Alternatives to Conventional Food Processing

Explore the innovative realm of food processing with Alternatives to Conventional Food Processing by Andrew Proctor. Published by the Royal Society of Chemistry in 2018, this insightful second edition spans an impressive 528 pages and delves into the latest technologies that are transforming the food industry. Proctor's comprehensive review highlights methods that not only lower energy costs but also minimize environmental impact, all while ensuring the highest standards of food safety and quality. Perfect for professionals in environmental chemistry and trade, this book serves as an essential resource for anyone looking to understand sustainable practices in food processing. Discover how modern innovations can lead to a more sustainable future in the food sector with this must-read volume.