Recent Advances in Ready-to-Eat Food Technology

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.

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.

Get Recent Advances in Ready-to-Eat Food Technology by at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Taylor & Francis Ltd and it has pages.