Výsledky vyhledávání - "MYOFIBRILLAR PROTEINS"

The Effects of Ingesting a Single Bolus of Hydrolyzed Collagen versus Free Amino Acids on Muscle Connective Protein Synthesis Rates.

Autoři: Aussieker, Thorben Kaiser, Jeremias Hendriks, Floris K a další

Zdroj: Medicine & Science in Sports & Exercise. 57(11)

Témata: 3208 Medical Physiology (for-2020), 32 Biomedical and Clinical Sciences (for-2020), 3202 Clinical Sciences (for-2020), Women's Health (rcdc), 6.1 Pharmaceuticals (hrcs-rac), Myofibrils (mesh), Muscle, Skeletal (mesh), Humans (mesh), Collagen (mesh), Amino Acids (mesh), Phenylalanine (mesh), Muscle Proteins (mesh), Double-Blind Method (mesh), Protein Biosynthesis (mesh), Adult (mesh), Female (mesh), Male (mesh), Resistance Training (mesh), Young Adult (mesh), CONNECTIVE TISSUE, GLYCINE, MYOFIBRILLAR PROTEINS, RESISTANCE EXERCISE, Humans (mesh), Male (mesh), Double-Blind Method (mesh), Female (mesh), Muscle Proteins (mesh), Young Adult (mesh), Collagen (mesh), Amino Acids (mesh), Muscle, Skeletal (mesh), Myofibrils (mesh), Adult (mesh), Phenylalanine (mesh), Resistance Training (mesh), Protein Biosynthesis (mesh), 1106 Human Movement and Sports Sciences (for), 1116 Medical Physiology (for), 1117 Public Health and Health Services (for), Sport Sciences (science-metrix), 3202 Clinical sciences (for-2020), 3208 Medical physiology (for-2020), 4207 Sports science and exercise (for-2020)

Popis souboru: application/pdf

Přístupová URL adresa: https://escholarship.org/uc/item/86b53264
https://escholarship.org/content/qt86b53264/qt86b53264.pdf

Degradation and Structural Changes in Beef Muscle Proteins at Different Heating Temperatures

Autoři: Nesr, Abdulatef Ahhmed Bekiroğluı, Hatice Shtewi, Farag Z. a další

Témata: Solubility of sarcoplasmic and myofibrillar proteins, Gastrocnemius muscle, Heat-induced protein gelation, Beef cooking, Polymerization of bovine proteins, Pyrolysis

Popis souboru: application/pdf

Přístupová URL adresa: https://hdl.handle.net/20.500.12436/7942

Effects of DBD-CP pre-treatment on muscle quality, volatile flavor compounds, and microbial community composition of ready-to-eat drunken shrimp (Solenocera crassicornis) during frozen storage

Autoři: Feili Zhan Qiongjing Wu Wenxiong Zheng a další

Zdroj: Food Chemistry: X, Vol 29, Iss, Pp 102723-(2025)

Témata: Ready-to-eat drunken shrimp, Microorganism, Nutrition. Foods and food supply, TX341-641, Volatile organic compounds, TP368-456, Myofibrillar proteins, DBD-CP pre-treatment, Food processing and manufacture

Přístupová URL adresa: https://doaj.org/article/7430e5e053d74d7d91add772a102609e

Molecular determinants of skeletal muscle force loss in response to 5 days of dry immersion in human

Autoři: Velarde, Mathias Sempore, Michel‐yves Allibert, Valentine a další

Přispěvatelé: Velarde, Mathias Sempore, Michel‐yves Allibert, Valentine a další

Zdroj: J Cachexia Sarcopenia Muscle
Journal of Cachexia, Sarcopenia and Muscle, Vol 15, Iss 6, Pp 2323-2337 (2024)

Témata: Male, Adult, Weightlessness, [SDV]Life Sciences [q-bio], Muscle disuse, QM1-695, Slow and fast isoforms of myofibrillar proteins, Diseases of the musculoskeletal system, Excitation-contraction coupling, Excitation‐contraction coupling, [SDV] Life Sciences [q-bio], RC925-935, Human anatomy, Immersion, Humans, Muscle atrophy, Original Article, Calcium, Microgravity, Muscle Strength, Muscle, Skeletal, Weightlessness Simulation, Muscle Contraction

Popis souboru: application/pdf

Přístupová URL adresa: https://pubmed.ncbi.nlm.nih.gov/39450600
https://doaj.org/article/af286edd1f284dc39fba1e28f22925c8

Collagenase treatment does not impair fiber contractile function in muscle biopsies from children with cerebral palsy

Autoři: Faizan Syed Latif Omerkhil Venus Joumaa a další

Zdroj: Physiological Reports, Vol 13, Iss 21, Pp n/a-n/a (2025)

Témata: active properties, myofibrillar proteins, passive properties, passive stiffness, skinned muscle fibers, Physiology, QP1-981

Popis souboru: electronic resource

Relation: https://doaj.org/toc/2051-817X

Přístupová URL adresa: https://doaj.org/article/a5c6fffa02c649a5b5e6f6807544ee48

Analysis of Amino Acids and Myofibrillar Protein Characteristics in Different Breeds and Cuts of Sheep Meat from the Southern Xinjiang Region

