LIVIVO - The Search Portal for Life Sciences

zur deutschen Oberfläche wechseln
Advanced search

Search results

Result 1 - 10 of total 800

Search options

  1. Book ; Online ; E-Book: Milk proteins

    Boland, Mike / Singh, Harjinder

    from expression to food

    2020  

    Author's details edited by Mike Boland, Harjinder Singh
    Keywords Milk proteins ; Electronic books
    Language English
    Size 1 Online-Ressource (xiii, 748 Seiten)
    Edition Third edition
    Publisher Academic Press
    Publishing place London
    Publishing country Great Britain
    Document type Book ; Online ; E-Book
    Note Description based on publisher supplied metadata and other sources
    Remark Zugriff für angemeldete ZB MED-Nutzerinnen und -Nutzer
    HBZ-ID HT020345560
    ISBN 978-0-12-815252-2 ; 9780128152515 ; 0-12-815252-4 ; 0128152516
    Database ZB MED Catalogue: Medicine, Health, Nutrition, Environment, Agriculture

    Kategorien

  2. Article: Impact of the Covid-19 Pandemic on Delivery of Acute and Post-Acute Care to Patients with Newly Diagnosed Traumatic Spinal Cord Injury.

    Boland, M / Smith, E

    Irish medical journal

    2022  Volume 115, Issue 4, Page(s) 583

    Abstract: Aim To investigate the impact of the first wave of the Covid-19 pandemic on the care of patients with newly acquired traumatic spinal cord injury (TSCI) in Ireland Methods A prospective audit of patients with newly acquired TSCI from 1st March to 30th ... ...

    Abstract Aim To investigate the impact of the first wave of the Covid-19 pandemic on the care of patients with newly acquired traumatic spinal cord injury (TSCI) in Ireland Methods A prospective audit of patients with newly acquired TSCI from 1st March to 30th June 2020 was undertaken. Cases were drawn from referrals received through the National Spinal Injuries Unit (NSIU) and neurosciences centres. The standard of care guidelines used were from National Health Service (NHS) England standards, the Irish Integrated Care Pathway and British Association of Spinal cord Injury Specialist (BASCIS) COVID-19 guidelines. Results Nineteen patients sustained a TSCI during the study period. Thirteen patients (68%) were treated in the NSIU, eleven of whom were subsequently repatriated to non-specialist centres. Twelve patients (63%) waited an average of 113.8 ± 33.4 days for admission to specialist in-patient rehabilitation. Nine patients (75%) had developed at least one secondary complication by the time of admission. Conclusion With the exception of waiting time for specialist in-patient rehabilitation, delivery of TSCI care during this period was similar to the care previously recorded. Shortcomings in service provision are long-standing and highlight the need for timely implementation of an integrated trauma network for Ireland.
    MeSH term(s) COVID-19 ; Humans ; Pandemics ; Spinal Cord Injuries/epidemiology ; Spinal Cord Injuries/therapy ; Spinal Injuries/complications ; State Medicine ; Subacute Care
    Language English
    Publishing date 2022-04-29
    Publishing country Ireland
    Document type Journal Article
    ZDB-ID 193134-9
    ISSN 0332-3102 ; 0021-129X
    ISSN 0332-3102 ; 0021-129X
    Database MEDical Literature Analysis and Retrieval System OnLINE

    More links

    Kategorien

  3. Book: Food structures, digestion and health

    Boland, Mike

    2014  

    Author's details ed. by Mike Boland
    Keywords Food/Composition ; Food/Health aspects
    Subject code 664
    Language English
    Size XVII, 520 S. : Ill., graph. Darst., 24 cm
    Publisher Elsevier Acad. Press
    Publishing place Amsterdam u.a.
    Publishing country Netherlands
    Document type Book
    HBZ-ID HT018249507
    ISBN 978-0-12-404610-8 ; 0-12-404610-X
    Database Catalogue ZB MED Nutrition, Environment, Agriculture

    More links

    Kategorien

  4. Article: Measuring the Average Peak Timing of Kinematic Variables in Youth and Adolescent Baseball Pitchers.

    Boland, Mark / Zambanini, Daniel / Mulligan, Ivan / Donegan, Sean

    International journal of sports physical therapy

    2023  Volume V18, Issue 3, Page(s) 707–714

    Abstract: Background: Previous studies have examined the timing of peak kinematic variables during the pitching cycle in high school, collegiate, and professional pitchers. These same variables have been studied less in younger populations.: Purpose: To ... ...

