Green Chemistry and Agro-food Industry: Towards a Sustainable Bioeconomy
The objective of the book is to show the complementarity and integration of food and non-food value chains for the development of a sustainable bioeconomy. One current challenge facing industry and the economy is to meet the needs of a growing world population while preserving the environment. The u...
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| Format: | Elektronisch E-Book |
| Sprache: | Englisch |
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Springer Nature Switzerland : Imprint: Springer,
2024.
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| Ausgabe: | 1st ed. 2024. |
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| Online-Zugang: | https://doi.org/10.1007/978-3-031-54188-9 |
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Inhaltsangabe:
- Part 1 - From green chemistry to biotechnologies
- Chapter 1. Green chemistry, eco-friendly chemistry, biorefinery
- Chapter 2. Industrial biotechnologies: a hub at the crossroads of the food industry and green chemistry
- Part 2 - Agricultural resources and co-products: sources of polymers, fuels and molecules for chemistry
- Chapter 3. Edible oils and oleochemistry
- Chapter 4. Anaerobic digestion: application to the energy recovery of agricultural co-products and food industry waste
- Chapter 5. Production of biofuels from agricultural resources
- Chapter 6. Potential of microalgae
- Chapter 7. Residues from the food industry: an under-exploited global source of biomolecules of interest
- Chapter 8. Obtaining aroma from by-products and effluents of the food industry
- Part 3 - Green chemistry and polymer materials: towards new food packaging
- Chapter 9. Innovation in polymer science – what to expect from green chemistry
- Chapter 10. Converting agro-industrial by-products into biodegradable composite materials for food packaging: presentation of an eco-reasoned approach.