Concepedia

Vegetable Freezing

Vegetable Freezing is a food preservation method that involves the rapid reduction of vegetable temperature to below freezing point to inhibit microbial growth and enzymatic activity, thereby extending shelf life while retaining nutritional and sensory qualities.

246

Publications

11.3K

Citations

722

Authors

246

Institutions

Publications per year

2017–2026

46

Parents

Publications

246

Effect of Different Cooking Methods on Color, Phytochemical Concentration, and Antioxidant Capacity of Raw and Frozen Brassica Vegetables

Nicoletta Pellegrini, Emma Chiavaro, Claudio Gardana et al. · Journal of Agricultural and Food Chemistry · 2010 · 291 citations

, , +17

Kinetic modelling of vitamin C loss in frozen green vegetables under variable storage conditions

Maria C. Giannakourou, Petros Taoukis · Food Chemistry · 2003 · 274 citations · Full text

, , +17

A comparison of the vitamin C content of fresh and frozen vegetables

D.J. Favell · Food Chemistry · 1998 · 264 citations

, , +14

Blanching and long‐term freezing affect various bioactive compounds of vegetables in different ways

Riitta Puupponen‐Pimiä, Suvi T. Häkkinen, Marjukka Aarni et al. · Journal of the Science of Food and Agriculture · 2003 · 256 citations

, , +17

β‐Carotene and Ascorbic Acid Retention in Fresh and Processed Vegetables

Lenora Ann Howard, Alfred Wong, Aiko K. Perry et al. · Journal of Food Science · 1999 · 251 citations

, , +17

1–5 of 246

Authors

722

  1. WK
    W. Kmiecik

    University of Agriculture in Krakow, Poland

    9 publications · 475 citations

    9

    h-index

  2. ZL
    Zofia Lisiewska

    University of Agriculture in Krakow, Poland

    9 publications · 475 citations

    9

    h-index

  3. MZ
    Min Zhang

    Jiangnan University, China

    8 publications · 687 citations

    8

    h-index

  4. PG
    Piotr Gębczyński

    University of Agriculture in Krakow, Poland

    6 publications · 233 citations

    6

    h-index

  5. DK
    Donald K. Tressler

    New York State Department of Agriculture and Markets, United States

    6 publications · 108 citations

    6

    h-index

1–5 of 722

Institutions

246

  1. University of Agriculture in Krakow

    Krakow, Poland

    11 h-index

    25 publications

    1.3K citations

  2. Cornell University

    Ithaca, United States

    10 h-index

    18 publications

    347 citations

  3. State Key Laboratory of Food Science and Technology

    Wuxi, China

    9 h-index

    26 publications

    2K citations

  4. Jiangnan University

    Wuxi, China

    9 h-index

    26 publications

    2K citations

  5. New York State Department of Agriculture and Markets

    Albany, United States

    9 h-index

    19 publications

    393 citations

  6. Western Regional Research Center

    Albany, United States

    8 h-index

    35 publications

    1.5K citations

  7. University of Illinois Urbana-Champaign

    Urbana, United States

    6 h-index

    13 publications

    636 citations

  8. Consejo Superior de Investigaciones Científicas

    Madrid, Spain

    5 h-index

    10 publications

    177 citations

1–8 of 246

Venues

  1. Journal of Food Science

    JFS · 43 publications · 1.7K citations

    21

    h-index

  2. Food Chemistry

    16 publications · 1.7K citations

    16

    h-index

  3. Journal of Food Engineering

    18 publications · 907 citations

    16

    h-index

  4. LWT

    14 publications · 625 citations

    12

    h-index

  5. International Journal of Refrigeration

    11 publications · 456 citations

    11

    h-index

1–5