Alternatives to conventional food processing
This updated edition provides a review of the current major technologies that reduce energy cost and reduce environmental impact while maintaining food safety and quality.
Saved in:
| Other Authors: | |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
[Cambridge] :
Royal Society of Chemistry,
2018.
|
| Edition: | [Second edition]. |
| Series: | RSC green chemistry series ;
53. |
| Subjects: | |
| ISBN: | 9781782626596 178262659X 9781523121427 1523121424 9781788014038 1788014030 9781782625186 |
| Physical Description: | 1 online resource (509 pages). |
Cover
Table of contents
| LEADER | 05087cam a2200505 i 4500 | ||
|---|---|---|---|
| 001 | kn-on1022268275 | ||
| 003 | OCoLC | ||
| 005 | 20240717213016.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 180208s2018 enk o 001 0 eng d | ||
| 040 | |a UKRSC |b eng |e rda |e pn |c UKRSC |d EBLCP |d NLE |d OCLCF |d N$T |d OCLCQ |d MERER |d OCLCQ |d LVT |d ESU |d UKAHL |d OCLCQ |d KNOVL |d OCLCQ |d UKMGB |d OCLCQ |d OCLCO |d OCLCQ |d UIU |d OCLCO |d OCLCL |d SXB | ||
| 020 | |a 9781782626596 |q (electronic bk.) | ||
| 020 | |a 178262659X |q (electronic bk.) | ||
| 020 | |a 9781523121427 |q (electronic bk.) | ||
| 020 | |a 1523121424 |q (electronic bk.) | ||
| 020 | |a 9781788014038 |q (ePub ebook) | ||
| 020 | |a 1788014030 |q (ePub ebook) | ||
| 020 | |z 9781782625186 |q (print) | ||
| 035 | |a (OCoLC)1022268275 |z (OCoLC)1125068811 | ||
| 245 | 0 | 0 | |a Alternatives to conventional food processing / |c editor: Andrew Proctor. |
| 250 | |a [Second edition]. | ||
| 264 | 1 | |a [Cambridge] : |b Royal Society of Chemistry, |c 2018. | |
| 300 | |a 1 online resource (509 pages). | ||
| 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 Green chemistry series ; |v 53 | |
| 500 | |a Includes index. | ||
| 505 | 0 | |a Intro; Title; Copyright; Preface; Contents; Chapter 1 Principles of Green Food Processing (Including Lifecycle Assessment and Carbon Footprint); 1.1 Introduction; 1.2 Sustainability Assessment Tools; 1.3 Standards and Regulations for Assessing Sustainability; 1.3.1 The Role of Policy and Green Food Processing; 1.4 Introduction to LCA; 1.4.1 Goal and Scope Definition; 1.4.1.1 System Boundary; 1.4.1.2 Functional Unit; 1.4.2 Lifecycle Inventory Collection; 1.4.3 Lifecycle Impact Assessment; 1.4.4 Interpretation; 1.4.4.1 Limitations and Tradeoffs in LCA; 1.5 LCIA of Food Processing | |
| 505 | 8 | |a 1.6 LCA of Food Production, Processing and Consumption1.6.1 Cradle-to-grave Studies; 1.6.2 Cradle-to-gate; 1.6.3 Gate-to-gate; 1.7 Case Study: Carbon Footprint of Fluid Milk Production; 1.7.1 Methodology; 1.7.2 Packaging; 1.7.3 Electricity and Fuel; 1.7.4 Results; 1.8 An Overview of Emerging Practices and Technologies for Greener Food Production; 1.8.1 High Hydrostatic Pressure Processing; 1.8.2 Ohmic Heating of Foods; 1.8.3 Pulsed Electric Field Processing; 1.8.4 Plasma Processing; 1.8.5 Microwave Food Processing; 1.8.6 High-intensity Pulsed-light Food Processing | |
| 505 | 8 | |a 1.8.7 Infrared Food Processing1.8.8 Ultrasonic Food Processing; 1.8.9 Supercritical Fluid Extraction; 1.8.10 Supercritical Fluid Pasteurization; 1.8.11 Membrane Separations in Food Processing; 1.9 Food Safety Surveillance Systems; 1.10 Future Directions; 1.10.1 Disability-adjusted Life-years â#x80;#x93; A Unifying Metric; 1.10.2 Food Safety and LCA; 1.10.3 Nutrition and LCA; 1.10.3.1 Dietary Health Impact in LCA; 1.10.4 Food Waste and Sustainability; 1.10.4.1 Food Safety and Food Waste; 1.10.5 Technological Advancement; 1.11 Conclusion; References | |
| 505 | 8 | |a Chapter 2 Food Law and Sustainable Food Processing: A Comparison of the EU and the USA2.1 Introduction, ; 2.1.1 Roadmap for This Chapter; 2.2 EU and US Law and Policy; 2.2.1 History and Development of Food Law in the EU; 2.2.2 History and Development of Food Law in the USA; 2.2.3 General Food Law Provisions in the EU and the USA; 2.2.4 Development of the International Concept of Sustainability; 2.2.5 History of Sustainability Approach in the USA and EU; 2.2.5.1 History of Sustainability Approach in the USA; 2.2.5.2 History of Sustainability Approach in the EU | |
| 505 | 8 | |a 2.2.6 Sustainable Agriculture in the USA and EU2.2.6.1 Sustainable Agriculture in the USA; 2.2.6.2 Sustainable Agriculture in the EU; 2.2.7 Sustainable Food Processing; 2.2.7.1 Market Benefits; 2.2.7.2 Sustainable Food Production/Processing in the USA; 2.2.7.3 Sustainable Food Production/Processing in the EU; 2.2.8 Consideration of Trade Agreements; 2.3 Private Standards; 2.3.1 Special Challenges of Private Standards; 2.3.1.1 Capacity Pressure; 2.3.1.2 Contract Compliance; 2.3.1.3 Speech and Public Scrutiny; 2.3.2 International Trade Implications of Private Standards; 2.4 Conclusion | |
| 506 | |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty | ||
| 520 | |a This updated edition provides a review of the current major technologies that reduce energy cost and reduce environmental impact while maintaining food safety and quality. | ||
| 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 | |
| 700 | 1 | |a Proctor, Andrew, |d 1953- |e editor. |1 https://id.oclc.org/worldcat/entity/E39PCjwrBwPWpXQHPfFdfWgWj3 | |
| 776 | 0 | 8 | |i Print version: |z 9781782625186 |
| 830 | 0 | |a RSC green chemistry series ; |v 53. | |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpACFPE004/alternatives-to-conventional?kpromoter=marc |y Full text |
Save to List
Cite this
Export Record
Email this