Relevant bibliographies by topics / Thermic Effect of Food

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Thermic Effect of Food'

Author: Grafiati
Published: 4 June 2021
Last updated: 26 January 2023

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Journal articles on the topic "Thermic Effect of Food"

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Gray, Michelle, Ashley Binns, Keyona Smith, et al. "Thermic Effect Of Food In Children." Medicine & Science in Sports & Exercise 46 (May 2014): 625. http://dx.doi.org/10.1249/01.mss.0000495346.50894.a3.

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Reed, G. W., and J. O. Hill. "Measuring the thermic effect of food." American Journal of Clinical Nutrition 63, no. 2 (1996): 164–69. http://dx.doi.org/10.1093/ajcn/63.2.164.

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Iossa, S., L. Lionetti, M. P. Mollica, A. Barletta, and G. Liverini. "Thermic effect of food in hypothyroid rats." Journal of Endocrinology 148, no. 1 (1996): 167–74. http://dx.doi.org/10.1677/joe.0.1480167.

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Abstract The regulatory and obligatory components of cephalic and gastrointestinal phases of the thermic effect of food (TEF) were measured in control and hypothyroid rats. A significant decrease (P<0·05) in regulatory and obligatory components of cephalic and gastrointestinal TEF, after either a control or energy-dense meal, was found in hypothyroid rats compared with control rats. Our findings indicate that hypothyroidism is associated with a decreased thermogenic response to food which contributes to the reduced energy expenditure of hypothyroid rats. Our results also suggest that tri-io
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Calcagno, Manuel, Hana Kahleova, Jihad Alwarith, et al. "The Thermic Effect of Food: A Review." Journal of the American College of Nutrition 38, no. 6 (2019): 547–51. http://dx.doi.org/10.1080/07315724.2018.1552544.

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Nacht, C. A., L. Christin, E. Temler, R. Chiolero, E. Jequier, and K. J. Acheson. "Thermic effect of food: possible implication of parasympathetic nervous system." American Journal of Physiology-Endocrinology and Metabolism 253, no. 5 (1987): E481—E488. http://dx.doi.org/10.1152/ajpendo.1987.253.5.e481.

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To investigate the effect of the autonomic nervous system on the thermic response to food ingestion, respiratory exchange measurements were performed on seven healthy young men for 1 h and 45 min before and 6 h after ingestion of a mixed meal, approximately 560 kcal, 53% carbohydrate, 30% fat, and 17% protein (control) and under the same conditions during infusion of either propranolol (80 micrograms/kg bolus and 1 microgram.kg-1.min-1), atropine (10 micrograms/kg and 10 micrograms.kg-1.min-1), or atropine plus propranolol. The postabsorptive resting metabolic rates were the same on each occas
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Molnár, D. "Meal frequency and the thermic effect of food." American Journal of Clinical Nutrition 56, no. 6 (1992): 1069. http://dx.doi.org/10.1093/ajcn/56.6.1069.

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Curcillo, P. G., J. L. Mullen, B. R. Patel, and J. D. Luketich. "Meal composition and the thermic effect of food." Clinical Nutrition 9 (January 1990): 19. http://dx.doi.org/10.1016/0261-5614(90)90199-3.

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Kinabo, J. L., and J. V. G. A. Durnin. "Effect of exercise on the thermic effect of food in women." International Journal of Food Sciences and Nutrition 45, no. 2 (1994): 91–97. http://dx.doi.org/10.3109/09637489409166147.

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Denzer, Charlene M., and John C. Young. "The Effect of Resistance Exercise on the Thermic Effect of Food." International Journal of Sport Nutrition and Exercise Metabolism 13, no. 3 (2003): 396–402. http://dx.doi.org/10.1123/ijsnem.13.3.396.

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Purpose:The thermic effect of food (TEF) is the increment in energy expenditure above resting metabolic rate associated with the cost of absorption and processing of food for storage. Previous studies have shown that TEF is enhanced by aerobic endurance exercise of sufficient duration and intensity. The purpose of this study was to determine if a similar effect occurs with a single bout of resistance exercise (weightlifting).Methods:VO2 was measured in 9 healthy volunteers (3 males and 6 females) for 2 hours after ingestion of a 2760 kJ (660 kcal) carbohydrate meal with and without prior compl
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Tai, M. M., P. Castillo, and F. X. Pi-Sunyer. "Meal size and frequency: effect on the thermic effect of food." American Journal of Clinical Nutrition 54, no. 5 (1991): 783–87. http://dx.doi.org/10.1093/ajcn/54.5.783.

