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Green Perspectives In Food Processing

Author : Anupama Singh

Publisher : New India Publishing Agency

Page : 4 pages

File Size : 10,53 MB

Release : 2021-10-09

Category : Technology & Engineering

ISBN : 8194849519

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Book Description

The Objective of this book is to explain and discuss the various green processing strategies, so the Book has been divided into distinct sections which cover 5 sub themes i.e. Green technologies in Food Production, Post Harvest Management and Value Addition for Sustainable Value Chains, Green and eco-friendly techniques in food packaging, Waste management and valorization. The First section aims at obtaining insight in various green technologies like non thermal processing technologies. In the Second section, technologies related to waste valorization are discussed, and in Third Section, post harvest management and value addition are described in detail. The Last Section deals with the concerns of various stakeholders in this food value chain and also few topics related to eco friendly techniques. The editors hope that the readers of this book will get a broad overview on all the relevant topics and technologies, and will also find valuable information on Green perspectives in the Food Processing Sector. This book is a welcome resource for Food Engineers/Food Scientists/Food Technologists and academia.



Green Technologies in Food Production and Processing

Author : Joyce Boye

Publisher : Springer Science & Business Media

Page : 684 pages

File Size : 22,64 MB

Release : 2012-01-11

Category : Technology & Engineering

ISBN : 146141587X

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Book Description

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.



Green Food Processing Techniques

Author : Farid Chemat

Publisher : Academic Press

Page : 588 pages

File Size : 20,70 MB

Release : 2019-07-26

Category : Technology & Engineering

ISBN : 0128154438

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Book Description

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



Sustainable Food Systems from Agriculture to Industry

Author : Charis M. Galanakis

Publisher : Academic Press

Page : 444 pages

File Size : 23,32 MB

Release : 2018-01-02

Category : Technology & Engineering

ISBN : 0128119616

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Book Description

Sustainable Food Systems from Agriculture to Industry: Improving Production and Processing addresses the principle that food supply needs of the present must be met without compromising the ability of future generations to meet their needs. Responding to sustainability goals requires maximum utilization of all raw materials produced and integration of activities throughout all production-to-consumption stages. This book covers production stage activities to reduce postharvest losses and increase use of by-products streams (waste), food manufacturing and beyond, presenting insights to ensure energy, water and other resources are used efficiently and environmental impacts are minimized. The book presents the latest research and advancements in efficient, cost-effective, and environmentally friendly food production and ways they can be implemented within the food industry. Filling the knowledge gap between understanding and applying these advancements, this team of expert authors from around the globe offer both academic and industry perspectives and a real-world view of the challenges and potential solutions that exist for feeding the world in the future. The book will guide industry professionals and researchers in ways to improve the efficiency and sustainability of food systems. - Addresses why food waste recovery improves sustainability of food systems, how these issues can be adapted by the food industry, and the role of policy making in ensuring sustainable food production - Describes in detail the latest understanding of food processing, food production and waste reduction issues - Includes emerging topics, such as sustainable organic food production and computer aided process engineering - Analyzes the potential and sustainability of already commercialized processes and products



Sustainable Production Technology in Food

Author : Jose M. Lorenzo

Publisher : Academic Press

Page : 236 pages

File Size : 12,12 MB

Release : 2021-08-06

Category : Technology & Engineering

ISBN : 012823220X

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Book Description

Sustainability is an essential part of our modern food production system. Carrying out food research that considers environmental, social, and economic factors, is a major objective for food producers and researchers. Strategic development and use of technology can greatly assist in the progression toward a more sustainable food system. Sustainable Production Technology in Food explores important scientific and practical aspects related to sustainable technologies used in all aspects of the food system. This book is organized into 13 chapters, that cover the main concepts related to sustainability and technology. Coverage includes current technology in the industry, technological developments to improve sustainability of food production (biopreservation, pulsed electric fields, high pressure processing, ultrasound, cold plasma, and nanotechnology), regulatory aspects, and future perspectives. - Presents a comprehensive discussion around the technological advances of sustainable food production - Addresses the current relationship between food production and sustainability - Focuses on how technology can impact the sustainability of the food production system



Food Chemistry

Author : Mousumi Sen

Publisher : John Wiley & Sons

Page : 496 pages

File Size : 34,19 MB

Release : 2021-12-17

Category : Technology & Engineering

ISBN : 1119792118

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Book Description

FOOD CHEMISTRY A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food. Food Chemistry: The Role of Additives, Preservatives and Adulteration is designed to present basic information on the composition of foods and the chemical and physical changes that their characteristics undergo during processing, storage, and handling. Details concerning recent developments and insights into the future of food chemical risk analysis are presented, along with topics such as food chemistry, the role of additives, preservatives, and food adulteration, food safety objectives, risk assessment, quality assurance, and control. Moreover, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection are covered, as well as sensor technology, environmental control, and safety. The book also presents detailed information about the chemistry of each major class of food additive and their multiple functionalities. In addition, numerous recent findings are covered, along with an explanation of how their quality is ascertained and consumer safety ensured. Audience The core audience of this book include food technologists, food chemists, biochemists, biotechnologists, food, and beverage technologists, and nanoscientists working in the field of food chemistry, food technology, and food and nanoscience. In addition, R&D experts, researchers in academia and industry working in food science/safety, and process engineers in industries will find this book extremely valuable.



