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    Alternatives to Conventional Food Processing (Rsc Green Chemistry) (Hardback) Edited by Andrew Proctor, Series edited by James. H. Clark, Series edited by George A. Kraus, Series edited by Peter Rudolf Seidl, Series edited by Andrzej Stankiewicz, Series edited by Yuan Kou, Contributions by James. H. Clark, Contributions by Emilie H. Leibovitch, Contributions by Nancy S. Bryson, Contributions by Michael Roberts

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    DescriptionThis 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.


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    Title
    Alternatives to Conventional Food Processing
    Authors and contributors
    Edited by Andrew Proctor, Series edited by James. H. Clark, Series edited by George A. Kraus, Series edited by Peter Rudolf Seidl, Series edited by Andrzej Stankiewicz, Series edited by Yuan Kou, Contributions by James. H. Clark, Contributions by Emilie H. Leibovitch, Contributions by Nancy S. Bryson, Contributions by Michael Roberts
    Physical properties
    Format: Hardback
    Number of pages: 499
    Width: 158 mm
    Height: 228 mm
    Thickness: 18 mm
    Weight: 522 g
    Language
    English
    ISBN
    ISBN 13: 9781849730372
    ISBN 10: 1849730377
    Classifications

    B&T Book Type: NF
    BIC E4L: TEC
    Nielsen BookScan Product Class 3: S9.4
    B&T Modifier: Region of Publication: 03
    DC22: 664
    B&T Merchandise Category: SCI
    B&T General Subject: 710
    B&T Modifier: Text Format: 02
    B&T Modifier: Academic Level: 02
    Ingram Subject Code: TE
    BIC subject category V2: TDCT
    BISAC V2.8: TEC012000
    Libri: I-TE
    LC classification: QD
    Abridged Dewey: 540
    Warengruppen-Systematik des deutschen Buchhandels: 16550
    BISAC V2.8: SCI013040, SCI013000, TEC027000
    LC subject heading: , ,
    Thema V1.0: PNN, TDCT
    Edition statement
    Edition. ed.
    Illustrations note
    109 black & white illustrations
    Publisher
    Royal Society Of Chemistry
    Imprint name
    Royal Society Of Chemistry
    Publication date
    30 January 2011
    Publication City/Country
    Cambridge
    Author Information
    Professor Andrew Proctor is at the University of Arkansas, USA.
    Back cover copy
    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.
    Table of contents
    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