LEADER 00000cam a2200601Ia 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 book) 020 1849730970|q(electronic book) 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. 264 1 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 340 |gpolychrome|2rdacc 347 text file|2rdaft 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|0https://id.loc.gov/authorities/ subjects/sh85050282|xEnvironmental aspects.|0https:// id.loc.gov/authorities/subjects/sh99005383 650 0 Green chemistry.|0https://id.loc.gov/authorities/subjects/ sh99011713 650 7 Food industry and trade|xEnvironmental aspects.|2fast |0https://id.worldcat.org/fast/930876 650 7 Food industry and trade.|2fast|0https://id.worldcat.org/ fast/930843 650 7 Green chemistry.|2fast|0https://id.worldcat.org/fast/ 912867 655 4 Electronic books. 700 1 Proctor, Andrew|q(Andrew Stuart)|0https://id.loc.gov/ authorities/names/n80154889 776 08 |iPrint version:|z9781849730372|z1849730377 |w(OCoLC)462921554 830 0 RSC green chemistry series.|0https://id.loc.gov/ authorities/names/no2008101161 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 901 MARCIVE 20231220 948 |d20200504|cEBSCO|tebscoebooksacademic NEW 5-1-20 1123 |lridw 948 |d20160616|cEBSCO|tebscoebooksacademic|lridw 994 92|bRID