Read more
Presents latest on ready-to-eat snacks, focusing on traditional production methods as well as emerging technologies and their disadvantages. Covers uses of developing technologies for manufacture of ready-to-eat snacks, difficulties and future opportunities.
List of contents
1. Ready-to-Eat Snacks: Importance, Nutritional Value, Processing Methods, and Novel Trends 2. Roasting Technology for Production of Ready-to-Eat Snacks 3. Osmotic Dehydration Combined with Drying Technology for Production of Ready-to-Eat Snacks 4. Hot Extrusion Technology for the Production of Legume-Based Ready-to-Eat Snacks 5. Recent Advances in Flaking, Puffing/Parching, Popping, and Instant Technologies for Production of Ready-to-Eat Cereals 6. Hot-Extrusion Technology for Production of Cereal-Based Ready-to-Eat Snacks 7. Hot-Extrusion Technology for the Production of Millet-Based Ready-to-Eat Snacks 8. Hot-Extrusion Technology for Production of Fiber-Enriched Ready-to-Eat Snacks 9. 3D Printing Technology for Production of Legumes and Vegetables-Based Ready-to-Eat Snacks 10. Vacuum Impregnation Technology for the Production of Ready-to-Eat Snacks 11. Microwave Applications for the Production of Ready-to-Eat Snacks 12. Packaging Materials and Technologies for Ready-to-Eat Snacks 13. Application of Emerging Technologies for Preservation of Ready-to-Eat Snacks
About the author
Ravi Pandiselvam, PhD, is actively engaged in food engineering research as a Scientist at the ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, India. Dr. Pandiselvam has contributed to the design and development of a minimal processing machine for tender coconut, a continuous type coconut testa removing machine, a tender coconut punching and cutting machine, and preservation protocol for trimmed tender coconut. He is also a developer/co-developer of many value added food products (Kalpa Krunch, coconut flakes, foam-mat dried coconut milk powder, frozen coconut delicacy, and dark chocolate and matured coconut water-based beverages). He has authored more than 180 articles published in national and international journals and has written or co-written several books and over 60 book chapters. He has received several awards for his work.
Gül¿ah Çal¿¿kan Koç, PhD, is an Associate Professor of Food Technology at Esme Vocational High School, Usak University, Turkey. She teaches courses on unit operations along with other food science courses. Her research focuses on drying, freezing, baking, extrusion, enrichment of bakery products, traditional fermented products, etc. She worked as a Research Assistant at Ege University and as an Assistant Professor in the Department of Gastronomy and Culinary Arts at Alanya Hamdullah Emin Päa University, Turkey. She is a member of the International Food Technologists and Chamber of Food Engineers. She has received awards for her work, including best paper and top reviewer awards. Dr. Koç has authored over 40 papers published in national and international journals. She has been the editor of a book and author or co-author of book chapters.
Summary
Presents latest on ready-to-eat snacks, focusing on traditional production methods as well as emerging technologies and their disadvantages. Covers uses of developing technologies for manufacture of ready-to-eat snacks, difficulties and future opportunities.
