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The Match-Play Sprint Performance Of Elite Senior Hurlers During Competitive Games, Damien Young, Giuseppe Coratella, Shane Malone, Kieran Collins, Laurent Mourot, Marco Beato
The Match-Play Sprint Performance Of Elite Senior Hurlers During Competitive Games, Damien Young, Giuseppe Coratella, Shane Malone, Kieran Collins, Laurent Mourot, Marco Beato
Articles
The typical sprint profile in elite hurling has yet to be established. The purpose of this study was to investigate the sprinting demands of elite hurling competition and characterize the sprinting patterns of different playing positions. GPS (10-Hz, STATSports Viper) were used to collect data from 51 hurlers during 18 games. The total sprint (≥22 km·h-1) distance (TSD), the number of sprints (NOS) classified as length (<20 m, ≥20 m) and relative speed thresholds (<80%, 80–90%, >90%), the between-sprint duration and the number of repeated-sprint bouts (≥2 sprints in ≤60 s) were analyzed. The NOS was 22.2 ± 6.8 accumulating 415 ± 140 m TSD. The NOS …
Metabolic Power In Hurling With Respect To Position And Halves Of Match-Play, Damien Young, Shane Malone, Kieran Collins, Laurent Mourot, Marco Beato, Giuseppe Coratella
Metabolic Power In Hurling With Respect To Position And Halves Of Match-Play, Damien Young, Shane Malone, Kieran Collins, Laurent Mourot, Marco Beato, Giuseppe Coratella
Articles
The current investigation compared the metabolic power and energetic characteristics in team sports with respect to positional lines and halves of match-play. Global positioning system (GPS) technology data were collected from 22 elite competitive hurling matches over a 3-season period. A total of 250 complete match-files were recorded with players split into positional groups of full-back; half-back; midfield; half-forward; full-forward. Raw GPS data were exported into a customized spreadsheet that provided estimations of metabolic power and speed variables across match-play events (average metabolic power [Pmet], high metabolic load distance [HMLD], total distance, relative distance, high-speed distance, maximal speed, accelerations, and …
Dough Properties And Baking Characteristics Of White Bread, As Affected By Addition Of Raw, Germinated And Toasted Pea Flour, Kim A. Millar, Catherine Barry-Ryan, Roisin Burke, Sinead Mccarthy, Eimear Gallagher
Dough Properties And Baking Characteristics Of White Bread, As Affected By Addition Of Raw, Germinated And Toasted Pea Flour, Kim A. Millar, Catherine Barry-Ryan, Roisin Burke, Sinead Mccarthy, Eimear Gallagher
Articles
Thermal and non-thermal processing may alter the structure and improve the techno-functional properties of pulses and pulse flours, increasing their range of applications in protein-enhanced foods. The effects of germination and toasting of yellow peas (Pisum sativum) on flour and dough characteristics were investigated. Wheat flour was substituted with raw, germinated and toasted pea flour (30%). The resulting bread-baking properties were assessed. Toasting increased dough water absorption and improved dough stability compared with germinated and raw pea flour (p < 0.05). This resulted in bread loaves with comparable specific volume and loaf density to that of a wheat flour control. Significant correlations between dough rheological properties and loaf characteristics were observed. Addition of pea flours increased the protein content of the breads from 8.4% in the control white bread, to 10.1–10.8% (p < 0.001). Toasting demonstrated the potential to improve the techno-functional properties of pea flour. Results highlight the potential application of pea flour in bread-making to increase the protein content.