Fr. 246.00

Alternatives to Conventional Food Processing

Inglese · Copertina rigida

Spedizione di solito entro 3 a 5 settimane (il titolo viene procurato in modo speciale)

Descrizione

Ulteriori informazioni

Informationen zum Autor Professor Andrew Proctor is at the University of Arkansas, USA. Klappentext 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. Zusammenfassung This cross disciplinary book relates green principles to the food industry! covering legal and policy issues! engineering! food processing and food science. Inhaltsverzeichnis Introduction to Green Principles, Comparison of EU and US Law on Sustainable Food Processing, Advances in Critical Fluid Processing, Supercritical Fluid Pasteurization and Food Safety, Membrane Separations in Food Processing, Processing of Foods with High Hydrostatic Pressure, Ohmic Heating of Foods, Aqueous Enzymatic Oil Extraction, High Intensity Pulsed Light Food Processing, Ultrasonic Food Processing, Microwave Food Processing

Dettagli sul prodotto

Autori Andrew Proctor, Andrew (University of Arkansas Proctor, Prof. Andrew (University of Arkansas Proctor
Con la collaborazione di James H. Clark (Editore), George A. Kraus (Editore), Andrew Proctor (Editore), Andrew (University of Arkansas Proctor (Editore)
Editore Royal Society Of Chemistry
 
Lingue Inglese
Formato Copertina rigida
Pubblicazione 16.12.2010
 
EAN 9781849730372
ISBN 978-1-84973-037-2
Pagine 499
Serie Green Chemistry Series
RSC Green Chemistry
Green Chemistry Series
Green Chemistry
RSC Green Chemistry
Categoria Scienze naturali, medicina, informatica, tecnica > Tecnica > Tecnica chimica

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