Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Aihua Lou"'
Publikováno v:
Poultry Science, Vol 103, Iss 8, Pp 103789- (2024)
ABSTRACT: This study aimed to improve the eating quality of yellow-feathered broiler chicks by feeding them corn–soybean meal diets supplemented with 250, 500, and 1,000 mg/kg quercetin. we examined the impact of varying doses of dietary quercetin
Externí odkaz:
https://doaj.org/article/2d07a3f5b680471686d046c41c99f252
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 13, Pp 264-271 (2023)
The aim of this study was to analyze the unique quality characteristics and to identify the key volatile flavor compounds in Longtian Zha meat. In this study, volatile flavor substances, amino acids and fatty acids of Longtian Zha meat were detected
Externí odkaz:
https://doaj.org/article/02362a7d8f1c4e2cb42eb417237102c5
Publikováno v:
Foods, Vol 13, Iss 9, p 1360 (2024)
This study aimed to investigate the changes in proteins and volatile flavor compounds that occur in bacon during low-temperature smoking (LTS) and identify potential correlations between these changes. To achieve this, a combination of gas chromatogr
Externí odkaz:
https://doaj.org/article/7bdc9ca11f1b4f76bb20b625785bca34
Publikováno v:
Frontiers in Veterinary Science, Vol 10 (2023)
For the purpose to improve meat quality, pigs were fed a normal diet (ND), a low protein diet (LPD) and a LPD supplemented with glycine (LPDG). Chemical and metabolomic analyses showed that LPD increased IMF deposition and the activities of GPa and P
Externí odkaz:
https://doaj.org/article/5178eceb3aa1412a9b692a61e6be79d4
Publikováno v:
Foods, Vol 11, Iss 2, p 236 (2022)
Effects of liquid smoke prepared from different woods on physicochemical parameters, sensory quality, and protein and lipid oxidation were determined in bacons during process and storage. The relationship between the antioxidant activity of smoked li
Externí odkaz:
https://doaj.org/article/8d2cc32b1cfa4ddab548940af77a32f3
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 30, Iss 6, Pp 857-864 (2017)
Objective The purpose of this study was to investigate the influence of AMP-activated protein kinase (AMPK) activation on protein acetylation and glycolysis in postmortem muscle to better understand the mechanism by which AMPK regulates postmortem gl
Externí odkaz:
https://doaj.org/article/943ca61a92d44142b28d01353c9ba7f8
Autor:
Wei Quan, Yong Lin, Chaoyi Xue, Yong Cheng, Jie Luo, Aihua Lou, Maomao Zeng, Zhiyong He, Qingwu Shen, Jie Chen
Publikováno v:
Food & Function. 13:5515-5527
The metabolic perturbations and health impact of the co-accumulation of acrylamide, harmane, and Nε-(carboxymethyl)lysine was investigated via serum biochemical and histopathological examinations as well as metabolomic analysis.
Publikováno v:
Foods
Foods; Volume 11; Issue 2; Pages: 236
Foods, Vol 11, Iss 236, p 236 (2022)
Foods; Volume 11; Issue 2; Pages: 236
Foods, Vol 11, Iss 236, p 236 (2022)
Effects of liquid smoke prepared from different woods on physicochemical parameters, sensory quality, and protein and lipid oxidation were determined in bacons during process and storage. The relationship between the antioxidant activity of smoked li
Publikováno v:
Food chemistry. 338
The aim of this study was to investigate the effects of different curing methods on protein structure, protein and lipid oxidation, lypolysis and volatile compounds in duck breast meat. The results showed that compared to static brining and pulsed pr
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 30, Iss 6, Pp 857-864 (2017)
Asian-Australasian Journal of Animal Sciences
Asian-Australasian Journal of Animal Sciences
Objective The purpose of this study was to investigate the influence of AMP-activated protein kinase (AMPK) activation on protein acetylation and glycolysis in postmortem muscle to better understand the mechanism by which AMPK regulates postmortem gl