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Dissertations / Theses on the topic "Thermic Effect of Food"

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Khursigara, Zareen. "Factors regulating resting energy expenditure and thermic effect of food in elderly women." Thesis, McGill University, 2005. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=84046.

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Hypothesis. We hypothesized that contrary to "normal aging," frail elderly women would have a heightened resting energy expenditure per kg fat free mass (REE/kg FFM) and thermic effect of food (TEF) response.<br>Methods. 13 healthy (H) [X +/- SEM: 81.4 +/- 1.1 yr] and 9 frail elderly women (F) [84.7 +/- 1.6 yr], free from acute conditions underwent REE and TEF measurements (liquid standard mixed meal: 720 kcal, 58% carbohydrate, 14% protein, 28% fat) using ventilated hood indirect calorimetry. Anthropometric and body composition measurements, thyroid hormones, cortisol, cytokines and c
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Hafizi, Kaamel. "The effect of Methylphenidate on Energy Expenditure in Individuals with Obesity: A Randomized, Double-Blind, Placebo Controlled Pilot Trial." Thesis, Université d'Ottawa / University of Ottawa, 2019. http://hdl.handle.net/10393/39265.

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Objectives: Most weight loss medications target reductions in energy intake while neglecting energy expenditure, a critical predictor of weight loss/regain. This pilot study examined the effect of short-acting methylphenidate (MPH) on resting energy expenditure (REE), thermic effect of food (TEF), physical activity energy expenditure (PAEE), and how changes in energy expenditure relate to changes in body composition in youth and adults living with obesity. Methods: This study was a randomized, double-blind, placebo-controlled two-parallel arm study. In total, 19 participants were screened,
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Orsat, Valérie. "Radio-frequency thermal treatments for agri-food products." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape8/PQDD_0019/NQ55367.pdf.

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Rose, Martin D. "The thermal stability and effect of cooking on veterinary drug residues in food." Thesis, University of East Anglia, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.267560.

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Taherian, Ali Reza. "Thermal softening kinetics and textural quality of thermally processed vegetables." Thesis, McGill University, 1995. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=23301.

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Dry Romano beans (Phaseolus vulgaris) were soaked and cooked at temperatures ranging from 70 to 100$ sp circ$C for different time intervals. The rate of texture softening associated with each temperature was found to be consistent with two simultaneous pseudo first-order kinetic mechanisms 1 and 2. Approximately 40% of the firmness of Romano beans was lost by the rapid softening mechanism 1. The remaining firmness loss was characterized by mechanism 2 which was found to be much slower ($ sim$1/50th of the former). The temperature dependence indicator (z value) of reaction rate constants were 3
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Chen, Cuiren 1962. "Application of computer simulation and artificial intelligence technologies for modeling and optimization of food thermal processing." Thesis, McGill University, 2001. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=37877.

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The major objective of this project was to evaluate the feasibility of artificial neural networks (ANNs) and genetic algorithms (GAs) for modeling and optimization of food thermal processing. The specific objectives were: (1) to develop a comprehensive computer simulation program for thermal processing, (2) to apply ANNs and GAs for modeling and optimization of constant retort temperature (CRT) thermal processing and variable retort temperature (VRT) thermal processing, (3) to develop dynamic models for thermal processing using ANNs, and (4) to explore ANN-model-based analysis of critical cont
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Hsu, Melissa Karen. "Effect of Post Manufacture Thermal Dip Treatment on Proteolysis of Commercial String Cheese During Storage." DigitalCommons@CalPoly, 2013. https://digitalcommons.calpoly.edu/theses/924.

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String cheese, a Mozzarella cheese, has the unique ability to string in fibrous strands when pulled apart. Graders judge string cheese by its stringy texture; samples with copious amounts of string are awarded high ratings. But just as the texture of natural cheeses softens with time, the stringy texture of string cheese can diminish with age too. Age related softening in cheese is due primarily to an important biochemical event known as proteolysis, which is attributed to inherent milk proteinases, residual coagulant activity, and enzymes from the lysis of starter culture microorganisms. It i
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Ruddick-Collins, Leonie. "Meal induced thermogenesis and appetite : methodological issues and responses to energy restriction." Thesis, Queensland University of Technology, 2012. https://eprints.qut.edu.au/60243/1/Leonie_Ruddick-Collins_Thesis.pdf.

