Green Products in Food Safety

by Bhanu Prakash (Editor), Jackline Freitas Brilhante de São José (Editor)

Overview

Green Products in Food Safety explores the potential of green chemicals in the sustainable management of food biodeterioration agents and addresses the current existing limitations of green products for their sustainable application. The book summarizes food loss by biodeterioration agents (bacteria, fungi, mycotoxin, and insect pest); novel detection methods for hazardous food contaminants; different sources of green chemicals, their origin, extraction, and characterization methods; and bioactivity of green products against biodeterioration agents with their molecular sites of action. Also included are discussions of pharmacological properties of green chemicals, metabolic engineering of green chemical biosynthesis, natural therapy for bovine mastitis, the role of molecular modeling and dynamics in food science, nanocarriers for application in the food system, elucidation of novel site of action, toxicity prediction, ecological perception, Intellectual Property Right (IPR), regulations, and perspectives on the commercial application of green products. 

This book covers basic and translational aspects that prove to be beneficial for food scientists, researchers, students, and young professionals. 

Product Details

ISBN-13:	9780323955904
Publisher:	Elsevier Science
Publication date:	03/15/2023
Pages:	388
Product dimensions:	6.00(w) x 9.00(h) x (d)

About the Author

Bhanu Prakash is an assistant professor in the Department of Botany, Institute of Science at the Banaras Hindu University in Varanasi, India. With more than 10 years of research experience in the field of food sciences, he is the author of over 80 publications and has served as a reviewer of several internationally reputed journals. He has received recognition by the Linnean Society in London, the National Academy of Agricultural Sciences in New Delhi, India, the Young Scientist Awards by the National Academy of Sciences, India, and the Association of Food Scientists and Technologists in Mysore, India. He is an active member of various organizations including the National Academy of Sciences, India, the Society of Biological Chemists, the Indian Botanical Society, and the Association of Food Scientists and Technologists.

Dra. São José is a Nutritionist, Master in Agricultural Microbiology, with an emphasis in Food Microbiology and Ph.D. in Food Science and Technology, and she received all these titles from the Federal University of Viçosa, Viçosa, Brazil. After completing her Ph.D., she has joined the Federal University of Espírito Santo, Vitória, Brazil, where she works as a professor and researcher. She is an adjunct professor in the Department of Integrated Health Education, Health Sciences Center. Her research is related to food microbiology, food safety, decontamination of fruits and vegetables, and ultrasound in food processing. She is a reviewer of scientific papers in the journals Food Chemistry, LWT - Food Science and Technology, Journal of Food Engineering, Journal of Food Processing and Preservation, Foodborne Pathogens and Disease and Journal of Retailing and Consumer Services. She is the author of over 60 publications in international and national’s journals with high impact.

Table of Contents

1. Biodeterioration of stored food grains and their sustainable management 2. Emerging techniques for extraction and characterization of natural compounds 3. Natural products: Origin, biosynthesis, and applications in pharmaceutics, therapeutics, and food system 4. Modern tools and techniques for the detection of hazardous food contaminants 5. Bioactive natural products in the management of foodborne bacteria, molds and their associated toxin: Mechanistic approach 6. Natural therapy: an alternative strategy to treat bovine mastitis 7. Emerging green technologies for decontamination of fresh produce 8. The pharma-kinetic facet of bioactive natural compounds 9. Metabolic engineering of green chemical biosynthesis 10. Prospects and applications of nanotechnology for boosting the efficacy and stability of green products in the food system 11. Bioinformatics approaches: Elucidation of novel site of action, toxicity prediction tool and perception of bioactive compounds 12. Intellectual Property Right, regulations and perspectives on the commercial application of green products

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From the Publisher

Covers technological advances related to green products and their application in food system against biodeterioration agents