Ready to eat foods

In many parts of the world, particularly in the developing countries, street food vending also makes an important contribution to employment, household revenue and food security. While street foods are an important source of ready-to-eat nutrition and provides low cost meal for the urban poor population, the health risks possessed by such foods may outweigh their benefits.

8p viisac 23-09-2023 6 0   Download

A study on hygiene facilities and practices for vendors of ready-to-eat roasted meat at selected highway markets was conducted. The objective of the study was to compare the current hygiene status with recommended best practices.

10p viisac 23-09-2023 4 1   Download

With the changing of lifestyles globally, the demand for ready-to-eat (RTE) foods has increased. This study investigated the effects of potato variety and product form on the total phenolic content, in-vitro digestibility and predicted glycaemic index of chips and crisps.

9p viisac 23-09-2023 2 1   Download

People who consume high amounts of ready-to-eat meals have a higher body mass index than those who do not. However, if customers adhere to eating proper amounts without restaurants reducing the portions, plate waste may occur. It is therefore incumbent upon restaurants to serve suitable meal portions to customers in the interests of their health and the environment.

9p viferrari 28-11-2022 4 2   Download

Listeria monocytogenes Clonal Complexes (CCs) have been epidemiologically associated with foods, especially ready-to-eat (RTE) products for which the most likely source of contamination depends on the occurrence of persisting clones in food-processing environments (FPEs).

20p vijeeni2711 24-07-2021 6 0   Download

This study focused on investigating the carrying rate of S. aureus toxin-coding genes isolated from processed meat products used directly in Ho Chi Minh City in 2017. Data of this study used to provide information to managers about food safety and consumers about the risk of this type of bacteria.

5p nguaconbaynhay10 18-01-2021 13 2   Download

The prevalence of antibiotic resistance of Staphylococcus aureus in 50 samples of ready to eat food, hand swabs and utensil swabs of street vendors was studied. 58% of samples were contaminated with S. aureus. The highest count (5.66x104 cfu/25cm2 ) was found in hand swab samples.

8p cothumenhmong7 09-09-2020 8 1   Download

Foodborne illness still remains a major threat to public health. Among the various pathogens causing food borne outbreaks, Salmonella sps, Stapylococcus aureus, Bacillus cereus, Campylobacter sps have been incriminated for majority of outbreak cases. Now – a – days consumption of minimally processed ready to eat (RTE) food products increases the risk of food borne diseases.

8p caygaocaolon6 30-07-2020 28 1   Download

Oranges were sanitized, dried, peeled, segmented and then dipped in citric acid solution (food grade) at 2% (w/v). Citric acid treated and untreated orange segments were packed with different packaging materials i.e., LDPE, PP and PVC pouches under three different gas compositions i.e., Gas composition 1 (G1: 8% O2 + 15% CO2 + 77% N2); Gas composition 2 (G2: 5% O2 + 10% CO2 + 85% N2); Gas composition 3 (G3: 3% O2 + 5% CO2 + 92% N2) using advanced vacuum packaging machine. After packaging, the sealed covers and control samples of orange segments were immediately stored at 50C.

10p nguaconbaynhay6 24-06-2020 19 1   Download

In this study, general food choice motives are not considered, instead more specific attitude towards packed ready to heat and eat food products are predicted based on specific attitude like health consciousness, environmental attitude and healthy food related life style.

7p guineverehuynh 21-06-2020 20 1   Download

A ready-to-eat (RTE) micronutrient rich puffed snack food (S3) prepared from composite sample of potato mash with five different green leafy vegetable powder and sprouted soya flour. Prepared snack food (S3) was evaluated along with similar commercial food sample (coded as S1, S2, and S4) for their liking by trained panel members using standard fuzzy logic sensory technique. The developed samples were tested for their quality attributes as colour, flavour, texture and overall acceptability.

