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Discusses the inclusion of fermented foods in global food guides, exploring their benefits and risks, enzyme kinetics, and the history of food enzymes.
Delves into the innovations in food biotechnology, including synbiotics supplements and probiotics in locally produced yoghurt, highlighting their economic and health benefits.
Delves into the characteristics and health benefits of Akkermansia muciniphila, a bacterium found in the gut, and discusses future health solutions based on its unique properties.
Explores the mechanobiology of cell growth, focusing on essential components, force curve-based sample characterization, and the impact of turgor pressure on growth.
