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About this product
- DescriptionThis 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 techlogies 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 techlogies and the constraints and benefits of current policies and regulations. The major green techlogies 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.
- Author BiographyProfessor Andrew Proctor is at the University of Arkansas, USA.
- PublisherRoyal Society of Chemistry
- Date of Publication01/12/2010
- SubjectIndustrial Chemistry & Manufacturing
- Series TitleGreen Chemistry Series
- Series Part/Volume Numberv. 10
- Place of PublicationCambridge
- Country of PublicationUnited Kingdom
- ImprintRoyal Society of Chemistry
- Content Note109 black & white illustrations
- Weight835 g
- Width156 mm
- Height234 mm
- Spine32 mm
- Edited byAndrew Proctor
- Series Edited byJames H. Clark,George A. Kraus,Peter R. Seidl,Andrzej Stankiewicz,Yuan Kou
- Format DetailsUnsewn / adhesive bound
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