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Preparative Biochemistry & Biotechnology Volume 47, 2017 - Issue 5
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Implementation of quality by design toward processing of food products

Anurag S. RathoreDepartment of Chemical Engineering, Indian Institute of Technology, New Delhi, IndiaCorrespondence[email protected]
&
Gautam KapoorDepartment of Chemical Engineering, Indian Institute of Technology, New Delhi, India
Pages 435-440 | Published online: 08 May 2017

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Andriana E. Lazou. (2022) Food extrusion: An advanced process for innovation and novel product development. Critical Reviews in Food Science and Nutrition 0:0, pages 1-29.
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Articles from other publishers (8)

Manu Garg & Anurag Singh Rathore. (2023) Application of PAT in pharmaceutical manufacturing: model‐based control of particle size distribution in anti‐solvent aided crystallization . Journal of Chemical Technology & Biotechnology 98:12, pages 2806-2811.
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Christian H. Pérez-Beltrán, Ana M. Jiménez-Carvelo, Anabel Torrente-López, Natalia A. Navas & Luis Cuadros-Rodríguez. (2022) QbD/PAT—State of the Art of Multivariate Methodologies in Food and Food-Related Biotech Industries. Food Engineering Reviews 15:1, pages 24-40.
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Rita C.L.B. Rodrigues, Bruna Green Rodrigues, Eliana Vieira Canettieri, Ernesto Acosta Martinez, Fernanda Palladino, Alberto Wisniewski Jr & Durval Rodrigues Jr. (2022) Comprehensive approach of methods for microstructural analysis and analytical tools in lignocellulosic biomass assessment – A review. Bioresource Technology 348, pages 126627.
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Ana M. Jiménez-Carvelo, Carlos M. Cruz, Luis Cuadros-Rodríguez & Anastasios Koidis. 2022. Current Developments in Biotechnology and Bioengineering. Current Developments in Biotechnology and Bioengineering 333 351 .
Marcello Fidaleo, Nicoletta A. Miele, Vincenzo Armini & Silvana Cavella. (2021) Design space of the formulation process of a food suspension by D-optimal mixture experiment and functional data analysis. Food and Bioproducts Processing 127, pages 128-138.
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Farhan Saeed, Muhammad Afzaal, Muzzamal Hussain & Tabussam Tufail. 2021. Food Losses, Sustainable Postharvest and Food Technologies. Food Losses, Sustainable Postharvest and Food Technologies 191 218 .
Simone Tessarini Estevão & Felipe Rebello Lourenço. (2020) Real-Time Monitoring of Beer Parameters Using Infrared Spectroscopy—A Process Analytical Technology Approach. Journal of AOAC INTERNATIONAL 103:6, pages 1654-1659.
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J. A Garcia-Esteban, B. Curto, V. Moreno, I. Gonzalez-Martin, I. Revilla & A. Vivar-Quintana. (2018) A digitalization strategy for quality control in food industry based on Artificial Intelligence techniques. A digitalization strategy for quality control in food industry based on Artificial Intelligence techniques.

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