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Full Description
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.
Contents
Preface. Editors' Bio. Contributors. Chapter 1 Ready-to-Eat Foods and Mechanization Novelties: Mechanization Upgradation in RTE Equipment. Chapter 2 Thermal Processing of RTE Foods: Process Design and Quality Aspect. Chapter 3 Ready-to-Eat Foods Development through Composite Extrusion Technological Development. Chapter 4 Ultrasound and High-Pressure Processing of RTE: Recent Trends. Chapter 5 Functional Approaches among RTE Food and Their Stability: Recent Trending Adaptation. Chapter 6 RTE Production and Consumption: Statistics at a Glance. Chapter 7 Consumer Behavior and RTE: Market Adaptability and Likeness Preference Terms. Chapter 8 RTE Fruits and Vegetables, Cereals and Pulses, Meat, Baked, Dairy, Fish, and Frozen Stuffs. Chapter 9 Gluten-Free Aspects of RTE Foods. Chapter 10 Ready-to-Eat Foods and Therapeutics: A Healthy Perception. Chapter 11 Nutrition and Other Associated Benefits of Ready-to-Eat Foods. Chapter 12 Biogenic Amines in Ready-to-Eat Foods. Chapter 13 Foodborne Pathogens cum Contamination, Hygiene Practices, and Other Associated Issues in Ready-to-Eat Food. Chapter 14 Sustainable cum Innovative Packaging and Labeling Approach in Ready-to-Eat Food: A Global Perspective. Chapter 15 Nanotechnology and Other Novelties: Innovation among Ready-to-Eat Foods. Chapter 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. Index.
