Green Technologies in Food Production and Processing

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: Boye, Joyce I. (Επιμελητής έκδοσης), Arcand, Yves (Επιμελητής έκδοσης)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Boston, MA : Springer US, 2012.
• Σειρά: Food Engineering Series,
• Θέματα: Chemistry.; Renewable energy resources.; Food > Biotechnology.; Renewable energy sources.; Alternate energy sources.; Green energy industries.; Environmental engineering.; Biotechnology.; Food Science.; Renewable and Green Energy.; Environmental Engineering/Biotechnology.

As we move into the future, decisions on food purchases will increasingly be influenced not only by price and quality but by social and environmental factors, such as the sustainability of technologies used for food production and processing and their environmental and health impacts. Growing consum...

Πίνακας περιεχομένων:

• 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.