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.
Explores rigorous upper and lower bounds for isotropic phase composites and their microstructure arrangement, focusing on laminated plates and stress-strain relationships.
