Green Products in Food Safety

Green Products in Food Safety explores the potential of green chemicals in the sustainable management of food biodeterioration agents while also addressing existing limitations of green products for their sustainable application. The book summarizes food loss by biodeterioration agent (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 agent with their molecular sites of action. The contents of the book cover the basic and translational aspects that will prove to be beneficial for food scientists, researchers, students and young professionals. In addition, the pharmacological properties, metabolic engineering of green chemical biosynthesis, role of mathematical modeling to design the novel synergistic formulation (Additive, adjuvant and synergistic effect), nanocarrier applications in the food system, elucidation of novel site of action, and toxicity prediction and ecological perception are also included to overcome the existing limitations. 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 and toxicity assessment INDICE: 1. An overview on food-biodeterioration agent: Microbes, associated toxin and insect pest2. Modern tools and techniques for detection of hazardous food contaminants3. Green chemicals: Origin, biosynthesis, and application in the food system4. Emerging techniques for extraction and characterization of natural compounds5. Bioactive natural products in the management of food-borne fungi and mycotoxins: Mechanistic approach 6. Bioactive natural products against food-borne bacteria: Mechanistic approach 7. Role of bioactive natural compounds in the management of insect pest infestation: Sustainable and mechanistic approach8. Emerging green technologies for decontamination of fresh produce 9. The pharma-kinetic facet of bioactive natural compounds 10. Metabolic engineering of green chemical biosynthesis11. Role of polysaccharide in designing carrier agent for novel bioactive compounds in the food system12. Bioinformatics approaches: Elucidation of novel site of action, toxicity prediction tool and ecological perception13. Intellectual Property Right, Regulations and perspectives on the commercial application of green products

• ISBN: 978-0-323-95590-4
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 336
• Fecha Publicación: 01/03/2023
• Nº Volúmenes: 1
• Idioma: Inglés