Concepedia

Mild Preservation

Mild Preservation is a food preservation strategy within hurdle technology that employs non-lethal, sub-inhibitory levels of processing factors to maintain microbial stability and food quality, distinguished from conventional preservation by its reliance on synergistic combinations of mild physical and chemical interventions rather than intense, single treatments.

10

Publications

992

Citations

41

Authors

14

Institutions

Publications per year

2017–2026

4

Parents

Publications

10

The microbiological safety of minimally processed vegetables

Gillian A. Francis, Christopher Thomas, D. O’Beirne · International Journal of Food Science & Technology · 1999 · 484 citations

, , +17

Moderate intensity Pulsed Electric Fields (PEF) as alternative mild preservation technology for fruit juice

R.A.H. Timmermans, H.C. Mastwijk, L.B.J.M. Berendsen et al. · International Journal of Food Microbiology · 2019 · 165 citations · Full text

, , +16

Inactivation of <i>Escherichia coli</i> and <i>Listeria innocua</i> in Milk by Combined Treatment with High Hydrostatic Pressure and the Lactoperoxidase System

Cristina Garcı́a-Graells, Caroline Valckx, Chris W. Michiels · Applied and Environmental Microbiology · 2000 · 107 citations · Full text

, , +14

Inactivation of conidia from three Penicillium spp. isolated from fruit juices by conventional and alternative mild preservation technologies and disinfection treatments

M.N. Nierop Groot, Tjakko Abee, Hermien van Bokhorst‐van de Veen · Food Microbiology · 2018 · 73 citations · Full text

, , +17

Salmon Gravlax Biopreservation With Lactic Acid Bacteria: A Polyphasic Approach to Assessing the Impact on Organoleptic Properties, Microbial Ecosystem and Volatilome Composition

Norman Wiernasz, Françoise Leroi, Frédérique Chevalier et al. · Frontiers in Microbiology · 2020 · 50 citations · Full text

, , +17

1–5 of 10

Authors

41

  1. MN
    M.N. Nierop Groot

    Wageningen University & Research, Netherlands

    2 publications · 238 citations

    2

    h-index

  2. CW
    Chris W. Michiels

    KU Leuven, Belgium

    2 publications · 134 citations

    2

    h-index

  3. RT
    R.A.H. Timmermans

    Wageningen University & Research, Netherlands

    2 publications · 188 citations

    2

    h-index

  4. FC
    Frédérique Chevalier

    Ifremer, France

    1 publications · 50 citations

    1

    h-index

  5. CG
    Cristina Garcı́a-Graells

    Institut Scientifique de Santé Publique, Belgium

    1 publications · 107 citations

    1

    h-index

1–5 of 41

Institutions

14

  1. Wageningen University & Research

    Wageningen, The Netherlands

    3 h-index

    13 publications

    1.4K citations

  2. KU Leuven

    Leuven, Belgium

    2 h-index

    7 publications

    429 citations

  3. University of Limerick

    Limerick, Ireland

    1 h-index

    3 publications

    1.5K citations

  4. Nofima

    Tromsø, Norway

    1 h-index

    1 publications

    37 citations

  5. National Institute of Nutrition

    Hyderabad, India

    1 h-index

    1 publications

    37 citations

  6. Oniris

    Nantes, France

    1 h-index

    2 publications

    100 citations

  7. Norconsult (Norway)

    Sandvika, Norway

    1 h-index

    3 publications

    111 citations

  8. Matís (Iceland)

    Reykjavik, Iceland

    1 h-index

    1 publications

    50 citations

1–8 of 14

Venues

  1. International Journal of Food Microbiology

    2 publications · 188 citations

    2

    h-index

  2. Frontiers in Microbiology

    2 publications · 77 citations

    2

    h-index

  3. 2

    h-index

  4. Packaging Technology and Science

    1 publications · 37 citations

    1

    h-index

  5. 1

    h-index

1–5