Annotation 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

lgli/_527854.6eb32f2fcc7ac7e2f2dd55d905623f6f.pdf

lgrsnf/_527854.6eb32f2fcc7ac7e2f2dd55d905623f6f.pdf

scihub/10.1007/978-1-4614-1587-9.pdf

zlib/Engineering/Nadia Gagnon (auth.), Joyce I. Boye, Yves Arcand (eds.)/Green Technologies in Food Production and Processing_1255241.pdf

edited by Joyce I. Boye, Yves Arcand

Boye, Joyce; Arcand, Yves

Springer Science+Business Media, LLC

Food Engineering Series, Boston, MA, United States, 2012

Food engineering series, New York, ©2012

United States, United States of America

2012, PS, 2012

sm22055556

{"container_title":"Food Engineering Series","content":{"parsed_at":1698853868,"source_extension":"epub"},"edition":"1","isbns":["1461415861","146141587X","9781461415862","9781461415879"],"issns":["1571-0297"],"last_page":686,"publisher":"Springer US","series":"Food Engineering Series"}

MiU

As we move into the future, decisions on food purchases will increasingly be influenced not only by price and quality but by social and environmental factors, such as the sustainability of technologies used for food production and processing and their environmental and health impacts. Growing consumer awareness about the impact of processing and production practices on the environment, the high energy consumption of certain processes, health impacts of some of the technologies used in processing, and a heightened social and industrial consciousness to reduce the carbon-footprint are examples of factors influencing food choice. These factors have been made quite evident in the recent "buy-local", "fair-trade", and "certified organic" trends. As a result, farmers and food manufacturers will increasingly be interested in identifying and using greener economically viable technologies for food production and processing. Some producers are already responding with the use of organic inputs in processing, use of recyclable and good-for-the-environment packaging, establishing just employer-employee relationships, and reducing animal testing in product development. Green Technologies in Food Production and Processing provides a comprehensive review of the current status of the agriculture and agri-food sectors in regards to environmental sustainability and material and energy stewardship, and provides strategies that can be used by industries to enhance the use of environmentally-friendly technologies for food production and processing. The book further provides an in-depth look at some emerging analytical techniques for research and development which reduce solvent, chemical, and energy use. In addition, technologies to reduce the generation of process-induced toxins are also reviewed. In the last section of the book, a critical analysis of some of the challenges associated with the use of agricultural resources to grow biofuels and bio-based products are addressed. Furthermore, social factors that influence consumer perceptions about some of the current and emerging agri-food technologies, and the need and importance of biodiversity in maintaining sustainable diets of human populations are also discussed in detail

Front Matter....Pages i-xviii
Front Matter....Pages 1-1
Introduction to the global agri-food system....Pages 3-22
Key drivers of the food chain....Pages 23-39
Front Matter....Pages 41-41
Life cycle assessment and the agri-food chain....Pages 43-60
Life cycle assessment of crop production....Pages 61-82
LCA of animal production....Pages 83-113
Life cycle assessment of processed food....Pages 115-148
Front Matter....Pages 149-149
Managing nutrient cycles in crop and livestock systems with green technologies....Pages 151-182
Environmental performance of organic farming....Pages 183-210
Food transportation issues and reducing carbon footprint....Pages 211-236
Front Matter....Pages 237-237
Supercritical and near-critical CO 2 processing....Pages 239-271
Green separation technologies in food processing: supercritical-CO 2 fluid and subcritical water extraction....Pages 273-294
Electrodialysis in food processing....Pages 295-326
Enzyme-assisted food processing....Pages 327-361
Emerging technologies for microbial control in food processing....Pages 363-411
Green technologies in food dehydration....Pages 413-441
Green packaging....Pages 443-468
Front Matter....Pages 469-469
Microtechnology and nanotechnology in food science....Pages 471-494
Bead-based arrays: multiplex analyses....Pages 495-518
Greening of research and development....Pages 519-540
Massidea.org: a greener way to innovate....Pages 541-568
Front Matter....Pages 569-569
Reducing process-induced toxins in foods....Pages 571-605
The fallacy of bio-based materials and biodegradability....Pages 607-614
“Green” food processing technologies: factors affecting consumers’ acceptance....Pages 615-641
Food biodiversity and sustainable diets: implications of applications for food production and processing....Pages 643-657
Erratum: Green Technologies in Food Production and Processing....Pages E1-E1
Back Matter....Pages 659-681

Food Engineering Series
Erscheinungsdatum: 10.01.2012

2012-03-09