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  • Book
  • © 2012

Green Technologies in Food Production and Processing

  • Comprehensive review of the current status of the agriculture and agri-food sectors

  • Provides strategies for industries to enhance the use of environmentally-friendly technologies for food production

  • An in-depth look at emerging analytical techniques for research and development which reduce solvent, chemical, and energy use

  • Includes supplementary material: sn.pub/extras

Part of the book series: Food Engineering Series (FSES)

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Table of contents (25 chapters)

  1. Front Matter

    Pages i-xviii
  2. The food chain

    1. Front Matter

      Pages 1-1
    2. Key drivers of the food chain

      • Corinne Gendron, René Audet
      Pages 23-39
  3. Life cycle/environmental impact assessment

    1. Front Matter

      Pages 41-41
  4. Life cycle / Environmental impact Assessment

    1. Life cycle assessment and the agri-food chain

      • John E. Hermansen, Thu Lan T. Nguyen
      Pages 43-60
    2. Life cycle assessment of crop production

      • Frank Brentrup
      Pages 61-82
    3. LCA of animal production

      • Xavier P. C. Vergé, Devon E. Worth, Raymond L. Desjardins, Brian G. McConkey, James A. Dyer
      Pages 83-113
    4. Life cycle assessment of processed food

      • Yves Arcand, Dominique Maxime, Reza Zareifard
      Pages 115-148
  5. Green technologies in food production

    1. Front Matter

      Pages 149-149
  6. Green Technologies in Food Production

    1. Managing nutrient cycles in crop and livestock systems with green technologies

      • Jonathan Vayssières, Mariana Cristina Rufino
      Pages 151-182
    2. Environmental performance of organic farming

      • Christian Schader, Matthias Stolze, Andreas Gattinger
      Pages 183-210
    3. Food transportation issues and reducing carbon footprint

      • Wayne Wakeland, Susan Cholette, Kumar Venkat
      Pages 211-236
  7. Green technologies in food processing

    1. Front Matter

      Pages 237-237
  8. Green Technologies in Food Processing

    1. Supercritical and near-critical CO2 processing

      • Eric J. Beckman
      Pages 239-271
    2. Green separation technologies in food processing: supercritical-CO2 fluid and subcritical water extraction

      • John Shi, Sophia Jun Xue, Ying Ma, Yueming Jiang, Xingqian Ye, Dianyu Yu
      Pages 273-294
    3. Electrodialysis in food processing

      • Martin Mondor, Denis Ippersiel, François Lamarche
      Pages 295-326
    4. Enzyme-assisted food processing

      • Benjamin K. Simpson, Xin Rui, Jiang XiuJie
      Pages 327-361
    5. Emerging technologies for microbial control in food processing

      • Michael O. Ngadi, Mohsin Bin Latheef, Lamin Kassama
      Pages 363-411
    6. Green technologies in food dehydration

      • Stefan Grabowski, Joyce I. Boye
      Pages 413-441

About this book

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.

Editors and Affiliations

  • Food Research & Development Centre, Agriculture and Agri-Food Canada, St.-Hyacinthe, Canada

    Joyce I. Boye, Yves Arcand

About the editors

JOYCE I. BOYE, PHD, is a Research Scientist at the Food R & D Centre of Agriculture & Agri-Food Canada (AAFC) located in St Hyacinthe, Quebec. AAFC provides information, research and technology, and policies and programs to achieve security of the food system, health of the environment, and innovation for growth. Dr. Boye leads a comprehensive research study in value-added processing of plant-based foods and food allergies.

 

YVES ARCAND, PHD, is a Research Scientist at the Food R & D Centre of Agriculture & Agri-Food Canada (AAFC) located in St Hyacinthe, Quebec. His areas of expertise include characterization and treatment of agri-food industrial effluents, biometric applications, system engineering, optimization of dehydration processes, and simulation and model building, including the design and building of an in vitro upper gastrointestinal tract model for nutritional studies.

Bibliographic Information

Buy it now

Buying options

eBook USD 89.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book USD 119.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book USD 169.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Other ways to access