Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Yongfang Gao"'
Publikováno v:
PLoS ONE, Vol 17, Iss 11, p e0277410 (2022)
AMPK can activate nicotinamide phosphoribosyltransferase (NAMPT), increasing the ratio of oxidized nicotinamide adenine dinucleotide (NAD+)/reduced nicotinamide adenine dinucleotide (NADH) ratio, leading to the activation of the energy receptor SIRT1
Externí odkaz:
https://doaj.org/article/277526ddaa0d453eb197716f179e5c3e
Publikováno v:
Ultrasonics Sonochemistry, Vol 78, Iss , Pp 105738- (2021)
This study primarily explored the internal mechanism underlying the ultrasonication-induced release of antioxidant peptides. An oxhide gelatin solution was treated ultrasonically (power = 200, 300, and 400 W), followed by enzymatic hydrolysis and str
Externí odkaz:
https://doaj.org/article/1fb211cf635c4ba0b19c752049fd75cd
Publikováno v:
Animals, Vol 10, Iss 3, p 427 (2020)
To explore the postmortem physiological mechanism of muscle, activity of adenosine monophosphate activated protein kinase (AMPK) as well as its role in energy metabolism of postmortem yaks were studied. In this experiment, we injected 5-amino-1-beta-
Externí odkaz:
https://doaj.org/article/428c323bf8da455594f7a62ecf2f0ca4
Publikováno v:
Food Hydrocolloids. 141:108717
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f3395902e6826c8aa20867762b9b4af0
https://doi.org/10.1016/j.foodhyd.2023.108717
https://doi.org/10.1016/j.foodhyd.2023.108717
Publikováno v:
Journal of food scienceREFERENCES. 86(6)
In this study, the feasibility of preparing oxhide gelatin from cowhide scrap by high pressure assisted-liquid extraction was verified. Different processing conditions, including high pressure time (15 to 25 min), pressure (250 to 350 MPa), and liqui
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6fe6037d74c8187ed104ab0bc1b9468e
https://pubmed.ncbi.nlm.nih.gov/34056721
https://pubmed.ncbi.nlm.nih.gov/34056721
Publikováno v:
Food chemistry. 347
As the most important tenderness related protein in mammal, there are few studies on how the nanoscale morphology of collagen I in tissues is related to traditional meat processing. The ultrastructure and mechanical characteristics of collagen fibers
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b24f72603480c9e2c563aae5c83bc74f
https://pubmed.ncbi.nlm.nih.gov/33476920
https://pubmed.ncbi.nlm.nih.gov/33476920
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
LWT. 154:112596
The main purpose of this study is to find out how tea polyphenols affect the conformational, functional, and morphological characteristics of beef myofibrillar proteins(MPs). Polyphenols addition did not change amine group contents of MPs but caused
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9200f15786d30b417f544452f4f4d57
https://doi.org/10.1016/j.lwt.2021.112596
https://doi.org/10.1016/j.lwt.2021.112596
Publikováno v:
Ultrasonics Sonochemistry, Vol 78, Iss, Pp 105738-(2021)
Ultrasonics Sonochemistry
Ultrasonics Sonochemistry
Highlights • Ultrasound increases the DH of gelatin and antioxidant properties of hydrolysate. • Ultrasound facilitates the unfolding of protein structure. • Ultrasound accelerates the thermal degradation of the protein. • Ultrasound changes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::52ffdea2cc1ae300049b6c7f555678a5
https://doi.org/10.1016/j.ultsonch.2021.105738
https://doi.org/10.1016/j.ultsonch.2021.105738
Publikováno v:
Journal of Food Science & Technology; Apr2022, Vol. 59 Issue 4, p1362-1371, 10p