Ready-to-Eat Snacks

Emerging Technologies for Production and Safety
Herausgeber: Koc, Gulsah Caliskan; Pandiselvam, Ravi

• Gebundenes Buch

Produktbeschreibung

Presents latest on ready-to-eat snacks, focusing on traditional production methods as well as emerging technologies and their disadvantages. Covers uses of developing technologies for manufacture of ready-to-eat snacks, difficulties and future opportunities.

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Produktdetails

• Verlag: Apple Academic Press Inc.
• Seitenzahl: 484
• Erscheinungstermin: 9. Mai 2025
• Englisch
• Abmessung: 234mm x 156mm
• ISBN-13: 9781774918647
• ISBN-10: 1774918641
• Artikelnr.: 72542485

Autorenporträt

Ravi Pandiselvam, PhD, is actively engaged in food engineering research. After completion of doctorate studies at Tamil Nadu Agricultural University (2015), he joined ICAR as a scientist (Agricultural Process Engineering) at the Central Plantation Crops Research Institute (CPCRI), Kasaragod, India, in 2016. Dr. Pandiselvam has contributed in the design and development of a minimal processing machine for tender coconut, a continuous type coconut testa removing machine, a tender coconut punching and cutting machine, and preservation protocol for trimmed tender coconut. He is also a developer/co-developer of many value-added food products (Kalpa Krunch, coconut flakes, foam-mat dried coconut milk powder, frozen coconut delicacy, and dark chocolate and matured coconut water based beverages), which are commercialized for many entrepreneurs. Dr. Pandiselvam has authored more than 180 articles published in national and international journals of repute. He has been author or co-author of six books and 67 book chapters. He was conferred with a National Academy of Agricultural Sciences (NAAS) Young Scientist Award 2020, NAAS Associate 2021, and Indian Society of Agricultural Engineers (ISAE) Distinguished Service Award 2020. He received his BTech in Agricultural Engineering in 2010 and MTech in Agricultural Processing & Food Engineering in 2012 from the Tamil Nadu Agricultural University, India. Gülsah Çaliskan Koç, PhD, is an Associate Professor in the Food Technology Program at Esme Vocational High School, Usak University, Turkey. She teaches courses on unit operations along with other food science courses. Her research focuses on drying, freezing, baking, extrusion, enrichment of bakery products, traditional fermented products, etc. She worked as a Research Assistant in the Department of Food Engineering at Ege University, Turkey, between 2010 and 2018. She also worked as an Assistant Professor in the Department of Gastronomy and Culinary Arts, Alanya Hamdullah Emin Pa?a University from April 2018 to September 2019. She is a member of the International Food Technologists and Chamber of Food Engineers. She holds a Best Paper Award from the 1st International Conference of Food Properties, Kuala Lumpur, Malaysia. In addition, she has received Publons Peer Review Awards Top 1% of Reviewers in Agricultural Science, 2017-2018 and 2018-2019 and Publons Peer Review Awards Top 1% of Reviewers in Cross-Field, 2018-2019, from Clarivate Analytics. Dr. Koç has authored 33 articles published in international journals and 16 articles published in national journals. She has been the editor of a book and author or co-author of seven book chapters.

Inhaltsangabe

1. Ready
to
Eat Snacks: Importance, Nutritional Value, Processing Methods, and Novel Trends 2. Roasting Technology for Production of Ready
to
Eat Snacks 3. Osmotic Dehydration Combined with Drying Technology for Production of Ready
to
Eat Snacks 4. Hot Extrusion Technology for the Production of Legume
Based Ready
to
Eat Snacks 5. Recent Advances in Flaking, Puffing/Parching, Popping, and Instant Technologies for Production of Ready
to
Eat Cereals 6. Hot
Extrusion Technology for Production of Cereal
Based Ready
to
Eat Snacks 7. Hot
Extrusion Technology for the Production of Millet
Based Ready
to
Eat Snacks 8. Hot
Extrusion Technology for Production of Fiber
Enriched Ready
to
Eat Snacks 9. 3D Printing Technology for Production of Legume
and Vegetable
Based Ready
to
Eat Snacks 10. Vacuum Impregnation Technology for the Production of Ready
to
Eat Snacks 11. Microwave Applications for the Production of Ready
to
Eat Snacks 12. Packaging Materials and Technologies for Ready
to
Eat Snacks 13. Application of Emerging Technologies for Preservation of Ready
to
Eat Snacks