Handbook of food bioengineering edited by Alexandru Mihai Grumezescu Alina Maria Holban ; Volume 3: Soft chemistry and food fermentation 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. 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