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Diet Induced Thermogenesis (DIT) is the energy expended consequent to meal consumption, and reflects the energy required for the processing and digestion of food consumed throughout each day. Although DIT is the total energy expended across a day in digestive processes to a number of meals, most studies measure thermogenesis in response to a single meal (Meal Induced Thermogenesis: MIT) as a representation of an individual’s thermogenic response to acute food ingestion. As a component of energy expenditure, DIT may have a contributing role in weight gain and weight loss. While the evidence is
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Pettersson, Ulrika. "Comparison between two different activity diaries for children and an activity meter." Thesis, Uppsala universitet, Institutionen för kvinnors och barns hälsa, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-395047.

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Background: The level of activity in an individual can be the difference between health and illness. Physical inactivity can cause diseases such as osteoporosis and type-2 diabetes. It has been reported that children live an increasingly inactive life, with less than the recommended a total of 60 minutes daily for children and adolescents of 6-17 years of age. Objective: The objective was to compare two activity diaries and how the results correspond to measurements by an activity meter. Material and methods: This study included 12 children who each carried an activity meter for four days to
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Kupranycz, Donna B. (Donna Bohdanka). "Effects of thermal oxidation on the constitution of butterfat, butterfat fractions and certain vegetable oils." Thesis, McGill University, 1986. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=72822.

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Books on the topic "Thermic Effect of Food"

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Tucker, Gary. Essentials of thermal processing. Wiley-Blackwell, 2010.

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Susan, Featherstone, ed. Essentials of thermal processing. Wiley-Blackwell, 2011.

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Philip, Richardson, ed. Thermal technologies in food processing. CRC Press, 2001.

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Holdsworth, S. D. Thermal processing of packaged foods. 2nd ed. Springer, 2008.

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Thermal processing of packaged foods. Blackie Academic & Professional, 1997.

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1939-, Parliment Thomas H., McGorrin Robert J. 1951-, Ho Chi-Tang 1944-, American Chemical Society. Division of Agricultural and Food Chemistry., and American Chemical Society Meeting, eds. Thermal generation of aromas. American Chemical Society, 1989.

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Knipe, C. Lynn. Thermal processing of ready-to-eat meat products. Blackwell Pub., 2010.

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Cleary, Noel. Heat transfer coefficients as applied to the thermal processing of food products. University College Dublin, 1998.

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Progress on quantitative approaches of thermal food processing. Nova Science Publishers, 2011.

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J, Lewis M. Continuous thermal processing of foods: Pasteurization and UHT sterilization. Aspen Publishers, 2000.

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Book chapters on the topic "Thermic Effect of Food"

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Díaz-Calderón, P., O. Henríquez, J. Enrione, and S. Matiacevich. "Freezing Rate Effect on Thermal Transition of Blueberries." In Food Engineering Series. Springer New York, 2015. http://dx.doi.org/10.1007/978-1-4939-2578-0_34.

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Jackson, Lauren S., Jason J. Hlywka, Kannaki R. Senthil, and Lloyd B. Bullerman. "Effect of Thermal Processing on the Stability of Fumonisins." In Fumonisins in Food. Springer US, 1996. http://dx.doi.org/10.1007/978-1-4899-1379-1_30.

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Kaur, Bhupinder, Fazilah Ariffin, Rajeev Bhat, and Alias A. Karim. "Effect of novel thermal processing on phytochemicals." In Handbook of Plant Food Phytochemicals. John Wiley & Sons Ltd, 2013. http://dx.doi.org/10.1002/9781118464717.ch12.

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Santos, M. V., V. Vampa, A. N. Califano, and N. E. Zaritzky. "Effect of Water Content on Thermo-Physical Properties and Freezing Times of Foods." In Food Engineering Series. Springer New York, 2015. http://dx.doi.org/10.1007/978-1-4939-2578-0_32.

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George, Jincy M., and Navin Kumar Rastogi. "Effect of High-Pressure Processing on Selected Food Processing Operations." In Non-thermal Processing of Foods. CRC Press, 2019. http://dx.doi.org/10.1201/b22017-3.

