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 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 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.
This book covers all the aspects of RTE from statistics, method of production, mechanization, thermal and non-thermal processing, gluten free, consumer behaviour, control of food borne illness and hygiene, packaging requirements, improved functionalization to application of nanotechnology.
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.
Professor Hari Niwas Mishra, having over 36 years of professional experience in teaching, research and administration, has many laurels and awards to his credit. He has published 620 research papers including 258 in peer reviewed international journals & 362 in conference proceedings. He has written 4 books, 4 e-books, 35 book chapters, 7 lecture compendium & laboratory manuals, 4 technology manuals, and several popular articles in newspapers and magazines and has 14 Indian patents to his credit. Besides, he is on the editorial boards of several reputed journals. He has supervised more than 290 student research projects including 12 PDF and 50 Ph D research scholars including 2 PMRF & 7 GYTI awardees. Professor Mishra has handled several international and national sponsored research & industrial consultancy projects. He has created stat-of-the art research laboratory and pilot plants for food processing and preservation. Dr Mishra has received several awards & honours such as AIFPA Presidents Award, GYTI Award, NRDC Award, Best Teacher Award, Dr JS Pruthi Award, etc for his outstanding contribution in the field of food processing in the country. Professor Mishra has worked in different capacities on various academic and administrative committees of IIT Kharagpur and many other institutions in the country. He has visited several countries abroad including Taiwan, Singapore, Thailand, Malaysia, Australia, Turkey, UAE, France, Switzerland, Denmark, Germany, Sweden, Norway, Ireland, UK, Belgium, USA and Canada.
Professor Pradyuman Kumar
Prof. Pradyuman Kumar has over 25 years of experience in teaching and research. More than 190 papers in International & National Referred Journals and conferences / workshops. He has guided 09 Ph. D. and 27 M. Tech and guiding 4 Ph. D. His area of research and teaching interests includes food processing, formulation, product development, characterization and optimization. He received Best paper award in various international/national conferences, Young Scientists award for 2005 and Dr. JS Pruthi Award for 2019 from AFST, Mysore. He has published 16 chapters in various books published by CRC, Elsevier, Springer, 2 edited books by CRC press and 1 book by Brillion Publishing Delhi. Serving as Guest Editor for 2 journals namely Foods a MDPI publisher and Frontiers in Bioinformatics a Frontiers publisher. Prof Kumar has worked as member of various academic bodies for syllabus development for UG and PG courses in Food Technology.
Dr. Ajay Singh
Dr. Ajay Singh has about 9+ years of teaching and research experience. He has published around 40 papers and 30 book chapters in publishing house of international repute, edited 06 books (04 CRC Press, 01 NIPA and 01 Objective Food Science with Brillion Publishers). Dr. Singh presented his talks, and demonstrated workshops at various national and international venues. He is the potential reviewer for many of international journals (Springer, Elsevier, Wiley and Taylor & Francis) and serving as editorial board member for Journal of Food Processing and Preservation (Wiley), and Journal of Food Biochemistry. Dr. Singh worked as guest issue editor for Frontiers in Bioinformatics from Frontiers group of journal and journal of food processing and preservation (Wiley & Hindawi). He worked as mentor for an international funded project from RONDO, Switzerland on Snacks-Technology-Process and Automation. He has 1 design patent to his credit. His area of research and teaching is composite blended gluten free baked optimization and functional approaches among new product development.
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