Results 61 to 70 of about 1,661,090 (247)

Protein Fraction-Dependent Antioxidant Responses to Thermal Processing in Korean Native Black Goat Extracts: A Screening and Multivariate Analysis

Foods
Korean native black goat is commonly consumed as thermally processed extracts and is widely perceived to exhibit health-promoting properties; however, the contribution of intrinsic muscle proteins to these functional characteristics remains unclear. This
Woo-Young Son, Jun Hwang, Hyun-Wook Kim
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

Structural and Functional Stability of Natural Actomyosin From Freshwater Snail (Bellamya bengalensis): Unraveling Thermal and pH Effects

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, Naresh Kumar Mehta, Sanjeev Sharma, M. Bhargavi Priyadarshini, Himanshu Priyadarshi, Prasenjit Pal, Harjeet Nath, Sneha Chaudhury   +7 more
wiley   +1 more source

Multi-parameter evaluation of the effect of processing conditions on meat protein modification

Heliyon, 2020
Evaluating the interconnecting effects of pH, temperature and time on food proteins is of relevance to food processing, and food functionality. Here we describe a matrix-based approach in which meat proteins were exposed to combinations of these ...
Santanu Deb-Choudhury, Stephen Haines, Duane Harland, Stefan Clerens, Chikako van Koten, Erin Lee, Ancy Thomas, Jolon Dyer   +7 more
doaj   +1 more source

Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

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, Arun Meyyazhagan, Haripriya Kuchi Bhotla, Manikantan Pappuswamy, Balamuralikrishnan Balasubramanian   +4 more
wiley   +1 more source

Alternative protein sources: Extraction, modification and strategies for developing sustainable high‐quality food products

Food Biomacromolecules, EarlyView.
Novel Protein Sources: Strategies and Challenges for Product Formulation Abstract Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices.
Prem Sankaran, Baskaran Nagarethinam, Sunil Chikkaballapur Krishnappa, Chandrasekar Veerapandian, Ashish Rawson   +4 more
wiley   +1 more source

Effects of Ozone Treatments on the Physicochemical Changes of Myofibrillar Proteins from Silver Carp (Hypophthalmichthys molitrix) during Frozen Storage

Journal of Food Quality, 2017
Physicochemical changes of myofibrillar proteins from silver carp surimi during frozen storage as affected by two manners of ozone treatments were investigated.
Rongrong Zhang, Shanbai Xiong, Juan You, Yang Hu, Ru Liu, Tao Yin   +5 more
doaj   +1 more source

Myofibrillar Protein Catabolism is Rapidly Suppressed Following Protein Feeding [PDF]

Bioscience, Biotechnology, and Biochemistry, 1998
The immediate response of protein degradation to food intake and the factors for its regulation in rat skeletal muscle were examined. The concentration of N tau-methylhistidine (MeHis) in serum and the rates of MeHis release from isolated soleus and extensor digitorum longus muscles were reduced in the period from 3 to 6 h after refeeding, indicating ...
NAGASAWA, Takashi, HIRANO, Junko, YOSHIZAWA, Fumiaki, NISHIZAWA, Naoyuki   +3 more
openaire   +2 more sources

Diaphragm Ultrasonography Reveals Progressive Changes in Diaphragmatic Function, Morphology, and Muscle Trophism During Invasive Mechanical Ventilation in Children

Journal of Clinical Ultrasound, EarlyView.
Diaphragm ultrasonography detected progressive structural and functional deterioration in mechanically ventilated children. Prolonged invasive mechanical ventilation and neuromuscular blocking agent use were associated with ventilator‐induced diaphragmatic dysfunction, highlighting ultrasound as a valuable bedside tool to support individualized ...
Juliana Bezerra dos Santos, Emmerson Carlos Franco de Farias, Mary Lucy Ferraz Maia Fiuza de Mello, Rodrigo Santiago Barbosa Rocha   +3 more
wiley   +1 more source

Characterization of textural properties and changes of myofibrillar and sarcoplasmic proteins in salame Felino during ripening

, 2013
Textural properties and changes of myofibrillar and sarcoplasmic proteins of salame Felino, a typical Italian dry-cured fermented sausage, were studied during ripening. Hardness, chewiness, and gumminess increased over the ripening period.
ZANARDI, Emanuela, G. Saccani, G. Fornelli   +2 more
core   +1 more source