Concepedia

Mash Preparation

Mash Preparation is a culinary method within food preparation that involves the mechanical disruption and blending of cooked ingredients, typically starchy foods, into a homogeneous, soft consistency through the application of heat and moisture.

136

Publications

4.5K

Citations

468

Authors

140

Institutions

Publications per year

2017–2026

15

Parents

Publications

136

A survey of the incidence of Salmonella species and Enterobacteriaceae in poultry feeds and feed components

A. Veldman, H. A. Vahl, G. J. Borggreve et al. · Veterinary Record · 1995 · 164 citations

, , +12

The Effect of Steam-Conditioning Practices on Pellet Quality and Growing Broiler Nutritional Value

S.E. Cutlip, J.M. Hott, N.P. Buchanan et al. · The Journal of Applied Poultry Research · 2008 · 160 citations · Full text

, , +17

Microwave heating of apple mash to improve juice yield and quality

Kramer Gerard, J.S. Roberts · LWT · 2004 · 146 citations

, , +14

Simultaneous saccharification and fermentation (SSF) of very high gravity (VHG) potato mash for the production of ethanol

Sathaporn Srichuwong, Maki Fujiwara, Xiaohui Wang et al. · Biomass and Bioenergy · 2009 · 145 citations

, , +16

The use of commercial pectinase in fruit juice industry. Part 3: Immobilized pectinase for mash treatment

Nilay Demir, Jale Acar, Kemal Sarıoğlu et al. · Journal of Food Engineering · 2001 · 133 citations

, , +14

1–5 of 136

Authors

468

  1. TT
    Toshinari Takahashi

    Osaka Prefecture University, Japan

    4 publications · 64 citations

    4

    h-index

  2. KP
    Katarzyna Pielech‐Przybylska

    Lodz University of Technology, Poland

    3 publications · 51 citations

    3

    h-index

  3. SH
    Shodo Hara

    National Research Institute of Brewing, Japan

    3 publications · 63 citations

    3

    h-index

  4. YI
    Yoshitsugu IEMURA

    Wakamoto Pharmaceutical (Japan), Japan

    3 publications · 55 citations

    3

    h-index

  5. HM
    Haruhiko Mizoguchi

    Wakamoto Pharmaceutical (Japan), Japan

    3 publications · 45 citations

    3

    h-index

1–5 of 468

Institutions

140

  1. University of Saskatchewan

    Saskatoon, Canada

    4 h-index

    8 publications

    413 citations

  2. Technische Universität Berlin

    Berlin, Germany

    4 h-index

    12 publications

    576 citations

  3. University of California, Davis

    Davis, United States

    4 h-index

    7 publications

    191 citations

  4. Lodz University of Technology

    Lodz, Poland

    3 h-index

    12 publications

    208 citations

  5. National Research Institute of Brewing

    Tokyo, Japan

    3 h-index

    10 publications

    336 citations

  6. Technical University of Munich

    Munich, Germany

    2 h-index

    6 publications

    126 citations

  7. University of Wisconsin–Madison

    Madison, United States

    2 h-index

    5 publications

    406 citations

  8. BOKU University

    Vienna, Austria

    2 h-index

    9 publications

    329 citations

1–8 of 140

Venues

  1. Poultry Science

    15 publications · 528 citations

    14

    h-index

  2. Journal of the Institute of Brewing

    12 publications · 365 citations

    11

    h-index

  3. 5

    h-index

  4. Journal of Agricultural and Food Chemistry

    5 publications · 186 citations

    5

    h-index

  5. Journal of Bioscience and Bioengineering

    4 publications · 64 citations

    4

    h-index

1–5