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 (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 …

Long since, carbohydrates were thought to be used just as an energy source and structural
material. However, in recent years, with the emergence of the field of glycobiology and …

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

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 …

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 …

Human milk (HM) is considered the best source of nutrition for infant growth and health. This
nourishment is unique and changes constantly during lactation to adapt to the physiological …

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 …