Autoři: Wansen LIANG Yuan YUAN Yiming JIA a další

Zdroj: Shipin gongye ke-ji, Vol 46, Iss 10, Pp 311-321 (2025)

Témata: different breeds, different cuts, amino acids, characteristics of myofibrillar proteins, Food processing and manufacture, TP368-456

Popis souboru: electronic resource

Relation: https://doaj.org/toc/1002-0306

Přístupová URL adresa: https://doaj.org/article/e684021f8ea845b0b6979a697a33c4eb

Regulation of Prunus mume Polyphenols Extracts on Muscle Protein Oxidation and Nitrosation

Autoři: Peiyu CHEN Xueming LIU Daobang TANG a další

Zdroj: Shipin gongye ke-ji, Vol 46, Iss 7, Pp 87-94 (2025)

Témata: prunus mume polyphenol extracts, sarcoplasmic proteins, myofibrillar proteins, oxidation, nitrosation, Food processing and manufacture, TP368-456

Popis souboru: electronic resource

Relation: https://doaj.org/toc/1002-0306

Přístupová URL adresa: https://doaj.org/article/249dab91a98a4f6b93bc324dbe97f0cb

Single-mode microwave heating for food science research: Understanding specific microwave effects and reliability concerns

Autoři: Xidong Jiao Haifeng Diao Tianyi Liu a další

Zdroj: Food Physics, Vol 2, Iss , Pp 100048- (2025)

Témata: Microwave heating, Single-mode cavity, Heating uniformity, Numerical modeling, Myofibrillar proteins, Food processing and manufacture, TP368-456, Physical and theoretical chemistry, QD450-801

Popis souboru: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2950069925000027; https://doaj.org/toc/2950-0699

Přístupová URL adresa: https://doaj.org/article/ca07e914dd9d4383962cecfefbf16a6d

Ultrasound-driven modulation of myofibrillar protein conformation promotes salt uptake and taste enhancement in marinated chicken breast

Autoři: Hongyu Li Fei Chen Han Li a další

Zdroj: Food Chemistry: X, Vol 29, Iss , Pp 102864- (2025)

Témata: Ultrasound-assisted marination, Chicken breast, Myofibrillar proteins, Structural rearrangement, Flavour enhancement, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

Popis souboru: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157525007114; https://doaj.org/toc/2590-1575

Přístupová URL adresa: https://doaj.org/article/53fc4cf96c4d4ae1ae4204cf6eaef59d

Preparation of Cod Gelatin Antifreeze Peptides and Its Application of Frozen-Thawed Surimi

Autoři: Jin ZHANG Tao YUAN Xiaomei SHA a další

Zdroj: Shipin gongye ke-ji, Vol 46, Iss 3, Pp 269-277 (2025)

Témata: cod fish gelatin, antifreeze peptides, surimi, myofibrillar proteins, antifreeze activity, Food processing and manufacture, TP368-456

Popis souboru: electronic resource

Relation: https://doaj.org/toc/1002-0306

Přístupová URL adresa: https://doaj.org/article/affebd04e878461d86c4984e629c22ab

Effects of phosphorylated ovalbumin on the quality of pork myofibrillar protein gel: an insight into gelling and physicochemical properties

Autoři: Zhihui Yu Yating Gao Meng Wu a další

Zdroj: Journal of Future Foods, Vol 4, Iss 2, Pp 149-158 (2024)

Témata: Gel properties, 0404 agricultural biotechnology, Phosphorylated ovalbumin, 04 agricultural and veterinary sciences, TP368-456, Myofibrillar proteins, Structures, 0405 other agricultural sciences, Food processing and manufacture

Přístupová URL adresa: https://doaj.org/article/5fcbd12de3014e02a2b814783c0dd37b

Assessing the effect of Lycium barbarum polysaccharides on the formation of heat-induced myofibrillar protein gels

Autoři: Ziyuan Zhang Jia Miao Lin Wang a další

Zdroj: Food Chemistry Advances, Vol 7, Iss , Pp 100950- (2025)

Témata: Lycium barbarum polysaccharides, Myofibrillar proteins, Structural property, Gel, Food processing and manufacture, TP368-456

Popis souboru: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772753X25000668; https://doaj.org/toc/2772-753X

Přístupová URL adresa: https://doaj.org/article/c536b7e1f91a4dfcb07df84f4b370b7b

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

Autoři: Naiyong Xiao Yutao Pang Sirui Chen a další

Zdroj: Food Chemistry: X, Vol 27, Iss , Pp 102394- (2025)

Témata: Grass carp, Myofibrillar proteins, Interactions, Fishy compounds, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

Popis souboru: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S259015752500241X; https://doaj.org/toc/2590-1575

Přístupová URL adresa: https://doaj.org/article/a05f43c53e8d4171a77341594fb5eaf4

Effect of Pea Resistant Starch on Emulsion Gel Properties and in Vitro Digestibility of Myofibrillar Proteins

