Recent Advances in Ready-to-Eat Food Technology

by: Hari Niwas Mishra (Editor),Pradyuman Kumar (Editor),Ajay Singh (Editor)&0more

Publisher: CRC Press

Edition: 1st

Publication Date: 2024/11/28

Language: English

Print Length: 274 pages

ISBN-10: 1032607785

ISBN-13: 9781032607788

Book 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 foodboe 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 pulsesProvides a global review of labeling and packaging for ready-to-eat productsDiscusses hygienic design and safety in the production and consumption, with an emphasis on pathogenicity issuesWritten 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.

About the Author

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 foodboe 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 pulsesProvides a global review of labeling and packaging for ready-to-eat productsDiscusses hygienic design and safety in the production and consumption, with an emphasis on pathogenicity issuesWritten 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.