ENZYMATIC HYDROLYSIS

Squeezing more value out of every luffa might sound odd, yet that’s exactly what scientists are exploring. Instead of tossing aside the fibrous remains after fruit harvest, they’re converting the seeds into protein and then using pulsed ultrasound—like the high-pitched waves you feel in a dentist’s

Ever wondered what happens to the skin of yellowfin tuna after it's caught? Turns out, this seemingly useless waste could be a goldmine for gelatin production. Gelatin is a widely used ingredient in food, pharmaceuticals, and cosmetics, and fishes like tuna are packed with collagen, the main protein