Jump to main content
Jump to site search
Access to RSC content Close the message box

Continue to access RSC content when you are not at your institution. Follow our step-by-step guide.

Book cover

Alternatives to Conventional Food Processing Editor: Andrew Proctor



Buy hardback £139.99 *
Add to pick and choose £419.97
* Exclusive of taxes
This book contains 498 pages.

Publication details


Print publication date
16 Dec 2010
Copyright year
2011
Print ISBN
978-1-84973-037-2
PDF eISBN
978-1-84973-097-6

About this book

This 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.

From the book series:
Green Chemistry Series

Author information

Professor Andrew Proctor is at the University of Arkansas, USA.