12p nguathienthan5 04-06-2020 11 1   Download

The presence of microorganisms in food is predictable, which causes significant threat to the public health. Staphylococcus aureus is one such foodborne bacterial pathogen that cuses various foodborne outbreaks worldwide. The incidence of S. aureus in food samples is common and it has been characterized as economically important foodborne bacterial pathogens. In the present study, the incidence of S. aureus was investigated in various ready to eat meat products (n=100) purchased from retail market in Chennai.

7p kethamoi5 03-06-2020 14 2   Download

Nutritional Transition has brought rapid changes in the structure of the Indian diet. The traditional home cooked meals has been replaced by ready to eat food as a result there is severe breakdown in immunity of the people and elevation in the rate of under-nutrition and obesity. In order to fight with these problems and maintain health standards nutritional capsules has been introduced extracted from herbs, spices and vegetables. Along with this it contribute in economic uplifment of farming community also by taking more and more productions to fulfil the demand.

9p trinhthamhodang1213 29-05-2020 12 0   Download

Ready to eat snack food (sattu) was enriched with soy and pearlmillet flour. Sattu were evaluated for nutrient and sensory characteristics. In nutrient estimation of sattu, moisture content was found maximum in treatment C, while protein, fat, ash, calorie content and iron content was maximum in treatment D. The carbohydrate was found maximum in treatment C and calcium content was maximum in treatment E. Best treatment was D among C, D and E.

6p caygaocaolon5 27-05-2020 9 1   Download

Phoenix dactylifera L., commonly known as the date palm is a primeval plant and has been cultivated for its edible fruit in the desert oasis of the Arab world for centuries. This fruit is a rich source of carbohydrates, dietary fibers, certain essential vitamins and minerals. In addition to its dietary use the dates are of medicinal use and are used to treat a variety of ailments in the various traditional systems of medicine. The study was planned with the objectives to develop and assess the shelf life of value added products of dried dates.

11p cothumenhmong5 17-05-2020 27 1   Download

A ready-to-eat (RTE) dried snack food called Kharodi was prepared using pearl millet grits. Three different samples viz. without (S1) and with sesame (S2), fried samples (S3) were prepared and evaluated for their liking by a panel of judges‟ using fuzzy logic technique. The developed samples were tested for their quality attributes as color, flavor, texture and mouthfeel.

11p nguathienthan4 18-04-2020 14 2   Download

There has been a great advancement in food processing methods over the years from traditional thermal processing to various non-thermal processings like high-pressure, electric field and radiations based methods. These methods have been found more effective and less damaging to food quality. This review describes the mechanism of inactivation of microbes due to these newer methods of food processing. These methods kill vegetative microbes but fail to effectively kill spores, but a combination of methods can be used to achieve the objective.

6p quenchua4 06-04-2020 51 3   Download

Consumer behaviour in the purchasing of ready-to-eat products is very necessary to judge for the success of getting the right product. The raising urbanization, increasing middleclass population, increasing disposable income of middle-class population and changing taste preferences of Indian consumers may be attributed towards the raising demand of ready-to-eat food market. The present study is aimed to analyse the brand preference and factors influencing for purchase of ready-to-eat food products in Belgaum city of Karnataka state.

6p chauchaungayxua4 18-03-2020 20 1   Download

It was found that growth performance of agro-processing industries in Karnataka was unsatisfactory when compared with its other states. It is found that 48 per cent of the household expenditure in India is on food items and the demand for processed/convenience food is constantly increasing. With relatively cheaper labour, low cost of production, base for domestic and export markets could be set up. Processed products like packed polished wheat (atta) has widened the market, attracting multinationals like HALL and Pilsbury (a joint venture with Godrej).

5p nguathienthan3 27-02-2020 15 0   Download

Extrusion cooking technology is very efficient state-of-art technology adopted by snacks food industries. It is high temperature, short time high pressure, continuous process. Unit operations involved in extrusion cooking process are conveying, mixing, shearing, heating, and shaping. Various types of extruders used by food manufacturers in snacks industries such as piston extruders, roller-type extruders, and screw extruders (Single-screw extruder and Twin-screw extruder).

5p kethamoi2 15-12-2019 11 0   Download