000 05423nam a22003855i 4500
001 289075
003 MX-SnUAN
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007 cr nn 008mamaa
008 150903s2012 xxu| o |||| 0|eng d
020 _a9781461415879
_99781461415879
024 7 _a10.1007/9781461415879
_2doi
035 _avtls000340631
039 9 _a201509030826
_bVLOAD
_c201404300418
_dVLOAD
_y201402061030
_zstaff
040 _aMX-SnUAN
_bspa
_cMX-SnUAN
_erda
050 4 _aTP248.65.F66
100 1 _aBoye, Joyce I.
_eeditor.
_9319110
245 1 0 _aGreen Technologies in Food Production and Processing /
_cedited by Joyce I. Boye, Yves Arcand.
264 1 _aBoston, MA :
_bSpringer US,
_c2012.
300 _axviii, 681 páginas 102 ilustraciones, 30 ilustraciones en color.
_brecurso en línea.
336 _atexto
_btxt
_2rdacontent
337 _acomputadora
_bc
_2rdamedia
338 _arecurso en línea
_bcr
_2rdacarrier
347 _aarchivo de texto
_bPDF
_2rda
490 0 _aFood Engineering Series,
_x1571-0297
500 _aSpringer eBooks
505 0 _aPart I. The Food Chain -- 1. Introduction to the Global Agri-Food System -- 2. Key Drivers of Tomorrow's Food Chain -- Part II. Life Cycle/Environmental Impact Assessment -- 3. Life Cycle Assessment and the Agri-Food Chain -- 4. LCA of Crop Production -- 5. LCA of Animal Production -- 6. LCA of Processed Food -- Part III. Green Technologies in Food Production -- 7. Managing Nutrient Cycles in Crop and Livestock Systems with Green Technologies -- 8. Environmental Performance of Organic Farming -- 9. Food Transportation Issues and Reducing Carbon Footprint -- Part IV. Green Technologies in Food Processing -- 10. Supercritical and Near-Critical CO2 Processing -- 11. Green Separation Technologies in Food Processing : Supercritical-CO2 Fluid and Subcritical Water Extraction -- 12. Electrodialysis in Food Processing -- 13. Enzyme-assisted Food Processing -- 14. Emerging Technologies for Microbial Control in Food Processing -- 15. Green Technologies in Food Dehydration -- 16. Green Packaging -- Part V. Environmentally-Friendly Approaches to R&D and QA -- 17. Microtechnology and Nanotechnology in Food Science -- 18. Bead-based Arrays: Multiplex Analyses -- 19. Green Research and Development -- 20. Massidea.org - A Greener Way to Innovate -- Part VI. Health and Social Perspectives -- 21. Reducing Process-Induced Toxins in Foods -- 22. The Fallacy of Bio-based Materials and Biodegradability -- 23. “Green” Food Processing Technologies: Factors Affecting Consumers’ Acceptance -- 24. Food Biodiversity and Sustainable Diets: Implications of Applications for Food Production and Processing.
520 _aAs we move into the future, decisions on food purchases will increasingly be influenced not only by price and quality but by social and environmental factors, such as the sustainability of technologies used for food production and processing and their environmental and health impacts. Growing consumer awareness about the impact of processing and production practices on the environment, the high energy consumption of certain processes, health impacts of some of the technologies used in processing, and a heightened social and industrial consciousness to reduce the carbon-footprint are examples of factors influencing food choice. These factors have been made quite evident in the recent “buy-local”, “fair-trade”, and “certified organic” trends. As a result, farmers and food manufacturers will increasingly be interested in identifying and using greener economically viable technologies for food production and processing. Some producers are already responding with the use of organic inputs in processing, use of recyclable and good-for-the-environment packaging, establishing just employer-employee relationships, and reducing animal testing in product development.   Green Technologies in Food Production and Processing provides a comprehensive review of the current status of the agriculture and agri-food sectors in regards to environmental sustainability and material and energy stewardship, and provides strategies that can be used by industries to enhance the use of environmentally-friendly technologies for food production and processing. The book further provides an in-depth look at some emerging analytical techniques for research and development which reduce solvent, chemical, and energy use. In addition, technologies to reduce the generation of process-induced toxins are also reviewed. In the last section of the book, a critical analysis of some of the challenges associated with the use of agricultural resources to grow biofuels and bio-based products are addressed. Furthermore, social factors that influence consumer perceptions about some of the current and emerging agri-food technologies, and the need and importance of biodiversity in maintaining sustainable diets of human populations are also discussed in detail.
590 _aPara consulta fuera de la UANL se requiere clave de acceso remoto.
700 1 _aArcand, Yves.
_eeditor.
_9319111
710 2 _aSpringerLink (Servicio en línea)
_9299170
776 0 8 _iEdición impresa:
_z9781461415862
856 4 0 _uhttp://remoto.dgb.uanl.mx/login?url=http://dx.doi.org/10.1007/978-1-4614-1587-9
_zConectar a Springer E-Books (Para consulta externa se requiere previa autentificación en Biblioteca Digital UANL)
942 _c14
999 _c289075
_d289075