Base de dados : MEDLINE
Pesquisa : G07.203.300.600.813 [Categoria DeCS]
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[PMID]:29367482
[Au] Autor:Marzocchi S; Pasini F; Baldinelli C; Caboni MF
[Ad] Endere鏾:Department of Agricultural and Food Sciences and Technologies, University of Bologna.
[Ti] T韙ulo:Value-addition of Beef Meat By-products: Lipid Characterization by Chromatographic Techniques.
[So] Source:J Oleo Sci;67(2):143-150, 2018 Feb 01.
[Is] ISSN:1347-3352
[Cp] Pa韘 de publica玢o:Japan
[La] Idioma:eng
[Ab] Resumo:The lipid characterization of storage fat, subcutaneous fat and bone marrow, originated from three different bovine categories, calf, young bull and cow, was carried out in order to develop a re-use of these by-products. After the lipid extraction, the compositions in fatty acids, triacylglycerols and cholesterol were determined by GC-FID. A total of 25 fatty acids were identified in all by-products; the oleic acid was the preponderant component, followed by palmitic, stearic, palmitoleic, linoleic and myristic acid. The long chain triacylglycerols (T48, T50 and T52) were the main products, especially in the cow's by-products. The subcutaneous fat of all animals showed the highest cholesterol content, whereas it was present in low amount in the others. Phospholipids were analysed in bone marrow of all the animals and phosphatidylcholine was the most abundant compound. Because of the high fat content and essential fatty acids and the low cholesterol amount, storage fat and bone marrow could represent a valuable lipid resource in food and pharmaceutical industry.
[Mh] Termos MeSH prim醨io: Cromatografia/m閠odos
羉idos Graxos/isolamento & purifica玢o
An醠ise de Alimentos/m閠odos
Produtos da Carne/an醠ise
Carne Vermelha
[Mh] Termos MeSH secund醨io: Animais
Bovinos
Colesterol/an醠ise
Colesterol/isolamento & purifica玢o
羉idos Graxos/an醠ise
Feminino
Masculino
Fosfolip韉eos/an醠ise
Fosfolip韉eos/isolamento & purifica玢o
Triglicer韉eos/an醠ise
Triglicer韉eos/isolamento & purifica玢o
[Pt] Tipo de publica玢o:JOURNAL ARTICLE
[Nm] Nome de subst鈔cia:
0 (Fatty Acids); 0 (Phospholipids); 0 (Triglycerides); 97C5T2UQ7J (Cholesterol)
[Em] M阺 de entrada:1803
[Cu] Atualiza玢o por classe:180309
[Lr] Data 鷏tima revis鉶:
180309
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180126
[St] Status:MEDLINE
[do] DOI:10.5650/jos.ess17139


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[PMID]:29107193
[Au] Autor:Feurer C; Le Roux A; Rossel R; Barnaud E; Dumarest M; Garry P; Pavio N
[Ad] Endere鏾:IFIP, French Institute for the Pig and Pork Industry, La Motte au Vicomte, B.P. 35104, 35651 Le Rheu, Cedex, France. Electronic address: carole.feurer@ifip.asso.fr.
[Ti] T韙ulo:High load of hepatitis E viral RNA in pork livers but absence in pork muscle at French slaughterhouses.
[So] Source:Int J Food Microbiol;264:25-30, 2018 Jan 02.
[Is] ISSN:1879-3460
[Cp] Pa韘 de publica玢o:Netherlands
[La] Idioma:eng
[Ab] Resumo:Pork ham muscle can be contaminated with HEV via blood vessels during viremia and represents a possible source of human contamination via the consumption of dried ham. This study evaluated the prevalence of HEV RNA in pork ham muscles and pork livers at slaughterhouses. Serology was determined on the corresponding serum samples. The apparent individual seroprevalence rate in the 49 pig farms studied was 59% [55.5%-61.4%]. None of the 1134 ham muscles tested was positive for the presence of HEV. HEV prevalence in paired liver samples was 2.8% with a level of contamination of up to 1.46 10 copies/g. Sequences of viral strains isolated from positive livers belonged to genotype 3 and subtypes 3c, 3e, 3f and 3j. Our results confirmed that raw pork liver food products are a source of risk for humans but they also showed that there is a limited risk of human infection by HEV through the consumption of ham muscle.
