搜索结果: 1-15 共查到“食品科学技术 muscle”相关记录30条 . 查询时间(0.109 秒)
Supplementing a normal diet with protein yields a moderate improvement in the robust gains in muscle mass and strength induced by resistance training in older individuals
diet protein yields robust gains in muscle mass strength
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2018/11/19
From midlife, a progressive decline in muscle mass occurs, which is an independent risk factor for disability among elderly people (1). This natural process of biological aging can be either worsened ...
Supplementing a normal diet with protein yields a moderate improvement in the robust gains in muscle mass and strength induced by resistance training in older individuals
normal diet muscle mass older individuals robust gains
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2018/11/16
From midlife, a progressive decline in muscle mass occurs, which is an independent risk factor for disability among elderly people (1). This natural process of biological aging can be either worsened ...
Muscle adjustment methods may affect the association of muscle mass with novel dietary protein food clusters
Muscle adjustment methods muscle mass food clusters
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2018/11/16
In a recent issue of the Journal, Mangano et al. (1) examined the prospective association of novel dietary protein food clusters with appendicular lean mass (ALM) and quadriceps strength (QS) in 2986 ...
Reference ranges for midupper arm circumference, upper arm muscle area, and upper arm fat area in US children and adolescents aged 1–20 y
arm nutritional assessment percentiles references stature
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2018/11/12
Background: Midupper arm circumference (MUAC) has long been used in anthropometric assessments of nutritional status in field settings, especially in emergency situations, but percentile ranges for he...
Leucine partially protects muscle mass and function during bed rest in middle-aged adults
skeletal muscle protein synthesis physical inactivity atrophy dietary supplementation nutrition
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2018/11/27
Background: Physical inactivity triggers a rapid loss of muscle mass and function in older adults. Middle-aged adults show few phenotypic signs of aging yet may be more susceptible to inactivity than ...
Potential therapeutic effects of branched-chain amino acids supplementation on resistance exercise-based muscle damage in humans
Leucine Delayed onset muscle soreness Creatine kinase Protein turnover
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2015/7/22
Branched-chain amino acids (BCAA) supplementation has been considered an interesting nutritional strategy to
improve skeletal muscle protein turnover in several conditions. In this context, there is ...
A negative correlation between mercury content in muscle and body weight in carp from uncontaminated ponds
Cyprinus carpio total mercury sediment
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2015/5/18
The relationship between body weight and total mercury content in the muscle of common carp (Cyprinus carpio) from 13 uncontaminated ponds in South and West Bohemia was investigated. In total, 215 thr...
A high whey protein–, leucine-, and vitamin D–enriched supplement preserves muscle mass during intentional weight loss in obese older adults: a double-blind randomized controlled trial
muscle preservation obese older adults randomized trial whey protein weight loss
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2018/12/20
Background: Intentional weight loss in obese older adults is a risk factor for muscle loss and sarcopenia.
The Effect of Cooking on Formation of Bioavailable Species of Iron from Chicken Breast Muscle
non-heme iron bioavailability dialyzability
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2014/10/22
Chicken breast muscle was cooked to an internal temperature of 165oF by four methods: boiling, baking, sautéing and deep-frying. All cooking methods led to a decrease in formation of dialyzable iron, ...
High pressure effects on the activities of cathepsins B and D of mackerel and horse mackerel muscle
high pressure processingcfishcScomber scombruscTrachurus trachuruscmackerel and horse mackerecproteolytic enzymes
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2014/7/10
We determined high pressure processing (HPP) effects on the activities of cathepsins B and D in the muscles of mackerel (Scomber scombrus) and horse mackerel (Trachurus trachurus). In mackerel, the ca...
Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging
ultrasonic protease inhibitor incorporating treatment myofibrillar protein Caspase-3/7 Z-DEVD-fmk
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2014/2/25
The potential contribution of mechanical disruption by ultrasonics and endogenous proteolytic enzymes on the tenderisation of hen muscle were investigated. The importance of endogenous enzymes was eva...
Differences in the amino acid composition of the breast muscle of wild and farmed pheasants
meat production pheasant chemical composition amino acids
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2014/2/25
Numerous studies show the slaughter yield and also basic chemical composition of pheasant meat. The results reveal a higher biological value of the meat of pheasants which were fed naturally, in compa...
Effect of marination on the thermodynamic properties of chicken muscle proteins studied by DSC
myosin actin chicken meat marinades denaturation DSC
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2014/2/25
The marination of meat is a method applied to improve the sensory values like tenderness and juiciness of meat, and to enhance microbiological safety of the product. The effects of specific marinades ...
The Effects of Different Chilling Methods on Meat Quality and Calpain Activity of Pork Muscle Longissimus Dorsi
calpain activity, carcasses, chilling methods, meat quality, pork
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2012/8/14
The objective of this study was to investigate the effects of conventional chilling (0 to 4 ◦C), rapid chilling (RC, –20 ◦C for 30 min, followed by 0 to 4 ◦C), and short-duration chi...
Tracing processes of rigor mortis and subsequent resolution of chicken breast muscle using a texture analyzer
Rigor mortis Thaw rigor Struggle at slaughter Texture analyzer
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2012/8/13
Rigor mortis is an important change affecting meat palatability. However, there seems no efficient way to continuously and automatically track the whole process of rigor mortis and subsequent resoluti...