Green Food Processing Techniques: Preservation, Transformation and Extraction

Food processing is shaped by several demands at once: preserving quality and safety, making useful ingredients accessible, and using resources thoughtfully. Green Food Processing Techniques: Preservation, Transformation and Extraction brings these concerns together in a research-led reference on technologies that can support more sustainable approaches to food production.

Edited by Farid Chemat and Eugene Vorobiev, this 20-chapter volume pairs broad perspectives on green processing with focused examinations of individual methods. Its range makes it useful for readers who want to understand not only how emerging processes work, but where they may fit in preservation, transformation, extraction, and industrial practice.

Technology across the food-processing chain

The chapters address ultrasound, supercritical fluid processing, high hydrostatic pressure, high-pressure homogenization, ohmic heating, pressure hot water, membrane separation, extrusion, and other approaches. Topics also include enzyme-assisted processing, magnetic fields, mechanochemical methods, encapsulation, food irradiation, pulsed light, pulsed electric fields, and cold plasma.

That breadth offers a way to compare distinct technologies through shared food-industry aims. Readers can explore how processing methods relate to preservation and shelf life, the extraction of ingredients, food quality and safety, and the wider use of resources.

From principles to practical considerations

Rather than treating sustainability as a single technique, the book presents a range of methods and examines their principles and applications. The collection also addresses environmental and economic aspects, industrial relevance, and challenges involved in developing and applying food-processing technologies.

This makes the volume especially pertinent to readers evaluating methods within a broader technical context: the process itself, its intended application, and the demands of food production.

For food-science and engineering readers

Researchers and professionals in food technology, processing, microbiology, chemistry, chemical process engineering, and natural product chemistry are the clearest audience. Its cross-disciplinary coverage may also serve readers in food-related cosmetic and pharmaceutical applications, as well as students and specialists seeking an overview of green processing approaches.

For a detailed look at how preservation, transformation, and extraction can be approached through a diverse set of processing technologies, this reference offers a substantial field-spanning collection.