Alternatives to Conventional Food Processing

Andrew Proctor

ISBN 10: 1849730377 / ISBN 13: 9781849730372

Published by RSC Publishing Dez 2010, 2010

About this Item

Neuware - This multi-contributed book is edited by an expert in the field and includes chapters from across the globe. It is fully cross-disciplinary relating green principles to the food industry, covering legal and policy issues, engineering, food processing and food science. It addresses the alternatives to conventional food processing that have reduced energy requirements or solvent use and how they affect final food quality. Initially, the principles of green chemistry and technologies are outlined to provide a justification and basis for the processing methods that are addressed. This is followed by a discussion of legal and policy issues in both the EU and the US which provide further justification for the need for such technologies and the constraints and benefits of current policies and regulations. The major green technologies available to the food industry are discussed, outlining the main principles and applications of each. The degree to which they are already in commercial use and developments needed to extend their use further are also covered.

Seller Inventory # 9781849730372

Bibliographic Details

• Title: Alternatives to Conventional Food Processing
• Publisher: RSC Publishing Dez 2010
• Publication Date: 2010
• Language: English
• ISBN 10: 1849730377
• ISBN 13: 9781849730372
• Binding: Buch
• Condition: Neu
• Dimensions: 239W x 158H x 32D millimeters 239 millimeters width by 158 millimeters height by 32 millimeters depth
• Weight: 835 grams

About this title

Synopsis

This multi-authored book is edited by an expert in the field and includes chapters from international contributors. It is fully cross disciplinary relating green principles to the food industry, covering legal and policy issues, engineering, food processing and food science. It addresses the alternatives to conventional food processing that have reduced energy requirements or solvent use and how they affect final food quality. Initially, the principles of green chemistry and technologies are outlined to provide a justification and basis for the processing methods that are addressed. This is followed by a discussion of legal and policy issues in both the EU and the US which provide further justification for the need for such technologies and the constraints and benefits of current policies and regulations. The major green technologies available to the food industry are discussed, outlining the main principles and applications of each. The degree to which they are already in commercial use and developments needed to extend their use further are also covered.

About the Author

Professor Andrew Proctor is at the University of Arkansas, USA.