    Abstract Background: Previous studies have examined the timing of peak kinematic variables during the pitching cycle in high school, collegiate, and professional pitchers. These same variables have been studied less in younger populations.
    Purpose: To determine whether youth and adolescent baseball pitchers will experience peaks in certain kinematic variables at different times throughout the pitching cycle compared to professional/collegiate pitchers.
    Study design: Cross-sectional, descriptive study.
    Methods: Twenty-four participants were recruited for testing consisting of five recorded pitches using 3-Dimensional VICON® motion analysis system. The maximum values and timing of the peak kinematic variables were averaged across all trials using VICON Polygon® data analysis software. These values were recorded as percentages of the pitching cycle, defined from foot contact (0%) to ball release (100%). The following variables were examined: shoulder external rotation range of motion, shoulder internal rotation velocity, trunk rotation range of motion, trunk rotation velocity, pelvic rotation velocity, and stride length. Descriptive outcomes were calculated and results were compared to previous studies examining the same variables in collegiate and professional pitchers.
    Results: Twenty-four male participants (mean age 12.75 years, SD ± 2.02) were included in the study. Mean and standard deviations were identified for peak kinematic variables of shoulder external rotation ROM (158.71°, ±9.32), shoulder internal rotation velocity (92.26 rad/sec, ±19.29), trunk rotation velocity (15.94 rad/sec, ±1.68), trunk rotation ROM (23.57°, ±8.14), and average stride length (81.97% height ±4.57). Additionally, mean and standard deviations of peak kinematic variables were expressed as percentages to reflect when they occurred in the pitching cycle and included trunk rotation ROM (8.45%, ±12.72), pelvic rotation velocity (33.26%, ±16.42), trunk rotation velocity (41.59%, ±9.27), shoulder external rotation ROM (71.34%, ±6.61), and shoulder internal rotation velocity (86.93%, ±6.45).
    Conclusion: The sequential order of each variable was similar in youth and adolescents in comparison to collegiate and professional pitchers. However, the timing of each variable within the pitching cycle occurred approximately 10% earlier in the younger pitchers. The findings suggest differences in pitching mechanics exist between younger and more experienced populations.
    Level of evidence: Level 3.
    Language English
    Publishing date 2023-06-01
    Publishing country United States
    Document type Journal Article
    ZDB-ID 2628664-6
    ISSN 2159-2896
    ISSN 2159-2896
    DOI 10.26603/001c.75224
    Database MEDical Literature Analysis and Retrieval System OnLINE

    More links

    Kategorien

  5. Article: Goat Meat: Production and Quality Attributes.

    Gawat, Mariero / Boland, Mike / Singh, Jaspreet / Kaur, Lovedeep

    Foods (Basel, Switzerland)

    2023  Volume 12, Issue 16

    Abstract: Goat meat could be a sustainable source of red meat. Its farming requires minimal input, is suitable for free-range farming, and produces a healthier red meat option as it is lean. Although goat meat has advantages for meat production, it still needs to ... ...

    Abstract Goat meat could be a sustainable source of red meat. Its farming requires minimal input, is suitable for free-range farming, and produces a healthier red meat option as it is lean. Although goat meat has advantages for meat production, it still needs to be established as a valuable part of the meat trade market. But, currently, goat meat production is less specialized; there is less intense breed selection for premium meat production, and often the animals are farmed with a multifunctional purpose, such as for their meat, fiber, and milk. The less structured goat meat industry contributes to the inconsistent quality of goat meat. This paper attempts to describe the characteristics of popular goat breeds and indigenous goats as a source of meat and the potential of various goat breeds for meat production. Additionally, this paper presents goat meat's quality and physicochemical and sensory attributes that are relevant to understanding the unique attributes of goat meat. Much work is needed for the goat meat processing industry to develop its potential.
    Language English
    Publishing date 2023-08-21
    Publishing country Switzerland
    Document type Journal Article ; Review
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods12163130
    Database MEDical Literature Analysis and Retrieval System OnLINE

    More links

    Kategorien

  6. Article ; Online: Human digestion--a processing perspective.

    Boland, Mike

    Journal of the science of food and agriculture

    2016  Volume 96, Issue 7, Page(s) 2275–2283

    Abstract: The human digestive system is reviewed in the context of a process with four major unit operations: oral processing to reduce particle size and produce a bolus; gastric processing to initiate chemical and enzymatic breakdown; small intestinal processing ... ...

