Milk as an alternative drink during prolonged exercise
Başlık çevirisi mevcut değil.
- Tez No: 785755
- Danışmanlar: DR. CHARLİE SİMPSON
- Tez Türü: Yüksek Lisans
- Konular: Beslenme ve Diyetetik, Spor, Nutrition and Dietetics, Sports
- Anahtar Kelimeler: Belirtilmemiş.
- Yıl: 2021
- Dil: İngilizce
- Üniversite: Oxford Brookes University
- Enstitü: Yurtdışı Enstitü
- Ana Bilim Dalı: Belirtilmemiş.
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: 40
Özet
Özet yok.
Özet (Çeviri)
Aim. The aim of the study was to examine the effect of semi-skimmed milk ingested during a 2-hour cycling exercise in physically active participants. Methods. Six males (mean±SD, age: 24.3 ± 2.6years, weight: 82.0 ± 6.8kg, height: 181.5 ± 4.7cm) and two females (mean±SD, age: 29.5 ± 6.5years, weight: 63.25 ± 0.35kg, height: 169 ± 2.0cm) ingested 250 ml/h semi-skimmed milk (Low-milk), 500 ml/h semi-skimmed milk (High-milk) or 500 ml/h water in trials. The study consisted of 4 visits, familiarisation day and then 3-days exercise trials. Participants ingested three drinks randomize and double-blinded fashion every 30 minutes during 2-hour cycling at 50% Wmax. VO2 (ml/kg/min), VCO2 (ml/kg/min), respiratory exchange ratio (RER), heart rate (HR), plasma glucose and lactate, rating of perceived exertion (RPE) score, and gastrointestinal symptoms (GIS) score were recorded at rest and every 30 minutes during exercise and compared between trials. Pre- and post- breath hydrogen tests were provided to show whether any intolerance with milk. Moreover, energy expenditure, carbohydrate and fat oxidation were calculated. Results. There was no significant difference in VO2, HR, RPE, EE, CHO and fat oxidation, GIS score, blood glucose and lactate during 2-hour cycling between trials. However, there was a significant difference in mean RER between Low-milk and Water during 120 min exercise (p=0.038). Conclusion. Ingestion of milk during exercise was not associated with significant gastrointestinal symptoms. In this regard, milk can be consumed during exercise by individuals who are not lactose intolerant. But there were similar results between milk and water trials; thus, further research is needed.
Benzer Tezler
- Badem sütünden ballı ve muzlu kefir üretimi
Honey and banana flavoured kefir production from almond milk
HÜLYA EROL
Yüksek Lisans
Türkçe
2020
Gıda MühendisliğiTekirdağ Namık Kemal ÜniversitesiGıda Mühendisliği Ana Bilim Dalı
DR. ÖĞR. ÜYESİ FATMA ÇOŞKUN
- Süt ve su kefirlerinin morfolojik, fizikokimyasal ve antimikrobiyal özelliklerinin karşılaştırılması
Comparison of milk and water kefir of the morphological, physiochemical and antimicrobial properties
AYŞE NUR ERDİNÇ
Yüksek Lisans
Türkçe
2024
Besin Hijyeni ve TeknolojisiKırıkkale ÜniversitesiVeteriner Besin Hijyeni ve Teknolojisi Ana Bilim dalı
DOÇ. DR. GİZEM ÇUFAOĞLU
- Effect of high hydrostatic pressure (HHP) on the quality parameters and shelf life of acidified protein drink
Yüksek hidrostatik basıncın (YHB) asidifiye protein içeceğinin kalite parametreleri ve raf ömrüne etkisi
İREM BİGE TIRPANCI
Yüksek Lisans
İngilizce
2022
Gıda MühendisliğiOrta Doğu Teknik ÜniversitesiGıda Mühendisliği Ana Bilim Dalı
PROF. DR. HAMİ ALPAS
- Kestaneli süt üretimi ve kestaneli sütün özelliklerininaraştırılması
Chestnut milk production and Chestnut milk's properties research
GAYE İREM ERDOĞAN
Yüksek Lisans
Türkçe
2019
Gıda MühendisliğiBursa Teknik ÜniversitesiGıda Mühendisliği Ana Bilim Dalı
DR. ÖĞR. ÜYESİ AYŞE NESLİHAN DÜNDAR
- Gıda endüstrisi atıksularından biyolojik yöntemlerle hidrojen eldesi ve değerlendirilmesi
Hydrogen production and evaluation using biological processes from food industry wastewater
EMRE OĞUZ KÖROĞLU
Doktora
Türkçe
2019
Çevre MühendisliğiYıldız Teknik ÜniversitesiÇevre Mühendisliği Ana Bilim Dalı
PROF. DR. AHMET DEMİR