Green Technologies in Food Production and Processing

Herausgegeben:Boye, Joyce; Arcand, Yves

• Gebundenes Buch

Produktbeschreibung

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.

Produktdetails

• Food Engineering Series
• Verlag: Springer / Springer New York / Springer, Berlin
• Artikelnr. des Verlages: 12721078, 978-1-4614-1586-2
• 2012
• Seitenzahl: 700
• Erscheinungstermin: 10. Januar 2012
• Englisch
• Abmessung: 241mm x 160mm x 42mm
• Gewicht: 1162g
• ISBN-13: 9781461415862
• ISBN-10: 1461415861
• Artikelnr.: 33826158

Autorenporträt

JOYCE I. BOYE, PHD, is a Research Scientist at the Food R & D Centre of Agriculture & Agri-Food Canada (AAFC) located in St Hyacinthe, Quebec. AAFC provides information, research and technology, and policies and programs to achieve security of the food system, health of the environment, and innovation for growth. Dr. Boye leads a comprehensive research study in value-added processing of plant-based foods and food allergies.   YVES ARCAND, PHD, is a Research Scientist at the Food R & D Centre of Agriculture & Agri-Food Canada (AAFC) located in St Hyacinthe, Quebec. His areas of expertise include characterization and treatment of agri-food industrial effluents, biometric applications, system engineering, optimization of dehydration processes, and simulation and model building, including the design and building of an in vitro upper gastrointestinal tract model for nutritional studies.

Inhaltsangabe

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.