Recent Advances in Ready-to-Eat Food Technology (Hardcover, 1)

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