دانلود کتاب Recent Advances in Ready-to-Eat Food Technology

فهرست مطالب :

Cover
Half Title
Title Page
Copyright Page
Table of Contents
Preface
Editors’ Bio
List of Contributors
1 Ready-To-Eat Foods and Mechanization Novelties: Mechanization Upgradation in RTE Equipment
1.1 Introduction
1.1.1 Factors Driving the Growth of the RTE Food Sector
1.1.1.1 Convenience and Rising Urbanization
1.1.1.2 Increased Disposable Income and Busy Lifestyle
1.1.1.3 Globalization, Culinary Diversity, Health, and Wellness Trends
1.1.1.4 Technological Advancements and Packaging Innovations
1.2 RTE Foods and Equipment Used in Production
1.2.1 RTE Food Products
1.2.1.1 Fruit-Based RTE Products
1.2.1.2 Vegetable-Based RTE Products
1.2.1.3 Cereal and Pulse-Based RTE Products
1.2.1.4 Dairy-Based RTE Products
1.2.2 Equipment Used for Ingredient Handling
1.2.2.1 Conveyors
1.2.2.2 Storage
1.2.3 Processing Technology and Machinery
1.2.3.1 Sorting and Grading Machinery
1.2.3.2 Mixing and Blending Equipment
1.2.3.3 Thermal Processing Equipment
1.2.3.4 Freezing Systems
1.2.3.5 Forming and Shaping Machinery
1.2.3.6 Packaging Equipment
1.3 Mechanization Novelties and Upgradation in RTE Food Production
1.3.1 Continuous Production Line
1.3.2 Automation and Process Control
1.3.3 Digital Image Processing
1.4 Food Safety and Quality Through MMechanization
1.4.1 Continuous Monitoring of Critical Parameters
1.4.2 In-Line Inspection and Detection Systems
1.4.3 Automated Sampling and Analysis
1.4.4 Traceability and Documentation
1.5 Emerging Trends and Technologies in RTE Food Mechanization
1.5.1 Robotics
1.5.2 Integration of Artificial Intelligence and Machine Learning in RTE Food Processing and Quality Control
1.5.3 Smart Sensors and Internet of Things (IoT) Devices for Real-Time Monitoring and Data Analysis
1.5.3.1 Manufacturing Process
1.5.3.2 Storage and Distribution
1.6 Challenges and Opportunities
1.6.1 Initial Capital Investment and Equipment Maintenance
1.6.2 Skilled Personnel and Training
1.6.3 Leveraging Automation, AI, and ML for Process Optimization, Predictive Maintenance, and Quality Control
1.7 Conclusion
References
2 Thermal Processing of RTE Foods: Process Design and Quality Aspect
2.1 Introduction
2.2 Principles of Thermal Processing
2.3 Modes of Heat Transfer
2.3.1 Conduction
2.3.2 Convection
2.3.3 Radiation
2.3.4 F₀ Concept
2.4 Thermal Processing Methods
2.4.1 Pasteurization
2.4.2 Blanching
2.4.2.1 Benefits of Blanching
2.4.2.2 Drawbacks of Blanching
2.4.3 Sterilization
2.5 Thermal Preservation Processes for RTE Food Products
2.5.1 Non-Thermal Processes for RTE Food Products and Their Preservation
2.6 Process Design
2.6.1 Spoilage Microorganism Destruction
2.6.2 Safety Measures: Destruction of Pathogens
2.7 RTE Foods: Quality Aspects
2.8 Conclusion
References
3 Ready-To-Eat Foods Development Through Composite Extrusion Technological Development
3.1 Introduction
3.2 Classification of Extruders
3.3 Mechanism for the Development of Extruded Snacks
3.3.1 Expansion Mechanism
3.3.2 Bubble Growth and Bubble Collapse
3.4 Major Components Required for Extruded RTE Food Product Development
3.4.1 Moisture
3.4.2 Starch
3.4.3 Protein
3.4.4 Fiber
3.5 RTE Products Using Extrusion Technology
3.5.1 Breakfast Cereals
3.5.2 RTE Snacks
3.5.3 Confectionary
3.5.4 Pet Foods
3.5.5 Texturized Vegetable Protein
3.6 Recent Advances in RTE Food Products From Extrusion
3.6.1 Valorization of Fruits and Vegetable Waste for Development to RTE Snacks
3.6.2 Supercritical CO₂-Based Extrusion
3.6.3 Extrusion-Based 3D Printing
3.7 Future Scope and Conclusion
References
4 Ultrasound and High-Pressure Processing of RTE: Recent Trends
4.1 Introduction
4.2 Ultrasound Technology
