Description 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. 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. Product details Format Hardback pages Dimensions x x Add to basket. The Food Lab J.
Arcand, Yves, Ph.D.
Big Book of Kombucha Hannah Crum. Deep Medicine Eric Topol. How To Brew John Palmer. Wild Fermentation Sandor Ellix Katz.
- Fortunes Mergers: Merger of Fortunes / Back in Fortunes Bed / Fortunes Vengeful Groom (Mills & Boon By Request) (Dakota Fortunes, Book 1)?
- A Plea For the Christians.
- The Unjust Know No Shame!
- Mine Till Midnight: Number 1 in series (Hathaways).
Designing Great Beers Ray Daniels. Brewery Operations Manual Tom Hennessy. Ferment For Good Sharon Flynn. The Omnivore's Dilemma Michael Pollan. The Art of Flavour Daniel Patterson. Fat Jennifer McLagan. Tomorrow's Table Pamela C. Bean to Bar Chocolate Megan Giller. Wine Grapes Jancis Robinson. Gastrophysics Charles Spence. Tasting Whiskey Lew Bryson.
Understanding Wine Technology David Bird. The Cocktail Guy Rich Woods. Concepts in Wine Technology Yair Margalit. Flavor Bob Holmes. The Fate of Food Amanda Little. Brain Food Dr Lisa Mosconi. Call of the Reed Warbler Charles Massy. Amber Revolution Simon J. Yeast Fermentation Handbook Harmony Sage.
Sustainability checklist in support of the design of food processing - ScienceDirect
Espresso Coffee Rinantonio Viani. Food Chemistry H. Coffee Ronald Clarke. Sex, Bombs, and Burgers Peter Nowak. The Wildcrafting Brewer Pascal Baudar. Understanding the Science of Food Sharon Croxford. Seeds of Science Mark Lynas. Mastering Artisan Cheesemaking Gianaclis Caldwell. Other books in this series. Sterilization of Food in Retort Pouches A. Food Engineering Pedro Fito. Electronic Irradiation of Foods R. Dehydration of Foods Humberto Vega-Mercado. Food Materials Science J. Crystallization in Foods Richard W.
Back cover copy 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 consumer awareness about the impact of processing and production practices on the environment, the high energy consumption of certain processes, health impacts of some of the technologies used in processing, and a heightened social and industrial consciousness to reduce the carbon-footprint are examples of factors influencing food choice.
These factors have been made quite evident in the recent "buy-local", "fair-trade", and "certified organic" trends. As a result, farmers and food manufacturers will increasingly be interested in identifying and using greener economically viable technologies for food production and processing.
Some producers are already responding with the use of organic inputs in processing, use of recyclable and good-for-the-environment packaging, establishing just employer-employee relationships, and reducing animal testing in product development. Green Technologies in Food Production and Processing provides a comprehensive review of the current status of the agriculture and agri-food sectors in regards to environmental sustainability and material and energy stewardship, and provides strategies that can be used by industries to enhance the use of environmentally-friendly technologies for food production and processing.
The book further provides an in-depth look at some emerging analytical techniques for research and development which reduce solvent, chemical, and energy use.
In addition, technologies to reduce the generation of process-induced toxins are also reviewed. In the last section of the book, a critical analysis of some of the challenges associated with the use of agricultural resources to grow biofuels and bio-based products are addressed. Furthermore, social factors that influence consumer perceptions about some of the current and emerging agri-food technologies, and the need and importance of biodiversity in maintaining sustainable diets of human populations are also discussed in detail. Table of contents Part I. The Food Chain. Introduction to the Global Agri-Food System.
Key Drivers of Tomorrow's Food Chain. LCA of Crop Production. LCA of Animal Production. LCA of Processed Food. Green Technologies in Food Production. Environmental Performance of Organic Farming. Green Technologies in Food Processing. Electrodialysis in Food Processing. Enzyme-assisted Food Processing. Green Technologies in Food Dehydration.
- Darkness Before Dawn (Hazelwood High Trilogy);
- Mittelalterliche Grabplastik des 11. bis 13 Jh.: Die Liegefigur (German Edition).
- Ballet of Unhatched Chicks from Pictures at an Exhibition - Score;
- Praga (Monografie 17 x 24) (Italian Edition).
- The Complex Religion of Teens!
- Green Technologies in Food Production and Processing - كتب Google!
Green Packaging. Microtechnology and Nanotechnology in Food Science. Bead-based Arrays: Multiplex Analyses. Green Research and Development. Health and Social Perspectives. Reducing Process-Induced Toxins in Foods. Electrodialysis in Food Processing. Enzyme-assisted Food Processing. Green Technologies in Food Dehydration. Green Packaging.
Related Green Technologies in Food Production and Processing (Food Engineering Series)
Copyright 2019 - All Right Reserved