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Green Chemistry Series
Alternatives to Conventional Food Processing
Edited by
Andrew Proctor
Andrew Proctor
University of Arkansas, USA
Search for other works by this author on:
Hardback ISBN:
978-1-84973-037-2
PDF ISBN:
978-1-84973-097-6
Special Collection:
2010 ebook collection
,
2010 ebook collection
,
2000-2010 food science subject collection
,
2010 food science subject collection
Series:
Green Chemistry
No. of Pages:
499
Publication date:
16 Dec 2010
About this book
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.
Alternatives to Conventional Food Processing, The Royal Society of Chemistry, 2010.
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Digital access
$196.00
Print format
Alternatives to Conventional Food Processing
$196.00
Table of contents
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Introduction to Green Chemistryp1-10ByJames H. ClarkJames H. ClarkGreen Chemistry Centre of Excellence, University of YorkYorkUKYO10 3HWSearch for other works by this author on:
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Chapter 2: Comparison of EU and US Law on Sustainable Food Processingp11-92ByMichael T. Roberts;Michael T. Roberts11444 W. Olympic Blvd., 10th Floor, Los AngelesCalifornia90064USASearch for other works by this author on:Emilie H. LeibovitchEmilie H. LeibovitchChaussée de Waterloo 690, Borte 311180 BrusselsBelgiumSearch for other works by this author on:
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Chapter 3: Advances in Critical Fluid Processingp93-144ByJerry W. King;Jerry W. KingDepartment of Chemical Engineering, University of Arkansas3202 Bell Engineering CenterFayetteville, AR 72701USASearch for other works by this author on:Keerthi Srinivas;Keerthi SrinivasDepartment of Chemical Engineering, University of Arkansas3202 Bell Engineering CenterFayetteville, AR 72701USASearch for other works by this author on:Dongfang ZhangDongfang ZhangDepartment of Chemical Engineering, University of Arkansas3202 Bell Engineering CenterFayetteville, AR 72701USASearch for other works by this author on:
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Chapter 4: Supercritical Fluid Pasteurization and Food Safetyp145-183BySara Spilimbergo;Sara SpilimbergoDepartment of Materials Engineering and Industrial Technologies, University of TrentoVia Mesiano 7738050 TrentoItalySearch for other works by this author on:Michael A. Matthews;Michael A. MatthewsDepartment of Chemical Engineering, University of South CarolinaColumbiaSC 29208USASearch for other works by this author on:Claudio CinquemaniClaudio CinquemaniDepartment of Materials Engineering and Industrial Technologies, University of TrentoVia Mesiano 7738050 TrentoItalySearch for other works by this author on:
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Chapter 5: Membrane Separations in Food Processingp184-253ByKoen Dewettinck;Koen DewettinckLaboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Faculty of BioScience Engineering, Ghent UniversityCoupure Links 653, 9000 GhentBelgiumSearch for other works by this author on:Thien Trung LeThien Trung LeLaboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Faculty of BioScience Engineering, Ghent UniversityCoupure Links 653, 9000 GhentBelgiumSearch for other works by this author on:
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Chapter 6: High Hydrostatic Pressure Food Processingp254-306ByStephanie Jung;Stephanie JungIowa State University, Department of Food Science and Human Nutrition, 1436 Food Sciences BuildingAmes, Iowa 50011-1061USASearch for other works by this author on:Carole Tonello Samson;Carole Tonello SamsonNC Hyperbaric, Calle Condado de Trevino, 6 Pol. Industrial Villalonquejar09001 BurgosSpainSearch for other works by this author on:Marie de LamballerieMarie de LamballerieONIRISBP 82 225, Nantes Cedex 3FranceSearch for other works by this author on:
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Chapter 7: Ohmic Heating of Foodsp307-340ByJames G. Lyng;James G. LyngUCD College of Life Sciences, University College DublinBelfieldDublin 4IrelandSearch for other works by this author on:Brian M. McKennaBrian M. McKennaUCD College of Life Sciences, University College DublinBelfieldDublin 4IrelandSearch for other works by this author on:
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Chapter 8: Aqueous Enzymatic Oil Extraction from Seeds, Fruits and Other Oil-rich Plant Materialsp341-366ByRobert A. MoreauRobert A. MoreauCrop Conversion Science and Engineering Research Unit, Eastern Regional Research CenterAgricultural Research Service, US Department of Agriculture, 600 East Mermaid LaneWyndmoor, PA 19038USASearch for other works by this author on:
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Chapter 9: High-intensity Pulsed Light Food Processingp367-386ByCarmen I. MoraruCarmen I. MoraruDepartment of Food Science, Cornell UniversityIthacaNY 14853USASearch for other works by this author on:
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Chapter 10: Ultrasonic Food Processingp387-414ByTimothy J. Mason;Timothy J. MasonSonochemistry Centre, Faculty of Health and Life Sciences, Coventry UniversityCoventry CV1 5FBUKSearch for other works by this author on:Larysa Paniwnyk;Larysa PaniwnykSonochemistry Centre, Faculty of Health and Life Sciences, Coventry UniversityCoventry CV1 5FBUKSearch for other works by this author on:Farid Chemat;Farid ChematUMR 408, Sécurité et Qualité des Produits d’Origine Végétale, INRA, Université d’Avignon et des Pays du Vaucluse84000 AvignonFranceSearch for other works by this author on:Maryline Abert VianMaryline Abert VianUMR 408, Sécurité et Qualité des Produits d’Origine Végétale, INRA, Université d’Avignon et des Pays du Vaucluse84000 AvignonFranceSearch for other works by this author on:
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Chapter 11: Microwave Food Processingp415-458BySandrine Perino-Issartier;Sandrine Perino-IssartierUMR 408, Sécurité et Qualité des Produits d’Origine Végétale, INRA, Université d’Avignon et des Pays de Vaucluse84000AvignonFranceSearch for other works by this author on:Jean-François Maingonnat;Jean-François MaingonnatUMR 408, Sécurité et Qualité des Produits d’Origine Végétale, INRA, Université d’Avignon et des Pays de Vaucluse84000AvignonFranceSearch for other works by this author on:Farid ChematFarid ChematUMR 408, Sécurité et Qualité des Produits d’Origine Végétale, INRA, Université d’Avignon et des Pays de Vaucluse84000AvignonFranceSearch for other works by this author on:
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