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.