Green Technologies In Food Production And Processing - Boye Joyce (Curatore); Arcand Yves (Curatore) | Libro Springer 01/2012 -

home libri books ebook dvd e film top ten sconti 0 Carrello

Torna Indietro

boye joyce (curatore); arcand yves (curatore) - green technologies in food production and processing

Green Technologies in Food Production and Processing


Disponibilità: Normalmente disponibile in 10 giorni

176,98 €
168,13 €

Questo prodotto usufruisce delle SPEDIZIONI GRATIS
selezionando l'opzione Corriere Veloce in fase di ordine.

Pagabile anche con App18 Bonus Cultura e Carta Docenti

Facebook Twitter Aggiungi commento

Spese Gratis


Lingua: Inglese


Pubblicazione: 01/2012
Edizione: 2012


Part I. The Food Chain.- 1. Introduction to the Global Agri-Food System.- 2. Key Drivers of Tomorrow's Food Chain.- Part II. Life Cycle/Environmental Impact Assessment.- 3. Life Cycle Assessment and the Agri-Food Chain.- 4. LCA of Crop Production.- 5. LCA of Animal Production.- 6. LCA of Processed Food.- Part III. Green Technologies in Food Production.- 7. Managing Nutrient Cycles in Crop and Livestock Systems with Green Technologies.- 8. Environmental Performance of Organic Farming.- 9. Food Transportation Issues and Reducing Carbon Footprint.- Part IV. Green Technologies in Food Processing.- 10. Supercritical and Near-Critical CO2 Processing.- 11. Green Separation Technologies in Food Processing : Supercritical-CO2 Fluid and Subcritical Water Extraction.- 12. Electrodialysis in Food Processing.- 13. Enzyme-assisted Food Processing.- 14. Emerging Technologies for Microbial Control in Food Processing.- 15. Green Technologies in Food Dehydration.- 16. Green Packaging.- Part V. Environmentally-Friendly Approaches to R&D and QA.- 17. Microtechnology and Nanotechnology in Food Science.- 18. Bead-based Arrays: Multiplex Analyses.- 19. Green Research and Development.- 20. - A Greener Way to Innovate.- Part VI. Health and Social Perspectives.- 21. Reducing Process-Induced Toxins in Foods.- 22. The Fallacy of Bio-based Materials and Biodegradability.- 23. “Green” Food Processing Technologies: Factors Affecting Consumers’ Acceptance.- 24. Food Biodiversity and Sustainable Diets: Implications of Applications for Food Production and Processing.


This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmentally-friendly technologies for production, processing. The book will look at the full spectrum from farm to fork beginning with chapters on life cycle analysis and environmental impact assessment of different agri-food sectors. This will be followed by reviews of current and novel on-farm practices that are more environmentally-friendly, technologies for food processing that reduce chemical and energy use and emissions as well as novel analytical techniques for R&D and QA which reduce solvent, chemical and energy consumption. Technologies for waste treatment, "reducing, reusing, recycling", and better water and energy stewardship will be reviewed. In addition, the last section of the book will attempt to look at technologies and processes that reduce the generation of process-induced toxins (e.g., trans fats, acrylamide, D-amino acids) and will address consumer perceptions about current and emerging technologies available to tackle these processing and environmental issues.


JOYCE I. BOYE, PHD, is a Research Scientist at the Food R & D Centre of Agriculture & Agri-Food Canada (AAFC) located in St Hyacinthe, Quebec. AAFC provides information, research and technology, and policies and programs to achieve security of the food system, health of the environment, and innovation for growth. Dr. Boye leads a comprehensive research study in value-added processing of plant-based foods and food allergies.


YVES ARCAND, PHD, is a Research Scientist at the Food R & D Centre of Agriculture & Agri-Food Canada (AAFC) located in St Hyacinthe, Quebec. His areas of expertise include characterization and treatment of agri-food industrial effluents, biometric applications, system engineering, optimization of dehydration processes, and simulation and model building, including the design and building of an in vitro upper gastrointestinal tract model for nutritional studies.

Altre Informazioni



Condizione: Nuovo
Collana: Food Engineering Series
Dimensioni: 235 x 155 mm Ø 1203 gr
Formato: Copertina rigida
Illustration Notes:58 schwarz-weiße und 35 farbige Abbildungen, 40 schwarz-weiße Tabellen
Pagine Arabe: 686
Pagine Romane: xviii

Utilizziamo i cookie di profilazione, anche di terze parti, per migliorare la navigazione, per fornire servizi e proporti pubblicità in linea con le tue preferenze. Se vuoi saperne di più o negare il consenso a tutti o ad alcuni cookie clicca qui. Chiudendo questo banner o proseguendo nella navigazione acconsenti all’uso dei cookie.