Soft Chemistry and Food Fermentation

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.

• 1. Introduction in soft chemistry and food fermentation2. Environment-friendly techniques for extraction of bioactive compounds from fruits3. Bioactivity Profiling of Peptides from Food Proteins4. A New Class of Pharmabiotics with Unique Properties5. Aquafeed Formulation using Plant Feedstuffs: Prospective Application of Fish Gut-microorganisms and Microbial Biotechnology 6. Functional Components and Health Benefits of Fermented Soymilk7. Nanoencapsulation of Spice Oils 8. Comparison of functional properties of cooked and fermented (Rhizopus oligosporus) beans of Canavalia cathartica of the coastal sand dunes9. Optimized polygalacturonase production in reactor tray type, study of enzymatic extraction and extract application10. 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 Bioremediation12. Fermentation to improve food security in Africa and Asia13. Chemistry of essential oils and influenced factors on their constituents14. 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