Name: green technologies in food production and processing (en Inglés)
Price: 222.87 EUR
Availability: InStock
Author: Boye, Joyce ; Arcand, Yves
ISBN: 9781461415862

portada green technologies in food production and processing (en Inglés)

Formato

Libro Físico

Ilustrado por

Joyce Boye

Yves Arcand

Editorial

Springer

Autor

Boye, Joyce ; Arcand, Yves

Idioma

Inglés

N° páginas

900

Encuadernación

Tapa Dura

Dimensiones

23.4 x 15.7 x 4.3 cm

Peso

1.09 kg.

ISBN

1461415861

ISBN13

9781461415862

Categorías

Energía
Tecnología alimentaria
Ciencia, ingeniería y tecnología medioambientales

green technologies in food production and processing (en Inglés)

Joyce Boye (Ilustrado por) · Yves Arcand (Ilustrado por) · Springer · Tapa Dura

Libro Nuevo

222,87 €

234,61 €

Ahorras: 11,73 €

5% descuento

Envío normal

Origen: Estados Unidos (Costos de importación incluídos en el precio)

Se enviará desde nuestra bodega entre el Martes 21 de Mayo y el Viernes 07 de Junio.

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Reseña del libro "green technologies in food production and processing (en Inglés)"

This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmentally-friendly technologies for production, processing. The book will look at the full spectrum from farm to fork beginning with chapters on life cycle analysis and environmental impact assessment of different agri-food sectors. This will be followed by reviews of current and novel on-farm practices that are more environmentally-friendly, technologies for food processing that reduce chemical and energy use and emissions as well as novel analytical techniques for R&D and QA which reduce solvent, chemical and energy consumption. Technologies for waste treatment, "reducing, reusing, recycling", and better water and energy stewardship will be reviewed. In addition, the last section of the book will attempt to look at technologies and processes that reduce the generation of process-induced toxins (e.g., trans fats, acrylamide, D-amino acids) and will address consumer perceptions about current and emerging technologies available to tackle these processing and environmental issues.