Green Food Processing Techniques

Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener. The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients. Introduces the strategic concept of Green Food Processing to meet the challenges of the future of the food industry Presents innovative techniques for green food processing that can be used in academia, and in industry in R&D and processing Brings a multidisciplinary approach, with significant contributions from eminent scientists who are actively working on Green Food Processing techniques

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  • Author : Farid Chemat
  • Publisher : Academic Press
  • Pages : 586 pages
  • ISBN : 0128154438
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKGreen Food Processing Techniques

Green Food Processing Techniques

Green Food Processing Techniques
  • Author : Farid Chemat,Eugene Vorobiev
  • Publisher : Academic Press
  • Release : 26 July 2019
GET THIS BOOKGreen Food Processing Techniques

Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound
  • Author : Francisco J. Barba,Giancarlo Cravotto,Farid Chemat,José Manuel Lorenzo Rodriguez,Paulo Eduardo Sichetti Munekata︎
  • Publisher : Academic Press
  • Release : 01 December 2020
GET THIS BOOKDesign and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products is a useful tool in understanding the innovative applications derived from the use of ultrasound technology. The book is a starting point for product development, covering technological, physicochemical and nutritional perspectives, as well as the reduction of food toxics and contaminants. Divided into three parts, sections cover ultrasound usage in obtaining functional foods, extracting bioactive compounds, the improvement of food quality, ultrasound use

Green Technologies in Food Production and Processing

Green Technologies in Food Production and Processing
  • Author : Joyce Boye,Yves Arcand
  • Publisher : Springer Science & Business Media
  • Release : 11 January 2012
GET THIS BOOKGreen Technologies in Food Production and Processing

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

Alternatives to Conventional Food Processing 2nd Edition

Alternatives to Conventional Food Processing 2nd Edition
  • Author : Andrew Proctor
  • Publisher : Royal Society of Chemistry
  • Release : 17 January 2018
GET THIS BOOKAlternatives to Conventional Food Processing 2nd Edition

Traditional thermal and freezing processing techniques have been effective in maintaining a safe high quality food supply. However, increasing energy costs and the desire to purchase environmentally responsible products have been a stimulus for the development of alternative technologies. Furthermore, some products can undergo quality loss at high temperatures or freezing, which can be avoided by many alternative processing methods. This second edition of Alternatives to Conventional Food Processing provides a review of the current major technologies that reduce energy

Handbook of Food Preservation

Handbook of Food Preservation
  • Author : M. Shafiur Rahman
  • Publisher : CRC Press
  • Release : 16 July 2007
GET THIS BOOKHandbook of Food Preservation

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr

Applications of Membrane Technology for Food Processing Industries

Applications of Membrane Technology for Food Processing Industries
  • Author : M. SELVAMUTHUKUMARAN
  • Publisher : CRC Press
  • Release : 15 October 2020
GET THIS BOOKApplications of Membrane Technology for Food Processing Industries

Membranes processing techniques are used to help separate chemical components based on molecular size under specific pressure. A great advantage of membrane processing techniques is that it is a non-thermal processing technique, which can retain enormous bioactive constituents to a greater extent. Being a less energy intensive process, this technique is widely used in several food processing industries such as in the clarification of fruit juices and wine; the concentration of milk; the preparation of whey protein concentrate; and water

Green Extraction and Valorization of By-Products from Food Processing

Green Extraction and Valorization of By-Products from Food Processing
  • Author : Francisco J. Barba,Elena Rosello Soto,Mladen Brncic,Jose Manuel Lorenzo Rodriquez
  • Publisher : CRC Press
  • Release : 09 September 2019
GET THIS BOOKGreen Extraction and Valorization of By-Products from Food Processing

Generating of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities is unavoidable and over the last decades, an increased public interest has been shown in the challenge of food wastage. Apart from its significant quantities, the physicochemical characteristics of the various agricultural waste and by-products denote that there is immense potential for their reuse, recycle, and valorisation through various different processes. Green Extraction and Valorization of By-Products from Food Processing provides an overview about the

Sustainable Food Processing

Sustainable Food Processing
  • Author : Brijesh K. Tiwari,Tomas Norton,Nicholas M. Holden
  • Publisher : John Wiley & Sons
  • Release : 14 October 2013
GET THIS BOOKSustainable Food Processing

With global inequalities becoming more pronounced, ingredient costs climbing, and global warming a major political issue, food producers must now address environmental concerns, social responsibility and economic viability when designing their food processing techniques for the future. Sustainable food processing is all about finding new ways of meeting present needs without comprising future viability, given constantly changing economic and environmental conditions. This is not just a corporate social responsibility issue, but relates directly to efficiency, cost-saving and profitability, and so