4.2.1 Working Principle
4.2.2 US Equipment and Mode of Operation
4.2.3 Effect On Food Quality Changes
4.2.4 Critical Processing Parameters
4.2.5 Application of US in Preparation of Ready-To-Eat Food Products
4.3 High-Pressure Processing Technology
4.3.1 Working Principle
4.3.2 HPP Equipment and Mode of Operation
4.3.3 Effect On Food Quality Changes
4.3.4 Critical Processing Parameters
4.3.5 Application of HPP in Preparation of Ready-To-Eat Food Products
4.4 Conclusion
References
5 Functional Approaches Among RTE Food and Their Stability: Recent Trending Adaptation
5.1 Introduction
5.2 Evolution in Processed Convenience Foods
5.3 Contemporary Functional Approaches Involved in RTE-F Processing
5.3.1 Preservation By Freezing Method
5.3.2 Packaging in Retort Pouches
5.3.3 Extrusion Process
5.3.4 Microbial Safety of RTE Foods
5.4 Other Additional Functional Approaches in RTE Foods
5.5 Nutrition Intervention Potential
5.6 Regulations for RTE Foods
5.7 Functional Innovative Approaches
5.7.1 3D Printing of Food
5.7.2 Computer-Aided Food Engineering
5.8 Conclusion
References
6 RTE Production and Consumption: Statistics at a Glance
6.1 Introduction
6.2 Different Types of Foods
6.2.1 High-Risk Foods
6.2.2 Low-Risk Foods
6.2.3 Acidic Foods
6.3 Consumer Behavior Toward the Purchase of Ready-To-Eat Food
6.4 Demand of RTE Food
6.5 Ready-To-Eat Food Market: Key Trends
6.6 Challenges for Ready to Eat Food
6.7 Vendor Overview
6.8 Ready-To-Eat Food Market Distribution Channel in India
6.9 Segment of Ready-To-Eat Food Market in India
6.10 Conclusion
References
7 Consumer Behavior and RTE: Market Adaptability and Likeness Preference Terms
7.1 Introduction
7.2 How the Concept of Consumer Behavior Is Relevant in Reference to RTE Products
7.3 Consumer Behavior and Consumption Behavior
7.4 Steps Involved in the Buying Process of RTE Products
7.5 Buying Behavior Models
7.6 Important Factors in Shaping Consumer Choices
7.7 Marketing and Advertising Strategies for RTE Products
7.8 Market Adaptability of RTE Products
7.9 Distribution Strategies for RTE Products
7.10 Consumer Preferences and Likings for RTE Products
7.11 Role of Packaging, Labeling, and Product Information On Consumer Behavior Toward RTE Products
7.12 Consumer Disliking for RTE Products
7.13 Conclusion
References
8 RTE Fruits and Vegetables, Cereals and Pulses, Meat, Baked, Dairy, Fish, and Frozen Stuffs
8.1 Fruits and Vegetables-Based RTE Products
8.1.1 Fermented and Non-Fermented Fruits and Vegetables Juices, Ready-To-Serve Drinks
8.1.2 Jam, Jelly, Preserve, Marmalade, and Cheese
8.1.3 Dehydrated Horticultural Products
8.2 Flower-Based RTE Products
8.3 RTE Baked Foods
8.3.1 Antioxidant-Rich Breads
8.3.2 Gluten-Free Formulations
8.3.3 Baked Chips
8.3.4 Cookies
8.3.5 Sourdough Bread
8.3.6 Muffins
8.4 Cocoa-Based RTE Foods
8.5 RTE Pulse-Based Products
8.5.1 Pusa Soya Nut
8.5.2 Green Chickpea Flakes
8.5.3 Extruded Puffed Snack
8.5.4 Namkeen Variants
8.5.5 Pulse-Based Sweets and Dairy Analogs
8.6 RTE Plant-Based Meat
8.6.1 Meat
8.6.2 Fish
8.7 Processing Technologies for RTE Meat
8.7.1 Low Moisture Extrusion
8.7.2 High Moisture Extrusion
8.7.3 Fiber Spinning
8.7.4 3D Printing
8.8 Regulatory Framework for Plant-Based Meat
8.9 Conclusion
References
9 Gluten-Free Aspects of RTE Foods
9.1 Introduction
9.2 Ready-To-Eat Food
9.3 Gluten-Free Diet and RTE Foods
9.3.1 Nutritional Status
9.3.2 The Glycemic Response of Gluten-Free Products
9.3.3 Gluten-Free Diet: A Nutritional and Safety Perspective
9.3.4 The Amount of Macro- and Micronutrients in Gluten-Free Foods
9.3.5 Legislative Considerations and Food Labeling
9.3.6 Guidelines for a Gluten-Free Diet
9.3.7 Protein
