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Skip to Search Results- 2Chakrabarti, Subhadeep
- 2Davidge, Sandra T.
- 2Field, Catherine J.
- 2Kaufman, Susan
- 2Majumder, Kaustav
- 2Morton, Jude S.
- 22Graduate and Postdoctoral Studies (GPS), Faculty of
- 22Graduate and Postdoctoral Studies (GPS), Faculty of/Theses and Dissertations
- 8Agricultural, Food and Nutritional Science, Department of
- 8Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
- 2Renewable Resources, Department of
- 1Renewable Resources, Department of/Conference Proceedings (Renewable Resources)
- 5Department of Agricultural, Food, and Nutritional Science
- 4Department of Chemical and Materials Engineering
- 3Department of Biological Sciences
- 2Department of Chemistry
- 2Department of Food Science
- 2Department of Physiology
- 2Liu, Qingxia (Chemical and Materials Engineering)
- 2Zeng, Hongbo (Chemical and Materials Engineering)
- 1Clive, D.L.J. (Chemistry)
- 1Dr. Aman Ullah (Department of Agricultural, Food and Nutritional Science)
- 1Dr. M.S. Roopesh (Department of Agricultural, Food and Nutritional Science)
- 1Harris, Harriet L. (Biological Sciences)
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Effects of dietary combination of 25-OH-D3 and canthaxanthin on performance, meat yield, bone characteristics and antioxidant status of broilers housed under commercial and experimental conditions
DownloadFall 2014
The effects of 25-hydroxy vitamin D3 (25-OH-D3), canthaxanthin (CX), alone and in combination on broiler performance, meat yield, oxidative status, skin colour and bone characteristics were evaluated in a field trial in Colombia and also under controlled experimental conditions in Canada. The...
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Egg-derived tri-peptide IRW exerts antihypertensive effects in spontaneously hypertensive rats
Download2013
Majumder, Kaustav, Kaufman, Susan, Chakrabarti, Subhadeep, Morton, Jude S., Panahi, Sareh, Wu, Jianping, Davidge, Sandra T.
Background There is a growing interest in using functional food components as therapy for cardiovascular diseases such as hypertension. We have previously characterized a tri-peptide IRW (Ile-Arg-Trp) from egg white protein ovotransferrin; this peptide showed anti-inflammatory, anti-oxidant and...
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Exploring the role of the thioredoxin system, peroxiredoxins and glutaredoxins in aluminum and cadmium tolerance in yeast and Arabidopsis thaliana
DownloadFall 2011
Aluminum (Al) and cadmium (Cd) are non-redox active metal ions of agricultural importance. Both are able to induce oxidative damage as a mechanism of toxicity. To increase our understanding of the mechanisms of Al and Cd toxicity and tolerance in plants, the potential role of antioxidant enzymes...
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Fabrication of Graphene-based Nanocomposite Membranes for Treatment of Process-affected Water
DownloadSpring 2020
Membrane separation processes are extensively used for separation of solutes such as ions, colloids, macromolecules, and organic matter from water. Among various membrane technologies, ultrafiltration (UF) and nanofiltration (NF) are progressively being employed for elimination of organic matter...
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Feather Keratin Derived Sustainable Biosorbents for Adsorption of Heavy Metal Ions from Water
DownloadSpring 2023
Water is the epicenter of sustainability and has an essential part of the existence and development of the ecosystem and socioeconomic pillars. However, one in every three humans does not have access to clean drinking water around the globe and heavy metal ions pollution is the major contributor....
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Natural and anthropogenic inputs of arsenic and selenium to the environment in the Athabasca Bituminous Sands Region
DownloadSpring 2019
Industrial development of the Athabasca Bituminous Sands (ABS) in northern Alberta, Canada, has raised concerns that emissions of arsenic and selenium to the surrounding landscape and waterbodies have been increasing over time. To test this hypothesis, a comprehensive study of arsenic and...
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Fall 2009
Omega-3 polyunsaturated fatty acids (n-3 PUFA) enriched eggs are an increasingly important contributor to the egg industry due to the health benefits of n-3 PUFA. During storage and cooking, n-3 PUFA could undergo oxidation and further cause cholesterol oxidation. This study examined stability of...