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Hendrickx, M., G. Maesmans, S. De Cordt, and P. Tobback. "Evaluation of the Integrated-Time-Temperature Effect of Thermal Processes on Foods: State of the Art." In Developments in Food Engineering. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_224.

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Goñi, María Gabriela, María Celeste Pellegrini, and Alejandra Graciela Ponce. "Effect of Thermal Treatments on the Properties of Natural Food Additives." In Natural Additives in Foods. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-17346-2_9.

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Lahboubi, Nabila, Ikram Naim, Sanae Habchi, Azzouz Essamri, and Hassan El Bari. "Effect of Combined Alkali-Thermal Pretreatment on Methane Potential from BMP of Date Palm Empty Fruit Bunch." In Proceedings of the 1st International Conference on Water Energy Food and Sustainability (ICoWEFS 2021). Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-75315-3_34.

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Sethi, Swati, Rahul Kumar Anurag, Yogesh Kumar, and O. P. Chauhan. "Combination of Non-thermal Processes and their Hurdle Effect." In Non-thermal Processing of Foods. CRC Press, 2019. http://dx.doi.org/10.1201/b22017-17.

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Holt, C. "The Effect of Polymers on Ice Crystal Growth." In Food Freezing. Springer London, 1991. http://dx.doi.org/10.1007/978-1-4471-3446-6_6.

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Conference papers on the topic "Thermic Effect of Food"

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Herndon, Marcus. "Effect of Thermal Depolymerization of Wasted Food Extracts on Alternate Fuel Production." In ASME 2016 10th International Conference on Energy Sustainability collocated with the ASME 2016 Power Conference and the ASME 2016 14th International Conference on Fuel Cell Science, Engineering and Technology. American Society of Mechanical Engineers, 2016. http://dx.doi.org/10.1115/es2016-59535.

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Human activities like fossil fuel retrieval, biomass burning, waste disposal, and residential and commercial use of energy are continuing to effect the Earth’s energy budget by changing the emissions and resulting atmospheric concentrations of radioactively important gases, aerosols, and by changing land surface properties. These activities negatively contribute to Earth’s greenhouse gases including water vapor (H2O), carbon dioxide (CO2), methane (CH4), nitrous oxide (N2O), and ozone (O3). Approximately 82% of greenhouse gases are developed from the United States, Asia, and Europe alone. Food
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Balasubramaniam, V. M. (Bala). "Non-Thermal Preservation of Fruit Juices." In ASME 2008 Citrus Engineering Conference. American Society of Mechanical Engineers, 2008. http://dx.doi.org/10.1115/cec2008-5404.

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Consumers demand healthier fresh tasting foods without chemical preservatives. To address the need, food industry is exploring alternative preservation methods such as high pressure processing (HPP) and pulsed electric field processing. During HPP, the food material is subjected to elevated pressures (up to 900 MPa) with or without the addition of heat to achieve microbial inactivation with minimal damage to the food. One of the unique advantages of the technology is the ability to increase the temperature of the food samples instantaneously; this is attributed to the heat of compression, resu
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Stefanini, Roberta, Giuseppe Vignali, and Fabio Coloretti. "Modelling the growth kinetic of spoilage microorganisms in a packaged cow’s ricotta processed with high pressure." In The 5th International Food Operations & Processing Simulation Workshop. CAL-TEK srl, 2019. http://dx.doi.org/10.46354/i3m.2019.foodops.003.

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Today consumers demand fresh foods without additives, preservatives and health risks: that is why non-thermal food preservation methods are receiving more interest, among them High Pressure Processing is able to avoid thermal degradation of food components, extend their shelf life and preserve colour, flavour and nutritional value. HPP is often used on dairy products because of its impact on physicochemical and sensory characteristics, its ability to improve their structure and texture and inactivate some microorganisms. The aim of this work is to evaluate the effect of HPP on a packaged ricot
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Barreto, Andres Felipe Moreno, Giuseppe Vignali, and Luca Sandei. "Effect of High Pressure Processing on enzymatic activity for strawberries, sour cherries and red grapes." In the 7th International Food Operations and Processing Simulation Workshop. CAL-TEK srl, 2021. http://dx.doi.org/10.46354/i3m.2021.foodops.004.

