Concepedia

Minimal Processing Effects On Texture

Minimal Processing Effects On Texture is a research contribution in food science that constitutes a methodological framework designed to assess and preserve the structural integrity of food materials by minimizing alterations induced by processing techniques while maintaining sensory and functional textural properties.

47

Publications

2.1K

Citations

206

Authors

95

Institutions

Publications per year

2017–2026

19

Parents

Publications

47

Optimization of sourdough process for improved sensory profile and texture of wheat bread

Kati Katina, R.‐L. Heiniö, Karin Autio et al. · LWT · 2005 · 233 citations

, , +14

Comparative study of physical and sensory properties of pre-treated potato slices during vacuum and atmospheric frying

Elizabeth Troncoso, Franco Pedreschi, Rommy N. Zúñiga · LWT · 2008 · 111 citations · Full text

, , +16

Characterisation of gluten-free pasta through conventional and innovative methods: Evaluation of the uncooked products

M. Mariotti, Stefania Iametti, Carola Cappa et al. · Journal of Cereal Science · 2011 · 98 citations

, , +15

The roles of banana peel powders to alter technological functionality, sensory and nutritional quality of chicken sausage

Hana Mohd Zaini, Mohd Dona Bin Sintang, Wolyna Pindi · Food Science & Nutrition · 2020 · 93 citations · Full text

, , +15

Design rules of plant-based yoghurt-mimic: Formulation, functionality, sensory profile and nutritional value

Damodar Dhakal, Tayyaba Younas, Ram Prasad Bhusal et al. · Food Hydrocolloids · 2023 · 88 citations · Full text

, , +15

1–5 of 47

Authors

206

  1. SD
    Sushil Dhital

    The University of Queensland, Australia

    2 publications · 123 citations

    2

    h-index

  2. KO
    Kolawole O. Falade

    University of Ibadan, Nigeria

    2 publications · 137 citations

    2

    h-index

  3. FP
    Flavio Paoletti

    Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione, Italy

    1 publications · 34 citations

    1

    h-index

  4. SB
    Sheetal Bhadwal

    Central Institute of Post-Harvest Engineering and Technology, India

    1 publications · 27 citations

    1

    h-index

  5. SL
    Seung‐Taik Lim

    Korea University, South Korea

    1 publications · 32 citations

    1

    h-index

1–5 of 206

Institutions

95

  1. Jiangnan University

    Wuxi, China

    3 h-index

    10 publications

    381 citations

  2. North Carolina State University

    Raleigh, United States

    2 h-index

    5 publications

    227 citations

  3. Wageningen University & Research

    Wageningen, The Netherlands

    2 h-index

    6 publications

    274 citations

  4. University of Ibadan

    Ibadan, Nigeria

    2 h-index

    4 publications

    274 citations

  5. The University of Queensland

    Brisbane, Australia

    2 h-index

    4 publications

    101 citations

  6. State Key Laboratory of Food Science and Technology

    Wuxi, China

    2 h-index

    5 publications

    221 citations

  7. Korea University

    Seoul, South Korea

    2 h-index

    5 publications

    127 citations

  8. National Dairy Research Institute

    Karnāl, India

    1 h-index

    1 publications

    16 citations

1–8 of 95

Venues

  1. Journal of Food Science

    JFS · 5 publications · 218 citations

    5

    h-index

  2. LWT

    4 publications · 430 citations

    4

    h-index

  3. Journal of Food Science and Technology

    3 publications · 83 citations

    3

    h-index

  4. Journal of the Science of Food and Agriculture

    3 publications · 200 citations

    3

    h-index

  5. Cereal Chemistry

    2 publications · 50 citations

    2

    h-index

1–5