Results 51 to 60 of about 3,368,527 (258)
Shipin gongye ke-jiTilapias are prone to spoilage due to protein oxidation during cold storage, making it crucial to adopt appropriate treatments to extend their refrigerated shelf life. This study focused on tilapia and investigated the effects and potential mechanisms of
Yiting LI +4 more
doaj +1 more source
Food Bioengineering, EarlyView.Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha +3 more
wiley +1 more source
Myofibrillar protein synthesis in myostatin-deficient mice [PDF]
American Journal of Physiology-Endocrinology and Metabolism, 2006 Either increased protein synthesis or prolonged protein half-life is necessary to support the excessive muscle growth and maintenance of enlarged muscles in myostatin-deficient mice. This issue was addressed by determining in vivo rates of myofibrillar protein synthesis in mice with constitutive myostatin deficiency (MstnΔE3/ΔE3) or normal myostatin ...
Stephen, Welle +2 more
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Food Chemistry International, EarlyView.Natural actomyosin from B. bengalensis exhibited maximum solubility (∼69.9%) at 40°C and stability near neutral pH, with minimum solubility at pH 4. Surface hydrophobicity and emulsifying activity peaked at 50°C, whereas Ca2+‐ATPase and foaming peaked at 40°C. DSC and SDS–PAGE confirmed denaturation above 40°C.
Krishan Kumar Yadav +7 more
wiley +1 more source
Cooked turkey roasts have different processing characteristics then cooked beef roasts [PDF]
, 2007 Roasts were manufactured from lean beef and turkey by injecting with brine to 25% above green weight so the raw product contained 1.8% salt and 0.3% sodium phosphate.
Boles, Jane Ann +2 more
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Food Chemistry International, EarlyView.Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
wiley +1 more source
Molecules, 2022 The changes in the gel and rheological properties and water-holding capacity of PSE meat myofibrillar proteins with different amounts of sodium bicarbonate (SC, 0–0.6/100 g) were studied.
Zhong-Wei Wu +4 more
doaj +1 more source
Extralysosomal Protein Degradation in Myofibrillar Myopathies
Brain Pathology, 2009 AbstractMyofibrillar myopathies (MFMs) are a group of heterogeneous muscle disorders morphologically defined by the presence of foci of dissolution of the myofibrils, accumulation of the products of myofibrillar degradation and ectopic expression of multiple proteins.
openaire +3 more sources
Food Biomacromolecules, EarlyView.Abstract Polyphenolic compounds have attracted increasing market demand and extensive attention due to their potential health benefits and bioactivities. Meanwhile, proteins are widely used in the food industry for their nutritional and functional properties. However, the application of proteins in the food industry is often limited by challenges, such
Fang Li +7 more
wiley +1 more source
Food Science of Animal Resources, 2021 The objective of this study was to examine the relationship between meat quality attributes and the changes of sarcoplasmic protein acetylation and myofibrillar protein acetylation in lamb longissimus thoracis et lumborum muscles at different postmortem ...
Yejun Zhang +7 more
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