Food Preservation and Processing Methods

Mohammad Shafiur Rahman

doi:10.1002/9781444398274.ch1

Food Preservation and Processing Methods

Mohammad Shafiur Rahman^*

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Chapter

2 Citations (Scopus)

Original language	English
Title of host publication	Handbook of Food Process Design
Publisher	Wiley-Blackwell
Pages	1-17
Number of pages	17
ISBN (Print)	144433011X, 9781444330113
DOIs	https://doi.org/10.1002/9781444398274.ch1
Publication status	Published - Mar 21 2012
Externally published	Yes

Keywords

Concept of hurdle technology
Desired shelf-life
Emerging new technologies
Food industry, and innovation, sustainability, safety
Food preservation and processing methods
Food preservation techniques
Food preservation, legal aspects
Product quality attributes, varied
Target consumers
Water activity, glass transition, state diagram

ASJC Scopus subject areas

General Biochemistry,Genetics and Molecular Biology
General Agricultural and Biological Sciences

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10.1002/9781444398274.ch1

Cite this

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title = "Food Preservation and Processing Methods",

keywords = "Concept of hurdle technology, Desired shelf-life, Emerging new technologies, Food industry, and innovation, sustainability, safety, Food preservation and processing methods, Food preservation techniques, Food preservation, legal aspects, Product quality attributes, varied, Target consumers, Water activity, glass transition, state diagram",

author = "Rahman, {Mohammad Shafiur}",

year = "2012",

month = mar,

day = "21",

doi = "10.1002/9781444398274.ch1",

language = "English",

isbn = "144433011X",

pages = "1--17",

booktitle = "Handbook of Food Process Design",

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AU - Rahman, Mohammad Shafiur

PY - 2012/3/21

Y1 - 2012/3/21

KW - Concept of hurdle technology

KW - Desired shelf-life

KW - Emerging new technologies

KW - Food industry, and innovation, sustainability, safety

KW - Food preservation and processing methods

KW - Food preservation techniques

KW - Food preservation, legal aspects

KW - Product quality attributes, varied

KW - Target consumers

KW - Water activity, glass transition, state diagram

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M3 - Chapter

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SN - 9781444330113

SP - 1

EP - 17

BT - Handbook of Food Process Design

PB - Wiley-Blackwell

ER -

Food Preservation and Processing Methods

Keywords

ASJC Scopus subject areas

Access to Document

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