Results 111 to 120 of about 36,609 (227)

Effects of various salt purity levels on lipid oxidation and sensory characteristics of ground turkey and pork [PDF]

, 2011
Salt use in meat products is changing. Consumers desire sea salt which may also contain trace metals and the government is demanding a reduction in sodium.
Bess, Kelsey N.
core  

Physiological mechanisms underlying enhanced performance with blood flow restriction training: neuromuscular, vascular and metabolic adaptations

The Journal of Physiology, EarlyView.
Abstract figure legend We investigated how 6 weeks of dynamic knee‐extensor interval training with blood flow restriction (BFR‐leg) and without (CTRL‐leg) impacts performance and its mechanisms using non‐invasive methods. Specifically, we used gold‐standard methods to assess neuromuscular function, vascular function using Doppler ultrasound, and near ...
Colin Lavigne, Valentin Mons, Clément Lemineur, Oliver Meste, Georges Lefthériotis, Grégory M. Blain   +5 more
wiley   +1 more source

Effects of Citrus Fiber on the Stability of Chicken Myofibrillar Protein Emulsions Under Low-salt Conditions

Shipin gongye ke-ji
In this experiment, myofibrillar proteins were extracted from chicken breast meat to prepared emulsions. The effects of different concentrations of citrus fiber (0%, 1.5%, 3%, 4.5%, CF) on the stability of chicken myofibrillar protein (MP) emulsions ...
Qingquan FU, Di WU, Jintang YANG, Quanzhan CHEN, Chun QIN, Wei ZHANG   +5 more
doaj   +1 more source

Distinct distributions of myosin motor conformations during contraction of slow and fast skeletal muscle

The Journal of Physiology, EarlyView.
Abstract figure legend We recorded time‐resolved small‐angle X‐ray diffraction patterns from rat soleus muscles during fixed‐end twitch and tetanic contractions to investigate the structural basis of the lower fixed‐end force generated by these muscles compared with fast muscles, such as the mouse extensor digitorum longus (EDL).
Cameron Hill, Michaeljohn Kalakoutis, Alice Arcidiacono, Yanhong Wang, Emma Smith, Elisabetta Brunello, Luca Fusi, Malcolm Irving   +7 more
wiley   +1 more source

Protective Effect and Mechanism of Tea Polyphenols on the Stability of Myofibrillar Protein in Oyster Treated by Freeze-thaw Cycle

Shipin gongye ke-ji
The aim of this study was to investigate the effects of different concentrations of tea polyphenols (0.4%, 0.6%, 0.8%) on the water holding capacity and texture of oysters during freeze-thaw cycles, and to analyze the changes in the carbonyl and ...
Yan OU, Guixiang CHE, Ying LIU, Xiating XIE, Sisi LU, Ziyi YANG, Ruidong MA, Ziran ZHANG, Xiaoling LIU   +8 more
doaj   +1 more source

Cancer IDO1‐Mediated Tryptophan–Kynurenine Metabolic Reprogramming to Drive Skeletal Muscle Atrophy and Cachexia Acceleration

Journal of Cachexia, Sarcopenia and Muscle, Volume 17, Issue 3, June 2026.
ABSTRACT Background Cancer cachexia is a debilitating syndrome characterized by severe skeletal muscle wasting, which significantly impairs patient quality of life and survival. Indoleamine 2,3‐dioxygenase 1 (IDO1), a key enzyme in tryptophan (Trp) metabolism, is often upregulated in cancers, but its specific role in driving lung cancer–associated ...
Leng Han, Lingjie Jing, Xinting Zhu, Ciqin Li, Lu Bai, Yang Fang, Yuxuan Zhou, Dingyuan Bai, Jin Lu, Yonglong Han, Cheng Guo, Shumin Zhou, Quanjun Yang   +12 more
wiley   +1 more source

Study on changes in tenderness of Yanbian cattle during dry and wet-aging

Shipin yu jixie
Objective: This study aimed to investigate the changes of beef tenderness during dry and wet-aging. Methods: Yanbian cattle was used as material to determine the changes in shear force, pH, moisture content, myofibrillar fragmentation index, protein ...
ZHANG Boyuan, SUN Depeng, WANG Yuhan, TIAN Jingyi, MU Baide, CUI Mingxun, LI Guanhao   +6 more
doaj   +1 more source

Turning up the heat: Can thermal therapy really protect muscle health in older adults?

Experimental Physiology, EarlyView.
Franck Brocherie, Yohan Rousse, Grégoire P. Millet   +2 more
wiley   +1 more source

Structural and Functional Characteristics of Animal and Plant‐Based Seafood Analogues: A Comparative Study of Squid, Snapper, Salmon, and Scallops

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Comparative analysis of the structural, thermal, and textural properties of four animal‐based seafood species – salmon, scallop, squid, and snapper and their commercially available plant‐based analogues. ABSTRACT This study compares the structural and functional properties of four animal‐based seafood species such as salmon, scallop, squid, and snapper,
Deepa Agarwal, Andreas Hopf, William MacNaughtan, Hong Tran, Thomas Hauswald, Marine Girardot, Roman Buckow   +6 more
wiley   +1 more source

Effect of Cell Disruption and Protein Extraction on the Structural and Technological Properties of Tetradesmus obliquus Protein‐Rich Extracts

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Despite its considerable potential as a functional food ingredient, T. obliquus faces a major limitation in protein recovery due to the rigidity of its cell wall. In the microalgae industry, protein extraction typically involves two main steps: cell disruption and protein extraction.
César Augusto Sodré da Silva, Tamires Souza Silva, Nayara Flores Fonseca, Rejane de Castro Santana, Jose Roberto Miranda Júnior, Márcio Arêdes Martins, Jane Sélia dos Reis Coimbra   +6 more
wiley   +1 more source