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Green Technologies in Food Production and Processing

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Cover of 'Green Technologies in Food Production and Processing'

Table of Contents

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    Book Overview
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    Chapter 1 Introduction to the global agri-food system
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    Chapter 2 Key drivers of the food chain
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    Chapter 3 Life cycle assessment and the agri-food chain
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    Chapter 4 Life cycle assessment of crop production
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    Chapter 5 LCA of animal production
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    Chapter 6 Life cycle assessment of processed food
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    Chapter 7 Managing nutrient cycles in crop and livestock systems with green technologies
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    Chapter 8 Environmental performance of organic farming
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    Chapter 9 Food transportation issues and reducing carbon footprint
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    Chapter 10 Supercritical and near-critical CO2 processing
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    Chapter 11 Green separation technologies in food processing: supercritical-CO2 fluid and subcritical water extraction
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    Chapter 12 Electrodialysis in food processing
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    Chapter 13 Enzyme-assisted food processing
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    Chapter 14 Emerging technologies for microbial control in food processing
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    Chapter 15 Green technologies in food dehydration
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    Chapter 16 Green packaging
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    Chapter 17 Microtechnology and nanotechnology in food science
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    Chapter 18 Bead-based arrays: multiplex analyses
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    Chapter 19 Greening of research and development
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    Chapter 20 Massidea.org: a greener way to innovate
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    Chapter 21 Reducing process-induced toxins in foods
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    Chapter 22 The fallacy of bio-based materials and biodegradability
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    Chapter 23 “Green” food processing technologies: factors affecting consumers’ acceptance
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    Chapter 24 Food biodiversity and sustainable diets: implications of applications for food production and processing
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    Chapter 25 Erratum: Green Technologies in Food Production and Processing
Overall attention for this book and its chapters
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