03488nam a22003855i 4500001001800000003000900018005001700027007001500044008004100059020001800100024003500118050001400153072001600167072002300183072001500206245013700221250001800358264006900376300006600445336002600511337002600537338003600563347002400599505111000623520103101733650001302764650002502777700008602802710003402888773002602922776003602948776003602984776003603020856004603056978-3-031-54188-9DE-He21320251030112003.0cr nn 008mamaa240422s2024    sz |    s    |||| 0|eng d  a97830315418897 a10.1007/978-3-031-54188-92doi 4aQH301-705 7aPSA2bicssc 7aSCI0860002bisacsh 7aPSA2thema10aGreen Chemistry and Agro-food Industry: Towards a Sustainable Bioeconomyh[electronic resource] /cedited by Stéphanie Baumberger.  a1st ed. 2024. 1aCham :bSpringer Nature Switzerland :bImprint: Springer,c2024.  aXI, 536 p. 212 illus., 115 illus. in color.bonline resource.  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  atext filebPDF2rda0 aPart 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.  aThe 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. 0aBiology.14aBiological Sciences.1 aBaumberger, Stéphanie.eeditor.4edt4http://id.loc.gov/vocabulary/relators/edt2 aSpringerLink (Online service)0 tSpringer Nature eBook08iPrinted edition:z978303154187208iPrinted edition:z978303154189608iPrinted edition:z978303154190240uhttps://doi.org/10.1007/978-3-031-54188-9