Prospective Research and Technological Advancements in Food and Health Sciences

Abstract

Development of Turmeric and Curry Leaf Fortified Biobased Sustainable and Edible Bowl ;

Biofilm Formation and Persistence in Food Industries: Perspectives on Emerging Control Strategies ;

Assessment of pH variations during extended period of fermentation of cow milk with different lactic acid bacterial cultures ;

 Millets: A Nutritious and Sustainable Crop for Improved Human Health and Food Security ;

 Development of Pomegranate-Cherry Jelly Enriched with Beet Root Juice ;

 Metabolites of Lactic Acid Bacteria (LAB): Production, Formulation and Potential applications in Food Industries ;

 Lactic Acid Bacteria – An Overview ;

 Development of Health Beneficial Ice Cream Waffle from Pomegranate Peel Powder and Hibiscus Flower ;

 A Review of Nutritious Beneficial Food Grains in the Siddha System of Medicine ;

 Investigation of Microbe-Metal Interactions: A study on the Effect of Biofilm Communities from Seafood Waste on Aluminium Alloy ;

Spirulina with High Protein for Alternative Food Supplements ;

 Food Packaging Waste: Strategies for Reduction and Recycling ;

 Postbiotics: A comprehensive Review of Classification, Application and Health Benefits ;

 Primary and Supplementary Porridge Diet for Fever: A Microbiobe Provider ;