Legal Strategies in Childhood Obesity Prevention

Author : Institute of Medicine

Publisher : National Academies Press

Page : 104 pages

File Size : 15,99 MB

Release : 2011-08-08

Category : Medical

ISBN : 0309210224

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Book Description

Since 1980, childhood obesity rates have more than tripled in the United States. Recent data show that almost one-third of children over 2 years of age are already overweight or obese. While the prevalence of childhood obesity appears to have plateaued in recent years, the magnitude of the problem remains unsustainably high and represents an enormous public health concern. All options for addressing the childhood obesity epidemic must therefore be explored. In the United States, legal approaches have successfully reduced other threats to public health, such as the lack of passive restraints in automobiles and the use of tobacco. The question then arises of whether laws, regulations, and litigation can likewise be used to change practices and policies that contribute to obesity. On October 21, 2010, the Institute of Medicine (IOM) held a workshop to bring together stakeholders to discuss the current and future legal strategies aimed at combating childhood obesity. Legal Strategies in Childhood Obesity Prevention summarizes the proceedings of that workshop. The report examines the challenges involved in implementing public health initiatives by using legal strategies to elicit change. It also discusses circumstances in which legal strategies are needed and effective. This workshop was created only to explore the boundaries of potential legal approaches to address childhood obesity, and therefore, does not contain recommendations for the use of such approaches.



Green Extraction and Valorization of By-Products from Food Processing

Author : Francisco J. Barba

Publisher : CRC Press

Page : 367 pages

File Size : 11,63 MB

Release : 2019-09-23

Category : Food industry and trade

ISBN : 9781138544048

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Book Description

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 valorization or reuse of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities. Waste disposal and by-product management in food processing industry pose problems in the areas of environmental protection and sustainability. However, they could be a great source of valuable nutraceuticals, which can be used to deal with the prospects of feeding fast growing population in 21st century. Features: Gives detailed guidance and presents case-studies about valorization of food wastes and by-products Shows the main conventional and innovative extraction techniques for food waste and by-products valorization Provides an estimated idea regarding the recovery of high-added value compounds Discusses the recovery of high-added value compounds Perspectives originated from the enormous amounts of food related materials that are discharged worldwide and the existing technologies, which promise the recovery, recycling and sustainability of high-added value ingredients inside food chain will be discussed in this book. This book is of value to academics, research institutes, and food industry engineers particularly the research and development professionals who are looking for effective management and utilization of food processing wastes and byproducts. In addition, it is suitable for undergraduate, post- graduate students, research scholars, postdoctoral fellows and faculty members from universities and colleges who pursue academic careers in Food Technology, Food Biotechnology, Fermentation and Bioengineering, Bioprocess Technology, Food science and Technology.



Environmental Sustainability in the Food Industry

Author : Bharat Kapoor

Publisher : CRC Press

Page : 173 pages

File Size : 45,31 MB

Release : 2022-12-07

Category : Nature

ISBN : 1000788334

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Book Description

Criticisms facing the food processing industry include adverse ecological impacts like decline in biodiversity, environmental degradation, water pollution, eutrophication, greenhouse gas emissions, and the loss of agricultural land. Environmental Sustainability in the Food Industry: A Green Perspective delves into the effect of food processing on the environment, human health, nutrition, energy efficiency, nanotechnology in food industry, and the maintenance of ecological sustainability. The book presents eco-friendly approaches to reducing the impacts of food processing on the environment and to promoting sustainable development. The focus of this text is how to implement green practices in the food industry to reduce the negative impacts of food processing on the ecosystem, as well as to improve food quality for better human health and nutrition. The text also explains the food industry’s focus on sustainable aspects in resource conservation and reduction of energy consumption. Key Features: Describes the contribution of the food industry sector on human health and nutrition Covers eco-friendly approaches to reducing negative impacts of food processing on the environment Discusses the uses of advanced techniques such as nanotechnology, non-thermal techniques, and more to improve food processing The book highlights details related to the food industry and environmental issues. It is a great resource for students, researchers, and professionals alike, as well as anyone with an interest in green paths to food quality and nutrition.



Global Perspectives on Green Business Administration and Sustainable Supply Chain Management

Author : Khan, Syed Abdul Rehman

Publisher : IGI Global

Page : 362 pages

File Size : 33,4 MB

Release : 2019-12-15

Category : Business & Economics

ISBN : 1799821757

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Book Description

Heavy industrialization in the past few decades has caused several global environmental issues including poor air quality, climate change, and outdoor air pollution-related diseases. As such, consumer pressure coupled with strict governmental policies have influenced firms to adopt and implement green practices in their supply chain and business operations in order to improve socio-environmental sustainability. Global Perspectives on Green Business Administration and Sustainable Supply Chain Management is an essential reference book that discusses innovative green practices including recycling, remanufacturing, reduction in waste and adoption of renewable energy in manufacturing. It also examines environmentally friendly policies that have been adopted by many European and Western countries. Featuring coverage on a broad range of topics such as energy analysis, environmental protections, and logistics development, this book is ideally designed for managers, operations managers, executives, manufacturers, environmentalists, researchers, industry practitioners, academicians, and students.