Main description:

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.

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