Purpose： The purpose of this study was to evaluate the changes in some hormonal parameters （cortisol, testosterone, ratio of testosterone/cortisol （T/C）） in professional soccer players during a season. Methods： ...Purpose： The purpose of this study was to evaluate the changes in some hormonal parameters （cortisol, testosterone, ratio of testosterone/cortisol （T/C）） in professional soccer players during a season. Methods： Fifteen professional players from a soccer club of the first division of the Greek soccer league participated. All sport medical examinations were conducted four times： before the re-building period, post re-building period, mid-season, and after finishing the competition phase. Results： For testosterone, significant differences were observed between the end season and post re-building period （11.6%; p 〈 0.05） and mid-season （ 12.1%; p 〈 0.05）. The cortisol concentration increased at mid-season by approximately 23%, and this change differed significantly from all other measurements for this hormone. The T/C ratio increased at the post re-building period and decreased at the middle of the season. Conclusion： These hormones and their ratios could be used as stress and recovery state indicators. Coaches can use these parameters in combination with other indicators to optimize workloads, and to avoid overreaching and overtraining.展开更多
The paper deals with some questions of important aspects of food safety and application of principles of food physics in the food sector. Food production and processing of quality food and safe food are today of prima...The paper deals with some questions of important aspects of food safety and application of principles of food physics in the food sector. Food production and processing of quality food and safe food are today of primary importance. Food production is based on the principles of Good Agricultural Practice （GAP）, Good Manufactoring Practice （GMP） and Good Hygiene Practice （GHP）. Recently, the industrial food processing is focused dominantly on the quality, and one of the basic requirements of the quality is the safety. There are different methods and techniques to produce safe food. The up-to-date food technologies and quality measurements （quality control and quality assurance） involve the application of different physical methods, e.g., high pressure, pulsing electrical field, nondestructive techniques, e.g., nuclear magnetic resonance （NMR）, near infrared reflectance, near infrared transmittance （NIR-NIT）, photo acoustic spectroscopy （PAS） and instrumental neutron activation analysis （INAA） for chemical composition determination, radiation techniques, nanofiltration and reverse osmosis （RO） as well. Using ionizing radiation （nuclear methods） and non-ionizing radiation technologies, it is possible to fulfill a lot of expectations： decrease of microbial contamination, improve of sensory properties, increase of storability, etc..展开更多
文摘Purpose： The purpose of this study was to evaluate the changes in some hormonal parameters （cortisol, testosterone, ratio of testosterone/cortisol （T/C）） in professional soccer players during a season. Methods： Fifteen professional players from a soccer club of the first division of the Greek soccer league participated. All sport medical examinations were conducted four times： before the re-building period, post re-building period, mid-season, and after finishing the competition phase. Results： For testosterone, significant differences were observed between the end season and post re-building period （11.6%; p 〈 0.05） and mid-season （ 12.1%; p 〈 0.05）. The cortisol concentration increased at mid-season by approximately 23%, and this change differed significantly from all other measurements for this hormone. The T/C ratio increased at the post re-building period and decreased at the middle of the season. Conclusion： These hormones and their ratios could be used as stress and recovery state indicators. Coaches can use these parameters in combination with other indicators to optimize workloads, and to avoid overreaching and overtraining.
文摘The paper deals with some questions of important aspects of food safety and application of principles of food physics in the food sector. Food production and processing of quality food and safe food are today of primary importance. Food production is based on the principles of Good Agricultural Practice （GAP）, Good Manufactoring Practice （GMP） and Good Hygiene Practice （GHP）. Recently, the industrial food processing is focused dominantly on the quality, and one of the basic requirements of the quality is the safety. There are different methods and techniques to produce safe food. The up-to-date food technologies and quality measurements （quality control and quality assurance） involve the application of different physical methods, e.g., high pressure, pulsing electrical field, nondestructive techniques, e.g., nuclear magnetic resonance （NMR）, near infrared reflectance, near infrared transmittance （NIR-NIT）, photo acoustic spectroscopy （PAS） and instrumental neutron activation analysis （INAA） for chemical composition determination, radiation techniques, nanofiltration and reverse osmosis （RO） as well. Using ionizing radiation （nuclear methods） and non-ionizing radiation technologies, it is possible to fulfill a lot of expectations： decrease of microbial contamination, improve of sensory properties, increase of storability, etc..
