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Green chemistry and agro-food industrytowards a sustainable bioeconomy /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Green chemistry and agro-food industryedited by Stephanie Baumberger.
Reminder of title:	towards a sustainable bioeconomy /
other author:	Baumberger, Stephanie.
Published:	Cham :Springer Nature Switzerland :2024.
Description:	xi, 536 p. :ill. (some col.), digital ;24 cm.
Contained By:	Springer Nature eBook
Subject:	Green chemistry.
Online resource:	https://doi.org/10.1007/978-3-031-54188-9
ISBN:	9783031541889$q(electronic bk.)

Green chemistry and agro-food industrytowards a sustainable bioeconomy /
Green chemistry and agro-food industrytowards a sustainable bioeconomy /[electronic resource] :edited by Stephanie Baumberger. - Cham :Springer Nature Switzerland :2024. - xi, 536 p. :ill. (some col.), digital ;24 cm.

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.

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 use of fossil energy resources for several decades has generated a decrease in reserves of these resources, together with a phenomenon of global warming due to the release of greenhouse gases into the atmosphere. More and more industrial sectors, including the chemical industry, are replacing fossil carbon with renewable carbon. The bioeconomy consists in using renewable biological resources to produce food, materials, and energy. A bioeconomy based on the green chemistry and biotechnologies is developing worldwide, as a lever for reducing the ecological footprint of human activities. The book is articulated around six parts, each dedicated to a keystone of the interface between green chemistry and Agro-Food Industry.

ISBN: 9783031541889$q(electronic bk.)

Standard No.: 10.1007/978-3-031-54188-9doiSubjects--Topical Terms:

676886
Green chemistry.

LC Class. No.: TP155.2.E58

Dewey Class. No.: 660.0286

Green chemistry and agro-food industrytowards a sustainable bioeconomy /
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520 $a 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 use of fossil energy resources for several decades has generated a decrease in reserves of these resources, together with a phenomenon of global warming due to the release of greenhouse gases into the atmosphere. More and more industrial sectors, including the chemical industry, are replacing fossil carbon with renewable carbon. The bioeconomy consists in using renewable biological resources to produce food, materials, and energy. A bioeconomy based on the green chemistry and biotechnologies is developing worldwide, as a lever for reducing the ecological footprint of human activities. The book is articulated around six parts, each dedicated to a keystone of the interface between green chemistry and Agro-Food Industry.
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