[Mh] Termos MeSH prim醨io: V韗us da Hepatite E/isolamento & purifica玢o
Hepatite E/epidemiologia
M鷖culos/virologia
Carne Vermelha/virologia
Sus scrofa/virologia
Doen鏰s dos Su韓os/epidemiologia
[Mh] Termos MeSH secund醨io: Matadouros
Adulto
Animais
Fran鏰/epidemiologia
Gen髏ipo
V韗us da Hepatite E/gen閠ica
Seres Humanos
F韌ado/virologia
RNA Viral/gen閠ica
Estudos Soroepidemiol骻icos
Su韓os
Doen鏰s dos Su韓os/virologia
Carga Viral
[Pt] Tipo de publica玢o:JOURNAL ARTICLE
[Nm] Nome de subst鈔cia:
0 (RNA, Viral)
[Em] M阺 de entrada:1802
[Cu] Atualiza玢o por classe:180226
[Lr] Data 鷏tima revis鉶:
180226
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171107
[St] Status:MEDLINE


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[PMID]:29232417
[Au] Autor:Natonek-Wisniewska M; Krzyscin P
[Ad] Endere鏾:Department of Animal Genomics and Molecular Biology, National Research Institute of Animal Production, Balice, Poland.
[Ti] T韙ulo:Evaluation of the suitability of mitochondrial DNA for species identification of microtraces and forensic traces.
[So] Source:Acta Biochim Pol;64(4):705-708, 2017.
[Is] ISSN:1734-154X
[Cp] Pa韘 de publica玢o:Poland
[La] Idioma:eng
[Ab] Resumo:The objective of the study was to demonstrate how mitochondrial DNA (mtDNA) can be used to determine the species origin of animal microtraces. The study included pieces of cat and dog hair without the root, a fragment of cooked chicken bone (0.1g), three goose down samples (0.028 g), a pork swab, a pork scratching (5󬊅 mm), and pork lard (0.22 g). DNA was isolated from all of these samples using the method appropriate for the particular source material. The extracts had DNA concentration exceeding 5.4 ng/祃 with A purity range of 1.14-1.88. Next, the samples were subjected to PCR and real-time PCR with species-specific primers and primers complementary to mitochondrial DNA (mtDNA). Control reactions based on the amplification of eukaryotic-specific fragment (18S rRNA) were additionally performed. PCR and real-time PCR products for detection of species-specific mtDNA were obtained for all templates, whereas during the detection of eukaryote DNA no product was obtained for dog and cat hair only. The poor quality of the obtained DNA did not prevent the analysis. The results showed that mitochondrial DNA is suitable for identification of small or highly processed samples, in which genomic DNA often cannot be analyzed.
[Mh] Termos MeSH prim醨io: DNA Mitocondrial/gen閠ica
Gen閠ica Forense/m閠odos
Rea玢o em Cadeia da Polimerase em Tempo Real/m閠odos
[Mh] Termos MeSH secund醨io: Animais
Gatos
Primers do DNA
DNA Mitocondrial/isolamento & purifica玢o
C鉫s
An醠ise de Alimentos/m閠odos
Cabelo/fisiologia
Carne Vermelha
Reprodutibilidade dos Testes
Especificidade da Esp閏ie
[Pt] Tipo de publica玢o:JOURNAL ARTICLE
[Nm] Nome de subst鈔cia:
0 (DNA Primers); 0 (DNA, Mitochondrial)
[Em] M阺 de entrada:1802
[Cu] Atualiza玢o por classe:180223
[Lr] Data 鷏tima revis鉶:
180223
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171213
[St] Status:MEDLINE
[do] DOI:10.18388/abp.2017_2304


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[PMID]:29304181
[Au] Autor:Lemos Teixeira D; Larra韓 R; Melo O; H鰐zel MJ
[Ad] Endere鏾:Departamento de Ciencias Animales, Facultad de Agronom韆 e Ingenier韆 Forestal, Pontificia Universidad Cat髄ica de Chile, Santiago, Chile.
[Ti] T韙ulo:Public opinion towards castration without anaesthesia and lack of access to pasture in beef cattle production.
[So] Source:PLoS One;13(1):e0190671, 2018.
