Recent Advances in Ready-to-Eat Food Technology
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Recent Advances in Ready-to-Eat Food Technology
Singh, Ajay; Kumar, Pradyuman; Niwas Mishra, Hari
Taylor & Francis Ltd
11/2024
274
Dura
9781032607788
Pré-lançamento - envio 15 a 20 dias após a sua edição
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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.
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hygiene practices;Food borne pathogens;High-Pressure processing;Composite Extrusion;Supplementation;Gluten free foods
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.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
