Concepedia

Modified Vegetable Products

Modified Vegetable Products is a specialized food formulation method that alters the physical and rheological properties of whole vegetables through mechanical, thermal, or chemical processing to meet specific dietary texture requirements while preserving nutritional integrity.

38

Publications

2.3K

Citations

150

Authors

62

Institutions

Publications per year

2017–2026

21

Parents

Publications

38

Oxidation kinetic studies of oils derived from unmodified and genetically modified vegetables using pressurized differential scanning calorimetry and nuclear magnetic resonance spectroscopy

Atanu Adhvaryu, Sevim Z. Erhan, Z.S. Liu et al. · Thermochimica Acta · 2000 · 260 citations

, , +14

Modification of carrot ( Daucus carota Linn. var. Sativa Hoffm.) pomace insoluble dietary fiber with complex enzyme method, ultrafine comminution, and high hydrostatic pressure

Guoyong Yu, Jia Bei, Jing Zhao et al. · Food Chemistry · 2018 · 212 citations

, , +17

Dietary Fiber Concentrates from Fruit and Vegetable By-products: Processing, Modification, and Application as Functional Ingredients

Luis Eduardo García-Amezquita, Viridiana Tejada‐Ortigoza, Sergio O. Serna‐Saldívar et al. · Food and Bioprocess Technology · 2018 · 189 citations

, , +15

Modified Vegetable Oil Based Additives as a Future Polymeric Material—Review

Nikesh Samarth, Prakash A. Mahanwar · Open Journal of Organic Polymer Materials · 2015 · 156 citations · Full text

, , +15

A review: Modified agricultural by-products for the development and fortification of food products and nutraceuticals

Wee Ting Lai, Nicholas M.H. Khong, Sue Shan Lim et al. · Trends in Food Science & Technology · 2016 · 156 citations

, , +14

1–5 of 38

Authors

150

  1. JM
    Juan Miguel Valverde

    Universitat de Miguel Hernández d'Elx, Spain

    2 publications · 79 citations

    2

    h-index

  2. WK
    W. Kmiecik

    University of Agriculture in Krakow, Poland

    2 publications · 87 citations

    2

    h-index

  3. IS
    Iwona Szwach

    Łukasiewicz Research Network - Institute of Heavy Organic Synthesis "Blachownia", Poland

    1 publications · 39 citations

    1

    h-index

  4. FG
    Fabiano Guimarães Silva

    Instituto Federal Goiano, Brazil

    1 publications · 87 citations

    1

    h-index

  5. MB
    Mariana Buranelo Egea

    Instituto Federal Goiano, Brazil

    1 publications · 87 citations

    1

    h-index

1–5 of 150

Institutions

62

  1. University of Life Sciences in Lublin

    Lublin, Poland

    2 h-index

    5 publications

    80 citations

  2. Teagasc - The Irish Agriculture and Food Development Authority

    Carlow, Ireland

    2 h-index

    6 publications

    237 citations

  3. University of Agriculture in Krakow

    Krakow, Poland

    2 h-index

    5 publications

    203 citations

  4. Shanghai Jiao Tong University

    Shanghai, China

    2 h-index

    10 publications

    1.2K citations

  5. University of Parma

    Parma, Italy

    1 h-index

    4 publications

    116 citations

  6. National Science and Technology Development Agency

    Pathum Thani, Thailand

    1 h-index

    1 publications

    17 citations

  7. Université d'Avignon et des Pays de Vaucluse

    Avignon, France

    1 h-index

    3 publications

    78 citations

  8. National Center for Agricultural Utilization Research

    Peoria, United States

    1 h-index

    3 publications

    780 citations

1–8 of 62

Venues

  1. LWT

    6 publications · 159 citations

    6

    h-index

  2. Food Chemistry

    4 publications · 321 citations

    4

    h-index

  3. Food and Bioprocess Technology

    2 publications · 230 citations

    2

    h-index

  4. Innovative Food Science & Emerging Technologies

    IFSET · 2 publications · 170 citations

    2

    h-index

  5. Food Research International

    1 publications · 71 citations

    1

    h-index

1–5