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	Provedor de dados Ciênc. Tecnol. Aliment. (1) BJMBR (1) Autor Gao,Feng (2) Gao,Tian (1) Hou,Zuoxu (1) Jiang,Yun (1) Li,Jiaolong (1) Liu,Yang (1) Mi,Chunjuan (1) Qin,Xinghua (1) Zhang,Lin (1) Zhang,Xin (1) Zhou,Guanghong (1) Mais... Palavra-chave Continuous (1) Exercise training (1) Intermittent (1) Mitochondria function (1) Oxidative stress (1) Prepared pork chop (1) Quality characteristic (1) SHR (1) SIRT3/SOD2 (1) Tumbling time (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (1) 2015 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Moderate-intensity exercise allows enhanced protection against oxidative stress-induced cardiac dysfunction in spontaneously hypertensive rats BJMBR Mi,Chunjuan; Qin,Xinghua; Hou,Zuoxu; Gao,Feng. The progression of myocardial injury secondary to hypertension is a complex process related to a series of physiological and molecular factors including oxidative stress. This study aimed to investigate whether moderate-intensity exercise (MIE) could improve cardiac function and oxidative stress in spontaneously hypertensive rats (SHRs). Eight-week-old male SHRs and age-matched male Wistar-Kyoto rats were randomly assigned to exercise training (treadmill running at a speed of 20 m/min for 1 h continuously) or kept sedentary for 16 weeks. Cardiac function was monitored by polygraph; cardiac mitochondrial structure was observed by scanning electron microscope; tissue free radical production was measured using dihydroethidium staining. Expression levels of... Tipo: Info:eu-repo/semantics/article Palavras-chave: Exercise training; SHR; Oxidative stress; SIRT3/SOD2; Mitochondria function. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X2019000600603 Effect of different tumbling marination methods and time on the quality characteristics of prepared pork chops Ciênc. Tecnol. Aliment. Gao,Tian; Li,Jiaolong; Zhang,Lin; Jiang,Yun; Liu,Yang; Zhang,Xin; Gao,Feng; Zhou,Guanghong. AbstractThe combined effects of tumbling marination methods (Vacuum continuous tumbling marination, CT; Vacuum intermittent tumbling marination, IT) and effective tumbling time (4, 6, 8 and 10 h) on quality characteristics of prepared boneless pork chops were investigated. The results showed that regardless of tumbling time, CT method significantly increased the pH, product yield, cohesiveness, resilience, sensory tenderness and overall flavor (p<0.05) compared with IT method, and CT method also significantly decreased the pressing loss, cooking loss, shear force value (SFV), hardness and chewiness (p<0.05) compared with IT method. With the effective tumbling time increasing from 4 h to 10 h, the product yield and sensory attributes of prepared pork... Tipo: Info:eu-repo/semantics/article Palavras-chave: Continuous; Intermittent; Tumbling time; Quality characteristic; Prepared pork chop. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300445 Registros recuperados: 2 Primeira ... 1 ... Última

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