[Is] ISSN:1932-6203
[Cp] Pa韘 de publica玢o:United States
[La] Idioma:eng
[Ab] Resumo:Recent publications have shown that citizens in developing nations are gaining interest in farm animal welfare. The aims of this study were to assess the opinion of Chilean citizens about surgical castration without anaesthesia and lack of access to pasture in beef cattle production, to investigate how involvement in livestock production influences opinions, and to evaluate if different types of information would affect their opinion towards these management practices. The study was carried out in the Metropolitan Region of Santiago, Chile, and consisted of two surveys with 400 participants in each study. The first one used an online, self-administered questionnaire and the second one used a face to face questionnaire. The second questionnaire had four information treatments assigned randomly to survey participants (no information; negative information; negative and positive information; positive information). Most participants were aware that the two management practices are common in beef production systems and were opposed to them. Involvement in animal production was associated with greater acceptance of both management practices and participants that had visited a beef production farm before the study were more likely to support castration without anaesthesia in Survey 1. Belonging to any socioeconomic group and providing negative or positive information had no impact on participants' opinion. The results show a disconnection between the views of participants recruited for this study and beef production systems that do not provide pain control for male cattle surgical castration or provide little or no access to pasture.
[Mh] Termos MeSH prim醨io: Anestesia
Orquiectomia/m閠odos
Opini鉶 P鷅lica
Carne Vermelha
[Mh] Termos MeSH secund醨io: Animais
Conscientiza玢o
Bovinos
Chile
Masculino
Inqu閞itos e Question醨ios
[Pt] Tipo de publica玢o:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T
[Em] M阺 de entrada:1802
[Cu] Atualiza玢o por classe:180215
[Lr] Data 鷏tima revis鉶:
180215
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180106
[St] Status:MEDLINE
[do] DOI:10.1371/journal.pone.0190671


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[PMID]:29304058
[Au] Autor:Lima AGVO; Oliveira RL; Silva TM; Barbosa AM; Nascimento TVC; Oliveira VDS; Ribeiro RDX; Pereira ES; Bezerra LR
[Ad] Endere鏾:Animal Science Department, Federal University of Bahia, Salvador, Bahia, Brazil.
[Ti] T韙ulo:Feeding sunflower cake from biodiesel production to Santa Ines lambs: Physicochemical composition, fatty acid profile and sensory attributes of meat.
[So] Source:PLoS One;13(1):e0188648, 2018.
[Is] ISSN:1932-6203
[Cp] Pa韘 de publica玢o:United States
[La] Idioma:eng
[Ab] Resumo:The aim of this study was to determine the effect of the inclusion of sunflower cake in the diets of lambs on meat quality. Forty male, uncastrated Santa Ines lambs with an initial average body weight of 20.9 0.41 kg were used in a completely randomized design with four treatments. The lambs were fed 500 g/kg hay and 500 g/kg concentrate (corn, soybean meal, urea, ammonium sulfate and sunflower cake) in their diet, and the experimental treatments were 0, 10, 20, and 30% sunflower cake inclusion (DM basis). The inclusion of sunflower cake in the diet did not affect (P > 0.05) the content of ash and protein, overall acceptance, or sensory aroma of the lamb meat. Total lipids and moisture content of the longissimus lumborum muscle increased linearly (P ≤ 0.05) with sunflower cake inclusion. The C16:0, ΣSFA, ΣMUFA:ΣSFA ratio, Δ-9 desaturase enzyme and atherogenicity index in the longissimus lumborum muscle decreased linearly (P ≤ 0.05) with sunflower cake inclusion in lamb diets, whereas a linear increase occurred (P ≤ 0.05) in C12:0, C18:0, ΣMUFA, ΣPUFA, ΣPUFA:ΣSFA and ΣPUFA:ΣMUFA ratios, Σn-6, Σn-3, desirable fatty acids, h:H index, elongase activity, and flavor, tenderness and juiciness sensory qualities in lamb meat. Among the panelists, the highest preference (35.9%) was for meat with 30% sunflower cake inclusion in the diet. Sunflower cake up to 30% of total DM can be included in the diet of Santa Ines lambs, because lipid nutritional quality and the sensory qualities of the lamb meat increase, in addition to improvement in nutraceutical compounds, such as the CLA content, and in the AI, PUFA:SFA and PUFA:MUFA ratios, desirable fatty acids content and h:H ratio, which are beneficial to the health of consumers.
