About My Book




Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, 300645, Calea Aradului 119, Timis, Romania



Academic Affiliations

Professor, habilitated doctor, chemist

Present Position

Professor, habilitated doctor, chemist, Chemistry & Biochemistry Discipline

Associations, Organizations, Colleges, Universities, Libraries, Bookstores to Market the Book

Society for Nutrition Education, http://www.sne.org

American Association of Pharmaceutical Scientists, AAPS


American Pharmacist Association http://www.pharmacist.com
Agriculture, Food and Society Syllabi and Course Materials Collection, 2000 Edition: http://www.princeton.edu/~dmyhre/syllabi.htm

Center for Science in the Public Interest (CSPI): http://www.cspinet.org

Codex Alimentarius Commission and the Joint FAO/WHO Food Standards Programme: http://www.fao.org/waicent/faoinfo/economic/esn/codex

Culture of Southern Food: http://www.uwf.edu/~tprewitt/sofood/

Eat Ethnic Page: http://www.eatethnic.com

Edibilia: Global Foods and Other Matters: http://www.ibmpcug.co.uk/~owls/edibilia.html

Earth and Table, the Gardening Rsource for Cooks: http://www.earthandtable.com

Epicurious: http://www.epicurious.com

Food Channel: Source of Food Business News. http://www.foodchannel.com

Food History Café: http://www.awb.com/cookboard.html

Food Trends: Source of Food Business News: http://www.foodtrends.com

Food Navigator: http://www.foodnavigator.com

Food Ventures Project, Appalachian Center for Economic Networks: http://foodventurs.acenetworks.org

Global Gastronomer: http://www.cs.yale.edu/homes/hupfer/global/gastronomer.html

Global Gourmet: http://www.globalgourmet.com

Huang’s Bug-Eating Page: http://www.cyberbee.net/bugeat/

Native American Traditional Food, Health and Nutrition: indy4.fdl.cc.mn.us/~isk/food/foodmenu.html

Oldways: Traditional Healthy Cuisines: http://www.oldwayspt.org

Paleolithic Diet: http://www.panix.com/~paleodiet

People and Plants Online: http://www.rbgkew.org.uk/peopleplants

Slow Food: http://www.slowfood.com

The Food Museum: http://www.swcp.com/hughes/food2.htm

The New York Food Museum: http://www.nyfoodmuseum.org

Tufts University Nutrition Navigator: http://www.navigator.tufts.edu

World Food Habits Bibliography: http://www.ilstu.edu/class/anth273-foodways/foodbib.html

Export Markets where the Book may be of Particular Interest

Nutraceutical Industry, Academicians who are working in the field, Medical professionals, People who are interested in alternative medicines and Nutraceuticals, experts in genetic engineering, Oenology (Wine Production), general agronomy, or horticulture.

National and International Conferences, Meetings and Conventions

The 18th International Symposium on Carotenoids 2017
12th Mountain Cheese meeting (It will be organised by the University of Padova (Italy) in the Veneto region from the 20th to the 22nd of June 2017)

Description of the Book that can be Used in a Scholarly or Scientific Journal

Biological processes are accompanied by chemical bioreactions. These bioreactions are speeded up by enzymes, catalysts able to increase the speed of response. It is accepted that protein biosynthesis (through of transcription and translation) is managed by enzymes. This aspect is considered to be a problem of molecular biology from which many questions concerning the origin of life are derivate. Enzymes are used in both the food and the detergent industry. Many diseases are associated with reduced activity of one or more enzymes. Many drugs are actually enzyme inhibitors. Enzymatic reactions, in which enzymes are covalently attached to solid supports, can be used for certain syntheses without side reactions taking place. Enzymes are the proper life intangible force.

For Whom the Book is Written

The scope of the book “Enzymes: Structure, Function, Action mechanism & choosing the enzyme source” aims at bringing out a range of informations edited with experience scientific and critical analysis.  This book will address various aspects of the Enzymes: Structure, Function, Action mechanism & choosing the enzyme source, including; the historical perspective, traditional knowledge base, analytical evaluations, and applications.  The boook will be very useful to not only the researches and academicians but will be valuable reference books for personnel in the nutraceuticals and food industries.


Orcid ID: 0000-0002-2032-5000
Scopus Author ID: Scopus Author ID: 15070536800
Loop profile: 77709
ResearcherID: E-7217-2010
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