Tag: food

2024-25, Health, Health and Medicine

Exploring the Potential and Safety of LAB-Derived Bacteriocins in the Food Industry

Eimaan Bilal, Class of 2028 Bacteriocins are activated polypeptides that mostly produce lactic acid group bacteria (LAB) molecules, which have been determined to be safe to use under the Joint Food and Agriculture Organization (FAO). LAB-producing bacteriocin has a wide range of applications in the food industry, ranging from enhancing overall food quality to inhibiting the growth of microorganisms in food packaging. However there is … Continue reading Exploring the Potential and Safety of LAB-Derived Bacteriocins in the Food Industry

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Health

Meal Frequency and Timing Are Associated with Changes in Body Mass Index

Sabah Bari ’24 Everyone has been accustomed to the three meals of the day: breakfast, lunch and dinner. But what if the frequency and timing of those meals affect your overall health? Scientists have come up with a scale called the Body Mass Index which pertains to an individual’s age, height and weight to indicate if they are considered to be normal, underweight, overweight or … Continue reading Meal Frequency and Timing Are Associated with Changes in Body Mass Index

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