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Fermented Foods: Microbial Transformations and Health Benefits
Explores the microbial transformations and health benefits of fermented foods, emphasizing their potential as delivery vehicles for probiotics to underserved communities.
Inclusion of Fermented Foods in Food Guides
Discusses the inclusion of fermented foods in global food guides, exploring their benefits and risks, enzyme kinetics, and the history of food enzymes.
Food Biotechnology: Enzymes and Protein Sources
Covers the use of enzymes in food processing, protein sources, and their environmental impact.
Food Fermentation Technology
Delves into the science of food fermentation, covering lactose metabolism, soy food fermentation, human milk production, kimchi making, and bacteria isolation.
Akkermansia Muciniphila: Health Solutions
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.
Gluconeogenesis: Biosynthesis of Carbohydrates
Explores gluconeogenesis, the production of glucose from non-sugar precursors, and its importance for energy production in the body.
Nucleic Acids: Structure and Function
Explores the structure and function of nucleic acids, focusing on DNA and RNA, including base pairing rules and the double helix structure.
Food Biotechnology: Microorganisms, Preservation, and Safety
Explores food biotechnology, microorganism use, probiotic viability, safety challenges, and prevention methods.
Intermolecular Interactions: Forces and Bonds
Covers intermolecular forces, hydrogen bonding, biological molecules, DNA structure, and relative strengths of interactions.
Proximity-specific Ribosome Profiling
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