Food Engineering Series

Green Technologies in Food Production and Processing

Editors: Boye, Joyce, Arcand, Yves (Eds.)

  • Comprehensive review of the current status of the agriculture and agri-food sectors
  • Provides strategies for industries to enhance the use of environmentally-friendly technologies for food production
  • An in-depth look at emerging analytical techniques for research and development which reduce solvent, chemical, and energy use
see more benefits

Buy this book

eBook $179.00
price for USA (gross)
  • ISBN 978-1-4614-1587-9
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $229.00
price for USA
  • ISBN 978-1-4614-1586-2
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $229.00
price for USA
  • ISBN 978-1-4899-9207-9
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
About this book

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.

About the authors

JOYCE I. BOYE, PHD, is a Research Scientist at the Food R & D Centre of Agriculture & Agri-Food Canada (AAFC) located in St Hyacinthe, Quebec. AAFC provides information, research and technology, and policies and programs to achieve security of the food system, health of the environment, and innovation for growth. Dr. Boye leads a comprehensive research study in value-added processing of plant-based foods and food allergies.

 

YVES ARCAND, PHD, is a Research Scientist at the Food R & D Centre of Agriculture & Agri-Food Canada (AAFC) located in St Hyacinthe, Quebec. His areas of expertise include characterization and treatment of agri-food industrial effluents, biometric applications, system engineering, optimization of dehydration processes, and simulation and model building, including the design and building of an in vitro upper gastrointestinal tract model for nutritional studies.

Table of contents (25 chapters)

  • Introduction to the global agri-food system

    Gagnon, Nadia

    Pages 3-22

  • Key drivers of the food chain

    Gendron, Corinne (et al.)

    Pages 23-39

  • Life cycle assessment and the agri-food chain

    Hermansen, John E. (et al.)

    Pages 43-60

  • Life cycle assessment of crop production

    Brentrup, Frank

    Pages 61-82

  • LCA of animal production

    Vergé, Xavier P. C. (et al.)

    Pages 83-113

Buy this book

eBook $179.00
price for USA (gross)
  • ISBN 978-1-4614-1587-9
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $229.00
price for USA
  • ISBN 978-1-4614-1586-2
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $229.00
price for USA
  • ISBN 978-1-4899-9207-9
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Loading...

Recommended for you

Loading...

Bibliographic Information

Bibliographic Information
Book Title
Green Technologies in Food Production and Processing
Editors
  • Joyce Boye
  • Yves Arcand
Series Title
Food Engineering Series
Copyright
2012
Publisher
Springer-Verlag New York
Copyright Holder
Her Majesty the Queen, in Right of Canada
eBook ISBN
978-1-4614-1587-9
DOI
10.1007/978-1-4614-1587-9
Hardcover ISBN
978-1-4614-1586-2
Softcover ISBN
978-1-4899-9207-9
Series ISSN
1571-0297
Edition Number
1
Number of Pages
XVIII, 686
Topics