Disease: gastrointestinal cancer

Nanomaterial-mediated strategies for enhancing bioremediation of polycyclic aromatic hydrocarbons: A systematic review

This review examines how combining tiny engineered materials (nanomaterials) with natural microorganisms can more effectively clean up environmental pollution from polycyclic aromatic hydrocarbons, which are harmful chemicals produced by burning fossil fuels and other processes. The study found that using nanomaterials alongside bacteria significantly improved pollution removal rates in water and soil, with improvements of up to 19% in liquid samples and 14% in soil samples. Different types of nanomaterials like carbon-based materials and metal oxides work by helping bacteria degrade pollutants more efficiently through various mechanisms. This approach offers a more sustainable and environmentally friendly solution compared to using traditional remediation methods alone.

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Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions

This review explores how plant-based ingredients can be used to create meat-like products that are healthier and more sustainable. By combining plant proteins, fibers, and natural compounds from fruits and vegetables, scientists are developing meat alternatives that taste and feel like real meat while offering nutritional and environmental benefits. The paper discusses which plants work best, how to extract and use these ingredients, and what challenges still need to be overcome to make these products widely available and affordable.

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Physicochemical and Sensory Properties of Pork Patties with Partial Replacement of Lean Pork by Stalks of Agaricus bisporus

Researchers developed healthier pork patties by replacing up to 50% of the meat with mushroom stalks (Agaricus bisporus). The resulting patties had less fat and more fiber while maintaining good taste and texture. However, very high replacement levels (more than 50%) reduced protein quality. This approach helps reduce food waste from mushroom processing while creating more nutritious meat products.

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