Applications of Advanced Green Materials

Applications of Advanced Green Materials
  • Author : Shakeel Ahmed
  • Publisher : Woodhead Publishing
  • Release : 22 October 2020
GET THIS BOOKApplications of Advanced Green Materials

Applications of Advanced Green Materials provides a comprehensive and authoritative review on recent advancement in green materials in various applications. Each chapter is focused on a specific application of advanced green materials from packaging to sensor technology, biomedical to environmental applications, textile to catalysis to electronic shielding applications, supercapacitors, drug delivery, tissue engineering, bioelectronic, gas storage and separation, etc. This book also discusses life cycle assessment and circular economy of green materials and their future prospective. The book is unique

Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds

Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds
  • Author : Francisco J. Barba,Jorge Manuel Alexandre Saraiva,Giancarlo Cravotto,Jose M. Lorenzo
  • Publisher : Woodhead Publishing
  • Release : 07 June 2019
GET THIS BOOKInnovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds

Innovative Thermal and Nonthermal Processing, Bioacessibility and Bioavailability of Nutrients and Bioactive Compounds presents the implications of conventional and innovative processing on the nutritional and health aspects of food products. Chapters cover the relationship between gastronomic science, nutrition and food science in the development of healthy products, introduce the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds, describe how processing affects bioavailability and bioaccessibility of lipids, particularly fatty acids, protein, amino acids and carbohydrates,

Food Processing Technology

Food Processing Technology
  • Author : P.J. Fellows
  • Publisher : CRC Press
  • Release : 28 July 2009
GET THIS BOOKFood Processing Technology

Widely regarded as a standard work in its field, this book introduces the range of processing techniques that are used in food manufacturing. It explains the principles of each process, the processing equipment used, operating conditions and the effects of processing on micro-organisms that contaminate foods, the biochemical properties of foods and their sensory and nutritional qualities. The book begins with an overview of important basic concepts. It describes unit operations that take place at ambient temperature or involve minimum

High Pressure Fluid Technology for Green Food Processing

High Pressure Fluid Technology for Green Food Processing
  • Author : Tiziana Fornari,Roumiana P. Stateva
  • Publisher : Springer
  • Release : 31 October 2014
GET THIS BOOKHigh Pressure Fluid Technology for Green Food Processing

The aim of this book is to present the fundamentals of high pressure technologies from the perspective of mass transfer phenomena and thermodynamic considerations. Novel food applications are exposed and their relation to chemical analysis, extraction, reaction and particle formation processes are outlined. The chapters are written by a diverse group of scientists with expertise in chemistry, food processes, analytical chemistry, chemical engineering and chemical engineering thermodynamics, and biotechnology. The mission of green food engineering is to promote innovative technologies

Energy Efficiency and Management in Food Processing Facilities

Energy Efficiency and Management in Food Processing Facilities
  • Author : Lijun Wang
  • Publisher : CRC Press
  • Release : 04 December 2008
GET THIS BOOKEnergy Efficiency and Management in Food Processing Facilities

Energy efficiency, environmental protection, and processing waste management continue to attract increased attention in the food processing industry. As with other industrial sectors, reducing costs while also reducing environmental impact and improving overall sustainability is becoming an important part of the business process. Providing practical guidance, Energy Efficiency and Management in Food Processing Facilities explores energy efficiency technologies, emerging energy efficient processes, and methods for converting food processing wastes into energy. Organized around five central themes, the book explores: Fundamentals

The Home Preserving Bible

The Home Preserving Bible
  • Author : Carole Cancler
  • Publisher : Unknown Publisher
  • Release : 01 March 2021
GET THIS BOOKThe Home Preserving Bible

The only book you need to put up delicious, nutritious preserved foods! Drying, fermenting, pickling, curing, canning, cellaring, freezing-more and more people are getting into home food preserving, and with good reason. When you preserve your garden's (or grocer's bounty, you have access to healthy food year-round. Plus, you know what in your food-and more importantly, what's not-when you control the ingredients. Packed with detailed description, helpful illustrations, and nearly 300 recipes, The Home Preserving Bible is your one-stop reference for

Food Waste Recovery

Food Waste Recovery
  • Author : Charis Michel Galanakis
  • Publisher : Academic Press
  • Release : 03 July 2015
GET THIS BOOKFood Waste Recovery

Food Waste Recovery: Processing Technologies and Industrial Techniques acts as a guide to recover valuable components of food by-products and recycle them inside the food chain, in an economic and sustainable way. The book investigates all the relevant recovery issues and compares different techniques to help you advance your research and develop new applications. Strong coverage of the different technologies is included, while keeping a balance between the characteristics of current conventional and emerging technologies. This is an essential reference