ENGLISH

Alternatives to conventional food processing

By Proctor , Andrew editor

Book information

Publisher
Royal Society of Chemistry
Year
2018
ISBN
978-1-78262-659-6, 178262659X, 978-1-78262-518-6, 978-1-78801-403-8
Language
english
Format
PDF
Filesize
9 MB (9378434 bytes)
Series
RSC green chemistry series 53
Edition
Second edition
Pages
509\528
Time added
2019-09-24 23:54:40
Food industry and trade / Environmental aspects;Gr

Description

This updated edition provides a review of the current major technologies that reduce energy cost and reduce environmental impact while maintaining food safety and quality. Abstract: This updated edition provides a review of the current major technologies that reduce energy cost and reduce environmental impact while maintaining food safety and quality.  Read more... Content: Principles of Green Food Processing (Including Lifecycle Assessment and Carbon Footprint) Food Law and Sustainable Food Processing: A Comparison of the EU and the USA Ohmic Heating of Foods Cold Plasma Processing to Improve Food Safety Supercritical Fluid Pasteurization and Food Safety Developments in the Processing of Foods and Natural Products Using Pressurized Fluids High Hydrostatic Pressure Food Processing: Potential and Limitations Ultrasonic Food Processing High-intensity Pulsed Light Processing Infrared Food Processing Technology: Fundamentals and Case Studies of Recent Advances in Grain Processing Membrane Separations

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