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Posts by Aastha Shrestha

link to Pasteurization: Types and Advantages

Pasteurization: Types and Advantages

Pasteurization is a low-order heat treatment process helpful for preserving food. This process is applicable to wine, juice, and dairy products to destroy all the pathogenic bacteria. It...

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link to Lactic Acid Fermentation

Lactic Acid Fermentation

Lactic acid (2-hydroxy propanoic acid) is a three-carbon organic acid obtained by carbohydrate fermentation due to microorganisms (Lactic acid bacteria) or chemical synthesis. It has a central carbon...

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link to Microorganisms Found in Food

Microorganisms Found in Food

Food is a basic human need for the growth and development of our body. It is a source of nutritional components, antioxidants, and essential oils, which benefit our health and promote the function of...

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link to Food Preservation: Methods and Their Importance

Food Preservation: Methods and Their Importance

Food is an essential life requirement related to every function our body performs. It is a source of nutritional components like vitamins, minerals, essential oils, and antioxidants which benefit our...

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link to Next Generation Sequencing: Principle, Steps Involved, and Applications

Next Generation Sequencing: Principle, Steps Involved, and Applications

Next Generation Sequencing (NGS) technology has transformed how clinical researchers and scientists think about genetics, as it assesses multiple genes in a single assay. It can sequence an entire...

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link to Fermented Foods: Types, Examples, and Health Benefits

Fermented Foods: Types, Examples, and Health Benefits

Fermentation is derived from the Latin verb fevere, which means to boil. It is an ancient method to preserve food and transform food materials by utilizing the metabolic activity of microorganisms....

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About the Author

Hello, I am Aastha Shrestha. I completed my MSc. in Biotechnology. My area of interest is Molecular Biology and Immunology.

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