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Boye / Arcand

Green Technologies in Food Production and Processing

2012. Buch. xviii, 686 S.: 40 s/w-Tabelle, Bibliographien. Hardcover
Springer ISBN 978-1-4614-1586-2
Format (B x L): 15,5 x 23,5 cm
Gewicht: 1198 g
In englischer Sprache
Das Werk ist Teil der Reihe:
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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Webcode: beck-shop.de/tyhbf
Comprehensive review of the current status of the agriculture and agri-food sectors Provides strategies for industries to enhance the use of environmentally-friendly technologies for food production An in-depth look at emerging analytical techniques for research and development which reduce solvent, chemical, and energy use
Herausgegeben von: link iconJoyce Boye und link iconYves Arcand