9.3.8 Micronutrients
9.3.9 Dietary Fiber
9.3.10 Lipids
9.3.11 Vitamins
9.3.12 Mineral Salts
9.3.13 Phytochemicals
9.4 Conclusion
References
10 Ready-To-Eat Foods and Therapeutics: A Healthy Perception
10.1 Introduction
10.2 Ready-To-Eat Therapeutic Food for Treatment of Malnutrition
10.2.1 Ready-To-Use Supplementary Food
10.2.2 Ready-To-Use Complementary Food
10.2.3 Alternative Sources of RUTF
10.3 Ready-To-Eat Functional Food
10.3.1 Ready-To-Drink Beverages
10.3.2 Ready-To-Eat Grain-Based Food
10.3.3 Plant-Based Dairy Products
10.3.4 RTE Meat and Meat Analogue Products
10.3.5 RTE-Based On Fruits and Vegetables
10.3.6 Functional Foods Based On Food Industry By Products
10.3.7 Utilization of Natural Compounds as Preservative and Flavoring Agent in RTE
10.4 Conclusion
References
11 Nutrition and Other Associated Benefits of Ready-To-Eat Foods
11.1 Introduction
11.2 Types of RTE Foods
11.3 Why Is RTE Food Products’ Market Increasing?
11.3.1 Change in Lifestyle
11.3.2 Transition in Food Consumption Patterns
11.4 Ready-To-Use Therapeutic Food (RUTF)
11.5 RTE Foods in Different Countries
11.5.1 Thailand
11.5.2 Japan
11.5.3 Africa
11.6 Dairy-Based RTE Foods
11.6.1 Acidophilus Milk
11.6.1.1 Health Benefits
11.6.1.2 Antioxidant
11.6.2 Yogurt
11.6.2.1 Health Benefits
11.6.3 Ice Cream
11.6.3.1 Health Benefits
11.6.4 Sweets
11.6.4.1 Vermicelli
11.6.4.2 Instant Sweet Mixes
11.7 Effect On Health
11.7.1 Nutritional Benefits
11.7.2 Adverse Health Effects
11.8 Packaging and Safety of RTE Foods
11.9 Precautionary Measures
11.10 Future Studies
11.11 Gap Between Development and Future Recommendations
11.12 Conclusion
References
12 Biogenic Amines in Ready-To-Eat Foods
12.1 Introduction
12.2 Types of BAs
12.3 Characteristics of Common BAs
12.3.1 Histamine (HIS)
12.3.2 Tyramine (TYR), .-Phenylethylamine (PHE), and Tryptamine (TRP)
12.3.3 Putrescine (PUT), Cadaverine (CAD), Spermine (SPM), and Spermidine (SPD)
12.4 Factors Affecting BA Formation in RTE Foodstuffs
12.4.1 Hygienic Condition of Raw Materials
12.4.2 Microorganisms With BAs-Producing Ability
12.4.3 Temperature and PH
12.5 BAs Among Variably Categorized RTE Stuff
12.5.1 BAs in Fermented Foods
12.5.2 Alcoholic Beverages Or Fermented Beverages
12.5.3 Milk and Milk Products
12.5.4 Meat and Meat Products
12.5.5 Fish and Fish Products
12.6 BAs’ Impact On Human Health
12.7 Significance of BAs in RTE Foods
12.8 Conclusion
References
13 Foodborne Pathogens Cum Contamination, Hygiene Practices, and Other Associated Issues in Ready-To-Eat Food
13.1 Introduction
13.2 Industry-Based Pathogenic Contamination and Spoilage of Ready-To-Eat Food Products
13.2.1 Ready-To-Eat Fruit- and Vegetable-Based Products
13.2.2 Ready-To-Eat Meat-Based Products
13.2.3 Ready-To-Eat Dairy-Based Products
13.2.4 Ready-To-Eat Fat and Oil-Based Products
13.2.5 Ready-To-Drink Beverage Products
13.2.6 Ready-To-Eat Cereal Products
13.2.7 Ready-To-Eat Bakery Products
13.2.8 Ready-To-Eat Sugar and Confectionary Products
13.2.9 Ready-To-Eat Egg-Based Products
13.2.10 Ready-To-Eat Fish and Seafood-Based Products
13.2.11 Ready-To-Eat Frozen Foods
13.3 Other Associated Issues in Ready-To-Eat Food Products
13.3.1 Physical Hazards
13.3.2 Chemical Hazards
13.3.3 Other Biological Hazards
13.3.3.1 Virus
13.3.3.2 Parasites
13.3.3.3 Prions
13.3.4 Other Issues
13.3.4.1 Food Adulteration
13.3.4.2 Food Additives Misappropriation
13.3.4.3 Genetically Modified Foods
13.3.4.4 Mislabeling and Selling of Expired Foods
13.4 Hygienic Practices for the Preservation of Ready-To-Eat Food Products
13.4.1 Food Safety and Hygiene
13.4.1.1 Pre-Request Programs (PRPs)
13.4.1.2 Hazard Analysis and Critical Control Point (HACCP)
13.5 Conclusion
