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Determinants of Participation in a Post-Hospitalization Physical Exercise Program for Older Adults
(BioMed Central, 2020-10-16)
Background: Older patients often experience a decline in physical function and cognitive status after hospitalization. Although interventions involving physical exercise are effective in improving functional performance, ...
Green hemostatic sponge-like scaffold composed of soy protein and chitin for the treatment of epistaxis
(Elsevier, 2022-04-30)
Epistaxis is one of the most common otorhinolaryngology emergencies worldwide. Although there are currently several treatments available, they present several disadvantages. This, in addition to the increasing social need ...
Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome
(Elsevier, 2022-06)
[EN] The ageing process after animal slaughter enhances tenderness and influences the value of meat. Horse meat is becoming more popular but lacks standardized ageing practices that should be supported by a better understanding ...
Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed
(MDPI, 2021-05-15)
A full-randomized block design was used for the study of the FA composition and meat quality parameters, considering ageing time as a split-plot factor. Chemical and fatty acid composition of steaks (longissimus thoracis ...
Effect of ageing time on the volatile compounds from cooked horse meat
(Elsevier, 2022-02)
Volatile compounds from cooked and aged (0, 7, 14, 21 days) Hispano-Bret ' on horse meat (loin) were analyzed by solid-phase microextraction coupled to gas chromatography-mass spectrometry. A total of 77 volatile com-pounds ...
Protein Biomarkers of Bovine Defective Meats at a Glance: Gel-Free Hybrid Quadrupole-Orbitrap Analysis for Rapid Screening
(American Chemical Society, 2021-07-07)
An understanding of biological mechanisms that could be involved in the stress response of animal cattle prior to slaughter is critical to create effective strategies aiming at the production of high-quality meat. The ...
Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome.
(Elsevier, 2022-06)
[EN] The ageing process after animal slaughter enhances tenderness and influences the value of meat. Horse meat is becoming more popular but lacks standardized ageing practices that should be supported by a better understanding ...
Caspase activity in post mortem muscle and its relation to cattle handling practices
(Wiley, 2021-12)
BACKGROUND Animal handling practices are one of the factors majorly affecting animal metabolism prior to slaughter. This phenomenon increases the occurrence of meat quality defects such as dark cutting-beef, causing high ...
Design of double functionalized carbon nanotube for amphotericin B and genetic material delivery.
(Nature, 2022)
In the present work, single wall carbon nanotubes (SWCNT) were successively functionalized with phospholipid DSPE-PEG carboxylic acid, and then, with ethylenediamine (EDA), to obtain double functionalized single wall carbon ...
Application of 2-D DIGE to study the effect of ageing on horse meat myofibrillar sub-proteome
(Elsevier, 2023-02)
Considering the high relevance of meat tenderness for consumer acceptability, the aim of this study was to investigate post-mortem changes in myofibrillar sub-proteome in steaks from longissimus thoracis et lumborum muscle ...