Quality of Durum Wheat Pasta

R. Cubadda, Marina Carcea, Emanuele Marconi et al. · Cereal Chemistry · 2007 · 130 citations

, , +14

1–5 of 262

Authors

1K

  1. NS
    N. Shirashoji

    University of Wisconsin–Madison, United States

    3 publications · 230 citations

    3

    h-index

  2. JA
    José Alberto Gallegos‐Infante

    Durango Institute of Technology, Mexico

    3 publications · 79 citations

    3

    h-index

  3. MK
    Midori Kasai

    Ochanomizu University, Japan

    3 publications · 40 citations

    3

    h-index

  4. SC
    S. Chillo

    University of Foggia, Italy

    3 publications · 105 citations

    3

    h-index

  5. JJ
    J.J. Jaeggi

    University of Wisconsin–Madison, United States

    3 publications · 230 citations

    3

    h-index

1–5 of 1K

Institutions

368

  1. Universiti Putra Malaysia

    Seri Kembangan, Malaysia

    5 h-index

    13 publications

    463 citations

  2. Indian Institute of Technology Kharagpur

    Kharagpur, India

    5 h-index

    12 publications

    652 citations

  3. Michigan State University

    East Lansing, United States

    5 h-index

    12 publications

    268 citations

  4. Jiangnan University

    Wuxi, China

    4 h-index

    21 publications

    682 citations

  5. State Key Laboratory of Food Science and Technology

    Wuxi, China

    4 h-index

    15 publications

    436 citations

  6. KU Leuven

    Leuven, Belgium

    4 h-index

    14 publications

    651 citations

  7. Consejo Nacional de Investigaciones Científicas y Técnicas

    Buenos Aires, Argentina

    4 h-index

    7 publications

    225 citations

  8. University of Foggia

    Foggia, Italy

    4 h-index

    20 publications

    346 citations

1–8 of 368

Venues

  1. LWT

    20 publications · 719 citations

    17

    h-index

  2. Journal of Food Engineering

    17 publications · 777 citations

    14

    h-index

  3. 13

    h-index

  4. Journal of Food Science

    JFS · 16 publications · 562 citations

    13

    h-index

  5. Journal of the Science of Food and Agriculture

    11 publications · 567 citations

    11

    h-index

1–5