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Topic Review
Extensive Sheep and Goat Production
Sheep and goat extensive production systems are conducted in many different parts of the world, and they often use essentially marginal areas unsuitable for crop production, characterized by low productivity per animal and per surface area. They positively impact local socio-economic activities, playing an essential role in the maintenance of rural communities, on ecosystems, and in the production of unique, valued foods such as lamb meat or cheeses. However, such systems are under significant pressure, mainly because there is little labor availability, and they have traditionally low productivity and often poor economic viability.
  • 3.0K
  • 08 Dec 2022
Topic Review
Drying Methods of Probiotic Formulations
Preparations containing probiotic strains of bacteria have a beneficial effect on human and animal health. Concentrated probiotic bacteria used in animal nutrition and consumed by humans most commonly occur in the form of dried biomass. The benefits of probiotics translate into an increased interest in techniques for the preservation of microorganisms. 
  • 3.0K
  • 18 Aug 2022
Topic Review
Cheese By-Products
Cheese whey (CW) is nowadays recognized as a source of functional and bioactive compounds, especially proteins and peptides. However, a large proportion of the whey produced worldwide is still not valorized. This results from the fact that small and medium size dairy industries lack dimension to make the necessary investments for CW valorization. In some countries such as Portugal, Spain, Italy and Turkey, CW is employed in the production of whey cheeses. The liquid remaining after whey cheese production represents more than 90% of the original whey and is called second cheese whey (SCW). SCW is a poorly studied by-product and there is little interest in its recovery. SCW is a poorly studied by-product and there is little interest in its recovery. Some authors studied the use of SCW for conversion into biofuel and as a biotechnological substrate for fermented products while others studied its potential for the production of fermented drinks. However, half of CW and almost all SCW are not valorized for human consumption. This review presents several alternatives for the valorization of both by-products.
  • 3.0K
  • 20 May 2021
Topic Review
Teak
Scientific name:  Tectona grandis L. Family: Verbenaceae  Centre of origin: India Common name: Sagwan, Tekku, Saguna, Saga The generic name comes from ‘tekka’, the Malabar name for T. grandis. The specific name, ‘grandis’, is Latin for ‘large’ or ‘great’.
  • 3.0K
  • 08 Feb 2022
Topic Review
Porridge
Porridge (historically also spelled porage, porrige, or parritch) is a food commonly eaten as a breakfast cereal dish, made by boiling ground, crushed or chopped starchy plants—typically grain—in water or milk. It is often cooked or served with added flavorings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, or it can be mixed with spices or vegetables to make a savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, or oatmeal, is one of the most common types of porridge. Gruel is a thinner version of porridge.
  • 3.0K
  • 02 Nov 2022
Topic Review
Lipid Peroxidation
Lipid peroxidation refers to the process in which lipids are oxidized to generate lipid peroxides as a primary product. Cellular lipid peroxidation can occur through different reactions, but they can be categorized into enzyme and non-enzyme dependent reactions. The primary substrates in lipid peroxidation reactions are polyunsaturated lipids since carbon-carbon double bonds are susceptible to reactive oxygen species, such as the hydroxyl radical (HO•), which is a key radical that participates in peroxidation reactions.
  • 3.0K
  • 14 Dec 2020
Topic Review
Taxonomy
In biology, taxonomy (from grc τάξις (taxis) 'arrangement', and -νομία (-nomia) 'method') is the scientific study of naming, defining (circumscribing) and classifying groups of biological organisms based on shared characteristics. Organisms are grouped into taxa (singular: taxon) and these groups are given a taxonomic rank; groups of a given rank can be aggregated to form a more inclusive group of higher rank, thus creating a taxonomic hierarchy. The principal ranks in modern use are domain, kingdom, phylum (division is sometimes used in botany in place of phylum), class, order, family, genus, and species. The Swedish botanist Carl Linnaeus is regarded as the founder of the current system of taxonomy, as he developed a ranked system known as Linnaean taxonomy for categorizing organisms and binomial nomenclature for naming organisms. With advances in the theory, data and analytical technology of biological systematics, the Linnaean system has transformed into a system of modern biological classification intended to reflect the evolutionary relationships among organisms, both living and extinct.
  • 3.0K
  • 05 Dec 2022
Topic Review
The Epididymis
The epididymis is a convoluted, crescent-shaped structure that connects the testis to the vas deferens and has four main anatomical regions each with unique characteristics and functions: the initial segment, caput (head), corpus (body) and cauda (tail).
  • 3.0K
  • 05 Nov 2020
Topic Review
Microneedles
Microneedles (MNs) represent micron-sized structures, consisting of a variety of materials, that have been recently emerged as physical enhances for a painless and safe transdermal delivery of drugs through the skin.
  • 3.0K
  • 02 Dec 2020
Topic Review
Polyenes
Polyenes were, after griseofulvin, the first fungal-specific antibiotics on the market and ever since, more than 200 polyene antifungals have been discovered, of which amphotericin B, nystatin and natamycin are most commonly used in antifungal therapy .
  • 3.0K
  • 12 Jan 2021
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