This journal publishes research on the characterization and application of various biological and chemical entities, including antimicrobial resistance in bacteria, the synthesis and properties of nanoparticles from natural extracts, modifications of food components like starch, the analysis of food products such as sesame oil and honey, and the evaluation of bioactive compounds from plants and microorganisms for potential health and industrial applications. Studies also explore microbial interactions, enzyme functions, and the development of functional foods and beverages.
Probiotics and Fermented FoodsEnzyme Production and CharacterizationMeat and Animal Product QualityMicrobial Metabolites in Food BiotechnologyPhytochemicals and Antioxidant ActivitiesFood composition and propertiesEssential Oils and Antimicrobial ActivityProtein Hydrolysis and Bioactive PeptidesBiofuel production and bioconversionFungal Biology and Applications