[Mh] Termos MeSH prim醨io: Ra玢o Animal/an醠ise
Helianthus
Carne Vermelha/an醠ise
Carneiro Dom閟tico
[Mh] Termos MeSH secund醨io: Fen鬽enos Fisiol骻icos da Nutri玢o Animal
Animais
Biocombust韛eis
Dieta
羉idos Graxos/an醠ise
Seres Humanos
Masculino
Valor Nutritivo
[Pt] Tipo de publica玢o:JOURNAL ARTICLE
[Nm] Nome de subst鈔cia:
0 (Biofuels); 0 (Fatty Acids)
[Em] M阺 de entrada:1801
[Cu] Atualiza玢o por classe:180210
[Lr] Data 鷏tima revis鉶:
180210
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180106
[St] Status:MEDLINE
[do] DOI:10.1371/journal.pone.0188648


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[PMID]:29342174
[Au] Autor:Depue SM; Neilson MM; Lusk JL; Mafi G; Norwood FB; Ramanathan R; VanOverbeke D
[Ad] Endere鏾:Department of Agricultural Economics, Oklahoma State University, Stillwater, Oklahoma, United States of America.
[Ti] T韙ulo:Preference evaluation of ground beef by untrained subjects with three levels of finely textured beef.
[So] Source:PLoS One;13(1):e0190680, 2018.
[Is] ISSN:1932-6203
[Cp] Pa韘 de publica玢o:United States
[La] Idioma:eng
[Ab] Resumo:After receiving bad publicity in 2012 and being removed from many ground beef products, finely textured beef (referred to as 'pink slime' by some) is making a comeback. Some of its proponents argue that consumers prefer ground beef containing finely textured beef, but no objective scientific party has tested this claim-that is the purpose of the present study. Over 200 untrained subjects participated in a sensory analysis in which they tasted one ground beef sample with no finely textured beef, another with 15% finely textured beef (by weight), and another with more than 15%. Beef with 15% finely textured beef has an improved juiciness (p < 0.01) and tenderness (p < 0.01) quality. However, subjects rate the flavor-liking and overall likeability the same regardless of the finely textured beef content. Moreover, when the three beef types are consumed as part of a slider (small hamburger), subjects are indifferent to the level of finely textured beef.
[Mh] Termos MeSH prim醨io: Comportamento do Consumidor
Carne Vermelha
[Mh] Termos MeSH secund醨io: Animais
Bovinos
Feminino
Seres Humanos
Masculino
[Pt] Tipo de publica玢o:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T
[Em] M阺 de entrada:1802
[Cu] Atualiza玢o por classe:180206
[Lr] Data 鷏tima revis鉶:
180206
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180118
[St] Status:MEDLINE
[do] DOI:10.1371/journal.pone.0190680


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[PMID]:28913916
[Au] Autor:Diallo A; Deschasaux M; Latino-Martel P; Hercberg S; Galan P; Fassier P; All鑣 B; Gu閞aud F; Pierre FH; Touvier M
[Ad] Endere鏾:Sorbonne Paris Cit Epidemiology and Statistics Research Center (CRESS), Inserm U1153, Inra U1125, Cnam, Paris 13 University, Nutritional Epidemiology Research Team (EREN), Bobigny, France.
[Ti] T韙ulo:Red and processed meat intake and cancer risk: Results from the prospective NutriNet-Sant cohort study.
[So] Source:Int J Cancer;142(2):230-237, 2018 Jan 15.
[Is] ISSN:1097-0215
[Cp] Pa韘 de publica玢o:United States
[La] Idioma:eng
[Ab] Resumo:The International Agency for Research on Cancer (WHO-IARC) classified red meat and processed meat as probably carcinogenic and carcinogenic for humans, respectively. These conclusions were mainly based on studies concerning colorectal cancer, but scientific evidence is still limited for other cancer locations. In this study, we investigated the prospective associations between red and processed meat intakes and overall, breast, and prostate cancer risk. This prospective study included 61,476 men and women of the French NutriNet-Sant cohort (2009-2015) aged ≥35 y and who completed at least three 24 hrs dietary records during the first year of follow-up. The risk of developing cancer was compared across sex-specific quintiles of red and processed meat intakes by multivariable Cox models. 1,609 first primary incident cancer cases were diagnosed during follow-up, among which 544 breast cancers and 222 prostate cancers. Red meat intake was associated with increased risk of overall cancers [HR =1.31 (1.10-1.55), p = 0.01) and breast cancer (HR = 1.83 (1.33-2.51), p = 0.002]. The latter association was observed in both premenopausal [HR =2.04 (1.03-4.06)] and postmenopausal women [HR =1.79 (1.26-2.55)]. No association was observed between red meat intake and prostate cancer risk. Processed meat intake was relatively low in this study (cut-offs for the 5th quintile = 46 g/d in men and 29 g/d in women) and was not associated with overall, breast or prostate cancer risk. This large cohort study suggested that red meat may be involved carcinogenesis at several cancer locations (other than colon-rectum), in particular breast cancer. These results are consistent with mechanistic evidence from experimental studies.
