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 …

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 …

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 …

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 …

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 …

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