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Skip to Search Results- 2Adamowicz, Wiktor
- 2Gänzle, Michael G.
- 2Ho, Linda
- 2Liu, Xiaoji
- 2University of Alberta, Department of Biological Sciences
- 2Veeman, Michele M.
- 44Graduate and Postdoctoral Studies (GPS), Faculty of
- 44Graduate and Postdoctoral Studies (GPS), Faculty of/Theses and Dissertations
- 3Resource Economics and Environmental Sociology, Department of
- 2Agricultural, Food and Nutritional Science, Department of
- 2Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
- 2Biological Sciences, Department of
- 17Department of Agricultural, Food, and Nutritional Science
- 9Department of Chemistry
- 6Department of Food Science
- 3Department of Chemical and Materials Engineering
- 2Department of Agricultural, Food and Nutritional Science
- 1Department of Biomedical Engineering
- 5McMullen, Lynn (Agricultural, Food and Nutritional Science)
- 4Vederas, John C. (Chemistry)
- 3Vederas, John (Chemistry)
- 1 Ametaj, Burim N. (Department of Agriculture, Food, and Natural Science)
- 1Ametaj, Burim N. (Agricultural, Food and Nutritional Science)
- 1Bressler, David (Agricultural, Food and Nutritional Science)
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LC‐MS/MS quantitation of α‐amylase/trypsin inhibitor CM3 and glutathione during wheat sourdough breadmaking
Download2022-07-01
Won, Savanna, Curtis, Jonathan, Gänzle, Michael G.
Aims This study aimed to quantify α‐amylase/trypsin inhibitor (ATI) CM3 and glutathione (GSH) during wheat sourdough breadmaking. Methods and results Breads were made with two wheat cultivars and fermented with Fructilactobacillus sanfranciscensis, F. sanfranciscensis ΔgshR or Latilactobacillus...
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Spring 2017
Mussels can obtain strong underwater attachment to virtually all kinds of surfaces including rocks, metals, wood structures, polymers and concretes by secreting mussel foot proteins to form byssus. Great efforts have been dedicated to understanding this behavior and it is found that an catecholic...
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2018
University of Alberta, Department of Biological Sciences
This is an image of a Nile Crocodile Skull. This specimen is observed in Survey of Vertebrates, Zoology 224. This image was created as part of the University of Alberta OER image database project in Biological Sciences. Identifier 2057I.
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2018
University of Alberta, Department of Biological Sciences
This is an image of the lower jaw of a Nile Crocodile Skull. This specimen is observed in Survey of Vertebrates, Zoology 224. This image was created as part of the University of Alberta OER image database project in Biological Sciences. Identifier 2057I.
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2019-01-01
Muringai, Violet, Goddard, Ellen
Trust is an important element of effective relationships, including business relationships. In agriculture and food, public trust has sometimes been affected by food safety problems and by hesitation or misunderstanding about production practices, including the use of new technologies. In this...
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Quantification of bacteriocin gene expression in Carnobacterium maltaromaticum ATCC PTA-5313
DownloadFall 2014
Carnobacterium maltaromaticum ATCC PTA-5313, which produces bacteriocins carnocyclin A, piscicolin 126 and carnobacteriocin BM1, has been approved for use on meat products to control the growth of Listeria monocytogenes. This combination of bacteriocins is very effective as a biopreservative. It...
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Spring 2011
Several obstacles to widespread use of bacteriocins in food have been identified, including lack of specific, rapid quantitation methods, and little data on their efficacy in food systems. The first objective of this study was to develop a specific, rapid quantitation method for bacteriocins...