Zobrazeno 1 - 10
of 98
pro vyhledávání: '"Chengli, Hou"'
Publikováno v:
Foods, Vol 13, Iss 18, p 2965 (2024)
This research explored the potential role of various heat-shock proteins (HSPs) in the determination of postmortem metabolism and the development of meat quality of normal, atypical DFD, and typical DFD beef. Beef longissimus thoracis muscle samples
Externí odkaz:
https://doaj.org/article/298ca18f0ae44850a0f89c5c82412a0c
Effects of Different Na+ Concentrations on cAMP-Dependent Protein Kinase Activity in Postmortem Meat
Publikováno v:
Foods, Vol 13, Iss 11, p 1647 (2024)
cAMP-dependent protein kinase (PKA) activity regulates protein phosphorylation, with Na+ playing a crucial role in PKA activity. The aim of this study was to investigate the effects of different Na+ concentrations on PKA activity and protein phosphor
Externí odkaz:
https://doaj.org/article/db0d0b56200041628d9ba01d24eff9fa
Publikováno v:
Foods, Vol 12, Iss 15, p 2916 (2023)
The present study aimed to investigate the effects of adding cinnamon bark oil (CBO) on the quality of ground lamb meat, considering different packaging conditions, including modified atmospheric packaging (MAP) using Hengxian HX-300H and overwrapped
Externí odkaz:
https://doaj.org/article/bfe901407ac547049635a64c9b77fc99
Publikováno v:
Life, Vol 13, Iss 3, p 854 (2023)
Tenderness is an important characteristic of meat quality. Calpastatin and calpain play important roles in meat tenderization. However, it is not clear how phosphorylation affects the regulation of calpastatin on μ-calpain and, consequently, meat te
Externí odkaz:
https://doaj.org/article/82fb98d81fd8406da3d24761d62b65e2
Publikováno v:
Bioengineering, Vol 9, Iss 12, p 794 (2022)
There are several alternative technologies to nitrite use in meat products, including cold plasma. In this study, a cold-plasma-treated phosphate solution was added to smoked sausage, as a new ingredient. Subsequently, the color, texture, and flavor
Externí odkaz:
https://doaj.org/article/6be761b26eb84164a801a01419b1a4d1
Autor:
Hongbin Liu, Xiangfang Zeng, Guolong Zhang, Chengli Hou, Ning Li, Haitao Yu, Lijun Shang, Xiaoya Zhang, Paolo Trevisi, Feiyun Yang, Zuohua Liu, Shiyan Qiao
Publikováno v:
BMC Biology, Vol 17, Iss 1, Pp 1-15 (2019)
Abstract Background The early-life microbiota exerts a profound and lifelong impact on host health. Longitudinal studies in humans have been informative but are mostly based on the analysis of fecal samples and cannot shed direct light on the early d
Externí odkaz:
https://doaj.org/article/ca8d41eeb4b64803ac4b430bd7e43fc2
Autor:
Xin Li, Renyu Zhang, Mohammad Mahbubul Hassan, Zhe Cheng, John Mills, Chengli Hou, Carolina E. Realini, Li Chen, Li Day, Xiaochun Zheng, Dequan Zhang, Talia M. Hicks
Publikováno v:
Foods, Vol 11, Iss 18, p 2903 (2022)
Active packaging (AP) has been developed to improve the safety, quality and integrity of food, and minimise food waste, while its application in meat is scarce. This review aims to describe meat production and consumption culture in China and New Zea
Externí odkaz:
https://doaj.org/article/7da0aaa483d54528b306e4cf499cd304
Autor:
Yingxin Zhao, Li Chen, Heather L. Bruce, Zhenyu Wang, Bimol C. Roy, Xin Li, Dequan Zhang, Wei Yang, Chengli Hou
Publikováno v:
Food Science of Animal Resources. 42:816-832
To evaluate the effects of early postmortem vacuum packaging (VP) on meat quality during postmortem chilled storage, hot-boned lamb was vacuum-packaged at 1, 6, 12, 24, and 48 h postmortem and stored around 2°C until 168 h postmortem, with lamb pack
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e4c4b2a41c21f6132a79d728d8e88d4c
https://doi.org/10.5851/kosfa.2022.e34
https://doi.org/10.5851/kosfa.2022.e34
Publikováno v:
International Journal of Food Science & Technology. 57:370-378
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a4bd359cd950710c8ab6fe2170647820
https://doi.org/10.1111/ijfs.15437
https://doi.org/10.1111/ijfs.15437
Publikováno v:
Food Chemistry. 421:135896
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f1fbf92a4670c42c4bcbb0364365378d
https://doi.org/10.1016/j.foodchem.2023.135896
https://doi.org/10.1016/j.foodchem.2023.135896