The growing number of antibiotic resistance genes is putting a strain on the ecosystem and
harming human health. In addition, consumers have developed a cautious attitude towards …

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 …

Bovine colostrum harbors a diverse array of bioactive components suitable for the
development of functional foods, nutraceuticals, and pharmaceuticals with veterinary and …

Mammalian colostrum, known as “liquid gold,” is considered a valuable source of essential
nutrients, growth factors, probiotics, prebiotics, antibodies, and other bioactive compounds …

Bovine colostrum (BC) is the initial milk an animal produces after giving birth, particularly in
the first few days. Numerous bioactive substances found in BC, including proteins, enzymes …

Colostrum refers to the initial milk that mammals generate following childbirth, and it
possesses rich nutritional value. Due to its bioactive components (such as lactoferrin …

Chocolate has been a part of human consumption for millennia, serving as a confection,
medicine and aphrodisiac. Chocolate consumption is increasing worldwide, and …

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 …

Colostrum, an invaluable food produced by mammals during the postnatal period, contains
important bioactive components. It is a valuable therapeutic substance that can be used to …

Single-domain antibodies (sdAbs) are exceptionally stable fragments derived from the
antigen-binding domains of immunoglobulins. They can withstand extreme pH, high …