Topic Review
Helicobacter pylori infection, pathogenicity, and therapeutic advances
A primer on Helicobacter pylori virulence factors, pathogenicity, gastric conditions that are caused by infection, and treatment modalities. This entry is adapted from the peer-reviewed paper 10.3390/pathogens13050392
  • 156
  • 17 May 2024
Topic Review
Sustainable and innovative processing for safe (healthy) foods
Sustainable and innovative technologies involving high-pressure processing (HPP), high-pressure homogenization (HPH), high-pressure carbon dioxide (HPCD), pulsed electric fields (PEF), ultrasounds (US), and microwaves (MV), among others, as well as traditional methods of food treatment like heating, fermentation, and drying or smoking are increasingly applied in food preservation and the modification of selected physicochemical or sensory properties. The aim of this Special Issue is to highlight new challenges in the treatment of food for obtaining traditional or new but safe products, including functional foods, with high or modified nutritional (bioaccessibility and bioavailability) and sensory values.
  • 72
  • 15 May 2024
Topic Review
Applications of Gellan Gum
Gellan gum (GG) is a linear, negatively charged exopolysaccharide that is biodegradable and non-toxic. When metallic ions are present, a hard and transparent gel is produced, which remains stable at a low pH. It exhibits high water solubility, can be easily bio-fabricated, demonstrates excellent film/hydrogel formation, is biodegradable, and shows biocompatibility. These characteristics render GG a suitable option for use in food, biomedical, and cosmetic fields.
  • 180
  • 13 May 2024
Topic Review
Nutritive Value of Strawberry Tree
The strawberry tree (Arbutus unedo L.) is a Mediterranean plant known for the traditional use of its fruits and leaves due to their health benefits.
  • 147
  • 13 May 2024
Topic Review
Wild Food Plants
Wild food plants (WFPs) are generally considered species that grow spontaneously in self-sustaining populations outside cultivated areas, in field margins, forests, woodland, grassland, and wetlands (e.g., paddy fields), independently of human activity. However, the distinction between “wild” and “cultivated” or “domesticated” is not so clear-cut and many wild food plants fall somewhere in between these two extremes depending on the degree of human intervention and management. Semi-domesticated species, in addition to economically important non-timber forest food products, such as açaí berries and Brazil nuts, can also be considered "wild" to some extent as they grow naturally in forest with limited management or human intervention. As they are often wild relatives of domesticated species, WFPs have potential for domestication and can provide a pool of genetic resources for hybridization and selective breeding.
  • 2.7K
  • 13 May 2024
Topic Review
Food Fraud
Food fraud is an increasingly problematic phenomenon, whose presence may be significantly reduced by FBOs, by implementing a food quality management system and food defence principles within production (FSCC 22000, BRC Food Standard 8, PAS 96, IFS Food Version 6.1, SQF Quality Code), in order for manufacturers that have an interest to retain the quality of the final food product, as well as consumers’ trust.
  • 164
  • 13 May 2024
Topic Review
Extractions and Processing of Biologically Active Compounds
Some functional foods contain biologically active compounds (BAC) that can be derived from various biological sources (fruits, vegetables, medicinal plants, wastes, and by-products). Global food markets demand foods from plant materials that are “safe”, “fresh”, “natural”, and with “nutritional value” while processed in sustainable ways. Functional foods commonly incorporate some plant extract(s) rich with BACs produced by conventional extraction. This approach implies negative thermal influences on extraction yield and quality with a large expenditure of organic solvents and energy. On the other hand, sustainable extractions, such as microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), high-pressure assisted extraction (HPAE), high voltage electric discharges assisted extraction (HVED), pulsed electric fields assisted extraction (PEF), supercritical fluids extraction (SFE), and others are aligned with the “green” concepts and able to provide raw materials on industrial scale with optimal expenditure of energy and chemicals. 
  • 81
  • 13 May 2024
Topic Review
Lipid Extracts Obtained by Supercritical Fluid Extraction
Supercritical fluid extraction (SFE) has been recognized as the green and clean technique without any negative impact on the environment. Although this technique has shown high selectivity towards lipophilic bioactive compounds, very few case studies on the application of these extracts in final products and different food matrices were observed.
  • 34
  • 13 May 2024
Topic Review Peer Reviewed
Teaching Clinical Reasoning to Veterinary Medical Learners with a Case Example
Clinical reasoning is an essential competence of veterinary graduands. It is a complex competence with cognitive, metacognitive, social, and situational activities. The literature on clinical reasoning in veterinary medical education is relatively scarce or focused on theoretical rather than practical applications. In this review, we address the practicality of teaching clinical reasoning to veterinary learners utilizing a practical example of a cow with allergic rhinitis. Learners should be guided through all the domains of clinical reasoning, including concepts, data collection and analysis, take action, and reflection on an encounter. Each of these domains needs to be clearly but concisely explained and practiced repeatedly by learners throughout the veterinary curricula. The teaching of clinical reasoning should start as early in the curriculum as possible, preferably in the pre-clinical years, with a gradual scaffolding and building of complexity before work-based learning begins, with an increase in demanding for advanced clinical reasoning competence. The teaching of clinical reasoning is best performed in specialized sessions and continued as a horizontally and vertically integrated activity.
  • 344
  • 10 May 2024
Topic Review
Bio-Dealcoholization of Wines
The link between viticulture and climate change has become more evident in recent years. The temperature rise has been a crucial factor in the early ripening of grapes, which has resulted in wines with imbalanced acidity, higher alcohol content, and higher pH values. Consumers are seeking high-quality and healthy products, and this trend has extended to wine consumption.
  • 307
  • 09 May 2024
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