Advances in Biotechnology for Food Industry

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-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 associate researcher at the University Politehnica of Bucharest, Romania. Her primary area of research is the development of bionanomaterials with antimicrobial applications. Dr. Holban has published 75 papers in peer-reviewed journals, 42 conference/symposia proceedings, and has edited more than 21 edited books.

Product details

• Authors: Grumezescu, Alexandru Grumezescu, Alexandru Mihai Grumezescu, Holban, Alina Maria (EDT)/ Grumezescu Holban
• Assisted by: Alexandru Mihai Grumezescu (Editor), Alexandru Mihai (Assistant Professor Grumezescu (Editor), Grumezescu Alexandru Mihai (Editor), Alina Maria (Botany and Microbiology Department Holban (Editor), Alina Maria (Microbiology Department Holban (Editor), Alina-Maria Holban (Editor), Holban Alina Maria (Editor)
• Publisher: Academic Press London
• Languages: English
• Product format: Paperback / Softback
• Released: 31.12.2018
• EAN: 9780128114438
• ISBN: 978-0-12-811443-8
• No. of pages: 481
• Dimensions: 184 mm x 229 mm x 32 mm
• Series: Handbook of Food Bioengineering; Handbook of Food Bioengineerin; Handbook of Food Bioengineering
• Subjects: Natural sciences, medicine, IT, technology > Technology > Chemical engineering; Food & beverage technology, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General