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.
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.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
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.
Inhaltsangabe
1. Ready-to-Eat Foods and Mechanization Novelties, Mechanisation upgradation in RTE Equipment 2. Thermal Processing of RTE: Process Design and Quality Aspect 3. Ready-to-Eat Foods Development through Composite Extrusion Technological Development 4. Ultrasound and High-Pressure Processing of RTE- Recent Trends 5. Functional Approaches Among RTE Food and Their Stability: Recent Trending Adaptation 6. RTE production and consumption: Statistics at a glance 7. Consumer Behavior and RTE: Market Adaptability and Likeness Preference Terms 8. RTE fruits and vegetables, cereals and pulses, meat, baked, dairy, fish, and frozen stuffs 9. Gluten Free Aspects of RTE Foods 10. Ready to eat foods and therapeutics-a healthy perception 11. Nutrition and Other Associated Benefits of RTE Foods 12. Biogenic Amines in RTE Foods 13. Food borne pathogens cum contamination, hygiene practices, and other associated issues in RTE 14. Sustainable cum innovative packaging and labelling approach in RTE: a global perspective 15. Nanotechnology and other Novelties, innovation among RTE Foods 16. RTE recipes and research formulations (Functional, blended and herbal) for special needy group (children, elderly, and athletes) under innovative practices terms of Fortification, Supplementation and Enrichment means
1. Ready-to-Eat Foods and Mechanization Novelties, Mechanisation upgradation in RTE Equipment 2. Thermal Processing of RTE: Process Design and Quality Aspect 3. Ready-to-Eat Foods Development through Composite Extrusion Technological Development 4. Ultrasound and High-Pressure Processing of RTE- Recent Trends 5. Functional Approaches Among RTE Food and Their Stability: Recent Trending Adaptation 6. RTE production and consumption: Statistics at a glance 7. Consumer Behavior and RTE: Market Adaptability and Likeness Preference Terms 8. RTE fruits and vegetables, cereals and pulses, meat, baked, dairy, fish, and frozen stuffs 9. Gluten Free Aspects of RTE Foods 10. Ready to eat foods and therapeutics-a healthy perception 11. Nutrition and Other Associated Benefits of RTE Foods 12. Biogenic Amines in RTE Foods 13. Food borne pathogens cum contamination, hygiene practices, and other associated issues in RTE 14. Sustainable cum innovative packaging and labelling approach in RTE: a global perspective 15. Nanotechnology and other Novelties, innovation among RTE Foods 16. RTE recipes and research formulations (Functional, blended and herbal) for special needy group (children, elderly, and athletes) under innovative practices terms of Fortification, Supplementation and Enrichment means
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