Alternatives to Conventional Food Processing.

Annotation

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Bibliographic Details
Other Authors: Proctor, Andrew, 1953- (Editor)
Format: eBook
Language: English
Published: New York : Springer April 2010.
Series: RSC green chemistry series ; no. 10.
Subjects:
Food industry and trade > Environmental aspects.
Green chemistry.
elektronické knihy
electronic books
ISBN: 9781621981671
1621981673
9781849730372
1849730377
Physical Description: 1 online resource (504 pages) illustrations

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Table of contents

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020 |a 1621981673  |q (electronic bk.) 
020 |z 9781849730372 
020 |z 1849730377 
035 |a (OCoLC)732887046  |z (OCoLC)1264732350 
100 1 |a Proctor, Andrew,  |d 1953-  |e editor.  |4 edt  |1 https://id.oclc.org/worldcat/entity/E39PCjwrBwPWpXQHPfFdfWgWj3 
245 1 0 |a Alternatives to Conventional Food Processing. 
260 |a New York :  |b Springer  |c April 2010. 
300 |a 1 online resource (504 pages)  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a RSC green chemistry ;  |v no. 10 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 8 |a Annotation  |b 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. 
504 |a Includes bibliographical references and index. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food industry and trade  |x Environmental aspects. 
650 0 |a Green chemistry. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
830 0 |a RSC green chemistry series ;  |v no. 10. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpACFP0003/alternatives-to-conventional?kpromoter=marc  |y Full text 

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