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 is a nutritious milk synthesized by mammals during the postpartum period, and its
rich bioactive components has led to a global increase in the consumption of bovine …

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 …

Parkinson's disease (PD) is the second-most common neurodegenerative disease and is
largely caused by the death of dopaminergic (DA) cells. Dopamine loss occurs in the …

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 …

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 …