Green Technologies in Food Production and Processing
As 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 env
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Series Editor Gustavo V. Barbosa-Cánovas, Washington State University, USA Advisory Board José Miguel Aguilera, Catholic University, Chile Xiao Dong Chen, Monash University, Australia J. Peter Clark, Clark Consulting, USA Richard W. Hartel, University of Wisconsin, USA Albert Ibarz, University of Lleida, Spain Jozef Kokini, University of Illinois, USA Michèle Marcotte, Agriculture & Agri-Food Canada, Canada Michael McCarthy, University of California, USA Keshavan Niranjan, University of Reading, United Kingdom Micha Peleg, University of Massachusetts, USA Shafiur Rahman, Sultan Qaboos University, Oman M. Anandha Rao, Cornell University, USA Yrjö Roos, University College Cork, Ireland Walter L. Spiess, University of Karlsruhe, Germany Jorge Welti-Chanes, Monterrey Institute of Technology, Mexico
For further volumes: http://www.springer.com/series/5996
Joyce I. Boye
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Yves Arcand
Editors
Green Technologies in Food Production and Processing
Editors Joyce I. Boye Food Research and Development Centre Agriculture and Agri-Food Canada Saint Hyacinthe, QC, Canada
Yves Arcand Food Research and Development Centre Agriculture and Agri-Food Canada Saint Hyacinthe, QC, Canada
ISBN 978-1-4614-1586-2 e-ISBN 978-1-4614-1587-9 DOI 10.1007/978-1-4614-1587-9 Springer New York Dordrecht Heidelberg London Library of Congress Control Number: 2011944435 © Springer Science+Business Media, LLC 2012 All rights reserved. This work may not be translated or copied in whole or in part without the written permission of the publisher (Springer Science+Business Media, LLC, 233 Spring Street, New York, NY 10013, USA), except for brief excerpts in connection with reviews or scholarly analysis. Use in connection with any form of information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed is forbidden. The use in this publication of trade names, trademarks, service marks, and similar terms, even if they are not identified as such, is not to be taken as an expression of opinion as to whether or not they are subject to proprietary rights. Printed on acid-free paper Springer is part of Springer Science+Business Media (www.springer.com)
Protecting the sustainability of our resources is the only way to ensure access to food for the present as well as for future generations. Anonymous, 2011
Preface
As we move into the future, decisions on food purchases will increasingly be influenced not only by price and quality, but also 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 mad
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