Hari Niwas Mishra – författare

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 issuesWritten 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.

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 issuesWritten 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.

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.

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.

Rice fortification is a proven technique to address the prevalence of micronutrient malnutrition, i.e. ‘hidden hunger’. This book, Rice Fortification: Technology, Machinery and Quality Assurance, aims to provide comprehensive technical literature on the production of fortified rice (FR) with emphasis on the raw ingredients, technology, equipment and machinery, micronutrient analysis, quality assurance and control (QA/QC), and government programs and policies for successful implementation.

Key features of the book include:

Discussion on the importance of raw ingredients, i.e. broken rice, vitamins and mineral premix (VMP) for the manufacturing of fortified rice kernels (FRK), including the detailed description of each process operation, such as grinding, mixing, extrusion, drying, and polishing Production of FR; packaging, storage, and shelf-life evaluation of FRK and FR, along with the required plant and machinery to produce FRK and FR; QA/QC insights and the micronutrient analysis, consumer acceptance, GMP/GHP and HACCP protocols, as well as Indian standards Efficacy and safety of FR

This book, written and edited by a team of experts who have worked on rice fortification technology, will be of immense help to industry professionals and academicians as well as undergraduate students and postgraduate researchers. This book will also guide through troubleshooting tips to support continued learning, professional development, and production of FR.

Rice fortification is a proven technique to address the prevalence of micronutrient malnutrition, i.e. ‘hidden hunger’. This book, Rice Fortification: Technology, Machinery and Quality Assurance, aims to provide comprehensive technical literature on the production of fortified rice (FR) with emphasis on the raw ingredients, technology, equipment and machinery, micronutrient analysis, quality assurance and control (QA/QC), and government programs and policies for successful implementation.

Key features of the book include:

Discussion on the importance of raw ingredients, i.e. broken rice, vitamins and mineral premix (VMP) for the manufacturing of fortified rice kernels (FRK), including the detailed description of each process operation, such as grinding, mixing, extrusion, drying, and polishing Production of FR; packaging, storage, and shelf-life evaluation of FRK and FR, along with the required plant and machinery to produce FRK and FR; QA/QC insights and the micronutrient analysis, consumer acceptance, GMP/GHP and HACCP protocols, as well as Indian standards Efficacy and safety of FR

This book, written and edited by a team of experts who have worked on rice fortification technology, will be of immense help to industry professionals and academicians as well as undergraduate students and postgraduate researchers. This book will also guide through troubleshooting tips to support continued learning, professional development, and production of FR.

Rice fortification is a proven technique to address the prevalence of micronutrient malnutrition, i.e. ‘hidden hunger’. This book, Rice Fortification: Technology, Machinery and Quality Assurance, aims to provide comprehensive technical literature on the production of fortified rice (FR) with emphasis on the raw ingredients, technology, equipment and machinery, micronutrient analysis, quality assurance and control (QA/QC), and government programs and policies for successful implementation.Key features of the book include:Discussion on the importance of raw ingredients, i.e. broken rice, vitamins and mineral premix (VMP) for the manufacturing of fortified rice kernels (FRK), including the detailed description of each process operation, such as grinding, mixing, extrusion, drying, and polishingProduction of FR; packaging, storage, and shelf-life evaluation of FRK and FR, along with the required plant and machinery to produce FRK and FR; QA/QC insights and the micronutrient analysis, consumer acceptance, GMP/GHP and HACCP protocols, as well as Indian standardsEfficacy and safety of FRThis book, written and edited by a team of experts who have worked on rice fortification technology, will be of immense help to industry professionals and academicians as well as undergraduate students and postgraduate researchers. This book will also guide through troubleshooting tips to support continued learning, professional development, and production of FR.

The present book, which comprises six sections, provides cutting-edge information on the following topics: Functional foods: Scope, Market Opportunities and Recent trends, Functional food products: Ingredients and Functionality, Functional food products: Formulation and Processing Technology, Functional food products: Packaging and Storage Stability, Functional food products: Prevention, Disease Control and bioavailability, and Future prospects of functional food.This book is specifically designed for food scientists and technologists, as well as scientists working in related fields. It also presents practical information that can be used in the development of functional food products. Additionally, it is intended for use by practitioners in functional food companies and food technology centers, and it will also be of interest to researchers and students of food science and technology. With the most recent scientific studies, the book offers readers a comprehensive and up-to-date scientific knowledge of functional food science and technology.The book provides an up-to-date overview of the regulatory status of functional food in various nations, which is crucial for the commercial aspect of functional food. Additionally, the book provides a detailed discussion on the reliable and cost-effective scale-up of laboratory-based extraction and purification techniques for various functional ingredients.One of the critical issues in the development of functional foods is their health aspects and their role in disease control. In section V, Functional food products: Prevention, Disease Control and bioavailability, various examples are discussed to demonstrate the role and action of functional ingredients in preventing disease. The book also addresses the key issue of processing and its effects on the bioavailability of bioactives. The field of functional food has advanced to its current state of the art with the help of the latest scientific techniques that were developed in the latter half of the 20th century.