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http://dx.doi.org/10.3988/jcn.2020.16.3.491 | DOI Listing |
Sports Biomech
June 2024
M2S Laboratory (Movement, Sport & Health), University Rennes 2, ENS Rennes, Bruz, France.
This study aims to profile biomechanical abilities during sprint front crawl by identifying technical stroke characteristics, in light of performance level. Ninety-one recreational to world-class swimmers equipped with a sacrum-worn IMU performed 25 m all-out. Intra and inter-cyclic 3D kinematical variabilities were clustered using a functional double partition model.
View Article and Find Full Text PDFCureus
January 2024
Oral Pathology and Microbiology, Saveetha Dental College and Hospitals, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai, IND.
The objective of this systematic review was to assess the effectiveness, acceptability, and safety of systemic enzyme therapy, consisting of trypsin, bromelain, and rutoside trihydrate, as an anti-inflammatory agent, either when utilized independently or in conjunction with non-steroidal anti-inflammatory drugs (NSAIDs). This systematic review adhered to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines. Two studies met the inclusion criteria and were assessed in the review.
View Article and Find Full Text PDFUltrason Sonochem
December 2023
College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China. Electronic address:
The effects of ultrasonic brine on the physicochemical properties, sensory quality and microstructure of low-sodium beef jerkies were investigated. Compared with control jerky brined in 1.5% NaCl solution, both of the direct reduction and partial replacement of 50% NaCl by KCl decreased the sodium content.
View Article and Find Full Text PDFMeat Sci
October 2023
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address:
The effects of treatment by ultrasound (US), inoculation of Pediococcus acidilactici BP2 strain (BP), and their combination (US-BP) on the quality characteristics of beef jerky were investigated during fermentation for 6 days. Moisture contents and water activity were highest after the US and US-BP treatments (P < 0.05).
View Article and Find Full Text PDFFood Sci Anim Resour
May 2023
Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.
This study was conducted to investigate the bactericidal effect of nisin (Nisin) only, atmospheric pressure plasma (APP) only, and a combination of APP and nisin (APP+Nisin) on beef jerky and sliced ham inoculated with O157:H7, gram-negative bacteria. The bactericidal effect against O157:H7 and was confirmed using a nisin solution at a concentration of 0-100 ppm, and APP+Nisin was tested on beef jerky and sliced ham using 100 ppm nisin. Beef jerky and sliced ham were treated with APP for 5 min and 9 min, respectively.
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