Recent Advances in Ready-to-Eat Food Technology. Dieser Artikel ist nicht verfügbar.Recent Advances in Ready-to-Eat Food Technology

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.

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.