Concepedia

Ingredient Preprocessing

Ingredient Preprocessing is a methodological framework within feed processing that encompasses initial physical or chemical treatments applied to raw materials prior to main processing stages to enhance their physicochemical properties, nutritional availability, or processing efficiency.

39

Publications

1.8K

Citations

178

Authors

60

Institutions

Publications per year

2017–2026

14

Parents

Publications

39

Protein Modification During Ingredient Preparation and Food Processing: Approaches to Improve Food Processability and Nutrition

Dongxiao Sun‐Waterhouse, Mouming Zhao, Geoffrey I. N. Waterhouse · Food and Bioprocess Technology · 2014 · 136 citations

, , +17

Comparative study of various pretreatment reagents on rice husk and structural changes assessment of the optimized pretreated rice husk

Teck Nam Ang, Gek Cheng Ngoh, Adeline Seak May Chua · Bioresource Technology · 2012 · 97 citations

, , +6

Optimization of the blanching process to reduce acrylamide in fried potatoes

Frédéric Mestdagh, Tineke De Wilde, Stéphanie Fraselle et al. · LWT · 2007 · 96 citations

, , +13

Pretreatment of corn stover for sugar production using a two-stage dilute acid followed by wet-milling pretreatment process

Qiyu Liu, Wenzhi Li, Qiaozhi Ma et al. · Bioresource Technology · 2016 · 89 citations

, , +14

Effect of catalytic infrared dry-blanching on the processing and quality characteristics of garlic slices

Yabin Feng, Bengang Wu, Xiaojie Yu et al. · Food Chemistry · 2018 · 88 citations

, , +13

1–5 of 39

Authors

178

  1. TD
    Tineke De Wilde

    Ghent University, Belgium

    2 publications · 172 citations

    2

    h-index

  2. SR
    Santina Romani

    University of Bologna, Italy

    2 publications · 71 citations

    2

    h-index

  3. PR
    Pietro Rocculi

    University of Bologna, Italy

    2 publications · 71 citations

    2

    h-index

  4. BD
    Bruno De Meulenaer

    Ghent University, Belgium

    2 publications · 172 citations

    2

    h-index

  5. ST
    Silvia Tappi

    University of Bologna, Italy

    2 publications · 71 citations

    2

    h-index

1–5 of 178

Institutions

60

  1. University of Wisconsin–Madison

    Madison, United States

    2 h-index

    3 publications

    150 citations

  2. China Agricultural University

    Beijing, China

    2 h-index

    11 publications

    663 citations

  3. University of Bologna

    Bologna, Italy

    2 h-index

    12 publications

    469 citations

  4. University of Auckland

    Auckland, New Zealand

    2 h-index

    5 publications

    473 citations

  5. North Carolina State University

    Raleigh, United States

    2 h-index

    6 publications

    390 citations

  6. Agricultural Research Service

    Washington, United States

    2 h-index

    4 publications

    161 citations

  7. Ghent University

    Ghent, Belgium

    2 h-index

    11 publications

    956 citations

  8. Jiangsu University

    Zhenjiang, China

    2 h-index

    10 publications

    635 citations

1–8 of 60

Venues

  1. Food Chemistry

    5 publications · 334 citations

    5

    h-index

  2. LWT

    4 publications · 204 citations

    4

    h-index

  3. Bioresource Technology

    2 publications · 186 citations

    2

    h-index

  4. Journal of Food Science and Technology

    3 publications · 55 citations

    2

    h-index

  5. Innovative Food Science & Emerging Technologies

    IFSET · 2 publications · 119 citations

    2

    h-index

1–5