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	Provedor de dados Ciênc. Tecnol. Aliment. (1) BJMBR (1) Autor Zhang,Lin (2) Gao,Feng (1) Gao,Tian (1) Hou,Yanhong (1) Jiang,Yun (1) Li,Dan (1) Li,Jiaolong (1) Liu,Yang (1) Wu,Kai (1) Zhang,Xin (1) Zhou,Guanghong (1) Mais... Palavra-chave Chronic atrophic gastritis (1) Continuous (1) Differentially expressed proteins (1) Intermittent (1) Prepared pork chop (1) Proteasome activator subunit 1 (PSME1) (1) Proteomic study (1) Quality characteristic (1) Ribosomal protein S12 (RPS12) (1) Tumbling time (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2015 (1) 2012 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Comparative proteomics analysis of chronic atrophic gastritis: changes of protein expression in chronic atrophic gastritis without Helicobacter pylori infection BJMBR Zhang,Lin; Hou,Yanhong; Wu,Kai; Li,Dan. Chronic atrophic gastritis (CAG) is a very common gastritis and one of the major precursor lesions of gastric cancer, one of the most common cancers worldwide. The molecular mechanism underlying CAG is unclear, but its elucidation is essential for the prevention and early detection of gastric cancer and appropriate intervention. A combination of two-dimensional gel electrophoresis and mass spectrometry was used in the present study to analyze the differentially expressed proteins. Samples from 21 patients (9 females and 12 males; mean age: 61.8 years) were used. We identified 18 differentially expressed proteins in CAG compared with matched normal mucosa. Eight proteins were up-regulated and 10 down-regulated in CAG when compared with the same amounts of... Tipo: Info:eu-repo/semantics/article Palavras-chave: Differentially expressed proteins; Chronic atrophic gastritis; Proteomic study; Ribosomal protein S12 (RPS12); Proteasome activator subunit 1 (PSME1). Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X2012000300014 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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