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 …

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 …

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 …

The brain contains many interconnected and complex cellular and molecular mechanisms.
Injury to the brain causes permanent dysfunctions in these mechanisms. So, it continues to …

This study aimed to identify an efficient and sustainable extraction method for phenolic
compounds and flavonoids from I. laurina using maceration (conventional), ultrasonic bath …

Polyphenols, naturally occurring phytonutrients found in plant-based foods, have attracted
significant attention for their potential therapeutic effects in neurological diseases and …

Introduction The present study was conducted to investigate the effects of PMIX, a
polyphenol-rich extract mixture from chestnut wood and olive, on growth performance …

Lactoferrin (LF) is an 80 kDa glycoprotein that contains approximately 700 amino acids and
is a member of the transferrin family. The essential properties of LF, including antimicrobial …

Chitosan, a multifaceted amino polysaccharide biopolymer derived from chitin, has
extensive antibacterial efficacy against diverse pathogenic microorganisms, including both …

Consumption of plant-based food is steadily increasing and follows an augmented trend
owing to their nutritive, functional, and energy potential. Different bioactive fractions, such as …