[Mh] Termos MeSH prim醨io: Produtos da Carne/efeitos adversos
Neoplasias/etiologia
Carne Vermelha/efeitos adversos
[Mh] Termos MeSH secund醨io: Feminino
Seguimentos
Seres Humanos
Masculino
Meia-Idade
Estadiamento de Neoplasias
Neoplasias/patologia
Estado Nutricional
Progn髎tico
Estudos Prospectivos
Fatores de Risco
[Pt] Tipo de publica玢o:JOURNAL ARTICLE; RANDOMIZED CONTROLLED TRIAL
[Em] M阺 de entrada:1712
[Cu] Atualiza玢o por classe:171214
[Lr] Data 鷏tima revis鉶:
171214
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170916
[St] Status:MEDLINE
[do] DOI:10.1002/ijc.31046


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[PMID]:28873602
[Au] Autor:Shikha Ojha K; Granato D; Rajuria G; Barba FJ; Kerry JP; Tiwari BK
[Ad] Endere鏾:Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland; Food Packaging Group, University College Cork, Cork, Ireland.
[Ti] T韙ulo:Application of chemometrics to assess the influence of ultrasound frequency, Lactobacillus sakei culture and drying on beef jerky manufacture: Impact on amino acid profile, organic acids, texture and colour.
[So] Source:Food Chem;239:544-550, 2018 Jan 15.
[Is] ISSN:0308-8146
[Cp] Pa韘 de publica玢o:England
[La] Idioma:eng
[Ab] Resumo:The effects of ultrasound (US) frequency, addition of Lactobacillus sakei culture and drying time on key nutritional (protein, amino acids, and organic acids) and physicochemical properties (texture and colour) of cultured and uncultured beef jerky were evaluated. Cultured and uncultured jerky samples were subjected to US frequencies of 25kHz, 33kHz and 45kHz for 30min prior to marination and drying. Principal component analysis demonstrated a significant effect of beef jerky processing conditions on physicochemical properties. Taurine content of jerky samples was found to increase with an increase in ultrasonic frequencies for cultured samples. No significant changes in colour values were observed for ultrasound pre-treated and control samples. Interactive effects of culture treatment, drying and ultrasonic frequency were observed. This study demonstrates that the nutritional profile of beef jerky can be improved through the incorporation of L. sakei.
[Mh] Termos MeSH prim醨io: Lactobacillus sakei
[Mh] Termos MeSH secund醨io: Amino醕idos
Animais
Bovinos
Contagem de Col鬾ia Microbiana
Cor
Manipula玢o de Alimentos
Lactobacillus
Carne Vermelha
[Pt] Tipo de publica玢o:JOURNAL ARTICLE
[Nm] Nome de subst鈔cia:
0 (Amino Acids)
[Em] M阺 de entrada:1711
[Cu] Atualiza玢o por classe:171128
[Lr] Data 鷏tima revis鉶:
171128
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170907
[St] Status:MEDLINE


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[PMID]:28873528
[Au] Autor:Zeng M; Wang J; Zhang M; Chen J; He Z; Qin F; Xu Z; Cao D; Chen J
[Ad] Endere鏾:State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China. Electronic address: mmzeng@jiangnan.edu.cn.
[Ti] T韙ulo:Inhibitory effects of Sichuan pepper (Zanthoxylum bungeanum) and sanshoamide extract on heterocyclic amine formation in grilled ground beef patties.
[So] Source:Food Chem;239:111-118, 2018 Jan 15.
