TY - BOOK ID - 135632273 TI - Towards the Use of Natural Compounds for Crop Protection and Food Safety AU - Pilkington, Lisa AU - Quek, Siew-Young PY - 2022 PB - Basel MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - phenolic acids KW - escarole KW - bioactive compounds KW - biofertilizer KW - flavonols KW - Solanum lycopersicum L. KW - genetic variability KW - quality KW - food composition KW - biostimulant KW - plant tropical extract KW - apricot KW - CO2 gas KW - qualitative traits KW - warehouse pest KW - linalool KW - Listeria monocytogenes KW - antimicrobial KW - proteomics KW - meagre KW - Argyrosomus regius KW - cold smoking KW - natural antioxidants KW - halophyte KW - aquaculture KW - value-added food product KW - shelf-life KW - fillets KW - fish quality KW - essential oils KW - aromatic plants KW - antifungal KW - anti-germinative KW - herbicidal KW - insecticidal KW - essential oil KW - peel KW - antibacterial KW - mechanism of action KW - preservation KW - n/a UR - https://www.unicat.be/uniCat?func=search&query=sysid:135632273 AB - In consideration of the ever-increasing global population, the demand for food—and on food-production—is massive. It is critical that we are able to meet this demand and mitigate the risks and factors that challenge our ability to do so, including pestilence to food crops and biological threats to food safety, before food reaches the consumer. As such, the advancement of measures to both protect crops and facilitate the surety of safe food products to end-users is a research area of great interest and growing development. This book details exciting new research into the use of natural compounds for the protection of crops and food products. From essential oils and their potential uses as naturally derived antimicrobial agents to the use of carbon dioxide as a pesticide and the use of biofertilisers, the articles herein describe and review cutting edge research in this area to help facilitate a more sustainable future. ER -