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 the evolution and function of protein-repair machineries, emphasizing the role of ATP-fueled unfolding machines in preventing protein aggregation and promoting proper folding.
Explores fracture mechanics, crack growth, and the weakest link theory, emphasizing the statistical distribution of crack sizes and the significance of the largest crack in material failure.
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