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.
1. Green Products in Food Safety - p. Page i 2. Cover - p. Page i 3. Title page - p. Page ii 4. Table of Contents - p. Page iii 5. Copyright - p. Page iii 6. Contents - p. Page vi 7. List of contributors - p. Page vii 8. About the editors - p. Page vii 9. Preface - p. Page ix 10. List of Illustrations - p. Page xii 11. List of Tables - p. Page xiii 12. Chapter 1 : Green products in the management of stored food grains: Challenges, recent advances and future prospects - p. Page xiii 13. Chapter 2 : Emerging techniques for extraction and characterization of natural compounds - p. Page 22 14. Chapter 3 : Natural products: Origin, biosynthesis, and applications in pharmaceutics, therapeutics, and food systems - p. Page 65 15. Chapter 4 : Modern tools and techniques for the detection of hazardous food contaminants - p. Page 102 16. Chapter 5 : Bioactive natural products in the management of foodborne bacteria, molds, and their associated toxin: mechanistic approach - p. Page 124 17. Chapter 6 : Natural therapy: an alternative strategy to treat bovine mastitis - p. Page 147 18. Chapter 7 : Emerging green technologies for decontamination of fresh produce - p. Page 172 19. Chapter 8 : The pharmakinetic facet of bioactive natural compounds - p. Page 209 20. Chapter 9 : Metabolic engineering of green chemical biosynthesis - p. Page 241 21. Chapter 10 : Prospects and applications of nanotechnology for boosting the efficacy and stability of green products in the food system - p. Page 267 22. Chapter 11 : Bioinformatics approaches: elucidation of novel sites of action, toxicity prediction tool, and perception of bioactive compounds - p. Page 302 23. Chapter 12 : Intellectual property rights, regulations, and perspectives on the commercial application of green products - p. Page 322 24. Index - p. Page 348
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.
1. Green Products in Food Safety - p. Page i 2. Cover - p. Page i 3. Title page - p. Page ii 4. Table of Contents - p. Page iii 5. Copyright - p. Page iii 6. Contents - p. Page vi 7. List of contributors - p. Page vii 8. About the editors - p. Page vii 9. Preface - p. Page ix 10. List of Illustrations - p. Page xii 11. List of Tables - p. Page xiii 12. Chapter 1 : Green products in the management of stored food grains: Challenges, recent advances and future prospects - p. Page xiii 13. Chapter 2 : Emerging techniques for extraction and characterization of natural compounds - p. Page 22 14. Chapter 3 : Natural products: Origin, biosynthesis, and applications in pharmaceutics, therapeutics, and food systems - p. Page 65 15. Chapter 4 : Modern tools and techniques for the detection of hazardous food contaminants - p. Page 102 16. Chapter 5 : Bioactive natural products in the management of foodborne bacteria, molds, and their associated toxin: mechanistic approach - p. Page 124 17. Chapter 6 : Natural therapy: an alternative strategy to treat bovine mastitis - p. Page 147 18. Chapter 7 : Emerging green technologies for decontamination of fresh produce - p. Page 172 19. Chapter 8 : The pharmakinetic facet of bioactive natural compounds - p. Page 209 20. Chapter 9 : Metabolic engineering of green chemical biosynthesis - p. Page 241 21. Chapter 10 : Prospects and applications of nanotechnology for boosting the efficacy and stability of green products in the food system - p. Page 267 22. Chapter 11 : Bioinformatics approaches: elucidation of novel sites of action, toxicity prediction tool, and perception of bioactive compounds - p. Page 302 23. Chapter 12 : Intellectual property rights, regulations, and perspectives on the commercial application of green products - p. Page 322 24. Index - p. Page 348