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Color degradation is an important factor that affect the quality and acceptability of fruit juices and purees; several enzymes, as well as the microbial endogenous population are not only responsible for this phenomenon but for changes in flavor and texture. Traditional stabilization methods have been used to preserve these kind of products; however, there is a negative impact on vitamins and bioactive compounds composition. High Pressure Processing (HPP) is a non-thermal alternative that has been applied for the extension of shelf life of fresh products, reducing the adverse effects of classi
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Lee, H. K., B. Q. Li, Y. Huo, and J. Tang. "Validation of 3-D Electromagnetic-Thermal Model for Microwave Food Processing." In ASME 2005 Summer Heat Transfer Conference collocated with the ASME 2005 Pacific Rim Technical Conference and Exhibition on Integration and Packaging of MEMS, NEMS, and Electronic Systems. ASMEDC, 2005. http://dx.doi.org/10.1115/ht2005-72534.

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A numerical model was developed to study the electromagnetic field and thermal phenomena during microwave heating food processing. Three-dimensional finite difference time domain and finite element integration is presented for the analysis of the electromagnetic field distribution and temperature distribution. Experimental measurements validated 3-D model of microwave food processing for the electromagnetic and thermal phenomena. The extensive numerical simulations were used to study effect of various processing parameters on the heating patterns in food package in a 915 MHz microwave applicat
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Park, Hyeon Woo, Kyung Mi Kim, Gwi Jung Han, and Won Byong Yoon. ""A quantitative microbiological exposure assessment model for bacillus cereus in packaged rice cakes with thermal processing"." In the 4th International Food Operations and Processing Simulation Workshop. CAL-TEK srl, 2018. http://dx.doi.org/10.46354/i3m.2018.foodops.002.

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"The objective of this study was to develop quantitative microbial exposure assessment models for Bacillus cereus in packaged rice cakes (PRC). Probability distribution for growth of B. cereus in PRC was estimated and effects of thermal processing and acidification on extending the shelf-life of PRC were quantitatively assessed. Heat penetration curves at cold point for retort process and pasteurization were successfully predicted using heat transfer simulation model (RMSE &lt; 0.77 ºC). The retort process showed a better sterilization effect than the pasteurization process, but degraded the q
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Adegbenro, D. R., O. B. Longe, A. A. Dawodu, M. Abdulrahman, and E. T. Omonayin. "An Evaluation of Blockchain-Based Technologies in the Food Supply Chain." In 28th iSTEAMS Multidisciplinary Research Conference AIUWA The Gambia. Society for Multidisciplinary and Advanced Research Techniques - Creative Research Publishers, 2021. http://dx.doi.org/10.22624/aims/isteams-2021/v28n2p8.

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Beyond the financial sector, the use of blockchain in supply chain traceability is extremely important, although the tradeoffs between implementation difficulties and attainable effect are uncertain. Six components of blockchain-based technologies in the food supply chain were examined in this research using a technology elvaluation methodology that differentiates between six distinct components of a technology: technique, knowledge, organization, innovation, environment and product. The research aims to offer fresh crucial insights into how blockchain-based technologies may be applied in the
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Albe Slabi, Sara, Christelle Mathé, Mbalo Ndiaye, Odile Mesieres, and Romain Kapel. "Combined effect of extraction and purification conditions on yield, composition, functional and structural properties of lupin proteins." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/rcdt7862.

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The growing global population combined with the socio-economic changes leads to the increase of the demand of plant proteins for human nutrition. In recent years, many studies has been aimed at developing new high-quality and functional plant-based protein food. Lupin being a widely cultivated legume crop is one of the most promising alternative source of proteins for human nutrition. However, the scientific knowledge of the production process of proteins from lupin meal is still very scarce.In this work, different conditions of extraction and purification were evaluated for production of lupi
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Le Roux, A., T. Lhommeau, T. Péran, M. Monziol, and B. Minvielle. "Decontamination on pork carcasses: qualification of thermic treatment by thermal imaging." In Fourth International Symposium on the Epidemiology and Control of Salmonella and Other Food Borne Pathogens in Pork. Iowa State University, Digital Press, 2015. http://dx.doi.org/10.31274/safepork-180809-276.

