ENGLISH

Green Technologies in Food Production and Processing

By Joyce I. Boye , Nadia Gagnon (auth.) , Yves Arcand (eds.)

Book information

Publisher
Springer-Verlag New York
Year
2012
ISBN
1461415861, 9781461415862
DOI
10.1007/978-1-4614-1587-9
Google Books ID
k617lqxxDSgC
Language
english
Format
PDF
Filesize
9 MB (9697710 bytes)
Series
Food Engineering Series
Edition
1
Pages
686\700
Orientation
yes
Scanned
no
Time added
2012-03-09 12:00:00
Food Science

Description

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.

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