Food Chemistry & Science

Postharvest Biology and Technology

Ready-to-Eat Snacks
Emerging Technologies for Production and Safety

Editors: Ravi Pandiselvam, PhD
Gülsah Çaliskan Koç, PhD

Ready-to-Eat Snacks

In Production
Pub Date: Forthcoming November 2024
Hardback Price: $220 US | £170 UK
Hard ISBN: 9781774918647
Pages: Est. 488pp w/index
Binding Type: Hardback / ebook
Series: Postharvest Biology and Technology
Notes: 48 b/w illustrations

Modern life is intense and quick, and while people want to care for themselves, they do not seem to have time to make and consume healthy foods. This has raised the need for quick prepared foods, such as ready-to-eat snacks, that must be quick and nutritious as well as delicious. Various traditional as well as emerging technologies, including 3D printing, microwave cooking, vacuum impregnation, osmotic dehydration, puffing drying, air frying, and more, have been employed to create ready-to-eat snacks.

This new book, Ready-to-Eat Snacks: Emerging Technologies for Production, provides an overview of today’s science on ready-to-eat snacks, focusing on traditional production methods as well as emerging technologies of ready-to-eat snacks, along with their disadvantages.

Providing an in-depth analysis of how emerging technologies are used in ready-to-eat snacks, the book starts with the significance of ready-to-eat snacks and the benefits and drawbacks of conventional production techniques. It covers the uses of developing technologies for the manufacture of ready-to-eat snacks as well as the difficulties and future opportunities. It also investigates how the bioactive components of ready-to-eat snacks are changed during processing and production.

Chapters cover 3D printing technology; hot-extrusion technology; roasting technology; osmotic dehydration combined with drying technology; flaking, puffing/parching, popping, and instant technologies; vacuum impregnation technology; microwave applications; and preservation of ready-to-eat snacks.

For food technologists, food scientists, nutritionists, and food industry professionals who want to keep abreast of cutting-edge food processing technology in the creation of ready-to-eat snacks, this book is a helpful resource.

CONTENTS:
Preface

1. Ready-to-Eat Snacks: Importance, Nutritional Value, Processing Methods, and Novel Trends

Ayse Nur Yuksel, Gulsah Caliskan Koc, Yeliz Tekgul, and Ravi Pandiselvam

2. Roasting Technology for Production of Ready-to-Eat Snacks
Özge Süfer

3. Osmotic Dehydration Combined with Drying Technology for Production of Ready-to-Eat Snacks
M. Pravitha, V. Ajesh Kumar, and Ajay Yadav

4. Hot Extrusion Technology for the Production of Legume-Based Ready-to-Eat Snacks
Anirudh Gururaj Patil, Snehal T. Yadav, Shalini Billa, Gouri Patil, and Soumitra Banerjee

5. Recent Advances in Flaking, Puffing/Parching, Popping, and Instant Technologies for Production of Ready-to-Eat Cereals
Rubeka Idrishi, Siddhartha Singha, and Latha Rangan

6. Hot-Extrusion Technology for Production of Cereal-Based Ready-to-Eat Snacks
Hilal Isleroglu

7. Hot-Extrusion Technology for the Production of Millet-Based Ready-to-Eat Snacks
Rahul Rathee, Sushil Kumar Singh, and Poonam Singha

8. Hot-Extrusion Technology for Production of Fiber-Enriched Ready-to-Eat Snacks
Anandu Chandra Khanashyam, Nancy Aswati, Kartik Shah, Venkata Sarath Pamu, Ravi Pandiselvam, and Mathala Juliet Gupta

9. 3D Printing Technology for Production of Legume- and Vegetable-Based Ready-to-Eat Snacks
Dibya Ranjan Dash, Sushil Kumar Singh, and Poonam Singha

10. Vacuum Impregnation Technology for the Production of Ready-to-Eat Snacks
Taruna Varghese and N. Venkatachalapathy

11. Microwave Applications for the Production of Ready-to-Eat Snacks
Pooja B., Krishna H. Menon, and G. Nagamaniammai

12. Packaging Materials and Technologies for Ready-to-Eat Snacks
M. Selim Silbir and A. Burcu Atalay

13. Application of Emerging Technologies for Preservation of Ready-to-Eat Snacks
Shubhra Shekhar, Sushil Kumar Singh, and Poonam Singha

Index


About the Authors / Editors:
Editors: Ravi Pandiselvam, PhD
Scientist, ICAR–Central Plantation Crops Research Institute (CPCRI), Kasaragod, India

Ravi Pandiselvam, PhD, is actively engaged in food engineering research. After completion of doctorate studies at Tamil Nadu Agricultural University (2015), he joined ICAR as a scientist (Agricultural Process Engineering) at the Central Plantation Crops Research Institute (CPCRI), Kasaragod, India, in 2016. Dr. Pandiselvam has contributed in 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), which are commercialized for many entrepreneurs. Dr. Pandiselvam has authored more than 180 articles published in national and international journals of repute. He has been author or co-author of six books and 67 book chapters. He was conferred with a National Academy of Agricultural Sciences (NAAS) Young Scientist Award 2020, NAAS Associate 2021, and Indian Society of Agricultural Engineers (ISAE) Distinguished Service Award 2020. He received his BTech in Agricultural Engineering in 2010 and MTech in Agricultural Processing & Food Engineering in 2012 from the Tamil Nadu Agricultural University, India.

Gülsah Çaliskan Koç, PhD
Associate Professor, Food Technology Program, Esme Vocational High School, Usak University, Turkey

Gülsah Çaliskan Koç, PhD, is an Associate Professor in the Food Technology Program 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 in the Department of Food Engineering at Ege University, Turkey, between 2010 and 2018. She also worked as an Assistant Professor in the Department of Gastronomy and Culinary Arts, Alanya Hamdullah Emin Pa?a University from April 2018 to September 2019. She is a member of the International Food Technologists and Chamber of Food Engineers. She holds a Best Paper Award from the 1st International Conference of Food Properties, Kuala Lumpur, Malaysia. In addition, she has received Publons Peer Review Awards Top 1% of Reviewers in Agricultural Science, 2017–2018 and 2018–2019 and Publons Peer Review Awards Top 1% of Reviewers in Cross-Field, 2018–2019, from Clarivate Analytics. Dr. Koç has authored 33 articles published in international journals and 16 articles published in national journals. She has been the editor of a book and author or co-author of seven book chapters.




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