Integration of Postbiotics in Food Products through Attenuated Probiotics: A Case Study with Lactic Acid Bacteria in Bread

The study examines the integration of postbiotics in food products through the use of attenuated probiotics, specifically lactic acid bacteria (LAB) in bread.Postbiotics, non-viable microorganisms or their metabolites, offer health benefits similar to probiotics without the risks associated with live bacteria.This research evaluates the regulatory

read more

Mathematical Concepts as Natural Kinds

This paper presents an approach to mathematical terms similar to the approach developed by Kripke in order to deal with natural kind terms; in fact, I argue that mathematical terms are natural kind terms in the sense of Outerwear Kripke.Thus, I suggest Flags that, from a semantic perspective, such terms should be seen as primarily referring terms,

read more