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Skip to Search Results- 3Functional food
- 1Barley processing
- 1Caco-2 cells
- 1Carnosine
- 1Consumer purchase preferences
- 1Delivery system
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Fall 2017
In this study, we examine Canadian consumers’ purchase preferences for a particular kind of functional pork – enhanced carnosine pork. Carnosine is a naturally occurring dipeptide that exhibits anti-aging properties (McFarland and Holliday, 1994). Carnosine is a relatively unknown nutrient and so...
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Pea Protein Based Nanoemulsions for Delivery of Vitamin D: Fabrication, Stability and In vitro Study using Caco-2 Cells
DownloadFall 2019
In North America, a significant population is vitamin D deficient due to insufficient sunlight exposure in winters. Increasing research has shown that vitamin D, apart from its skeletal functions, also has potential to lower the risk of chronic diseases such as autoimmune disorders, diabetes...
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Rutin and barley starch modification using subcritical water, ultrasonication and electrolysis technologies
DownloadSpring 2020
The barley grain is a rich source of starch and dietary fibre but over the years, barley grain uses in Canada has been more popular in animal feeding and brewing, than for food uses. With the large barley production and increasing demand for starch by the food and biobased industries, barley...