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Green Chemistry Series
Alternatives to Conventional Food Processing
Edited by
Andrew Proctor
Andrew Proctor
University of Arkansas, USA
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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
Book Chapter
Introduction to Green Chemistry
By
James H. Clark
James H. Clark
Green Chemistry Centre of Excellence, University of York
York
UK
YO10 3HW
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Published:16 Dec 2010
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Special Collection: 2010 ebook collection , 2010 ebook collection , 2000-2010 food science subject collection , 2010 food science subject collectionSeries: Green Chemistry
Page range:
1 - 10
Citation
J. H. Clark, in Alternatives to Conventional Food Processing, ed. A. Proctor, The Royal Society of Chemistry, 2010, pp. 1-10.
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This chapter reviews the key drivers behind and principles of green chemistry with special emphasis on life-cycle considerations, re-materialisation and trans-materialisation and sustainable resources including the use of agricultural and food wastes. Case studies of current projects in different sectors including fuels, electronics and consumer goods are used to illustrate these points and give examples of real research, applications and controversies notably over the competitive use of grown carbon for food and non-food products.
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