Boye, Joyce I.
Green Technologies in Food Production and Processing
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 CO
Eric J. Beckman
11. Green separation technologies in food processing: supercritical-CO
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
Nyckelord: Chemistry, Food Science
- Författare
- Boye, Joyce I.
- Arcand, Yves
- Utgivare
- Springer
- Utgivningsår
- 2012
- Språk
- en
- Utgåva
- 1
- Serie
- Food Engineering Series
- Sidantal
- 18 sidor
- Kategori
- Naturvetenskaper
- Format
- E-bok
- eISBN (PDF)
- 9781461415879