Nisin, a bacteriocin produced by Lactococcus lactis, has long been recognized for its ability to inhibit a wide range of gram-positive bacteria. Its antimicrobial action, primarily through pore formation in bacterial cel...

ε-Polylysine hydrochloride is a compound with biocompatibility and biodegradability. The lysine residues in its molecular structure are natural amino acids, which means that ε-polylysine hydrochloridecan gradually degr...

ε-Polylysine hydrochloride performs exceptionally well under high-temperature conditions. It remains stable at elevated temperatures, and its heat stability allows it to withstand the thermal processing commonly used in...

Raw vegetable-based snacks are gaining traction among health-conscious consumers for their nutrient density, convenience, and alignment with clean-label preferences. However, the absence of heat treatments or preservativ...

Sprouted grains, known for their enhanced nutritional profiles and bioavailability of nutrients, have gained popularity among health-conscious consumers. However, the sprouting process introduces microbiological risks, a...

As consumer demand for high-protein pasta alternatives continues to grow, ensuring their safety and shelf stability has become a critical focus for manufacturers. These products, often made from legumes, whole grains, or...