Limenew Abate Worku

1 Introduction Fermented foods result from metabolic processes that convert sugars and carbohydrates into organic acids or alcohol by microorganisms such as bacteria, yeast, and molds (Singh and Kumar 2025). This age-old technique enhances flavor, texture, and nutritional value while also serving as a natural method of food preservation.

Loading metrics Open Access Peer-reviewed Research Article Citation: Alemu WK, Worku LA, Bachheti RK, Bachheti A (2025) Rhus vulgaris Meikle fruit-mediated silver nanoparticles: Synthesis, characterization, and potential for sun protection, antioxidant and antibacterial applications. PLoS One 20(5): e0324799.

4. Application to the Development of Membranes and Their Use As previously disclosed, agricultural residues, such as straw and bagasse, have been increasingly recognized as potential raw materials for the production of pulp and paper. Furthermore, the development of advanced processing techniques has led to the development of new and innovative applications, such as the creation of high-performance membranes.