Autoři: CHEN Jinyu, HU Fangyang, JI Zhirui, WU Zijian

Zdroj: Shipin Kexue, Vol 45, Iss 24, Pp 26-35 (2024)

Témata: resistant starch, myofibrillar proteins, emulsion gel, gel properties, in vitro digestibility, Food processing and manufacture, TP368-456

Popis souboru: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-004.pdf; https://doaj.org/toc/1002-6630

Přístupová URL adresa: https://doaj.org/article/51feae58d6ff48f288c17706044b9f5a

Effect of Carboxymethyl Konjac Glucomannan on the Gel Properties of Silver Carp Surimi: A Study on the Regulatory Mechanism of Substitution Degree

Autoři: Wenli Yan Zhihan Ouyang Xiaoying Luo a další

Zdroj: Foods, Vol 14, Iss 15, p 2715 (2025)

Témata: surimi gel, carboxymethyl konjac glucomannan (CKGM), gel strength, water distribution, myofibrillar proteins, degree of substitution, Chemical technology, TP1-1185

Popis souboru: electronic resource

Relation: https://www.mdpi.com/2304-8158/14/15/2715; https://doaj.org/toc/2304-8158

Přístupová URL adresa: https://doaj.org/article/4640dd7c4d2941e6936784375d6c9ba0

Effect of konjac oligosaccharide and Kappa-Carrageenan on oxidative and structural changes in silver carp protein induced by fluctuating storage temperatures

Autoři: Noman Walayat Ran Wei Zhucheng Su a další

Přispěvatelé: Noman Walayat Ran Wei Zhucheng Su a další

Zdroj: Docta Complutense
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CyTA-Journal of Food, Vol 22, Iss 1 (2024)

Témata: structural changes, Surimi, Structural changes, oxidation, Nutrition. Foods and food supply, Tecnología de los alimentos, Oligosaccharides, 04 agricultural and veterinary sciences, TP368-456, Food processing and manufacture, 0404 agricultural biotechnology, oligosaccharides, Oxidation, TX341-641, Myofibrillar proteins, 0405 other agricultural sciences, 663/665, 3206 Ciencias de la Nutrición, myofibrillar proteins

Popis souboru: application/pdf

Přístupová URL adresa: https://hdl.handle.net/20.500.14352/108022
https://doaj.org/article/7840f95f2cb94bbfbf4ca55e02f93161

Effect of adding concentrated myofibrillar proteins of silver carp (Hypophthalmichthys molitrix) on the qualitative and nutritional characteristics of pasta

Autoři: Mahsa Karami Charvadeh Eshagh Zakipour Rahimabadi Parva Safari

Zdroj: تغذیه آبزیان, Vol 10, Iss 3, Pp 1-16 (2024)

Témata: enrichment, essential amino acids, myofibrillar proteins, pasta, silver carp, Nutrition. Foods and food supply, TX341-641, Aquaculture. Fisheries. Angling, SH1-691

Popis souboru: electronic resource

Relation: https://janb.guilan.ac.ir/article_8267_9c3fa6272ccab3b515acbc3683d1e0ea.pdf; https://doaj.org/toc/2980-8499

Přístupová URL adresa: https://doaj.org/article/8d96bfef95c84d49b0622ee0f32c266b

Effects of Portulaca oleracea Extracts on Gelation and Emulsification Properties of Pork Myofibrillar Proteins

Autoři: Yuanwei SHI Haijun CHANG Yu HU a další

Zdroj: Shipin gongye ke-ji, Vol 45, Iss 13, Pp 50-57 (2024)

Témata: portulaca oleracea extracts, myofibrillar proteins, gelation properties, emulsification properties, Food processing and manufacture, TP368-456

Popis souboru: electronic resource

Relation: https://doaj.org/toc/1002-0306

Přístupová URL adresa: https://doaj.org/article/71c9372c4d5d47fe83df3e895c7f823f

Effects of ultrasound-assisted low-salt curing on water retention, tenderness and in vitro digestive characteristics of grass carp (Ctenopharyngodon Idellus)

Autoři: Jun Liu Changxin Xie Wenhan Ma a další

Zdroj: Ultrasonics Sonochemistry, Vol 113, Iss , Pp 107214- (2025)

Témata: Ultrasound, Air-dried fish, Salt reduction, Myofibrillar proteins, Chemistry, QD1-999, Acoustics. Sound, QC221-246

Popis souboru: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S1350417724004632; https://doaj.org/toc/1350-4177

Přístupová URL adresa: https://doaj.org/article/c48cb53ca26e41469183256f2ada735d

Elucidating the degradation mechanism of beef myofibrillar proteins under hydroxyl radical oxidation through the lens of cysteine oxidation modifications

Autoři: Jiale Li Jun Liu Hui Yue a další

Zdroj: Food Chemistry: X, Vol 25, Iss , Pp 102146- (2025)

Témata: Hydroxyl radical, Myofibrillar proteins, Degradation, Redox proteomics, Cysteine sites, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

Popis souboru: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157524010344; https://doaj.org/toc/2590-1575

Přístupová URL adresa: https://doaj.org/article/d2fbd609d1d94b6fb49513ee37786f8a