Recent Advances in Ready-to-Eat Food Technology
eBook - ePub

Recent Advances in Ready-to-Eat Food Technology

  1. 288 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Recent Advances in Ready-to-Eat Food Technology

About this book

Ready-to-Eat (RTE) describes foods that need not be cooked, reheated, or otherwise prepared before consuming them. Recent Advances in Ready-to-Eat Food Technology covers all the aspects of RTE from statistics, method of production, mechanization, thermal and non-thermal processing, gluten-free, consumer behavior, control of foodborne illness and hygiene, packaging requirements, and improved functionalization to application of nanotechnology.

Key Features:



  • Covers the development of ready-to-eat products from meat, cereal, fruits, vegetables, dairy, and pulses



  • Provides a global review of labeling and packaging for ready-to-eat products



  • Discusses hygienic design and safety in the production and consumption, with an emphasis on pathogenicity issues

Written by a team of well-recognized researchers who present the latest advances in RTE food product development, this book is of interest to industry professionals and academicians as well as to undergraduate students and postgraduate researchers.

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Yes, you can access Recent Advances in Ready-to-Eat Food Technology by Hari Niwas Mishra,Pradyuman Kumar,Ajay Singh in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
2024
eBook ISBN
9781040184981
Edition
0
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Cover
  2. Half-Title Page
  3. Title Page
  4. Copyright Page
  5. Table of Contents
  6. Preface
  7. Editors’ Bio
  8. List of Contributors
  9. 1 Ready-to-Eat Foods and Mechanization Novelties: Mechanization Upgradation in RTE Equipment
  10. 2 Thermal Processing of RTE Foods: Process Design and Quality Aspect
  11. 3 Ready-to-Eat Foods Development through Composite Extrusion Technological Development
  12. 4 Ultrasound and High-Pressure Processing of RTE: Recent Trends
  13. 5 Functional Approaches among RTE Food and Their Stability: Recent Trending Adaptation
  14. 6 RTE Production and Consumption: Statistics at a Glance
  15. 7 Consumer Behavior and RTE: Market Adaptability and Likeness Preference Terms
  16. 8 RTE Fruits and Vegetables, Cereals and Pulses, Meat, Baked, Dairy, Fish, and Frozen Stuffs
  17. 9 Gluten-Free Aspects of RTE Foods
  18. 10 Ready-to-Eat Foods and Therapeutics: A Healthy Perception
  19. 11 Nutrition and Other Associated Benefits of Ready-to-Eat Foods
  20. 12 Biogenic Amines in Ready-to-Eat Foods
  21. 13 Foodborne Pathogens cum Contamination, Hygiene Practices, and Other Associated Issues in Ready-to-Eat Food
  22. 14 Sustainable cum Innovative Packaging and Labeling Approach in Ready-to-Eat Food: A Global Perspective
  23. 15 Nanotechnology and Other Novelties : Innovation among Ready-to-Eat Foods
  24. 16 Ready-to-Eat Recipes and Research Formulations (Functional, Blended, and Herbal) for Special Needy Groups (Children, Elderly, and Athletes) under Innovative Practices in Terms of Fortification, Supplementation, and Enrichment Means
  25. Index