1st Edition
Ready-to-Eat Snacks Emerging Technologies for Production and Safety
1. Ready-to-Eat Snacks: Importance, Nutritional Value, Processing Methods, and Novel Trends
Ayse Nur Yüksel, Gülşah Çalişkan Koç, Yeliz Tekgül, and Ravi Pandiselvam2. 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 Legumes and Vegetables-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
B. Pooja, Krishna H. Menon, and G. Nagamaniammai
12. Packaging Materials and Technologies for Ready-to-Eat Snacks
M. Selim Şılbır and A. Burcu Atalay
13. Application of Emerging Technologies for Preservation of Ready-to-Eat Snacks
Shubhra Shekhar, Sushil Kumar Singh, and Poonam Singha
Biography
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.
Gülşah Çalışkan 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 Paşa 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.
