LEADER 00000cam a2200589Ia 4500 
001    ocn642685878 
003    OCoLC 
005    20200502095213.6 
006    m     o  d         
007    cr cn||||||||| 
008    100621s2010    enk     o     000 0 eng d 
020    9781849730976|q(electronic bk.) 
020    1849730970|q(electronic bk.) 
020    1849730377 
020    9781849730372 
024 7  10.1039/9781849730976|2doi 
035    (OCoLC)642685878 
037    T3218|bRoyal Society of Chemistry|nhttp://www.rsc.org/spr 
040    UKRSC|beng|epn|cUKRSC|dOCLCA|dCBT|dOCLCQ|dYDXCP|dN$T
       |dOCLCF|dOCLCA|dOCL|dDEBSZ|dOCLCQ|dAGLDB|dOCLCA|dOCLCQ
       |dVTS|dNLE|dAU@|dSTF|dLEAUB|dM8D|dOCLCQ 
049    RIDW 
050  4 TD195.F57|bA48 2010 
072  7 TEC|x012000|2bisacsh 
082 04 664|222 
090    TD195.F57|bA48 2010 
245 00 Alternatives to conventional food processing /|cedited by 
       Andrew Proctor. 
260    Cambridge :|bRoyal Society of Chemistry,|c2010. 
300    1 online resource (452 pages) 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
490 1  RSC green chemistry 
505 0  9781849730372; 9781849730372 one; i_iv; v_vi; vii_xvi; 
       001_010; 011_092; 093_144; 145_183; 184_253; 254_306; 
       307_340; 341_366; 367_386; 387_414; 415_458; 459_482. 
520    This cross disciplinary book relates green principles to 
       the food industry, covering legal and policy issues, 
       engineering, food processing and food science.|bThis multi
       -authored book is edited by an expert in the field and 
       includes chapters from international contributors. It is 
       fully cross disciplinary relating green principles to the 
       food industry, covering legal and policy issues, 
       engineering, food processing and food science. It 
       addresses the alternatives to conventional food processing
       that have reduced energy requirements or solvent use and 
       how they affect final food quality. Initially, the 
       principles of green chemistry and technologies are 
       outlined to provide a justification and basis for the 
       processing methods that are addressed. This is followed by
       a discussion of legal and policy issues in both the EU and
       the US which provide further justification for the need 
       for such technologies and the constraints and benefits of 
       current policies and regulations. The major green 
       technologies available to the food industry are discussed,
       outlining the main principles and applications of each. 
       The degree to which they are already in commercial use and
       developments needed to extend their use further are also 
       covered. 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Food industry and trade|xEnvironmental aspects. 
650  0 Green chemistry. 
655  4 Electronic books. 
700 1  Proctor, Andrew|q(Andrew Stuart) 
776 08 |iPrint version:|z9781849730372|z1849730377
       |w(OCoLC)462921554 
830  0 RSC green chemistry series. 
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=519304|zOnline eBook via EBSCO. Access 
       restricted to current Rider University students, faculty, 
       and staff. 
856 42 |3Instructions for reading/downloading the EBSCO version 
       of this eBook|uhttp://guides.rider.edu/ebooks/ebsco 
948    |d20200504|cEBSCO|tebscoebooksacademic NEW 5-1-20 1123
       |lridw 
948    |d20160616|cMH|tebscoebooksacademic|lridw 
994    92|bRID