Skip to Main content Skip to Navigation
Books

Green Food Processing Techniques

Abstract : 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.
Complete list of metadata

https://hal.inrae.fr/hal-03136201
Contributor : Line Touloumet <>
Submitted on : Tuesday, February 9, 2021 - 3:21:30 PM
Last modification on : Tuesday, April 6, 2021 - 4:38:12 PM

Identifiers

Collections

Citation

Farid Chemat, Eugène Vorobiev. Green Food Processing Techniques. Farid Chemat; Eugene Vorobiev. Academic Press LTD-Elsevier Science LTD, 586 p., 2019, 978-0-12-815353-6. ⟨10.1016/C2017-0-03313-X⟩. ⟨hal-03136201⟩

Share

Metrics

Record views

30