Algal Red Pigments: Prodigiosin – A Natural Colour?
Prodigiosin (PG) is a secondary metabolite – a red pigment and a typical alkaloid compound that is produced by microorganisms such as Serratia marcescens of […]
Month: June 2013
Fat Crystallization
Fat crystallization is a complex phenomenon that plays a crucial role in various industries, especially in food processing, cosmetics, and pharmaceuticals. This process involves the […]
Computational Fluid Dynamics In Food Processing: A Short Review
Computational Fluid Dynamics (CFD) is now a well established modelling method for assessing heating regimes, especially in the thermal treatment of food products. It is […]
The Bacteria: Clostridium thermoaceticum
Clostridium thermoaceticum is a species of anaerobic, thermophilic bacteria that belongs to the genus Clostridium. It is known for its unique ability to perform acetogenesis, […]
The Methods used to Improve Yeast and Filamentous Fungi
Biotechnological interventions for qualitative and quantitative improvement in yeast and filamentous fungi involve various strategies aimed at enhancing desirable traits, productivity, and yield of these […]
Gibberellins and their Role in Plant Cell Culture
Gibberellins (GAs) are a class of plant hormones that play a crucial role in plant growth and development. In plant cell culture, gibberellins are used […]
The Application of Callus Culture
Callus culture is a technique used in plant tissue culture to generate undifferentiated masses of cells known as callus. Callus is formed by the unorganized […]