A collection of all the articles covering agriculture, biochemical engineering, biotechnology and related industry topics.
Human heart-type fatty acid binding protein (HFABP), also known as FABP3, stands at the crossroads of molecular physiology and cardiovascular medicine. As a member of […]
Microbial risk assessment (MRA) is a scientific method of analysis of the safety risks posed by pathogens in a complex food system. It determines the […]
Food sustainability is probably the buzz term of the food industry and certainly gets fair exposure on news bulletins. We look at some of the […]
Kefir is a fascinatingly complex fermented product which appears like a slightly fizzy yogurt. The beverage has a strong following with those seeking a healthier […]
Chorizo is the classic fermented, cured and smoked sausage of Spain. Alexandre Dumas, the great French novelist, toured Spain in 1446 to 1847 and wrote […]
Apoptosis is the managed or orderly programmed death of a cell. It is a key process for maintaining cell homeostasis and controlling cell autonomy (Jorgensen […]
Amycolatopsis mediterranei is a bacterium known for its ability to produce rifamycin B, an important antibiotic used in the treatment of tuberculosis and other bacterial […]
Synthetic biology is perhaps the newest of biology disciplines which has come on the heels of bioinformatics. It is a mixture of biochemical engineering, genetic […]
Bioinformatics is a relatively new field in life sciences which combines the power of computing science with molecular biology, chemistry and genetics, and other disciplines […]
Teichoic acids (TA) are anionic polymers found in Gram-positive bacteria cell walls and are made of polyglycerol (polyol) phosphate units of approximately 20 to 30 […]
Coffee oil, extracted from coffee beans or spent coffee grounds, is a versatile substance with applications ranging from cosmetics to biofuels. As a rich source […]
The sulphur-reducing bacteria (SRBs) or sulphate reducing bacteria as can also be called are unique because they respire by using sulphate or some other sulphur […]
Soy sauce is a traditional seasoning with a salty, almost meat-like taste and a very sharp flavour. It is a light brown to black liquid […]
Ever tried kanji ? It is an Indian fermented beverage which has an extremely strong flavour. For some it is the Indian version of kombucha. […]
Bioreactor design is quite a discipline and forms the main topic of interest for anyone involved in producing biomass and products such as antibiotics to […]
Spinosyns are a natural class of insecticides that have a broad range of actions against a number of pests. They are produced by the soil […]
Rosmarinic acid (RA) is a caffeic acid ester found in a variety of plants, but it is especially abundant in herbs in the Lamiaceae family (Cuvelier et […]
BLAST (Basic Local Alignment Search Tool) is a widely used bioinformatics tool for sequence similarity searching. It enables researchers to compare a query sequence against […]
Cellular metabolism encompasses the highly orchestrated networks of biochemical reactions that sustain life by enabling cells to derive energy from nutrients, construct macromolecules, and maintain […]
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