Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by applying soft ecological techniques (i.e. soft chemistry). Fermentation represents a simple and very efficient way to preserve food in developing countries where other methods, depending on specialized instruments, are not available. Through processes of soft chemistry and fermentation, food ingredients can be produced with improved properties (such as pharmabiotics) able to promote health.
Dr. Grumezescu is Assistant Professor at the Department of Science and Engineering of Oxide Materials and Nanomaterials, in the Faculty of Applied Chemistry and Materials Science, with a second affiliation to the Faculty of Medical Engineering, at the Politehnica University of Bucharest in Romania. He is an experienced and oft-published researcher and editor in the field of nano and biomaterials, and he is the Editor-in-Chief of three journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience, and Biomaterials and Tissue Engineering Bulletin. He also serves as editor or guest editor for several notable journals. Dr. Grumezescu has published 150 peer-reviewed papers, 20 book chapters, 6 co-authored books and 11 edited books. Alina-Maria Holban is a Lecturer in Microbiology and Immunology, at the Faculty of Biology, University of Bucharest and her research focuses on the investigation of biological and antimicrobial effect of nanostructured materials.
1. Introduction in soft chemistry and food fermentation 2. Environment-friendly techniques for extraction of bioactive compounds from fruits 3. Bioactivity Profiling of Peptides from Food Proteins 4. A New Class of Pharmabiotics with Unique Properties 5. Aquafeed Formulation using Plant Feedstuffs: Prospective Application of Fish Gut-microorganisms and Microbial Biotechnology 6. Functional Components and Health Benefits of Fermented Soymilk 7. Nanoencapsulation of Spice Oils 8. Comparison of functional properties of cooked and fermented (Rhizopus oligosporus) beans of Canavalia cathartica of the coastal sand dunes 9. Optimized polygalacturonase production in reactor tray type, study of enzymatic extraction and extract application 10. Application of olive oil as nutraceutical and pharmaceutical food: Composition and bio-functional constituents and their roles in functionality, therapeutic and nutraceutical properties 11. Significance of Laccases in Food Chemistry and Related Bioremediation 12. Fermentation to improve food security in Africa and Asia 13. Chemistry of essential oils and influenced factors on their constituents 14. The Role And The Place Of High Performance Liquid Chromatography For The Determination Of Fermented Dairy Products 15. Evolving Status of African (Nigerian) Food Seasoning Agents Produced by Fermentation