Soft Chemistry And Food Fermentation by Alexandru Mihai Grumezescu

Soft Chemistry And Food Fermentation

byAlexandru Mihai GrumezescuEditorAlina Maria Holban

Paperback | August 1, 2017

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Soft Chemistry and Food Fermentation, Volume Three,the latest release in theHandbook of Food Bioengineeringseries 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.



  • Includes the most recent scientific progress with proven biological, physical and chemical applications of the food engineering process to understand fermentation
  • Presents novel opportunities and ideas for developing and improving technologies in the food industry that are useful to researchers in food bioengineering
  • Provides eco-friendly approaches towards components, materials and technologies developed for improvements in food quality and stability
  • Includes valuable information useful to a wide audience interested in food chemistry and the bioremediation of new foods

About The Author

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-publishe...
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Details & Specs

Title:Soft Chemistry And Food FermentationFormat:PaperbackDimensions:550 pages, 8.75 × 6.35 × 0.68 inPublished:August 1, 2017Publisher:Academic PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0128114126

ISBN - 13:9780128114124

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Table of Contents

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