Green Products in Food Safety

Table of 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

Authors

Bhanu Prakash Assistant Professor, Department of Botany, Institute of Science, Banaras Hindu University, India. 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. Jackline Freitas Brilhante de S�o Jos� Adjunct Professor, Department of Integrated Health Education, Federal University of Esp�rito Santo, Vit�ria, Brazil. Dra. S�o Jos� 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 Vi�osa, Vi�osa, Brazil. After completing her Ph.D., she has joined the Federal University of Esp�rito Santo, Vit�ria, 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.