Food Processing for Increased Quality and Consumption

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. Food Processing for Increasing Consumption: the case of LegumesGeetanjali Kaushik, Poonam Singhal, and Shivani Chaturvedi2. Emerging food processing technologies: an overviewGargi Ghoshal3. Approach of food technologies for preservation and enrichment of bioactive compounds, improving the organoleptic propertiesGuillermo Petzold, Jorge Moreno, María Pía Gianelli, Fabiola Cerda, Karla Mella, Pamela Zúñiga, and Patricio Orellana4. Cutting Automation in Food ProcessingDebao Zhou, Gary McMurray, Wayne Daley, Jing Bai, Shufang Wang5. The perception of consumers vis-à-vis tracked fish measured via electronic instrumentErika da Silva Maciel, Juliana Antunes Galvão, Luciana Kimie Savay-da-Silva, Hellen Almeida Kato, Fernando Rodrigues Peixoto Quaresma, Jaqueline Girnos Sonati, Marilia Oetterer6. High pressure technologies in dairy processing: quality maintenance and increase in consumptionBruno Ricardo de Castro Leite Júnior, Miguel Meirelles de Oliveira, Marcelo Cristianini7. Advances in non-thermal processing technologies for enhanced microbiological safety and quality of fresh fruit and juice productsHafiz Muhammad Shahbaz, Jeong Un Kim, Sun-Hyoung Kim, Jiyong Park8. Agroindustrial co-products as sources of novel functional ingredientsM. Lourdes Perez-Chabela and Annel M. Hernández-Alcántara 9. The contribution of bioactive peptides of whey to quality of food productsTanja Krunic, Marica Rakin, Maja Bulatovic and Danica Zaric10. Amino acids – carriers of foods nutritional and biological valueFanny Ribarova11. Strategy for the prediction, control and optimizing of the functional properties of food proteins: using statistical and chemometric toolsSonia Esther Barberis, Héctor Luis Sturniolo, Laura Folguera and Jorge Federico Magallanes 12. Production of low alcohol beverages: Current status and perspectivesLoredana Liguori, Paola Russo, Donatella Albanese, Marisa Di Matteo13. Dielectric Defrosting of Frozen FoodsYvan Llave and Noboru Sakai14. Role for value addition in processing foods of traditional varieties of grainsA. Sathya15. Role of food product development in increased food consumption and value additionMian Kamran Sharif, Asna Zahid and Faiz-ul-Hassan Shah