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This title in other editions

Alternatives to Conventional Food Processing (Rsc Green Chemistry)

by

Alternatives to Conventional Food Processing (Rsc Green Chemistry) Cover

 

Synopses & Reviews

Publisher Comments:

This multi-contributed book is edited by an expert in the field and includes chapters from across the globe. 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.

Synopsis:

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.

Synopsis:

This book covers green alternatives to conventional food processing and their effect on food quality. Topics include principles of green chemistry, legal and policy issues, principles and applications of major green technologies available to food industries.

Synopsis:

This cross disciplinary book relates green principles to the food industry, covering legal and policy issues, engineering, food processing and food science.

About the Author

Professor Andrew Proctor is at the University of Arkansas, USA.

Table of Contents

Introduction to Green Principles.- European and US Law and Policy on Green Food Processing Issues.- Supercritical Fluid Extraction.- Membrane Separations.- Ultra High Pressure Processing.- Ohmic Heating.- Aqueous Enzymatic Oil Extraction.- Pulsed Electric Field Processing.- High Intensity Pulsed Light Processing.- Plasma Processing.- Power Ultrasonics.- Pasteurization by Supercritical Fluids.

Product Details

ISBN:
9781849730372
Author:
Proctor, Andrew
Publisher:
Royal Society of Chemistry
Author:
Spilimbergo, Sara
Author:
Chemat, Farid
Author:
Leibovitch Emilie H
Author:
Clark, J.
Author:
Leibovitch, Emilie H
Author:
McKenna, Brian
Author:
King, Jerry
Author:
George A, Kraus
Author:
Andrew, Proctor
Author:
Kou, Yuan
Author:
Moraru, Carmen I.
Author:
Vian, Maryline Abert
Author:
Kraus George A
Author:
Clark, James H.
Author:
Jung, Stephanie
Author:
Paniwnyk, Larysa
Author:
Moreau, Robert
Author:
H, Clark James
Author:
Royal Society Of Chemistry
Author:
Lamballerie, M de
Author:
Mason, Timothy J.
Author:
James H, Clark
Author:
Kraus, George A
Author:
Stankiewicz, Andrzej
Author:
Lyng, James G
Author:
Dewettinck, Koen
Author:
Michael, Roberts
Author:
Hames
Author:
Cinquemani, Claudio
Author:
Matthews, Mike
Author:
Emilie H, Leibovitch
Author:
Roberts, Michael
Author:
Seidl, Peter
Location:
Cambridge
Subject:
Food Science
Subject:
Chemistry - Organic
Subject:
Food Industry & Science
Subject:
Fluid extraction
Subject:
Food -- Processing.
Subject:
Membrane separation.
Subject:
Ohmic heating
Subject:
Pasteurization
Subject:
Plasma processing
Subject:
Organic chemistry
Subject:
Chemistry/Food Science, general
Subject:
Science Reference-Technology
Subject:
Chemistry - General
Subject:
TECHNOLOGY / Food Industry & Science
Copyright:
Edition Description:
Print PDF
Series:
RSC Green Chemistry Series
Series Volume:
10
Publication Date:
20101216
Binding:
HARDCOVER
Language:
English
Pages:
499
Dimensions:
234 x 156 mm

Related Subjects


Reference » Science Reference » Technology
Science and Mathematics » Chemistry » General
Science and Mathematics » Chemistry » Organic
Science and Mathematics » Energy » General

Alternatives to Conventional Food Processing (Rsc Green Chemistry) New Hardcover
0 stars - 0 reviews
$222.25 In Stock
Product details 499 pages Royal Society of Chemistry - English 9781849730372 Reviews:
"Synopsis" by , 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.
"Synopsis" by , This book covers green alternatives to conventional food processing and their effect on food quality. Topics include principles of green chemistry, legal and policy issues, principles and applications of major green technologies available to food industries.
"Synopsis" by , This cross disciplinary book relates green principles to the food industry, covering legal and policy issues, engineering, food processing and food science.
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