Concepedia

Puree Processing

Puree Processing is a unit operation within fruit and vegetable processing that involves the mechanical disruption and homogenization of pulped tissue to achieve a semi-liquid, viscous matrix characterized by suspended fine particles and retained structural components.

320

Publications

13K

Citations

989

Authors

303

Institutions

Publications per year

2017–2026

93

Variants

Fruit Puree Production

Parents

Children

Publications

320

Combined high-pressure and thermal treatments for processing of tomato puree: evaluation of microbial inactivation and quality parameters

B. Krebbers, A.M. Matser, S.W. Hoogerwerf et al. · Innovative Food Science & Emerging Technologies · 2003 · 242 citations

, , +17

Effect of high pressure processing on the quality of acidified Granny Smith apple purée product

Andreas Landl, Maribel Abadías, C. Sárraga et al. · Innovative Food Science & Emerging Technologies · 2010 · 224 citations

, , +10

EFFECT OF TEMPERATURE ON VISCOSITY OF FRUIT JUICES AND PUREES

George D. Saravacos · Journal of Food Science · 1970 · 220 citations

, , +9

4D printing of mashed potato/purple sweet potato puree with spontaneous color change

Chang He, Min Zhang, Chaofan Guo · Innovative Food Science & Emerging Technologies · 2019 · 197 citations

, , +7

Rheological characteristics and thermal degradation kinetics of beta-carotene in pumpkin puree

Debjani Dutta, Abhishek Dutta, Utpal Raychaudhuri et al. · Journal of Food Engineering · 2005 · 163 citations

, , +12

1–5 of 320

Authors

989

  1. MH
    Marc Hendrickx

    KU Leuven, Belgium

    21 publications · 894 citations

    17

    h-index

  2. AV
    Ann Van Loey

    KU Leuven, Belgium

    22 publications · 929 citations

    17

    h-index

  3. RR
    Rosario Ramírez

    Universidad de Extremadura, Spain

    8 publications · 297 citations

    8

    h-index

  4. FG
    F. González-Cebrino

    Centro Tecnológico Agroalimentario de Extremadura, Spain

    8 publications · 297 citations

    8

    h-index

  5. SC
    Snehasis Chakraborty

    Institute of Chemical Technology, India

    7 publications · 423 citations

    7

    h-index

1–5 of 989

Institutions

303

  1. KU Leuven

    Leuven, Belgium

    17 h-index

    109 publications

    4.4K citations

  2. University of Georgia

    Athens, United States

    9 h-index

    17 publications

    463 citations

  3. Indian Institute of Technology Kharagpur

    Kharagpur, India

    8 h-index

    21 publications

    1.3K citations

  4. Washington State University

    Pullman, United States

    7 h-index

    25 publications

    1.4K citations

  5. Sécurité et Qualité des Produits d'Origine Végétale

    Avignon, France

    6 h-index

    19 publications

    814 citations

  6. North Carolina State University

    Raleigh, United States

    6 h-index

    24 publications

    895 citations

  7. Universitat de Lleida

    Lleida, Spain

    5 h-index

    11 publications

    1.2K citations

  8. University of Auckland

    Auckland, New Zealand

    5 h-index

    14 publications

    1K citations

1–8 of 303

Venues

  1. Innovative Food Science & Emerging Technologies

    IFSET · 25 publications · 1.8K citations

    20

    h-index

  2. Food Chemistry

    25 publications · 1.2K citations

    20

    h-index

  3. Journal of Food Engineering

    20 publications · 1.2K citations

    18

    h-index

  4. Journal of Food Science

    JFS · 21 publications · 842 citations

    16

    h-index

  5. LWT

    19 publications · 871 citations

    15

    h-index

1–5