Results 61 to 70 of about 21,460 (265)

Acetylation of Sarcoplasmic and Myofibrillar Proteins were Associated with Ovine Meat Quality Attributes at Early Postmortem

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, Xin Li, Dequan Zhang, Chi Ren, Yuqiang Bai, Muawuz Ijaz, Xu Wang, Yingxin Zhao   +7 more
doaj   +1 more source

Effect of Dry Maturation Time and the Curing Composition on Proteins in High Quality Beef

Техника и технология пищевых производств, 2022
Meat quality largely depends on the maturation conditions and natural biochemical processes that affect its taste, aroma, tenderness, and technological properties. Dry maturation and technological processing attract a lot of scientific attention.
Galina V. Gurinovich, Irina S. Patrakova, Vladislav A. Khrenov   +2 more
doaj   +1 more source

Macronutrient and micronutrient profiles of meat types: insights into human health and diet

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Despite considerable advances in global health and nutrition, emerging challenges such as population growth, climate change, and limited natural resources continue to threaten food security. Meat remains an essential component of the human diet, supplying high‐quality proteins, essential amino acids, lipids, vitamins, and minerals necessary ...
Özgül Anitaş, Serap Göncü, Fatma Hepsağ, Nazan Koluman, Yesim Ozogul   +4 more
wiley   +1 more source

Short-term muscle disuse lowers myofibrillar protein synthesis rates and induces anabolic resistance to protein ingestion

, 2016
This is the author accepted manuscript. The final version is available from the publisher via the DOI in this record.Disuse leads to rapid loss of skeletal muscle mass and function.
van Dijk, J.W., Snijders, T., Wall, BT, Snijders, T, Fritsch, M, Dijk, J.W. van, Dirks, ML, Fritisch, M., Loon, L.J.C. van, van Dijk, J-W, van Loon, LJC, Verdijk, L.B., Dirks, M.L., Wall, Benjamin, van Loon, Luc J.C., Snijders, T.; id_orcid, Verdijk, LB, Fritsch, M., Verdijk, Lex B., Wall, B.T.   +19 more
core   +2 more sources

Ohmic heating dominates and ultrasound modulates aquafaba structure: A combined approach to design stable plant‐based emulsions

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study investigated the individual and combined effects of ohmic heating (OH, 20 and 40 V cm−1) and ultrasound (US, 425 and 850 W) on the chemical, physicochemical, and technological properties of chickpea aquafaba (AF) and its emulsions.
Débora Krichanã, Thaís Caroline Buttow Rigolon, Paula Zambe Azevedo, João Paulo de Melo Lins, Gabriel Oliveira Horta, Linamarys Aparecida de Oliveira Paulo, Márcia Cristina Teixeira Ribeiro Vidigal, Taline Amorim Santos, Isis Rodrigues Toledo Renhe, Jaqueline de Araújo Bezerra, Paulo César Stringheta, Evandro Martins, Pedro Henrique Campelo   +12 more
wiley   +1 more source

Effect of postdevelopmental myostatin depletion on myofibrillar protein metabolism

, 2011
It is unclear whether the muscle hypertrophy induced by loss of myostatin signaling in mature muscles is maintained only by increased protein synthesis or whether reduced proteolysis contributes.
Stephen Welle, Kerri Burgess, Sangeeta Mehta   +2 more
core   +1 more source

Bromelain as the enzyme of the future: A global bibliometric mapping of its applications and emerging trends

Journal of the Science of Food and Agriculture, EarlyView.
Abstract INTRODUCTION Bromelain, a complex mixture of proteolytic enzymes primarily extracted from plants of the Bromeliaceae family, has gained prominence because of its broad industrial applicability, particularly in the food, pharmaceutical and cosmetic sectors.
Genésio José da Silva Neto, Tonny Cley Campos Leite, Mônica Tejo Cavalcanti, Geany Targino Sousa Pedrosa, Rerisson do Nascimento Alves, Amanda Reges de Sena, Mônica Correia Gonçalves   +6 more
wiley   +1 more source

Quality‐driven reformulation of Plantago ovata enriched non‐fermented beef salami

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Plantago ovata (psyllium) is a hydrocolloid additive that is used widely in foods; however, meat applications of this bioactive ingredient are limited. This study evaluated the effects of 0% to 5% Plantago husk on non‐fermented beef salami during 60 days of storage. Proximate composition, physicochemical properties, texture profile,
Tulay Elal Mus, Tulay Ozcan, Gokce Keser, Tugce Necla Selvi, Figen Cetinkaya, Hakan Ustuner, Nursen Senturk   +6 more
wiley   +1 more source

Ingestion of a Whey Plus Collagen Protein Blend Increases Myofibrillar and Muscle Connective Protein Synthesis Rates [PDF]

Purpose: Ingestion of whey protein increases myofibrillar but not muscle connective protein synthesis rates. Recently, we defined a whey and collagen protein blend (5:1-ratio) to optimize post-prandial plasma amino acid availability.
Hermans, Wesley, Aussieker, Thorben, Goessens, Joy, Baar, Keith, Hermans, Wesley J H; id_orcid, van Kranenburg, Janneau M X, Hendriks, Floris K, Senden, Joan, Holwerda, Andrew, Snijders, Tim, Snijders, Tim; id_orcid, Holwerda, Andrew M, VAN Loon, Luc, Senden, Joan M, Braun, Ulrike, van Loon, Luc J C, Kaiser, Jeremias, Hendriks, Floris, VAN Kranenburg, Janneau, Goessens, Joy P B   +19 more
core   +1 more source

Understanding interactions between four main fishy compounds and grass carp myofibrillar proteins using the SPME-GC–MS, multiple spectroscopy, and molecular docking

Food Chemistry: X
The interaction mechanism between four fishy compounds and myofibrillar proteins of grass crap was explored using solid phase microextraction-gas chromatography–mass spectrometry, multispectroscopy, and molecular docking.
Naiyong Xiao, Yutao Pang, Sirui Chen, Lilang Li, Yantao Yin, Wen Xia, Qinxiu Sun, Shucheng Liu   +7 more
doaj   +1 more source