Prativa Shrestha 
A food additive is any substance that is added intentionally to foods to manipulate the appearance, taste, texture, and odor of foods. It aims to increase the shelf life of … Read more
Proteomics, a complete set of proteins, is the study of proteins that includes proteome experimentation and data analysis combination, protein composition analysis, structure, expression, modification status, and the interactions between … Read more
Food is the source of vitamins and minerals consumed as cell substrates for energy, cell differentiation, and proliferation. It maintains, supports, and provides benefits to the human body. A Food … Read more
Mark Wilkins and colleagues coined the terms proteome and proteomics in the early 1990s. The proteome is the complement protein or complete set of proteins expressed by the genome of … Read more
Bacillus subtilis is an aerobic, endospore-forming, gram-positive, rod-shaped soil bacterium widely used for heterologous protein production. Proteomics of Bacillus subtilis References
What is Nutrition? Functions of Food and Nutrition Factors affecting food and nutrition (Individual) Classification of Foods Foods are classified based on origin, chemical composition, predominant function, and sources. Classification … Read more
Fatty acids, chain-like chemical molecules, are carboxylic acids with long hydrocarbon chains comprised of carbon, oxygen, and hydrogen atoms. It is a component of lipids present in animals (butter, lard, beef, … Read more
Bacteriocins, small cationic molecules of about 30–60 amino acids, are proteinaceous compounds produced by lactic acid bacteria (LAB) having a bactericidal mode of action that can kill closely related bacteria. … Read more
Probiotics are live microorganisms (bacteria and yeasts) present in foods, such as yogurt and sauerkraut, and supplements, which are innocuous (not harmful) to our human health and host. History of … Read more
Glenn Gibson and Marcel Roberfroid proposed the concept of prebiotics for the first time in 1955. Prebiotics, non-digestible short-chain carbohydrates such as fibers, are a food source for gut bacteria … Read more