[Is] ISSN:0308-8146
[Cp] Pa韘 de publica玢o:England
[La] Idioma:eng
[Ab] Resumo:This study evaluated the inhibitory effects of Sichuan pepper (Zanthoxylum bungeanum) and sanshoamide extract on the formation of heterocyclic amines (HAs) in grilled beef patties. The following major HAs were detected and quantified: imidazopyridine (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, PhIP), imidazoquinoxalines (2-amino-3-methyl-3H-imidazo[4,5-f]quinoxaline, IQx; 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline, MeIOx; 2-amino-3,4,8-trimethyl-3H-imidazo[4,5-f]quinoxaline, 4,8-DiMeIQx) and -carbolines (9H-pyrido[3,4-b]indole, norharman; 1-methyl-9H-pyrido[3,4-b]indole, harman). The rates of PhIP, IQx, MeIQx and 4,8-DiMeIQx were inhibited significantly by 82%, 61%, 28% and 79%, respectively, in patties treated with a low-concentration of pepper (0.5%), and by 27%, 45%, 44% and 26%, respectively, following treatment with a low-concentration sanshoamide extract (0.005%). All inhibition rates exceeded 70% at pepper and sanshoamide extract concentrations of 1.0% and 0.010%, respectively. Harman and norharman could be significantly (p<0.05) enhanced by the addition of all concentrations of Sichuan pepper, however, sanshoamide extract had no significant (p>0.05) effect on them, although 0.005% of the extract could slightly increase the formation of them. Notably, significant correlations were observed between the HA inhibition rates and pepper or sanshoamide extract concentrations, especially for PhIP (r=0.87, p=2.30E-3), IQx (r=0.99, p=5.04E-7) and 4,8-DiMeIQx (r=0.88, p=1.96E-3). These results indicate that Sichuan pepper and sanshoamide extract could inhibit the formation of carcinogenic HAs during thermal preparation of protein-rich foods, and therefore might reduce the risk of chronic diseases associated with the long-term intake of HA-containing food products.
[Mh] Termos MeSH prim醨io: Carne Vermelha
[Mh] Termos MeSH secund醨io: Aminas
Animais
Bovinos
Culin醨ia
Compostos Heteroc韈licos
Quinoxalinas
Zanthoxylum
[Pt] Tipo de publica玢o:JOURNAL ARTICLE
[Nm] Nome de subst鈔cia:
0 (Amines); 0 (Heterocyclic Compounds); 0 (Quinoxalines)
[Em] M阺 de entrada:1711
[Cu] Atualiza玢o por classe:171128
[Lr] Data 鷏tima revis鉶:
171128
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170907
[St] Status:MEDLINE


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[PMID]:28873515
[Au] Autor:Cheng W; Sun DW; Pu H; Wei Q
[Ad] Endere鏾:School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Gua
[Ti] T韙ulo:Characterization of myofibrils cold structural deformation degrees of frozen pork using hyperspectral imaging coupled with spectral angle mapping algorithm.
[So] Source:Food Chem;239:1001-1008, 2018 Jan 15.
[Is] ISSN:0308-8146
[Cp] Pa韘 de publica玢o:England
[La] Idioma:eng
[Ab] Resumo:The study investigated the possibility of using hyperspectral imaging (HSI) in the spectral range of 1000-2200nm to characterize myofibrils cold structural deformation degrees of frozen pork samples. The HSI images of pork samples frozen under different freezing rates were acquired in the frozen state without thawing. The myofibrils cold structural deformation degrees were evaluated by surface hydrophobicity (S ANS) and Ca -ATPase activity. Spectral angle mapping (SAM) algorithm was used for the first time to extract the spectral information for regression. Compared with the optimized partial least square regression (PLSR) models based on selected wavebands by successive projections algorithm (SPA), the optimized PLSR models developed based on the spectral angles calculated by the SAM algorithm achieved comparable or even better performance with R of 0.896 for S ANS and 0.879 for Ca -ATPase activity, respectively. The implications of the frozen meat spectrum were also analyzed in the current study.
[Mh] Termos MeSH prim醨io: Carne Vermelha
[Mh] Termos MeSH secund醨io: Algoritmos
Animais
An醠ise dos M韓imos Quadrados
Miofibrilas
Espectroscopia de Luz Pr髕ima ao Infravermelho
Su韓os
[Pt] Tipo de publica玢o:JOURNAL ARTICLE
[Em] M阺 de entrada:1711
[Cu] Atualiza玢o por classe:171128
[Lr] Data 鷏tima revis鉶:
171128
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170907
[St] Status:MEDLINE



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