Concepedia

Thermal Processing Effects On Color

Thermal Processing Effects On Color is a scientific construct that systematically characterizes the alterations in chromatic properties of materials or substances resulting from thermal treatment, distinguishing it from other color degradation phenomena by its specific focus on temperature-induced changes during processing.

104

Publications

4.3K

Citations

393

Authors

151

Institutions

Publications per year

2017–2026

32

Parents

Publications

104

Effect of thermal pasteurization on Valencia orange juice color and pigments

Hyoung S. Lee, Gary A. Coates · LWT · 2003 · 277 citations

, , +13

Kinetics of colour change of double concentrated tomato paste during thermal treatment

José A. Barreiro, Maurizio Milano, Aleida J. Sandoval · Journal of Food Engineering · 1997 · 243 citations

, , +15

Impact of Thermal Treatment on Color and Pigment Pattern of Red Beet ( <i>Beta vulgaris</i> L.) Preparations

Kirsten M. Herbach, Florian C. Stintzing, Reinhold Carle · Journal of Food Science · 2004 · 218 citations

, , +17

Kinetics of textural and color changes in green asparagus during thermal treatments

M.H Lau, Juming Tang, Barry G. Swanson · Journal of Food Engineering · 2000 · 158 citations

, , +16

Color degradation kinetics of pineapple puree during thermal processing

Benjar Chutintrasri, Athapol Noomhorm · LWT · 2005 · 141 citations

, , +16

1–5 of 104

Authors

393

  1. US
    U. S. Shivhare

    Panjab University, India

    5 publications · 273 citations

    5

    h-index

  2. SK
    Shuichi Kawai

    Kyoto University, Japan

    2 publications · 82 citations

    2

    h-index

  3. YF
    Yongming Fan

    Beijing Forestry University, China

    2 publications · 68 citations

    2

    h-index

  4. YC
    Yao Chen

    Southeast University, China

    2 publications · 68 citations

    2

    h-index

  5. TG
    Tuğba Gürleyen

    Düzce Üniversitesi, Türkiye

    2 publications · 27 citations

    2

    h-index

1–5 of 393

Institutions

151

  1. Guru Nanak Dev University

    Amritsar, India

    5 h-index

    12 publications

    692 citations

  2. Nanjing Forestry University

    Nanjing, China

    4 h-index

    16 publications

    282 citations

  3. Rutgers, The State University of New Jersey

    New Brunswick, United States

    4 h-index

    5 publications

    212 citations

  4. McGill University

    Montreal, Canada

    3 h-index

    5 publications

    217 citations

  5. Nagoya University

    Nagoya, Japan

    3 h-index

    3 publications

    107 citations

  6. Florida Department of Citrus

    Bartow, United States

    2 h-index

    4 publications

    790 citations

  7. Beijing Forestry University

    Beijing, China

    2 h-index

    9 publications

    270 citations

  8. Chinese Academy of Forestry

    Beijing, China

    2 h-index

    6 publications

    88 citations

1–8 of 151

Venues

  1. BioResources

    7 publications · 143 citations

    7

    h-index

  2. Journal of Food Science

    JFS · 6 publications · 562 citations

    6

    h-index

  3. LWT

    5 publications · 503 citations

    5

    h-index

  4. Journal of Food Science and Technology

    4 publications · 171 citations

    4

    h-index

  5. 4

    h-index

1–5