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Boye, Joyce I.

Green Technologies in Food Production and Processing

Boye, Joyce I. - Green Technologies in Food Production and Processing, ebook

228,75€

Ebook, PDF with Adobe DRM
ISBN: 9781461415879
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Table of contents

1. Introduction to the global agri-food system
Nadia Gagnon

2. Key drivers of the food chain
Corinne Gendron, René Audet

3. Life cycle assessment and the agri-food chain
John E. Hermansen, Thu Lan T. Nguyen

4. Life cycle assessment of crop production
Frank Brentrup

5. LCA of animal production
Xavier P. C. Vergé, Devon E. Worth, Raymond L. Desjardins, Brian G. McConkey, James A. Dyer

6. Life cycle assessment of processed food
Yves Arcand, Dominique Maxime, Reza Zareifard

7. Managing nutrient cycles in crop and livestock systems with green technologies
Jonathan Vayssières, Mariana Cristina Rufino

8. Environmental performance of organic farming
Christian Schader, Matthias Stolze, Andreas Gattinger

9. Food transportation issues and reducing carbon footprint
Wayne Wakeland, Susan Cholette, Kumar Venkat

10. Supercritical and near-critical CO2 processing
Eric J. Beckman

11. Green separation technologies in food processing: supercritical-CO2 fluid and subcritical water extraction
John Shi, Sophia Jun Xue, Ying Ma, Yueming Jiang, Xingqian Ye, Dianyu Yu

12. Electrodialysis in food processing
Martin Mondor, Denis Ippersiel, François Lamarche

13. Enzyme-assisted food processing
Benjamin K. Simpson, Xin Rui, Jiang XiuJie

14. Emerging technologies for microbial control in food processing
Michael O. Ngadi, Mohsin Bin Latheef, Lamin Kassama

15. Green technologies in food dehydration
Stefan Grabowski, Joyce I. Boye

16. Green packaging
Susan E. M. Selke

17. Microtechnology and nanotechnology in food science
Filomena Nazzaro, Florinda Fratianni, Raffaele Coppola

18. Bead-based arrays: multiplex analyses
Anne Maltais, Joyce I. Boye

19. Greening of research and development
Joyce I. Boye, Anne Maltais, Steve Bittner, Yves Arcand

20. Massidea.org: a greener way to innovate
Teemu Santonen

21. Reducing process-induced toxins in foods
Humayoun Akhtar

22. The fallacy of bio-based materials and biodegradability
Rita Schenck

23. “Green” food processing technologies: factors affecting consumers’ acceptance
Elisabeth Gauthier

24. Food biodiversity and sustainable diets: implications of applications for food production and processing
Barbara Burlingame, U. Ruth Charrondiere, Sandro Dernini, Barbara Stadlmayr, Stefano Mondovì

Keywords: Chemistry, Food Science

Author(s)
 
Publisher
Springer
Publication year
2012
Language
en
Edition
1
Series
Food Engineering Series
Category
Natural Sciences
Format
Ebook
eISBN (PDF)
9781461415879

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