Food Processing for Increased Quality and Consumption

Informationen zum Autor 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: Alexandru Grumezescu, Alexandru Mihai Grumezescu, Alexandru Mihai (EDT)/ Holban Grumezescu, Grumezescu, Holban
• Assisted by: Alexandru Mihai (Assistant Professor Grumezescu (Editor), Alina Maria (Microbiology Department Holban (Editor), Alexandru Mihai Grumezescu (Editor), Alina Maria (Botany and Microbiology Department Holban (Editor), Alina-Maria Holban (Editor), Holban Alina Maria (Editor), Grumezescu Alexandru Mihai (Editor)
• Publisher: Academic Press London
• Content: Book
• Product form: Paperback / Softback
• Publication date: 28.02.2018
• Subject: Natural sciences, medicine, IT, technology > Technology > Chemical engineering
• EAN: 9780128114476
• ISBN: 978-0-12-811447-6
• Pages: 472
• Series: Handbook of Food Bioengineering; Handbook of Food Bioengineerin > 18; Handbook of Food Bioengineerin > 18; Handbook of Food Bioengineering
• Subjects: Analysis, Protein, Automation, antioxidants, beer, Wine, Ace, chemistry, Functional Food, Population Growth, Encapsulation, PEPTIDE, proteins, amino acids, Wheat, food security, Food & beverage technology, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General, Mathematical Modeling, food safety, Food Analysis, immobilization, Food Engineering, fiber, shelf life, Fortification, Rice, Polysaccharides, human health, Bioactive compounds, food consumption, Polyphenols, Pesticides, Food Processing, Pulses, dielectric properties, sensory characteristics, Bioactive ingredients, Millets, Bioactivity, Whey, value addition, microwave heating, Food Product Development, Functional Properties, low alcohol, membrane processes, sensory properties, radio frequency heating, processing techniques, Defrosting, innovative products, sharpness, fruit juice, prebiotic, Pulsed Electric Fields, antinutrients, protein hydrolysis, Fresh Fruit, osmotic dehydration, food proteins, Response Surface Graphics, microbiological safety, Freeze Concentration, high hydrostatic pressure, ultraviolet light, High-pressure homogenization, organoleptic properties, biological value, Protein Quality, perception on consumer, internet data collection, microbiological practices, dynamic high pressure, fish traceability, post-fermentation, traditional grains, modern lifestyle, Doehlert statistical design, fish consumption, UV-assisted TiO2 photocatalysis, robotic device, market preference, chemometrical analysis, pre-fermentation, hurdle approach, dealcoholization, coproducts, physical alteration of biopolymers, uniform heating, frozen foods, increased food consumption, fish productive chain, slicing and compression cut, viticultural practices