Ready-to-Cook Foods: Technological Developments and Future Trends—A Systematic Review

Ready-to-Cook Foods: Technological Developments and Future Trends—A Systematic Review

Ready-to-cook (RTC) foods can significantly improve the cooking experience of busy or unskillful consumers, based on production involving technical combinations of food processing and packaging. Initialized by a market survey of 172 products in Beijing, this systematic review analyzes RTC foods’ dev...

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Bibliographic Details
Main Authors: Tianqi Cui, Goh Rui Gine, Yuqin Lei, Zhiling Shi, Beichen Jiang, Yifan Yan, Hongchao Zhang
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:Foods
Subjects:
ready-to-cook
fresh-cut
marination
modified atmosphere packaging
meal kits
Online Access:https://www.mdpi.com/2304-8158/13/21/3454
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