Recent Advances in Ready-to-Eat Food Technology

Ready-to-eat describes foods that need not be cooked, reheated, or other preparation 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 behaviour, control of food borne illness and hygiene, packaging requirements, improved functionalization to application of nanotechnology.

Key Features:

? Covers the development of Ready-To-Eat products from Meat, Cereal, fruits and 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 ready-to-eat food product development, this book is of interest to industry professional and academician as well as to undergraduate students and postgraduate researchers.