搜索结果: 1-15 共查到“食品科学技术基础学科 muscle”相关记录18条 . 查询时间(0.22 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
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
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
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
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
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
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
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
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
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
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
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
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...
Comparison of Interposition Ratios of Pink Muscle Fiber in Dorsal Ordinary Muscle among Various Marine Fishes
dorsal ordinary muscle interposition ratio of pink muscle fiber size of pink muscle fiber
2009/6/17
The difference in interposition ratio of pink muscle fiber among various fish species was studied to learn its influence in dorsal ordinary muscle on the post-mortem change of K-value. A remarkable mo...
Organic Taste-Active Components in the Hot-Water Extract of Yellowtail Muscle
free amino acid nucleotide sensory test
2009/6/17
Hot-water extracts from the muscle of yellowtail Seriola quinqueradiata were analyzed for low-molecular-weight substances and organic taste-active components were identified by sensory tests (omission...
Proteomic Studies on Protein Oxidation in Bonito（Katsuwonus pelamis）Muscle
bonito proteomics FTSC
2009/5/20
Recently, there have been advances in the genome analysis of numerous living organisms, including humans. In one post-genome study, the term “proteomics” has attracted much attention. Although proteom...