Soft Chemistry and Food Fermentation / edited by Alexandru mihai Grumezescu, Alina Maria Holban.

Includes bibliographical references and index.

Cover; Title Page; Copyright; Contents; List of Contributors; Foreword; Series Preface; Preface for Volume 3: Soft Chemistry and Food Fermentation; Chapter 1 -- Introduction in Soft Chemistry and Food Fermentation; 1 -- General Considerations; 2 -- Primary and Secondary Metabolites as Biotechnological Products; 3 -- Primary Metabolites; 4 -- Secondary Metabolites; 5 -- Fermentation Process; 6 -- Fermentative Microorganisms; 7 -- Health Benefits of Fermented Foods; 8 -- Fermented Dairy Products and Their Benefits; 9 -- Other Fermented Foods and Benefits; 10 -- Fermented Foods Side Effects.

11 -- ConclusionsReferences; Further Reading; Chapter 2 -- Environment-Friendly Techniques for Extraction of Bioactive Compounds From Fruits; 1 -- Introduction; 2 -- Bioactive Compounds of Fruits; 3 -- Extraction of Bioactive Compounds From Fruits; 3.1 -- Microwave-Assisted Extraction; 3.2 -- Ultrasound-Assisted Extraction; 3.3 -- Supercritical-Fluid Extraction; 3.4 -- Subcritical-Water Extraction; 4 -- Conclusions; Acknowledgments; Abbreviations; References; Chapter 3 -- Bioactivity Profiling of Peptides From Food Proteins; 1 -- Introduction; 2 -- Animal Proteins; 2.1 -- Egg White Proteins.

2.2 -- Milk Proteins2.2.1 -- Caseins; 2.2.2 -- Whey proteins; 2.3 -- Meat Proteins; 2.3.1 -- Muscle/myofibrillar proteins; 2.4 -- Fish Protein Hydrolysates; 3 -- Plant Proteins; 3.1 -- Cereals; 3.1.1 -- Corn protein; 3.1.2 -- Rice endosperm proteins; 3.1.3 -- Amaranth proteins; 3.1.4 -- Quinoa proteins; 3.1.5 -- Wheat proteins; 3.2 -- Legumes; 3.2.1 -- Soy proteins; 4 -- Algae and Fungi Proteins; 4.1 -- Marine and Microalgae; 4.2 -- Algae Protein Wastes; 4.3 -- Mushroom Proteins; 5 -- Potential Technological, Dietary, and Health Applications; 5.1 -- Food Packaging and Preservation; 5.2 -- Cardiovascular Disorders.

5.3 -- Type 2 Diabetes Mellitus6 -- Conclusions; References; Chapter 4 -- A New Class of Pharmabiotics With Unique Properties; 1 -- Interaction Between Unicellular and Multicellular Organisms; 2 -- Antibiotics are Becoming Less Effective; 3 -- Rationale for Safe Use of Lactic Acid Fermented Products; 3.1 -- Art of Fermentation and Probiotic Administration; 3.2 -- Effect of Lactobacilli; 3.3 -- Effects of Probiotics on the Immune System; 3.4 -- Antiviral and Antibacterial Properties of Lactobacilli; 3.5 -- Adverse Effects of Probiotics; 3.6 -- Powerful New Probiotic/Pharmabiotic Product (PP).

3.6.1 -- Production: source and synthesis3.6.2 -- PP and mucosa-associated lymphoid tissues; 3.6.3 -- Methods of PP administration; 3.6.4 -- Effects of PP; 3.6.4.1 -- Effects of PP at the cellular level; 3.6.4.1.1 -- Effects of PP in cancerous cells; 3.6.4.1.2 -- Influence of PP on intracellular calcium homeostasis in various cells and tissues; 3.6.4.1.2.1 -- Influence of PP on intracellular calcium in PC-12 cells; 3.6.4.1.2.2 -- Influence of PP on intracellular calcium in neurons; 3.6.4.1.2.3 -- Influence of PP on intracellular calcium in cells of cardiovascular system.

3.6.4.1.2.4 -- Influence of PP on intracellular calcium in colon tissue.

Online resource; title from PDF title page (EBSCO, viewed August 17, 2017).

Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series 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.