Green Products in Food Safety
- 1st Edition - March 9, 2023
- Editors: Bhanu Prakash, Jackline Freitas Brilhante de São José
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 9 5 5 9 0 - 4
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 5 5 9 1 - 1
Green Products in Food Safety explores the potential of green chemicals in the sustainable management of food biodeterioration agents and addresses the current existing limitat… Read more
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Request a sales quoteGreen 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.
- Presents a systematic and in-depth understanding of recent scientific and technological advances related to green products and their application in food systems against biodeterioration agents
- Covers the basic and translational aspects related to the field of biopesticides and food loss by biodeterioration agents
- Links scientific and technological advancements to address existing limitations such as availability, cost-effectiveness, molecular mode of action, toxicity assessment, IPR, and more
Researchers, nutritionists, industrialist, policy-makers as well as undergraduate and postgraduate students of Universities in the food science, Industrial experts working on development of ecofriendly alternative fumigants and biopesticides against biodeterioration of food commodities during storage
- Cover Image
- Title page
- Table of Contents
- Copyright
- List of contributors
- About the editors
- Preface
- Chapter 1. Green products in the management of stored food grains: Challenges, recent advances and future prospects
- Abstract
- 1.1 Introduction
- 1.2 Biodeterioration agents for stored food grains and factors affecting their growth and proliferation
- 1.3 An outlook on recent control measures for food biodeterioration agents
- 1.4 Natural products for sustainable management of biodeterioration agents
- 1.5 Bioinformatics approaches for unraveling molecular mechanisms and toxicity effects of natural products
- 1.6 Future prospect and conclusion
- References
- Chapter 2. Emerging techniques for extraction and characterization of natural compounds
- Abstract
- 2.1 Introduction
- 2.2 Extraction of natural compounds
- 2.3 Purification techniques
- 2.4 Techniques for characterization of natural bioactives
- 2.5 Concluding remarks: an industrial point of view
- References
- Chapter 3. Natural products: Origin, biosynthesis, and applications in pharmaceutics, therapeutics, and food systems
- Abstract
- 3.1 Introduction
- 3.2 Origin and biosynthesis of natural products
- 3.3 Biosynthesis of plant natural products
- 3.4 Biosynthesis of microbial natural products
- 3.5 Application of natural products
- 3.6 Application in pharmaceutics
- 3.7 Application in food systems
- 3.8 Application of natural plant antioxidants and sugars in food systems
- 3.9 Application of animal antimicrobial compounds in food systems
- 3.10 Conclusions
- Acknowledgments
- References
- Chapter 4. Modern tools and techniques for the detection of hazardous food contaminants
- Abstract
- 4.1 Introduction
- 4.2 Hazardous food contaminants
- 4.3 Detection of hazardous food contaminants
- 4.4 Conclusion and future challenges in food analysis
- References
- Chapter 5. Bioactive natural products in the management of foodborne bacteria, molds, and their associated toxin: mechanistic approach
- Abstract
- 5.1 Introduction
- 5.2 Bioactive natural products as antimicrobial agents
- 5.3 Essential oils
- 5.4 Plant extracts
- 5.5 Final considerations
- Acknowledgments
- References
- Chapter 6. Natural therapy: an alternative strategy to treat bovine mastitis
- Abstract
- 6.1 Introduction
- 6.2 Mastitis
- 6.3 Pathophysiology and immunology
- 6.4 Public health significance
- 6.5 Common methods for treating mastitis in dairy animals
- 6.6 Alternative strategies for mastitis control
- 6.7 Herbal methods for control of mastitis pathogens
- 6.8 Conclusion
- References
- Chapter 7. Emerging green technologies for decontamination of fresh produce
- Abstract
- 7.1 Introduction
- 7.2 Contaminants in fresh produce
- 7.3 Emerging green technologies for decontamination of fresh products
- 7.4 Final considerations
- Acknowledgments
- References
- Chapter 8. The pharmakinetic facet of bioactive natural compounds
- Abstract
- 8.1 Introduction
- 8.2 Pharmaceutical activities
- 8.3 Pharmacological extraction and analysis
- 8.4 Nanotechnology
- 8.5 Computational pharmaceutics
- 8.6 Conclusion and future direction
- References
- Chapter 9. Metabolic engineering of green chemical biosynthesis
- Abstract
- 9.1 Introduction
- 9.2 Green chemicals in higher plants
- 9.3 Challenges of secondary metabolite extraction from plants
- 9.4 Major breakthrough and strategies of metabolic engineering for secondary metabolite production
- 9.5 Various factors affecting metabolic engineering of green chemicals
- 9.6 Metabolic engineering of secondary metabolites
- 9.7 Involvement of synthetic biology for metabolic engineering of green chemicals
- 9.8 Conclusion and future prospects
- Acknowledgments
- Conflict of interest
- References
- Chapter 10. Prospects and applications of nanotechnology for boosting the efficacy and stability of green products in the food system
- Abstract
- 10.1 Introduction
- 10.2 Green products
- 10.3 Nanotechnology and green food products
- 10.4 Life cycle of green food products
- 10.5 Final considerations
- Acknowledgments
- Conflict of interest
- References
- Chapter 11. Bioinformatics approaches: elucidation of novel sites of action, toxicity prediction tool, and perception of bioactive compounds
- Abstract
- 11.1 Introduction
- 11.2 Chemoinformatics
- 11.3 Toxicity prediction of bioactive compounds
- 11.4 Molecular modeling in food science
- 11.5 Docking and its applications
- 11.6 Molecular dynamics simulation
- 11.7 Conclusions
- References
- Chapter 12. Intellectual property rights, regulations, and perspectives on the commercial application of green products
- Abstract
- 12.1 Introduction
- 12.2 Intellectual property right of green products
- 12.3 Regulations and requirements on the commercial application of green products
- 12.4 Future perspectives
- 12.5 Final considerations
- Acknowledgments
- Conflict of interest
- References
- Index
- No. of pages: 388
- Language: English
- Edition: 1
- Published: March 9, 2023
- Imprint: Academic Press
- Paperback ISBN: 9780323955904
- eBook ISBN: 9780323955911
BP
Bhanu Prakash
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.
Affiliations and expertise
Assistant Professor, Department of Botany, Institute of Science, Banaras Hindu University, IndiaJB
Jackline Freitas Brilhante de São José
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.
Affiliations and expertise
Adjunct Professor, Department of Integrated Health Education, Federal University of Espírito Santo, Vitória, BrazilRead Green Products in Food Safety on ScienceDirect