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Alternatives To Conventional Food Processing (Rsc Green Chemistry)

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ISBN 10: 1849730377 / ISBN 13: 9781849730372
Nuevos Condición: New Encuadernación de tapa dura
Librería: LIMEROCK BOOKS INC. (SARASOTA, FL, Estados Unidos de America)

Librería en AbeBooks desde: 16 de abril de 2012

Cantidad: 2
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Detalles bibliográficos

Título: Alternatives To Conventional Food Processing...

Encuadernación: Hardcover

Condición del libro:New

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Sinopsis:

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.

Book Description:

This book describes green alternatives to conventional food processing and their effect on food quality. It starts by outlining the principles of green chemistry which provide a basis for the processing methods described in later chapters. This is followed by a discussion of legal and policy issues which further justify the use of such technologies and the constraints and benefits of current regulations. The book then goes on to describe the principles and applications of the major green technologies available to the food industry. The degree to which they are already in commercial use and developments needed to extend their use in the future are addressed.

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