Current Trends in Green Technologies in Food Production and Processing

Author:

Boye Joyce I.,Arcand Yves

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering

Reference60 articles.

1. Akhtar H (2012) Reducing process-induced toxins in foods. In: Boye JI, Arcand Y (eds) Green technologies in food production and processing. Springer, New York

2. Altieri MA (1999) The ecological role of biodiversity in agroecosystems. Agric Ecosyst Environ 74:19–31

3. Arcand Y, Maxime D, Zareifard R (2012) LCA of processed food. In: Boye JI, Arcand Y (eds) Green technologies in food production and processing. Springer, New York

4. Bloom J (2010) American wasteland: how America throws away nearly half of its food (and what we can do about it). Da Capo Press, Boston, MA

5. Bouwman AF, Boumans LJM, Batjes NH (2002) Modeling global annual N2O and NO emissions from fertilized fields. Global Biogeochem Cycles 16(4):1080

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