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Food --- Preservation. --- Food industry and trade --- Green chemistry. --- Environmental aspects. --- Food preservation --- Food preservatives --- Environmental chemistry --- Sustainable chemistry --- Chemical engineering --- Chemistry, Technical --- Sustainable engineering --- Food preparation industry --- Food processing --- Food processing industry --- Food technology --- Food trade --- Agricultural processing industries --- Processed foods --- Industrial applications --- Processing

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"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 for enhancing shelf life and nutritional quality of food products, at the same time as 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. The book advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research and industrial teams who establish a series of methodological and technological tools in innovative food processing techniques and their role in promoting sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) in the frontiers of food processing, food chemistry, and food microbiology, are showed here strategically with tools to make preservation, transformation and extraction greener, presenting them as success stories for research, education and at industrial scale"--

Food industry and trade --- Green chemistry. --- Food --- Environmental aspects. --- Preservation. --- Food preservation --- Food preservatives --- Environmental chemistry --- Sustainable chemistry --- Chemical engineering --- Chemistry, Technical --- Sustainable engineering --- Food preparation industry --- Food processing --- Food processing industry --- Food technology --- Food trade --- Agricultural processing industries --- Processed foods --- Industrial applications --- Processing

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Processing of Food Products and Wastes with High Voltage Electrical Discharges presents basic knowledge on HVED technology, focusing on the mechanisms, related phenomena and effects, equipment design, methods and examples of application. Divided in three parts, the book covers the advantages and restrictions of HVED technology for the treatment of numerous specific food products, by-products and wastes, such as grape, oilseed, citrus by-products and wastes, lignocellulosic and algal biomass, meat and bacterias. This book act as a comprehensive resource for researchers to be able to use the data for the dimensioning of HVED and processing equipment and finding the optimal treatment parameters.

Food industry and trade --- Equipment and supplies. --- Electric discharges --- High voltages. --- Discharges (Electricity) --- Electricity --- Electrostatic discharges --- Electrostatics --- Nuclear physics --- Electric action of points --- Photoelectricity --- Electromotive force --- Food --- Food preparation industry --- Food processing --- Food processing industry --- Food technology --- Food trade --- Agricultural processing industries --- Processed foods --- Industrial applications. --- Waste disposal. --- Discharges --- Processing