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Delves into the innovations in food biotechnology, including synbiotics supplements and probiotics in locally produced yoghurt, highlighting their economic and health benefits.
Discusses the inclusion of fermented foods in global food guides, exploring their benefits and risks, enzyme kinetics, and the history of food enzymes.
Explores proteolytic cleavage, post-translational modifications, protein folding, chaperones, genetic diseases, glycosylation, and quality control in protein synthesis.
Explores the use of dihydropyridines in photochemistry, focusing on their role as radical precursors and their applications in photoredox and metallaphotoredox catalysis.
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.
