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Skip to Search Results- 1Renema, Robert (Agricultural, Food and Nutritional Science)
- 1Schieber, Andreas (Department of Agricultural, Food and Nutritional Science)
- 1Vasanthan, Thavaratnam
- 1Wu, Jianping (Agricultural, Food and Nutritional Science)
- 1Wu, Jianping (Department of Agricultural, Food and Nutritional Science)
- 1Zuidhof, Martin (Department of Agricultural, Food, and Nutritional Science)
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Antioxidants in Chicken Egg Yolk: Effects of Cooking, Storage and Gastrointestinal Digestion
DownloadSpring 2015
Nimalaratne, Liyana Arachchilage Chamila K.
Eggs are one of the most nutritious and economically affordable foods. They contain high quality proteins and lipids and serve as an important source of vitamins and minerals. Despite the nutritional importance, the egg industry is vulnerable to the consumers’ perception about egg cholesterol and...
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CHROMATOGRAPHY APPROACHES FOR ANALYZING FRYING OILS AND ASSESSING THE ANTIOXIDATIVE ABILITY OF SITOSTEROL
DownloadFall 2013
The novel utility of sitosterol as an antioxidant in frying oils is explained mechanistically based on physical organic chemistry principles. The antioxidative effect of sitosterol is attributed to the conversion of sterol to steradiene by the 1, 2 elimination of water, which may be catalyzed by...
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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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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...