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Topic Review
Neutrophils in Pregnancy, Term and Preterm Labour
Neutrophils are surveillance cells, and the first to react and migrate to sites of inflammation and infection following a chemotactic gradient. Neutrophils play a key role in both sterile inflammation and infection, performing a wide variety of effector functions such as degranulation, phagocytosis, ROS production and release of neutrophil extracellular traps (NETs). Healthy term labour requires a sterile pro-inflammatory process, whereas one of the most common causes of spontaneous preterm birth is microbial driven. Peripheral neutrophilia has long been described during pregnancy, and evidence exists demonstrating neutrophils infiltrating the cervix, uterus and foetal membranes during both term and preterm deliveries. Their presence supports a role in tissue remodelling via their effector functions.
  • 3.9K
  • 30 Oct 2022
Topic Review
Smoothies
The word “smoothie” comes from the English term “smooth” (tender, creamy), and defines a creamy non-alcoholic drink with a thick texture similar to that of milkshakes. Smoothies are beverages containing a blend of fruit pulp, fruit juice, ice, yoghurt, and/or milk. This beverage includes only natural ingredients such as puree fruit with fruit juice, and possibly dairy products or/and crushed ice cubes. Their preparation is based on the use of the entire fruit, which is processed from pulp to puree, with only the seeds and peel being removed.
  • 3.9K
  • 26 Sep 2020
Topic Review
Cemetery Tourism
Cemetery tourism (thanatourism) is a specific sub-section of dark tourism that is becoming increasingly popular. Tourists wander through burial grounds with the aim of discovering the artistic, architectural, historical, and scenic heritage that often abounds in cemeteries. The changing perception of cemeteries from a place for burial towards a cultural heritage space provides several opportunities for tourism. It enables the community to explore the development of products and services that help the destination to gain new income while preserving its heritage.
  • 3.9K
  • 10 Mar 2022
Topic Review
Nutritional Value of Wheat
Wheat is one of the most important cereal crops in the world as it is used in the production of a diverse range of traditional and modern processed foods. The ancient varieties einkorn, emmer and spelt not only played an important role as a source of food but became the ancestors of the modern varieties currently grown worldwide. Hexaploid wheat (Triticum aestivum L.) and tetraploid wheat (Triticum durum Desf.) now account for around 95% and 5% of the world production, respectively. The success of this cereal is inextricably associated with the capacity of its grain proteins, the gluten, to form a viscoelastic dough that allows the transformation of wheat flour into a wide variety of staple forms of food in the human diet. This review aims to give a holistic view of the temporal and proteogenomic evolution of wheat from its domestication to the massively produced, high yield crop of our day.
  • 3.9K
  • 05 Nov 2021
Topic Review
Dry Sanitation Systems
Dry sanitation systems (waterless or composting toilets) have been used since the 1970s. Their use has received acceptance in rural regions of Europe and the United States. Some of the advantages of dry sanitation systems include their waterless nature, their low energy requirement and the creation of fertilizer as an added value product. Moreover, the use of such a system is a sustainable sanitation approach that may reduce the burden on infrastructure and provide sanitation to the 2.5 billion people worldwide who do not currently have access to it. The critical factors when choosing a dry sanitation system and their optimum parameters include aeration, moisture content (50%–60%), temperature (40–65 °C), carbon to nitrogen ratio (25–35), pH (5.5–8.0) and porosity (35%–50%). The temperature–time criterion approach is the most common method used to evaluate the stability and safety of the compost as a fertilizer. The risks of handling the waste after 12 months of composting have been calculated as low.
  • 3.9K
  • 27 Oct 2020
Topic Review
The Cat Mandible
The cat mandible is small and has some peculiarities relative to the dentition (only three incisors, a prominent canine, two premolars and one molar); a conical and horizontally oriented condyle, and a protudent angular process in its ventrocaudal part. Most of the body of the mandible is occupied by the mandibular dental roots and the mandibular canal that protects the neurovascular supply: the inferior alveolar artery and vein, and the inferior alveolar nerve that exits the mandible rostrally as the mental nerves. They irrigate and innervate all the teeth and associated structures such as the lips and gingiva. Tooth roots and the mandibular canal account for up to 70% of the volume of the mandibular body. Consequently, when fractured it is difficult to repair without invading the dental roots or vascular structures.
  • 3.8K
  • 01 Mar 2021
Topic Review
Non-Alcoholic Fermented Cereal Beverage
Fermentation continues to be the most common biotechnological tool to be used in cereal-based beverages, as it is relatively simple and economical. Fermented beverages hold a long tradition and have become known for their sensory and health-promoting attributes. Considering the attractive sensory traits and due to increased consumer awareness of the importance of healthy nutrition, the market for functional, natural, and non-alcoholic beverages is steadily increasing all over the world. This paper outlines the current achievements and technological development employed to enhance the qualitative and nutritional status of non-alcoholic fermented cereal beverages (NFCBs). Following an in-depth review of various scientific publications, current production methods arediscussed as having the potential to enhance the functional properties of NFCBs and their safety, as a promising approach to help consumers in their efforts to improve their nutrition and health status. Moreover, key aspects concerning production techniques, fermentation methods, and the nutritional value of NFCBs are highlighted, together with their potential health benefits and current consumption trends. Further research efforts are required in the segment of traditional fermented cereal beverages to identify new potentially probiotic microorganisms and starter cultures, novel ingredients as fermentation substrates, and to finally elucidate the contributions of microorganisms and enzymes in the fermentation process.
  • 3.8K
  • 02 Sep 2020
Topic Review
Air pollution and Fuel Combustion
Air pollution is a precursor to many health issues such as difficulty breathing, asthma, lung and heart diseases, and cancer. 
  • 3.8K
  • 11 Jan 2022
Topic Review
Fish Pathology
One of the main constraints in aquaculture production is farmed fish vulnerability to diseases due to husbandry practices or external factors like pollution, climate changes, or even the alterations in the dynamic of product transactions in this industry. It is though important to better understand and characterize the intervenients in the process of a disease outbreak as these lead to huge economical losses in aquaculture industries. High-throughput technologies like proteomics can be an important characterization tool especially in pathogen identification and the virulence mechanisms related to host-pathogen interactions on disease research and diagnostics that will help to control, prevent, and treat diseases in farmed fish. Proteomics' important role is also maximized by its holistic approach to understanding pathogenesis processes and fish responses to external factors like stress or temperature making it one of the most promising tools for fish pathology research.
  • 3.8K
  • 28 Jan 2021
Topic Review
Starch Modification
Currently, new methods for producing starch citrates with improved functional and rheological properties while maintaining the highest possible content of resistant starch are being sought. The entry presents an overview of recent studies on the production, properties. And applicability of starch citrates with special attention paid to their role as preparations of resistant starch (RS). The use of citric acid for modification of starch is better for the technology process, while using cross-linking is better than simply using esterification.It may be concluded that the work on starch citrate esters represent a topical and meaningful direction of investigations on modified starch preparations. The possibility of modifying starch preparations by esterification/cross-linking with citric acid allows for the production of modified starch, which can be used in the pharmaceutical, packaging, or food industries. Especially significant may be investigations of resistant starch produced via esterification with citric acid because this method produces preparations exhibiting significant resistance and, simultaneously, good functional properties, which are potentially applicable as health-promoting additives that increase the dietary fiber content of food products.
  • 3.8K
  • 27 Oct 2020
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