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Sivu 1 alkaen 114 tuloksia
Manual performance deterioration in the cold estimated using the wind chill equivalent temperature.
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Manual performance during work in cold and windy climates is severely hampered by decreased dexterity, but valid dexterity decrease predictors based on climatic factors are scarce. Therefore, this study investigated the decrease in finger- and hand dexterity and grip force for nine combinations of
Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage.
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The influence of protein oxidation, as measured by the dinitrophenylhydrazine (DNPH) method, on colour and texture changes during chill storage (2 degrees C, 12days) of cooked burger patties was studied. Extracts from arbutus-berries (Arbutus unedoL., AU), common hawthorns (Crataegus monogynaL.,
Changes in physicochemical characteristics and oxidative stability of pre- and post-rigor frozen chicken muscles during cold storage.
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The objective of this study was to investigate the effects of rigor state on physicochemical characteristics and the oxidative stability of chicken leg and breast muscles as a function of freezing time. Breast and leg muscles were excised from 24 broiler chickens at 30 min or 1.5 h postmortem (PM),
Simplifying the Treatment of Bone Atrophy in the Posterior Regions: Combination of Zygomatic and Wide-Short Implants-A Case Report with 2 Years of Follow-Up.
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The rehabilitation of maxillary and mandibular bone atrophy represents one of the main challenges of modern oral implantology because it requires a variety of procedures, which not only differ technically, but also differ in their results. In the face of limitations such as deficiencies in the
Reversal by desferrioxamine of tau protein aggregates following two days of treatment in aluminum-induced neurofibrillary degeneration in rabbit: implications for clinical trials in Alzheimer's disease.
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A clinical trial in patients with Alzheimer's disease has indicated that frequent intramuscular (i.m.) treatment with desferrioxamine (DFO) slows progression of the disease. Confirmatory trials have not been carried out, partly because of the rigors of twice daily intramuscular injections over a
[The diagnostic challenge of corticobasal degeneration: distinction between clinical syndrome and pathology].
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Corticobasal degeneration (CBD) is a neurodegenerative disease characterised by linear progression, asymmetrical and extrapyramidal symptoms such as rigor and dystonia, as well as by variable cortical symptoms including apraxia, cortical sensory deficits, the alien limb phenomenon and myoclonism of
Critical Appraisal of Clinical Practice Guidelines for Age-Related Macular Degeneration.
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Purpose. To evaluate the methodological quality of age-related macular degeneration (AMD) clinical practice guidelines (CPGs). Methods. AMD CPGs published by the American Academy of Ophthalmology (AAO) and Royal College of Ophthalmologists (RCO) were appraised by independent reviewers using the
Production of dark firm dry meat in slaughtered pigs with so-called liver degeneration characterized by yellowish discoloration and high lipid contents.
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The livers which are discolored yellowish and have a large amount of lipids (liver degeneration) are frequently observed in slaughtered pigs. Dark firm dry (DFD) meat and liver degeneration have a common etiological agent of exhaustion in pigs before slaughter. The correlation between them was
[State of the contractile apparatus during the development of a pathological process in the muscles. V. The effect of Zenker's necrosis and of denervation atrophy on F-actin structure].
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By means of polarized UV fluorescent microscopy, the state of F-actin was studied in single glycerinized muscle fibers from intact, locally damaged and denervated m. semi-tendinosus of the frog. It was shown that F-actin of denervated muscle fiber lost the ability to reply by increasing tryptophan
Effect of curry leaf and clove bud essential oils on textural and oxidative stability of chill stored sutchi catfish fillets.
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Effect of coating with curry leaf and clove essential oils (EO) on oxidative and textural stability of sutchi catfish fillets were evaluated during chilled storage. The changes in parameters associated with textural and lipid degradation was also evaluated to ascertain the interactive effect of
Ascorbic acid loss in vegetables: adequacy of a hospital cook-chill system.
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This research evaluates the ascorbic acid loss of vegetables prepared in a hospital cook-chill plated system. The ascorbic acid loss of three vegetable samples (carrots, peas and potatoes) were measured at various points in the cook-chill system and analysed using the DCPIP method. Substantial
The chill chain "from carcass to consumer".
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To provide safe meat and meat products of high organoleptic quality, attention must be paid to every aspect of the chill chain. The process commences with the initial chilling of the freshly slaughtered carcass and continues through to the storage of the chilled retail portion within the home.
Meta-analysis of the effects of genetic polymorphisms on intervertebral disc degeneration.
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Chronic low back pain is a significant public health issue. Both its direct and indirect cost represents tens of billions of US dollars. Although chronic low back pain can be the result of many factors, the predominant cause is disc degeneration. Recent studies have shown genetic involvement in up
Establishing a reference dataset for the authentication of spinal muscular atrophy cell lines using STR profiling and digital PCR.
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Fibroblasts and lymphoblastoid cell lines (LCLs) derived from individuals with spinal muscular atrophy (SMA) have been and continue to be essential for translational SMA research. Authentication of cell lines helps ensure reproducibility and rigor in biomedical research. This quality control measure
Improving the sensory and oxidative stability of cooked and chill-stored lamb using dietary rosemary diterpenes.
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Two dietary rosemary extracts (DREs) containing diterpenes (carnosic acid and carnosol at 1:1 and 2:1 w:w) were tested in fattening lambs to stabilize the sensory quality of cooked and chill-stored patties. A total of 63 lambs were fed freely for 80 ± 5 d with a basal diet supplemented or not with
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