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.
Author(s): Nadia Gagnon (auth.), Joyce I. Boye, Yves Arcand (eds.)
Series: Food Engineering Series
Edition: 1
Publisher: Springer-Verlag New York
Year: 2012
Language: English
Pages: 686
Tags: Food Science
Front Matter....Pages i-xviii
Front Matter....Pages 1-1
Introduction to the global agri-food system....Pages 3-22
Key drivers of the food chain....Pages 23-39
Front Matter....Pages 41-41
Life cycle assessment and the agri-food chain....Pages 43-60
Life cycle assessment of crop production....Pages 61-82
LCA of animal production....Pages 83-113
Life cycle assessment of processed food....Pages 115-148
Front Matter....Pages 149-149
Managing nutrient cycles in crop and livestock systems with green technologies....Pages 151-182
Environmental performance of organic farming....Pages 183-210
Food transportation issues and reducing carbon footprint....Pages 211-236
Front Matter....Pages 237-237
Supercritical and near-critical CO 2 processing....Pages 239-271
Green separation technologies in food processing: supercritical-CO 2 fluid and subcritical water extraction....Pages 273-294
Electrodialysis in food processing....Pages 295-326
Enzyme-assisted food processing....Pages 327-361
Emerging technologies for microbial control in food processing....Pages 363-411
Green technologies in food dehydration....Pages 413-441
Green packaging....Pages 443-468
Front Matter....Pages 469-469
Microtechnology and nanotechnology in food science....Pages 471-494
Bead-based arrays: multiplex analyses....Pages 495-518
Greening of research and development....Pages 519-540
Massidea.org: a greener way to innovate....Pages 541-568
Front Matter....Pages 569-569
Reducing process-induced toxins in foods....Pages 571-605
The fallacy of bio-based materials and biodegradability....Pages 607-614
“Green” food processing technologies: factors affecting consumers’ acceptance....Pages 615-641
Food biodiversity and sustainable diets: implications of applications for food production and processing....Pages 643-657
Erratum: Green Technologies in Food Production and Processing....Pages E1-E1
Back Matter....Pages 659-681
