Results 21 to 30 of about 150,269 (267)
Silver Nanoparticle Sensor Array-Based Meat Freshness Inspection System
Foods, 2023 The series of biochemical reactions, metabolic pathways, and regulatory interactions that occur during the storage of meat are the main causes of meat loss and waste.
Jiahang Yu +3 more
doaj +1 more source
Dietary Regulation of Oxidative Stress in Chronic Metabolic Diseases
Foods, 2021 Oxidative stress is a status of imbalance between oxidants and antioxidants, resulting in molecular damage and interruption of redox signaling in an organism.
Shuai Jiang, Hui Liu, Chunbao Li
doaj +1 more source
Identification of Protein–Phenol Adducts in Meat Proteins: A Molecular Probe Technology Study
Foods, 2023 Plant polyphenols with a catechol structure can form covalent adducts with meat proteins, which affects the quality and processing of meat products. However, there is a lack of fast and effective methods of characterizing these adducts and understanding ...
Fenhong Yang +8 more
doaj +1 more source
Determinants of meat quality: tenderness [PDF]
Proceedings of the Nutrition Society, 2003 Meat quality is a term used to describe a range of attributes of meat. Consumer research suggests that tenderness is a very important element of eating quality and that variations in tenderness affect the decision to repurchase. The present paper highlights recent information on the factors that affect tenderness.
Charlotte, Maltin +3 more
openaire +2 more sources
Fish oil diet may reduce inflammatory levels in the liver of middle-aged rats
Scientific Reports, 2017 The impact of dietary soybean oil, lard and fish oil on physiological responses in middle age is little studied. In this study, we investigated the changes of oxidative stress, inflammatory cytokines, telomere length, and age-related gene expression in ...
Yingqiu Li +12 more
doaj +1 more source
Effect of Thermal Processing on the Conformational and Digestive Properties of Myosin
Foods, 2023 Heat treatment affects the structural properties of meat proteins, which in turn leads to changes in their sensitivity to digestive enzymes, further affecting the nutritional value of meat and meat products.
Miao Zhang +6 more
doaj +1 more source
, 2018 Chicken meat is considered as an easily available source of high-quality protein and other nutrients that are necessary for proper body functioning. In order to meet the consumers’ growing demands for high-quality protein, the poultry industry focused on selection of fast-growing broilers, which reach a body mass of about 2.5 kg within 6-week ...
Kralik, Gordana +3 more
openaire +3 more sources
Network Localization of Fatigue in Multiple Sclerosis
Annals of Clinical and Translational Neurology, EarlyView.ABSTRACT Background Fatigue is among the most common symptoms and one of the main factors determining the quality of life in multiple sclerosis (MS). However, the neurobiological mechanisms underlying fatigue are not fully understood. Here we studied lesion locations and their connections in individuals with MS, aiming to identify brain networks ...
Olli Likitalo +12 more
wiley +1 more source
Annals of Clinical and Translational Neurology, EarlyView.ABSTRACT Objective Peripheral neuropathies contribute to patient disability but may be diagnosed late or missed altogether due to late referral, limitation of current diagnostic methods and lack of specialized testing facilities. To address this clinical gap, we developed NeuropathAI, an interpretable deep learning–based multiclass classification ...
Chaima Ben Rabah +7 more
wiley +1 more source
A small molecule strategy with forskolin and p38 inhibitor for serum-free muscle stem cell expansion
npj Science of FoodCultured meat represents a promising sustainable food source, yet the development of efficient serum-free media remains a key bottleneck. Small molecules offer a cost-effective approach to system optimization.
Hao Lu +10 more
doaj +1 more source