    Abstract The human digestive system is reviewed in the context of a process with four major unit operations: oral processing to reduce particle size and produce a bolus; gastric processing to initiate chemical and enzymatic breakdown; small intestinal processing to break down macromolecules and absorb nutrients; and fermentation and water removal in the colon. Topics are highlighted about which we need to know more, including effects of aging and dentition on particle size in the bolus, effects of different patterns of food and beverage intake on nutrition, changes in saliva production and composition, mechanical effects of gastric processing, distribution of pH in the stomach, physicochemical and enzymatic effects on nutrient availability and uptake in the small intestine, and the composition, effects of and changes in the microbiota of the colon. Current topics of interest including food synergy, gut-brain interactions, nutritional phenotype and digestion in the elderly are considered. Finally, opportunities for food design based on an understanding of digestive processing are discussed.
    MeSH term(s) Aging ; Digestion/physiology ; Food Analysis ; Gastrointestinal Tract/physiology ; Humans ; Nutritional Physiological Phenomena
    Language English
    Publishing date 2016-05
    Publishing country England
    Document type Journal Article ; Review
    ZDB-ID 184116-6
    ISSN 1097-0010 ; 0022-5142
    ISSN (online) 1097-0010
    ISSN 0022-5142
    DOI 10.1002/jsfa.7601
    Database MEDical Literature Analysis and Retrieval System OnLINE

    More links

    Kategorien

  7. Article ; Online: Applications of artificial intelligence-enabled robots and chatbots in ophthalmology: recent advances and future trends.

    Madadi, Yeganeh / Delsoz, Mohammad / Khouri, Albert S / Boland, Michael / Grzybowski, Andrzej / Yousefi, Siamak

    Current opinion in ophthalmology

    2024  Volume 35, Issue 3, Page(s) 238–243

    Abstract: Purpose of review: Recent advances in artificial intelligence (AI), robotics, and chatbots have brought these technologies to the forefront of medicine, particularly ophthalmology. These technologies have been applied in diagnosis, prognosis, surgical ... ...

    Abstract Purpose of review: Recent advances in artificial intelligence (AI), robotics, and chatbots have brought these technologies to the forefront of medicine, particularly ophthalmology. These technologies have been applied in diagnosis, prognosis, surgical operations, and patient-specific care in ophthalmology. It is thus both timely and pertinent to assess the existing landscape, recent advances, and trajectory of trends of AI, AI-enabled robots, and chatbots in ophthalmology.
    Recent findings: Some recent developments have integrated AI enabled robotics with diagnosis, and surgical procedures in ophthalmology. More recently, large language models (LLMs) like ChatGPT have shown promise in augmenting research capabilities and diagnosing ophthalmic diseases. These developments may portend a new era of doctor-patient-machine collaboration.
    Summary: Ophthalmology is undergoing a revolutionary change in research, clinical practice, and surgical interventions. Ophthalmic AI-enabled robotics and chatbot technologies based on LLMs are converging to create a new era of digital ophthalmology. Collectively, these developments portend a future in which conventional ophthalmic knowledge will be seamlessly integrated with AI to improve the patient experience and enhance therapeutic outcomes.
    MeSH term(s) Humans ; Artificial Intelligence ; Robotics ; Ophthalmology
    Language English
    Publishing date 2024-01-22
    Publishing country United States
    Document type Review ; Journal Article
    ZDB-ID 1049383-9
    ISSN 1531-7021 ; 1040-8738
    ISSN (online) 1531-7021
    ISSN 1040-8738
    DOI 10.1097/ICU.0000000000001035
    Database MEDical Literature Analysis and Retrieval System OnLINE

    More links

    Kategorien

  8. Article: The corona pandemic and participatory governance: Responding to the vulnerabilities of secondary school students in Europe.

    Janssen, C / Kover, I / Kyratsis, Y / Kop, M / Boland, M / Boersma, F K / Cremers, A L

    International journal of disaster risk reduction : IJDRR

    2023  Volume 88, Page(s) 103608

    Abstract: Adolescents in secondary schools have limited susceptibility to the SARS-COV-2 virus, but paradoxically are considered to be carrying the highest psychosocial burden during this pandemic. The aim of our European multi-country qualitative research was to ... ...

    Abstract Adolescents in secondary schools have limited susceptibility to the SARS-COV-2 virus, but paradoxically are considered to be carrying the highest psychosocial burden during this pandemic. The aim of our European multi-country qualitative research was to investigate the COVID-19 crisis response in secondary schools and the role of national, regional, and local stakeholders in contributing to a participatory governance approach. We carried out 11 months of qualitative fieldwork, which included 90 respondents from the Netherlands, Ireland, and Finland for in-depth interviews and/or group discussions. Participant observation was conducted in four secondary schools to explore the interplay of day-to-day formal and informal practices of crisis governance. Our findings contribute to a better understanding of what efforts were made to facilitate participatory governance and where a bottom-up approach would have served useful in successfully implementing the COVID-19 mitigation strategies. Moreover, we show how these mitigation strategies have led to unintended consequences, such as students' difficulties with isolation and associated mental health problems, and the struggles of socialization when returning to a physical school environment. Our findings highlight the importance of the school environment in the socio-emotional developments of adolescents. We introduce the TAPIC-R model to analyze good governance, advancing the existing TAPIC model with an emphasis on the role of resilience in shaping participatory governance. We argue this is urgently needed during crises to strengthen engagement of the community, including vulnerable groups and achieve positive outcomes within and across policy structures and action domains.
    Language English
    Publishing date 2023-03-10
    Publishing country England
    Document type Journal Article
    ZDB-ID 2695877-6
    ISSN 2212-4209
    ISSN 2212-4209
    DOI 10.1016/j.ijdrr.2023.103608
    Database MEDical Literature Analysis and Retrieval System OnLINE

    More links

    Kategorien

  9. Article ; Online: Effects of microwave processing in comparison to sous vide cooking on meat quality, protein structural changes, and in vitro digestibility.

