Häftad, Engelska, 2023
Green Products in Food Safety
Av Bhanu Prakash, Jackline Freitas Brilhante de S�o Jos�
2041 kr
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Beskrivning
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.�
- 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
Produktinformation
- Utgivningsdatum: 2023-03-15
- Mått: 152 x 229 x 28 mm
- Vikt: 630 g
- Format: Häftad
- Språk: Engelska
- Antal sidor: 388
- Förlag: Elsevier Science
- ISBN: 9780323955904
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Mer om författaren
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. 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.
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