Food Preservation and Processing Methods

Research output: Chapter in Book/Report/Conference proceedingChapter

Original languageEnglish
Title of host publicationHandbook of Food Process Design
PublisherWiley-Blackwell
Pages1-17
Number of pages17
ISBN (Print)144433011X, 9781444330113
DOIs
Publication statusPublished - Mar 21 2012

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

  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)

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  • Cite this

    Rahman, M. S. (2012). Food Preservation and Processing Methods. In Handbook of Food Process Design (pp. 1-17). Wiley-Blackwell. https://doi.org/10.1002/9781444398274.ch1