Green Products in Food Safety

Green Products in Food Safety explores the potential of green chemicals in managing food biodeterioration agents, discussing their sources, bioactivity, and applications in food science. It covers detection methods, pharmacological properties, molecular modeling, and commercialization.

Format: Paperback / softback
Length: 388 pages
Publication date: 24 March 2023
Publisher: Elsevier Science & Technology

Green Products in Food Safety delves into the promising potential of green chemicals in the sustainable management of food biodeterioration agents, while also addressing the current limitations hindering their widespread application. It provides a comprehensive summary of food loss caused by various biodeterioration agents, including bacteria, fungi, mycotoxins, and insect pests. The book also explores innovative detection methods for hazardous food contaminants, diverse sources of green chemicals, their extraction and characterization techniques, and the bioactivity of these products against these biodeterioration agents at their molecular sites of action. Additionally, it discusses the pharmacological properties of green chemicals, metabolic engineering of their biosynthesis, natural therapies for bovine mastitis, the role of molecular modeling and dynamics in food science, the application of nanocarriers in the food system, the elucidation of novel site of actions, toxicity prediction, ecological perception, Intellectual Property Rights (IPR), regulations, and perspectives on the commercialization of green products. This book encompasses both fundamental and translational aspects, making it invaluable for food scientists, researchers, students, and young professionals seeking to advance their knowledge in this field.

Green Products in Food Safety delves into the promising potential of green chemicals in the sustainable management of food biodeterioration agents, while also addressing the current limitations hindering their widespread application. It provides a comprehensive summary of food loss caused by various biodeterioration agents, including bacteria, fungi, mycotoxins, and insect pests. The book also explores innovative detection methods for hazardous food contaminants, diverse sources of green chemicals, their extraction and characterization techniques, and the bioactivity of these products against these biodeterioration agents at their molecular sites of action. Additionally, it discusses the pharmacological properties of green chemicals, metabolic engineering of their biosynthesis, natural therapies for bovine mastitis, the role of molecular modeling and dynamics in food science, the application of nanocarriers in the food system, the elucidation of novel site of actions, toxicity prediction, ecological perception, Intellectual Property Rights (IPR), regulations, and perspectives on the commercialization of green products. This book encompasses both fundamental and translational aspects, making it invaluable for food scientists, researchers, students, and young professionals seeking to advance their knowledge in this field.

Weight: 628g
Dimension: 152 x 229 x 28 (mm)
ISBN-13: 9780323955904