The objective of the present study was to evaluate the possibility of accelerating adaptation and acclimation of 106 athletes aged from 18 to 34 years to hot and moist conditions by combined treatment including consumption of a special drink and cryomassage including the use of aromatic oils. It was shown that the proposed approach proved highly efficient in that it accelerates acclimatization and adaptation to hot and moist climate.
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Food Sci Nutr
January 2025
Department of Food Science and Technology, Faculty of Agriculture Urmia University Urmia Iran.
Steam injection, especially in a superheated state, increases the rate of heat transfer and improves the quality of the baked products. In this research, different baking methods (forced convention, superheated steam, and superheated steam-assisted) at different temperatures (140°C, 160°C, 180°C) were applied to produce a new formulated rice cake containing acorn flour and inulin. The findings revealed that the level of moisture inside the oven directly influences the volume of the cake.
View Article and Find Full Text PDFBMC Infect Dis
January 2025
Department of Cardiac Surgery, Second Hospital of Hebei Medical University, No.215 of Heping West Road,Xinhua District, Shijiazhuang, 050000, China.
Objective: To evaluate the effects of different SARS-CoV-2 inactivation methods on the blood concentration of colistin sulfate.
Methods: A colistin sulfate reference substance, a quality control plasma sample, and a clinically measured sample were transferred and heated in a 56 °C water batch for 30 min or irradiated under an ultraviolet (UV) lamp for 60 min to examine the stability of the reference solution and quality control plasma sample. Statistical analysis was conducted for the concentration of the clinically measured sample before and after inactivation with the intraclass correlation coefficient (ICC) method, the Passing-Bablok regression, and the Bland-Altman analysis.
Cureus
November 2024
Physical Medicine and Rehabilitation, Krishna College of Physiotherapy, Krishna Vishwa Vidyapeeth, Karad, IND.
Background Patients suffering from diabetic frozen shoulder face particular challenges, including limited shoulder motion and excruciating pain. Although traditional physiotherapy methods are commonly used, it is important to investigate the effectiveness of combining Maitland mobilization with traditional treatments, especially considering patients' tissue irritability levels as often patients cannot tolerate mobilization and exercises due to tissue irritability. This study aimed to investigate the impact of Maitland mobilization combined with a conventional physiotherapy regimen on pain and functional ability using the Visual Analog Scale (VAS) and Disability of the Arm, Shoulder and Hand (DASH) scales in diabetic patients suffering from a frozen shoulder with moderate tissue irritability levels.
View Article and Find Full Text PDFFood Chem
December 2024
Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China. Electronic address:
The research compared the combined effect of ultrasound (160 W, 2 min), oleic acid (15%, 11 h), and moist-heat treatment (HMT, 25% moisture content, 110 °C, 2 h) with their individual treatment on rice grains. The results showed that ultrasound treatment created pores and cracks in the rice grains, facilitating an easier penetration for oleic acid to develop amylose-oleic acid complex during HMT. Compared to native raw rice (NR), both single and combined treatments significantly altered the morphology, reduced swelling power and solubility, enhanced hydrophilicity, thus changing the moisture distribution, thermal and pasting characteristics.
View Article and Find Full Text PDFJ Food Sci
August 2024
School of Food Science and Technology, Jiangnan University, Wuxi, China.
This study aimed to enhance the solubility and digestibility of macadamia protein isolate (MPI) for potential utilization in the food industry. The impact of dry- and moist-heat treatments at various temperatures (80, 90, and 100°C) and durations (15 and 30 min) on macadamia protein's microstructure, solubility, molecular weight, secondary and tertiary structure, thermal stability, and digestibility were investigated and evaluated. The heating degree was found to cause roughening of the MPI surface.
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