Zobrazeno 1 - 10
of 14 409
pro vyhledávání: '"protein oxidation"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 15, Pp 148-156 (2024)
The effect of addition of different levels of lotus leaf powder on the flavor of dried minced pork slices (DMPS) was studied by examining its sensory flavor attributes, flavor substances, lipid and protein oxidation levels, Maillard reaction degree,
Externí odkaz:
https://doaj.org/article/55b7b88644a3445c93042e4ced38b10f
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 392-399 (2024)
Meat is an important part of the daily human diet, and its quality is essential for consumers' health and taste experience. During the transformation from carcass to meat and meat processing after animal slaughter, many complex biochemical reactions
Externí odkaz:
https://doaj.org/article/12a0820e8ae94e74892ad6c205e8e0dd
Publikováno v:
Shipin Kexue, Vol 45, Iss 10, Pp 54-61 (2024)
The shear force and textural properties (hardness, elasticity and chewiness) of Ningxia Tan lamb meat stored at −80 ℃ (control), −2, −18 or 4 ℃ for 7 days were determined by cysteine oxidative modification proteomics. Meanwhile, the cystein
Externí odkaz:
https://doaj.org/article/cd532f0b2e0b4b4b91a4ad0d6efe7db3
Publikováno v:
Journal of Agriculture and Food Research, Vol 17, Iss , Pp 101242- (2024)
In recent years, natural preservatives have attracted more and more attention in food processing since they can enhance food shelf-life and safety. In this study, the polyphenol extract was obtained from mangosteen peels using enzyme-microwave assist
Externí odkaz:
https://doaj.org/article/027001f37bba4ea28c63df8b75d51a48
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 4, Pp 87-92 (2024)
This study aimed to investigate the impact of different pickling methods on the water retention and protein structure of salted goose raw material. Five pickling methods, namely conventional curing, vacuum tumbling curing, ultrasound curing, ultrasou
Externí odkaz:
https://doaj.org/article/8b4b799c85fa4a20ac8c13e94fadb998
Publikováno v:
Shipin Kexue, Vol 45, Iss 2, Pp 9-16 (2024)
The digestibility of myofibrillar proteins (MP) extracted from yak meat cooked to different internal temperatures of (40, 50, 60, 70 and 80 ℃) was determined during in vitro gastrointestinal digestion, and total carbonyl content, total sulfhydryl c
Externí odkaz:
https://doaj.org/article/f438a80283e24dfa90d039c93efe3720
Autor:
Daniela Kaizer Terto, Amanda Gobeti Barro, Evelyn Rangel dos Santos, Guilherme Agostinis Ferreira, Jéssica Gonçalves Vero, Natália Nami Ogawa, Vanessa Bezerra, Juliana Delatim Simonato Rocha, Rafael Humberto de Carvalho, Ana Maria Bridi
Publikováno v:
Journal of Applied Animal Research, Vol 52, Iss 1 (2024)
This study investigated the effect of clove essential oil used prior to stunning by cranial percussion and hypothermia on Nile tilapia (Oreochromis niloticus) welfare and fillet quality. A total of 100 tilapias were divided into four groups in a 2 ×
Externí odkaz:
https://doaj.org/article/598acf0f5d9a4b07944dd4c48099aa55
Akademický článek
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Autor:
Ayşe Kara, Ahmet Akkose, Sevda Urçar Gelen, Arzu Uçar, Veysel Parlak, Esat Mahmut Kocaman, Muhammed Atamanalp, Nicoleta Anca Şuţan, Ghadeer M. Albadrani, Muath Q. Al-Ghadi, Mohamed M. Abdel-Daim, Gonca Alak
Publikováno v:
Heliyon, Vol 10, Iss 10, Pp e31146- (2024)
Physico-chemical properties of fish flesh are reliable predictors of fillet quality and nutritional value. In our study, the age-related variations of the chemical composition, pH, water activity (aw), water holding capacity (WHC), color and texture
Externí odkaz:
https://doaj.org/article/a44fef2664ea44d5ad1b500ef9ec2fd9
Autor:
Su In Jo, Suree Kim, Jung Mi Lim, Sue Goo Rhee, Bo-Gyeong Jeong, Sun-Shin Cha, Jae-Byum Chang, Dongmin Kang
Publikováno v:
Redox Biology, Vol 71, Iss , Pp 103097- (2024)
Phosphatidylinositol 4,5-bisphosphate [PtdIns(4,5)P2] is implicated in various processes, including hormone-induced signal transduction, endocytosis, and exocytosis in the plasma membrane. However, how H2O2 accumulation regulates the levels of PtdIns
Externí odkaz:
https://doaj.org/article/bda0bda2fdca4ba6aeee9c49117c7879