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Alternatives to Conventional Food Processing

Author: Andrew Proctor
Publisher: New York : Springer April 2010.
Series: RSC green chemistry series, no. 10.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Database:WorldCat
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Genre/Form: Electronic books
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Andrew Proctor
ISBN: 9781621981671 1621981673
OCLC Number: 732887046
Description: 1 online resource (504 pages) illustrations.
Contents: Introduction to Green Principles, Comparison of EU and US Law on Sustainable Food Processing, Advances in Critical Fluid Processing, Supercritical Fluid Pasteurization and Food Safety, Membrane Separations in Food Processing, Processing of Foods with High Hydrostatic Pressure, Ohmic Heating of Foods, Aqueous Enzymatic Oil Extraction, High Intensity Pulsed Light Food Processing, Ultrasonic Food Processing, Microwave Food Processing
Series Title: RSC green chemistry series, no. 10.

Abstract:

This cross disciplinary book relates green principles to the food industry, covering legal and policy issues, engineering, food processing and food science.  Read more...

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