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Fricke, Emily, and Vinod Narayanan. "Comparison of the Performance of a Solar Thermal Absorption Chiller and a Novel Sub-Wet Bulb Evaporative Chiller for Cooling Processes in Food Manufacturing." In ASME 2021 15th International Conference on Energy Sustainability collocated with the ASME 2021 Heat Transfer Summer Conference. American Society of Mechanical Engineers, 2021. http://dx.doi.org/10.1115/es2021-62308.

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Abstract The food processing industry exists at the nexus between food, energy, and water systems. Improving the sustainability of this industry is critical to reduction of carbon emissions and enhanced utilization of vital resources such as water. The overarching aim of the present research is to create a process-based modeling platform for food processing systems that would allow the most appropriate combination of water-sustainable, energy-efficient, and renewable energy (WERE) technologies to be determined for a system. This paper focuses on one specific process in a thermal processing lin
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Reports on the topic "Thermic Effect of Food"

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Barnes Jr, Robert L. Policies Governing Military Food Service Contracts Effect Soldier Readiness. Defense Technical Information Center, 2011. http://dx.doi.org/10.21236/ada543417.

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Schmidt, Lucie, Lara Shore-Sheppard, and Tara Watson. The Effect of Safety Net Programs on Food Insecurity. National Bureau of Economic Research, 2013. http://dx.doi.org/10.3386/w19558.

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Currie, Janet, Stefano DellaVigna, Enrico Moretti, and Vikram Pathania. The Effect of Fast Food Restaurants on Obesity and Weight Gain. National Bureau of Economic Research, 2009. http://dx.doi.org/10.3386/w14721.

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Katz, Lawrence, and Alan Krueger. The Effect of the Minimum Wage on the Fast Food Industry. National Bureau of Economic Research, 1992. http://dx.doi.org/10.3386/w3997.

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Lahti, Janet. The effect of glucose on the food intake of goldthioglucose injected mice. Portland State University Library, 2000. http://dx.doi.org/10.15760/etd.1571.

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Kanner, Joseph, Dennis Miller, Ido Bartov, John Kinsella, and Stella Harel. The Effect of Dietary Iron Level on Lipid Peroxidation of Muscle Food. United States Department of Agriculture, 1995. http://dx.doi.org/10.32747/1995.7604282.bard.

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Biological oxidations are almost exclusively metal ion-promoted reactions and in ths respect iron, being the most abundant, is the commonly involved. The effect of dietary iron levels on pork, turkey and chick muscle lipid peroxidation and various other related compounds were evaluated. Crossbred feeder pigs were fed to market weight on corn-soy rations containing either 62, 131 or 209 ppm iron. After slaughter, the muscles were dissected, cooked and stored at 4°C. Heavily fortifying swine rations with iron (&gt;200 ppm) increase nn-heme iron (NHI), thiobarbituric acid reactive substances (TBA
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Doan, Brandon, Patrick Hickey, Joseph Fischer, James Miller, and Harris Lieberman. The Effect of Caffinated Tube Food on Cognitive Performance During Fatigue/Circadian Desynchronosis. Defense Technical Information Center, 2004. http://dx.doi.org/10.21236/ada430562.

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Pecinovsky, Kenneth T., and Daren S. Mueller. Effect of Fungicide on Disease and Yield of Low Lin/Food Grade Soybeans. Iowa State University, Digital Repository, 2009. http://dx.doi.org/10.31274/farmprogressreports-180814-954.

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Nam, Changhyun, Eulanda A. Sanders, and Jie Yang. It�s Time to Rethink Reused: Denim Fabric Properties and Their Effects on Foot Thermal Sensation. Iowa State University. Library, 2019. http://dx.doi.org/10.31274/itaa.8863.

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Halevy, Orna, Sandra Velleman, and Shlomo Yahav. Early post-hatch thermal stress effects on broiler muscle development and performance. United States Department of Agriculture, 2013. http://dx.doi.org/10.32747/2013.7597933.bard.

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Abstract:
In broilers, the immediate post-hatch handling period exposes chicks to cold or hot thermal stress, with potentially harmful consequences to product quantity and quality that could threaten poultry meat marketability as a healthy, low-fat food. This lower performance includes adverse effects on muscle growth and damage to muscle structure (e.g., less protein and more fat deposition). A leading candidate for mediating the effects of thermal stress on muscle growth and development is a unique group of skeletal muscle cells known as adult myoblasts (satellite cells). Satellite cells are multipote
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