    Gawat, Mariero / Boland, Mike / Chen, Jim / Singh, Jaspreet / Kaur, Lovedeep

    Food chemistry

    2023  Volume 434, Page(s) 137442

    Abstract: This study investigated the effect of industrial microwave (MW) processing, and sous vide (SV) on goat and lamb biceps femoris, where samples were cooked to the same tenderness. The cooked meat quality and ultrastructure were analyzed along with ... ...

    Abstract This study investigated the effect of industrial microwave (MW) processing, and sous vide (SV) on goat and lamb biceps femoris, where samples were cooked to the same tenderness. The cooked meat quality and ultrastructure were analyzed along with determining the protein surface hydrophobicity, particle size distribution, secondary structure, and protein digestibility. MW-processing resulted in higher cooking loss and more ultrastructural damage than SV and also induced higher myofibrillar protein surface hydrophobicity. Both processes caused a significant increase (p < 0.05) in the β-sheet and an increase in the random coils with a reduction (p < 0.05) in α-helix and β-turns. Both processes led to different protein hydrolysis patterns (observed through SDS-PAGE), but overall free amino N release after digestion was not significantly different among them. The results suggest that MW and SV modify meat protein structure differently, but with the same meat tenderness level, these processes can lead to similar overall protein digestibility.
    Language English
    Publishing date 2023-09-09
    Publishing country England
    Document type Journal Article
    ZDB-ID 243123-3
    ISSN 1873-7072 ; 0308-8146
    ISSN (online) 1873-7072
    ISSN 0308-8146
    DOI 10.1016/j.foodchem.2023.137442
    Database MEDical Literature Analysis and Retrieval System OnLINE

    More links

    Kategorien

  10. Article ; Online: Physicochemical and quality characteristics of New Zealand goat meat and its ultrastructural features.

    Gawat, Mariero / Kaur, Lovedeep / Singh, Jaspreet / Boland, Mike

    Food research international (Ottawa, Ont.)

    2022  Volume 161, Page(s) 111736

    Abstract: This study investigated the quality characteristics, physicochemical indexes and ultrastructure of New Zealand goat meat. The goat meat samples were sourced from New Zealand feral goats and Boer crossbreeds. Rawlongissimus thoracis(LT) andsemimembranosus( ...

    Abstract This study investigated the quality characteristics, physicochemical indexes and ultrastructure of New Zealand goat meat. The goat meat samples were sourced from New Zealand feral goats and Boer crossbreeds. Rawlongissimus thoracis(LT) andsemimembranosus(SM) muscles were evaluated after 48 hr of post-mortem storage at 4 °C. The cooked meat characteristics were studied after sous vide cooking at 60 °C for 6 h. Meat samples from both goat breeds exhibited intermediate pH values in the range of 5.76 and 5.98. Feral goat meat had higher collagen with lower solubility compared to Boer crosses. All the samples had high peak shear force from 62.1 to 87.3 N, and the variations were highly influenced by pH (p < 0.01) and collagen content (p < 0.05) and are dependent on muscle type (p < 0.01). For color, meat from feral and Boer varies significantly for redness (p < 0.01). Transmission electron micrographs from all samples revealed short sarcomeres ranging from 1.4 to 1.8 µm. Some super contracted muscle fibers were also observed, suggesting that muscles have undergone severe cold-shortening. Our findings indicate that regardless of genotype, the challenge for goat meat quality is its inherently high pH and its susceptibility to cold-shortening that impacts its technological properties.
    MeSH term(s) Animals ; Collagen ; Cooking ; Goats ; Meat/analysis ; New Zealand
    Chemical Substances Collagen (9007-34-5)
    Language English
    Publishing date 2022-07-25
    Publishing country Canada
    Document type Journal Article ; Research Support, Non-U.S. Gov't
    ZDB-ID 1111695-x
    ISSN 1873-7145 ; 0963-9969
    ISSN (online) 1873-7145
    ISSN 0963-9969
    DOI 10.1016/j.foodres.2022.111736
    Database MEDical Literature Analysis and Retrieval System OnLINE

    More links

    Kategorien

To top