Concepedia

Thermal Processing Of Vegetables

Thermal Processing of Vegetables is a food preservation and safety method that involves the application of controlled heat to raw or minimally processed vegetables to inactivate spoilage microorganisms and enzymes, thereby extending shelf life and ensuring microbiological safety while retaining nutritional and sensory qualities.

535

Publications

32.5K

Citations

1.8K

Authors

538

Institutions

Publications per year

2017–2026

172

Parents

Publications

535

Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity

Veronica Dewanto, Xianzhong Wu, Kafui Kwami Adom et al. · Journal of Agricultural and Food Chemistry · 2002 · 3.4K citations

, , +17

Processed Sweet Corn Has Higher Antioxidant Activity

Veronica Dewanto, Xianzhong Wu, Rui Hai Liu · Journal of Agricultural and Food Chemistry · 2002 · 906 citations

, , +16

Uptake of Lycopene and Its Geometrical Isomers Is Greater from Heat-Processed than from Unprocessed Tomato Juice in Humans

Wilhelm Stahl, Helmut Sies · Journal of Nutrition · 1992 · 671 citations

, , +11

Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours

Zhen Ma, Joyce I. Boye, Benjamin K. Simpson et al. · Food Research International · 2010 · 404 citations

, , +14

Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées

Ankit Patras, Nigel P. Brunton, Sara Da Pieve et al. · Innovative Food Science & Emerging Technologies · 2008 · 322 citations

, , +15

1–5 of 535

Authors

1.8K

  1. AV
    Ann Van Loey

    KU Leuven, Belgium

    33 publications · 2K citations

    24

    h-index

  2. MH
    Marc Hendrickx

    KU Leuven, Belgium

    34 publications · 2.2K citations

    24

    h-index

  3. TG
    Tara Grauwet

    KU Leuven, Belgium

    14 publications · 683 citations

    13

    h-index

  4. SJ
    Steven J. Schwartz

    The Ohio State University, United States

    11 publications · 1.3K citations

    11

    h-index

  5. HS
    Hosahalli S. Ramaswamy

    McGill University, Canada

    10 publications · 210 citations

    10

    h-index

1–5 of 1.8K

Institutions

538

  1. KU Leuven

    Leuven, Belgium

    27 h-index

    186 publications

    11.1K citations

  2. The Ohio State University

    Columbus, United States

    18 h-index

    60 publications

    5.3K citations

  3. McGill University

    Montreal, Canada

    13 h-index

    33 publications

    2.1K citations

  4. Washington State University

    Pullman, United States

    12 h-index

    38 publications

    2.6K citations

  5. University of California, Davis

    Davis, United States

    11 h-index

    39 publications

    1.2K citations

  6. Wageningen University & Research

    Wageningen, The Netherlands

    10 h-index

    19 publications

    801 citations

  7. Cornell University

    Ithaca, United States

    10 h-index

    23 publications

    17.6K citations

  8. Jiangnan University

    Wuxi, China

    9 h-index

    23 publications

    732 citations

1–8 of 538

Venues

  1. Food Chemistry

    56 publications · 4.2K citations

    38

    h-index

  2. Journal of Food Science

    JFS · 46 publications · 2.4K citations

    29

    h-index

  3. Innovative Food Science & Emerging Technologies

    IFSET · 34 publications · 2.5K citations

    27

    h-index

  4. Journal of Food Engineering

    31 publications · 2K citations

    26

    h-index

  5. LWT

    32 publications · 2.2K citations

    26

    h-index

1–5