Zobrazeno 1 - 10
of 9 501
pro vyhledávání: '"myofibrillar"'
Molecular determinants of skeletal muscle force loss in response to 5 days of dry immersion in human
Autor:
Mathias Velarde, Michel‐Yves Sempore, Valentine Allibert, Valérie Montel, Josiane Castells, Loïc Treffel, Angèle Chopard, Thomas Brioche, Laetitia Cochon, Jérome Morel, Bruno Bastide, Anne‐Cécile Durieux, Laurence Stevens, Damien Freyssenet
Publikováno v:
Journal of Cachexia, Sarcopenia and Muscle, Vol 15, Iss 6, Pp 2323-2337 (2024)
Abstract Background Astronauts in Earth's orbit experience microgravity, resulting in a decline of skeletal muscle mass and function. On Earth, models simulating microgravity have shown that the extent of the loss in muscle force is greater than the
Externí odkaz:
https://doaj.org/article/af286edd1f284dc39fba1e28f22925c8
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 23, Pp 1-10 (2024)
To clarify the effect mechanism of Alpinia katsumadai Hayata extract on the texture of duck meat, the effect of farnesol, the main component of Alpinia katsumadai Hayata extract, on the structure of myofibrillar protein was analyzed. The elasticity a
Externí odkaz:
https://doaj.org/article/dffb6c6b320649c895880ca61bd15f7e
Autor:
YUAN Li, SU Kai, LIU Lu, LENG Weijun, ZHANG Hao, LI Mengzhe, SHI Tong, BAO Yulong, GAO Ruichang
Publikováno v:
Shipin Kexue, Vol 45, Iss 21, Pp 121-129 (2024)
The purpose of this study was to explore the effect of freeze treatment on the binding characteristics of fillets to flavor substances in fish soup with pickled mustard greens. The study focused on the effects of freeze-thaw treatment and freeze stor
Externí odkaz:
https://doaj.org/article/99f96140fdc14d70a502b74a3866bd7b
Publikováno v:
Shipin Kexue, Vol 45, Iss 22, Pp 65-72 (2024)
This study aimed to investigate the degradation of myofibrillar protein (MP) and sarcoplasmic protein (SP) during the fermentation of shrimp meat with Enterococcus lactis as well as the changes in antioxidant activity of the degradation products (pep
Externí odkaz:
https://doaj.org/article/6c965b508b1349b2a3b23ef44f493e4b
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 18, Pp 120-127 (2024)
Using Arca subcrenata as the research object, this study explored the differences in the utilization of simulated digestion products of Arca subcrenata myofibrillar protein by probiotics, namely Lactiplantibacillus plantarun, Bifidobacterium bifidoba
Externí odkaz:
https://doaj.org/article/50bf69e71bc34ceeb79a4d0672fddd38
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 17, Pp 380-387 (2024)
In order to gain a deeper understanding of the changes in moisture and protein structure during beef storage, the preservation effects of different natural preservatives (0.5% ε-polylysine, 0.5% tea polyphenols, 0.5% chitosan, and 0.2% ε-polylysine
Externí odkaz:
https://doaj.org/article/e428c34cfa6f4a3d835014ba6c4b73f0
Publikováno v:
Shipin Kexue, Vol 45, Iss 16, Pp 177-187 (2024)
In order to investigate the effect of ultrasound on the structure and physical stability of chicken myofibrillar protein (MP) under low-salt conditions (0.15 mol/L NaCl), as well as the oxidizing effect of free radicals generated by ultrasound on MP,
Externí odkaz:
https://doaj.org/article/4f974ff39b6e400da47e8201014419d7
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 16, Pp 121-128 (2024)
To develop low-salt meat products and achieve the reduction in costs of meat production, the effect of konjac gum on the gel properties of soy protein isolate (SPI)-myofibrillar protein (MP) composite at various salt concentrations was investigated i
Externí odkaz:
https://doaj.org/article/04ab24ee3fdc4ca8a580ca4e72566f64
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 16, Pp 328-339 (2024)
In order to solve the problems of short shelf life of refrigerated Micropterus salmoides and the deterioration of quality during refrigerated storage, three preservatives including trehalose (Tre), ginger extract (GE) and Nisin were selected for sing
Externí odkaz:
https://doaj.org/article/31581dc1b4c04e6c81e87e4171035443
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 16, Pp 73-84 (2024)
The effects of the addition of curdlan gel with two different forms, thermal reversible curdlan gum (TRC) and thermal irreversible curdlan gum (TIRC) on the gelling properties and in vitro digestibility of myofibrillar proteins (MP) gel were investig
Externí odkaz:
https://doaj.org/article/7d24b15678e54b60969c463f0ea8dc6e