Nanoparticles are structures that possess unique properties with high surface area-to-
volume ratio. Their small size, up to 100 nm, and potential for surface modifications have …

From ancient times to the present day, fermentation has been utilized not only for food
preservation but also for enhancing the nutritional and functional properties of foods. This …

Emerging infectious diseases are caused by unpredictable viruses with the dangerous
potential to trigger global pandemics. These viruses typically initiate infection by utilizing the …

Freeze drying (FD) is a technique used to preserve the bioactive content and flavor of
samples. Foods with a short shelf life due to nature have been preserved via FD in recent …

Skin is a crucial organ for preserving the body's equilibrium. Like other parts of the body,
skin also ages due to extrinsic and intrinsic factors, leading to several signs such as …

Parkinson's Disease (PD) is a common neurodegenerative disease which manifests with
motor features, such as bradykinesia, resting tremor, rigidity, and postural instability. Using …

Lactoferrin is a multifunctional glycoprotein naturally found in mammalian secretions,
predominantly in colostrum and milk. As a key component of dairy foods, lactoferrin …

In the past decade, the increasing interest in healthy consumption has encouraged the
development of functional products in the yogurt sector. Dairy products are extensively used …

Lactoferrin (Lf) is a multifunctional protein in the transferrin family. It is involved in many
physiological functions, including the regulation of iron absorption and immune response. It …

Human milk oligosaccharides (HMOs), the third most abundant solid component in human
milk, vary significantly among women due to factors such as secretor status, race …