Fish oil, lard and soybean oil differentially shape gut microbiota of middle-aged rats
Scientific Reports, 2017 High-fat diets have been associated with overweight/obesity and increased mortality in middle-aged populations. However, it is still unclear how gut microbiota in middle-aged populations responds to dietary fats at a normal dose.
He Li +7 more
doaj +1 more source
Foods, 2022 Oxidation is one of the most common causes of the deterioration of meat and meat products. At the same time, synthetic antioxidants are becoming less accepted by consumers due to the potential health hazards they might cause.
Yingying Zhu +5 more
doaj +1 more source
Facile Synthesis of Ag NP Films via Evaporation-Induced Self-Assembly and the BA-Sensing Properties
Foods, 2023 Herein, we design and prepare large-area silver nanoparticle (Ag NP) films based on evaporation-induced self-assembly, which offers the visual and real-time detection of chilled broiler meat freshness.
Jiahang Yu +3 more
doaj +1 more source
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
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
Growth and slaughtering performance, carcase fleshiness and meat quality according to the plumage colour in Padovana male chickens slaughtered at 18 weeks of age [PDF]
, 2019 The aim of this trial was to investigate on the growth and meat quality of Padovana male chickens with different plumage varieties, chamois (PC - light brown feathers with white edge), silver (PS - white feathers with black edge), and their cross.
Rizzi, Chiara
core +1 more source
Determination of the Optimal Sterilization Regime of Canned Quail Meat with Hydrocoloids Application [PDF]
, 2017 The use of hydrocolloids in the modern meat industry is the one of prospective directions for improving functional and technological characteristics of meat and meat products, including poultry at long storage terms.
Al-Hashimi, H. M. (Haider) +4 more
core +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