Food Process Design: Overview

Mohammad Shafiur Rahman; Jasim Ahmed

doi:10.1002/9781444398274.ch2

Food Process Design: Overview

Mohammad Shafiur Rahman^*, Jasim Ahmed

^*Corresponding author for this work

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

Original language	English
Title of host publication	Handbook of Food Process Design
Publisher	Wiley-Blackwell
Pages	18-23
Number of pages	6
ISBN (Print)	144433011X, 9781444330113
DOIs	https://doi.org/10.1002/9781444398274.ch2
Publication status	Published - Mar 21 2012
Externally published	Yes

Keywords

Chain information models
Codes, standards and recommended practices
Food process design components, and flow diagram
Food process design overview
Organization of food process, manufacturing methods
Process design, events aiming for an end
Process severity, quality and safety
Process synthesis, and consumer behavior, market demands
Product development, quality, sensory attributes
Quality function deployment

ASJC Scopus subject areas

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

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Access to Document

10.1002/9781444398274.ch2

Cite this

@inbook{a98c8daa78bc446286d6515116b5836b,

title = "Food Process Design: Overview",

keywords = "Chain information models, Codes, standards and recommended practices, Food process design components, and flow diagram, Food process design overview, Organization of food process, manufacturing methods, Process design, events aiming for an end, Process severity, quality and safety, Process synthesis, and consumer behavior, market demands, Product development, quality, sensory attributes, Quality function deployment",

author = "Rahman, {Mohammad Shafiur} and Jasim Ahmed",

year = "2012",

month = mar,

day = "21",

doi = "10.1002/9781444398274.ch2",

language = "English",

isbn = "144433011X",

pages = "18--23",

booktitle = "Handbook of Food Process Design",

publisher = "Wiley-Blackwell",

}

TY - CHAP

T1 - Food Process Design

T2 - Overview

AU - Rahman, Mohammad Shafiur

AU - Ahmed, Jasim

PY - 2012/3/21

Y1 - 2012/3/21

KW - Chain information models

KW - Codes, standards and recommended practices

KW - Food process design components, and flow diagram

KW - Food process design overview

KW - Organization of food process, manufacturing methods

KW - Process design, events aiming for an end

KW - Process severity, quality and safety

KW - Process synthesis, and consumer behavior, market demands

KW - Product development, quality, sensory attributes

KW - Quality function deployment

UR - http://www.scopus.com/inward/record.url?scp=84886134689&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84886134689&partnerID=8YFLogxK

U2 - 10.1002/9781444398274.ch2

DO - 10.1002/9781444398274.ch2

M3 - Chapter

AN - SCOPUS:84886134689

SN - 144433011X

SN - 9781444330113

SP - 18

EP - 23

BT - Handbook of Food Process Design

PB - Wiley-Blackwell

ER -

Food Process Design: Overview

Keywords

ASJC Scopus subject areas

UN SDGs

Access to Document

Other files and links

Cite this