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Green technologies in food production and processing

Author: Joyce I Boye
Publisher: New York : Springer, [2012]
Series: Food engineering series.
Edition/Format:   Print book : Document   Computer File : EnglishView all editions and formats
Summary:
Annotation 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  Read more...
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Material Type: Document, Internet resource
Document Type: Book, Computer File, Internet Resource
All Authors / Contributors: Joyce I Boye
ISBN: 9781461415862 1461415861
OCLC Number: 794451879
Notes: Minimal Level Cataloging Plus.
Description: 681 pages : illustrations ; 25 cm.
Contents: 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. Massidea.org - 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.
Series Title: Food engineering series.
Responsibility: Joyce I. Boye, Yves Arcand, editors.
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Abstract:

Examining the full cycle from farm to fork, this book reviews the current status of green processing in the agriculture and agri-food sector, and provides strategies for enhancing the use of  Read more...

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