Concepedia

Minimal Processing

Minimal Processing is a food preservation technique that belongs to the class of processing methods designed to maintain the fresh-like quality of vegetables, distinguished by the application of mild unit operations such as washing, peeling, slicing, and refrigeration, which extend shelf life and ensure safety while preserving sensory and nutritional attributes.

127

Publications

10.4K

Citations

386

Authors

134

Institutions

Publications per year

2017–2026

23

Parents

Children

Publications

127

Review of Green Food Processing techniques. Preservation, transformation, and extraction

Farid Chemat, Natacha Rombaut, Alice Meullemiestre et al. · Innovative Food Science & Emerging Technologies · 2017 · 815 citations · Full text

, , +12

New approaches in improving the shelf life of minimally processed fruit and vegetables

Raija Ahvenainen · Trends in Food Science & Technology · 1996 · 572 citations

, , +14

Consumer perception and choice of minimally processed vegetables and packaged fruits

Peter Ragaert, Wim Verbeke, Frank Devlieghere et al. · Food Quality and Preference · 2003 · 464 citations

, , +12

Novel Food Processing Technologies

Ioannis S. Arvanitoyannis · International Journal of Food Science & Technology · 2005 · 401 citations

, , +11

Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions

Elena Roselló‐Soto, Charis M. Galanakis, Mladen Brnčić et al. · Trends in Food Science & Technology · 2015 · 352 citations

, , +17

1–5 of 127

Authors

386

  1. MI
    María I. Gil

    Centro de Edafología y Biología Aplicada del Segura, Spain

    4 publications · 414 citations

    4

    h-index

  2. RA
    Raija Ahvenainen

    VTT Technical Research Centre of Finland, Finland

    4 publications · 706 citations

    4

    h-index

  3. TO
    Thomas Ohlsson

    Swedish Institute, Sweden

    3 publications · 180 citations

    3

    h-index

  4. JD
    Johan Debevere

    Ghent University, Belgium

    3 publications · 711 citations

    3

    h-index

  5. FD
    Frank Devlieghere

    Ghent University, Belgium

    3 publications · 711 citations

    3

    h-index

1–5 of 386

Institutions

134

  1. University of Foggia

    Foggia, Italy

    5 h-index

    17 publications

    753 citations

  2. Teagasc - The Irish Agriculture and Food Development Authority

    Carlow, Ireland

    4 h-index

    8 publications

    537 citations

  3. Centro de Edafología y Biología Aplicada del Segura

    Murcia, Spain

    4 h-index

    12 publications

    1.2K citations

  4. Ghent University

    Ghent, Belgium

    3 h-index

    14 publications

    3.3K citations

  5. Central University of Venezuela

    Caracas, Venezuela

    3 h-index

    3 publications

    339 citations

  6. Universidad de las Américas Puebla

    San Andrés Cholula, Mexico

    3 h-index

    4 publications

    231 citations

  7. Queen's University Belfast

    Belfast, United Kingdom

    2 h-index

    4 publications

    189 citations

  8. Universidad de Buenos Aires

    Buenos Aires, Argentina

    2 h-index

    2 publications

    124 citations

1–8 of 134

Venues

  1. Trends in Food Science & Technology

    11 publications · 2.1K citations

    10

    h-index

  2. Innovative Food Science & Emerging Technologies

    IFSET · 9 publications · 1.6K citations

    9

    h-index

  3. Postharvest Biology and Technology

    8 publications · 526 citations

    8

    h-index

  4. LWT

    6 publications · 434 citations

    6

    h-index

  5. Journal of Food Science and Technology

    5 publications · 130 citations

    5

    h-index

1–5