Helen N. Onyeaka – författare

Food Preservation and Safety of Natural Products addresses the most common causes of food spoilage that create significant loss to global food production while also discussing how food serves as a vehicle for the transmission of pathogenic microorganisms responsible for mild to debilitating health conditions in humans. The book provides essential information for food safety professionals on issues relating to foodborne diseases and offers potential solutions by presenting various methods of incorporating natural products in food production to prevent the spread of foodborne pathogenic organisms.

The demand for green consumerism and consumers general distaste for synthetic food additives poses a serious challenge to food safety and preservation. Natural products are used as green and sustainable source of bioactive compounds that can be applied in various fields including food. The use of plant and other natural products in food preservation is on the rise, hence this book reviews microbial mediated food spoilage, foodborne pathogens and food contamination and offers applications of natural products in food preservation.

Provides important information on microbial metabolic by-products (natural enzymatic processes) to prevent food spoilage or deterioration Includes molecular techniques for antimicrobial and antioxidant applications in food, food packaging and edible films Presents the latest evidence-based science on the natural products used as additives in food

Food Preservation and Safety of Natural Products addresses the most common causes of food spoilage that create significant loss to global food production while also discussing how food serves as a vehicle for the transmission of pathogenic microorganisms responsible for mild to debilitating health conditions in humans. The book provides essential information for food safety professionals on issues relating to foodborne diseases and offers potential solutions by presenting various methods of incorporating natural products in food production to prevent the spread of foodborne pathogenic organisms.The demand for green consumerism and consumers general distaste for synthetic food additives poses a serious challenge to food safety and preservation. Natural products are used as green and sustainable source of bioactive compounds that can be applied in various fields including food. The use of plant and other natural products in food preservation is on the rise, hence this book reviews microbial mediated food spoilage, foodborne pathogens and food contamination and offers applications of natural products in food preservation.- Provides important information on microbial metabolic by-products (natural enzymatic processes) to prevent food spoilage or deterioration- Includes molecular techniques for antimicrobial and antioxidant applications in food, food packaging and edible films- Presents the latest evidence-based science on the natural products used as additives in food

Green Microbiology: Sustainability, Climate Change, Food, and Water provides a comprehensive overview of the principles and applications of green microbiology. The book introduces readers to various ways in which microbes can be used in sustainable development, including in areas such as climate change, food production, bioenergy, bioremediation, and water treatment. The book also discusses the social, economic, and environmental impact of green microbiology, as well as the business and future trends in this field. Edited by two experienced professionals in the field of industrial microbiology and environmental science, with a particular expertise in the intersection between food processing and food microbiology, this book is a valuable resource for students, researchers, and professionals in the field, helping to solve the problems of a lack of comprehensive resources and a lack of understanding of the role of microbes in sustainable development.

Covers advances in microbial green technologies and sustainable developmentDiscusses issues such as climate change, food security, and water treatmentDetails how green microbiology can contribute to the achievement of the UN 2030 Sustainable Development Goals (SDGs)Provides a summary of key concepts, case studies, and principles of green microbiology

Green Microbiology: Sustainability, Climate Change, Food, and Water provides a comprehensive overview of the principles and applications of green microbiology. The book introduces readers to various ways in which microbes can be used in sustainable development, including in areas such as climate change, food production, bioenergy, bioremediation, and water treatment. The book also discusses the social, economic, and environmental impact of green microbiology, as well as the business and future trends in this field. Edited by two experienced professionals in the field of industrial microbiology and environmental science, with a particular expertise in the intersection between food processing and food microbiology, this book is a valuable resource for students, researchers, and professionals in the field, helping to solve the problems of a lack of comprehensive resources and a lack of understanding of the role of microbes in sustainable development. - Covers advances in microbial green technologies and sustainable development- Discusses issues such as climate change, food security, and water treatment- Details how green microbiology can contribute to the achievement of the UN 2030 Sustainable Development Goals (SDGs)- Provides a summary of key concepts, case studies, and principles of green microbiology

This book promotes green fungus-based cosmetics that are beneficial for human health and disease and offer a real alternative to chemical cosmetics.The book provides a comprehensive overview of various fungi that can be used to produce cosmetic products. The main topics covered are fungal/mushroom production, extraction of their medicinal products, formulation of cosmetics, and their usage. It highlights the beneficial functions of these cosmetics such as anti-ageing, antioxidant, anti-wrinkle effect, skin whitening, moisturising effect and anti-acne/dandruff effect. In addition to the various methods covered in each chapter, the book also contains an extensive bibliography listing the current literature in the field.Therefore, it is a valuable resource for researchers and entrepreneurs in the cosmetics industry and postgraduate students in cosmetic science. The book also provides amateurs in the personal care industry with limited experience in the field with knowledge of various methods to produce safe and healthy cosmetics.