Delves into metabolic pathways, energy-rich compounds, and fermentation processes, emphasizing the importance of biofuels as an alternative to fossil fuels.
Delves into the science of food fermentation, covering lactose metabolism, soy food fermentation, human milk production, kimchi making, and bacteria isolation.
Explores the microbial transformations and health benefits of fermented foods, emphasizing their potential as delivery vehicles for probiotics to underserved communities.
Delves into the principles of food fermentation inspired by nature, exploring the historical background, benefits of probiotic-fermented foods, and safety aspects.
Explores the analysis of organic substances, biochemical oxygen demand, bacterial biomass, nitrogen and phosphorus pollution, and the impact of phosphates on aquatic environments.
Discusses the inclusion of fermented foods in global food guides, exploring their benefits and risks, enzyme kinetics, and the history of food enzymes.
