Results 61 to 70 of about 1,546,271 (206)

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

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

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

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

Recent advances and challenges in the interaction between myofibrillar proteins and flavor substances

Frontiers in Nutrition
Myofibrillar proteins are an important component of proteins. Flavor characteristics are the key attributes of food quality. The ability of proteins to bind flavor is one of their most fundamental functional properties. The dynamic balance of release and
Rong Qian, Chang Sun, Ting Bai, Ting Bai, Jing Yan, Jie Cheng, Jiamin Zhang   +6 more
doaj   +1 more source

Polyphenol dietary supplementation prevents inflammation‐induced muscle atrophy in a zebrafish (Danio rerio) model

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Diet‐induced inflammation is a major cause of muscle degeneration impacting human and animal health. Owing to their anti‐inflammatory and antioxidant properties, polyphenols have attracted considerable interest as feed additives.
Graziella Orso, Monica Matuozzo, Mariapina Rocco, Seyed Hossein Hoseinifar, Ghasem Ashouri, Andrea Scaloni, Marina Paolucci, Chiara D'Ambrosio, Roberta Imperatore   +8 more
wiley   +1 more source

Myofibrillar Protein Profile of the Breast Muscle in Turkeys as a Response to the Variable Ratio of Limiting Amino Acids in Feed

Agriculture
The effects of the different dietary levels of Arginine (Arg) in low- and high-methionine (Met) diets on the meat quality and myofibrillar protein profile of breast muscles from turkeys were determined.
Paweł Konieczka, Wiesław Przybylski, Danuta Jaworska, Elżbieta Żelechowska, Piotr Sałek, Dominika Szkopek, Aleksandra Drażbo, Krzysztof Kozłowski, Jan Jankowski   +8 more
doaj   +1 more source

Nutrition and rehabilitation after anterior cruciate ligament reconstruction: A systematic review

Knee Surgery, Sports Traumatology, Arthroscopy, EarlyView.
Abstract Purpose As the impact of nutrition on rehabilitation and return to sport (RTS) after ACL reconstruction (ACLR) remains largely unexplored, this review aimed to review the current evidence on the role of nutrition in rehabilitation outcomes for ACLR patients, with as ultimate goal a safer and more successful RTS.
Shaniya Raghoebar, Caroline Roozenboom‐van Vliet, Wybren Ayold van der Wal, Wouter Welling, Daan Boersma, Ellen Oosting, Johannes Zwerver, Marco Mensink   +7 more
wiley   +1 more source

Low‐Field NMR Relaxometry for Elucidating the Effect of Temperature on the Rehydration Kinetics and pH and Ionic Strength on Rehydration Capacity of Texturized Soy Protein

Magnetic Resonance in Chemistry, EarlyView.
NMR T2 relaxation measurements enabled following hydration kinetics of texturized soy protein in real time, and to examine the effects of pH and ionic strength on water mobility in rehydrated, texturized soy protein at equilibrium. ABSTRACT Rehydration of texturized vegetable proteins (TVPs) is decisive for their functional properties, but little is ...
Louise Margrethe Arildsen Jakobsen, Narges Fathali, Heidi Najbjerg, Hanne Christine Bertram   +3 more
wiley   +1 more source

Study on the Synergistic Effect and Mechanism of Octenyl Succinic Anhydride-Modified Starch on the Stability of Myofibrillar Protein Emulsion

Chemistry
The effects of octenyl succinic anhydride-modified hydrophobic starch (OSA starch) on the properties of myofibrillar protein (MP) emulsions were investigated.
Peipei Yin, Xiaozhong Bi, Yuyu Xu, Tianhao Zhu, Qing Yin, Qingling Wang, Mangang Wu   +6 more
doaj   +1 more source