Concepedia

Pressure-assisted Thermal Processing

Pressure-Assisted Thermal Processing is a non-thermal food preservation technology that, as a subclass of high-pressure processing methods, uniquely combines elevated hydrostatic pressure with moderate heat to inactivate microbial pathogens and enzymes more efficiently than thermal or pressure treatments alone, thereby enhancing food safety and extending shelf life while minimizing quality degradation.

365

Publications

21.7K

Citations

1.1K

Authors

355

Institutions

Publications per year

2017–2026

86

Variants

Pressure Assisted Thermal Processing

Parents

Publications

365

Current status and future trends of high-pressure processing in food industry

Hsiao‐Wen Huang, Sz‐Jie Wu, Jen-Kai Lu et al. · Food Control · 2016 · 412 citations

, , +15

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

Tomás Norton, Da‐Wen Sun · Food and Bioprocess Technology · 2007 · 409 citations

, , +14

New mild technologies in meat processing: high pressure as a model technology

Marta Hugas, Margarita Garriga, J.M. Monfort · Meat Science · 2002 · 389 citations

, , +17

Effects of high-hydrostatic-pressure processes on food safety and quality

Dietrich Knorr · Food technology · 1993 · 376 citations

, , +15

High Pressure Processing

Daniel F. Farkas, Dallas G. Hoover · Journal of Food Science · 2000 · 375 citations

, , +15

1–5 of 365

Authors

1.1K

  1. VB
    V.M. Balasubramaniam

    The Ohio State University, United States

    37 publications · 2.2K citations

    26

    h-index

  2. MH
    Marc Hendrickx

    KU Leuven, Belgium

    21 publications · 1.6K citations

    20

    h-index

  3. AV
    Ann Van Loey

    KU Leuven, Belgium

    18 publications · 1.3K citations

    17

    h-index

  4. TG
    Tara Grauwet

    KU Leuven, Belgium

    10 publications · 622 citations

    10

    h-index

  5. HS
    Hosahalli S. Ramaswamy

    McGill University, Canada

    9 publications · 392 citations

    9

    h-index

1–5 of 1.1K

Institutions

355

  1. The Ohio State University

    Columbus, United States

    24 h-index

    96 publications

    5.1K citations

  2. KU Leuven

    Leuven, Belgium

    20 h-index

    114 publications

    8.1K citations

  3. China Agricultural University

    Beijing, China

    12 h-index

    57 publications

    2.8K citations

  4. Commonwealth Scientific and Industrial Research Organisation

    Canberra, Australia

    11 h-index

    28 publications

    1.7K citations

  5. Washington State University

    Pullman, United States

    11 h-index

    40 publications

    1.9K citations

  6. University of Auckland

    Auckland, New Zealand

    11 h-index

    24 publications

    1.1K citations

  7. McGill University

    Montreal, Canada

    10 h-index

    17 publications

    781 citations

  8. Consejo Superior de Investigaciones Científicas

    Madrid, Spain

    10 h-index

    25 publications

    1.4K citations

1–8 of 355

Venues

  1. Innovative Food Science & Emerging Technologies

    IFSET · 49 publications · 3.2K citations

    35

    h-index

  2. LWT

    24 publications · 1.6K citations

    22

    h-index

  3. Journal of Food Engineering

    19 publications · 1.6K citations

    19

    h-index

  4. Food and Bioprocess Technology

    15 publications · 967 citations

    15

    h-index

  5. Food Control

    14 publications · 912 citations

    14

    h-index

1–5