References
14 Sustainable Cum Innovative Packaging and Labeling Approach in Ready-To-Eat Food: A Global Perspective
14.1 Introduction
14.1.1 Overview of Ready-To-Eat Packaging and Labeling
14.1.2 Current Global and Domestic (India) Market Status of Packaging
14.1.2.1 Global Market Status
14.1.2.2 Indian Market Status
14.1.3 Packaging Requirements of RTE Food
14.1.4 Labeling and Coding Units of Packaging During Production
14.2 Factors Affecting the Choice of a Packaging Material
14.2.1 Mechanical Damage
14.2.1.1 Mechanical Properties of Packaging Materials
14.2.2 Permeability Characteristics
14.2.3 Grease Proofness
14.2.4 Temperature
14.2.5 Light and Other Packaging Materials
14.3 Materials and Containers Used for Packaging Foods
14.3.1 Papers, Paperboards, and Fiberboards
14.3.2 Flexible Films
14.3.3 Metallized Films
14.3.4 Packaging in Flexible Films and Laminates
14.4 Impact of Packaging On Food Quality, Shelf Life, and Safety
14.5 Emerging Approaches in Food Packaging Systems
14.5.1 Edible Packaging
14.5.2 Active Packaging
14.5.3 Intelligent Food Packaging
14.5.4 Eco-Friendly Packaging
14.6 Labeling and Coding
14.6.1 Glued-On Labels
14.6.2 Self-Adhesive Labels
14.6.3 In-Mold Labels
14.6.4 Holographic Labels
14.6.5 Bar Codes
14.6.6 Radio Frequency Identification
14.7 Conclusion
References
15 Nanotechnology and Other Novelties: Innovation Among Ready-To-Eat Foods
15.1 Introduction
15.1.1 Significance of Nanotechnology in the Ready-To-Eat Food Industry
15.1.2 Overview of Nanotechnology in the RTE Food Industry
15.1.3 Objectives of the Chapter
15.2 Understanding Nanotechnology
15.2.1 Definition and Principles of Nanotechnology
15.2.2 Nanomaterials Used in RTE Food Innovation
15.2.2.1 Nanoparticles for Enhanced Nutrient Delivery
15.2.2.2 Nanoemulsions for Improved Sensory Attributes
15.2.2.3 Nanocomposites for Enhanced Packaging and Shelf Life
15.3 Application of Nanotechnology in RTE Foods
15.3.1 Improved Nutrient Delivery
15.3.1.1 Nanocarriers for Targeted Nutrient Delivery
15.3.1.2 Nanoencapsulation for Increased Stability and Bioavailability
15.3.2 Enhanced Sensory Attributes
15.3.2.1 Nanosensors for Real-Time Quality Monitoring
15.3.2.2 Nanoemulsions for Improved Taste and Texture
15.3.3 Extended Shelf Life and Packaging
15.3.3.1 Antimicrobial Nanomaterials for Food Preservation
15.3.3.2 Active Nanocomposites for Intelligent Packaging
15.4 Benefits and Challenges of Nanotechnology in RTE Foods
15.4.1 Benefits
15.4.1.1 Improved Product Quality and Nutritional Value
15.4.1.2 Enhanced Safety and Extended Shelf Life
15.4.1.3 Efficient Resource Utilization
15.4.2 Challenges
15.4.2.1 Regulatory Considerations and Safety Concerns
15.4.2.2 Consumer Acceptance and Perception
15.5 Future Trends and Outlook
15.5.1 Emerging Nanotechnologies in RTE Foods
15.5.2 Potential Impact On Food Industry and Consumer Experience
15.5.3 Regulatory Landscape and Future Challenges
15.6 Conclusion
15.6.1 Summary of Key Points Covered in the Chapter
15.6.2 Importance of Nanotechnology in Driving Innovation in RTE Foods
15.6.3 Potential for Further Research and Development
References
16 Ready-To-Eat Recipes and Research Formulations (Functional, Blended, and Herbal) for Special Needy Groups (Children, Elderly, and Athletes) Under Innovative Practices in Terms of Fortification, Supplementation, and Enrichment Means
16.1 Introduction
16.2 RTE Types
16.3 RTE Recipes
16.4 Different RTE Formulations
16.4.1 Functional RTE
16.4.2 Blended RTE
16.4.3 Herbal RTE
16.5 Health Benefits of RTE-Based Foods
16.6 RTE Requirement for Various Age Groups
16.7 RTE With Innovative Practices
16.8 Concerns Related to RTE Foods
16.9 Conclusion
References
Index