Search
Skip to Search Results- 4Gänzle, Michael G.
- 2Moran, S. R.
- 1Abel, Robin Jacob
- 1Bai, Yunpeng
- 1Barahona Rosales, Eduardo
- 1Biggs, D. F.
- 17Graduate and Postdoctoral Studies (GPS), Faculty of
- 17Graduate and Postdoctoral Studies (GPS), Faculty of/Theses and Dissertations
- 4Agricultural, Food and Nutritional Science, Department of
- 4Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
- 4Oil Sands Research and Information Network (OSRIN)
- 2Oil Sands Research and Information Network (OSRIN)/RRTAC Reports
- 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)
- 1Bressler, David (Department of Agricultural, Food and Nutritional Science)
- 1Gänzle, Michael (Agricultural, Food, and Nutritional Sciences)
- 1Harynuk, James (Chemistry)
-
Proposed design for a program of toxicological research for the Alberta Oil Sands Environmental Research Program
Download1979
Biggs, D. F., Croft, B., Loman, A. A., Jantzie, T., Coutts, R. T.
A proposed design, and supporting information, for an integrated program of toxicological research for the Alberta Oil Sands Environmental Research Program is presented. The first major section of the report (Section 2) contains background information pertinent to the development of a research...
-
Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria
Download2020-05-01
Maidana, Stefania Dentice, Finch, Susan, Garro, Marisa, Savoy, Graciela, Gänzle, Michael G., Vignolo, Graciela
Gluten-free baked goods are a challenge for biotechnologists and nutritionists because their low baking characteristics. Lactic acid bacteria (LAB) were identified and characterized from chia flour and spontaneously fermented sourdough. Based on techno-functional and safety properties, Weissella...
-
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...
-
1990
Moran, S. R., Trudell, M. R., Macyk, T. M.
This is one of a series of reports that presents the findings of the Plains Hydrology and Reclamation Project (PHRP), an interdisciplinary study that focuses primarily on hydrologic aspects of the reclamation of surface coal mines in the Plains of Alberta. The focus of the PHRP is to develop a...
-
Examining the structure, function and mode of action of bacteriocins from lactic acid bacteria
DownloadSpring 2010
Carnocyclin A (CclA) is a remarkably stable, potent bacteriocin produced by Carnobacterium maltaromaticum UAL307. Elucidation of the amino acid and genetic sequences revealed that CclA is a circular bacteriocin. Preliminary structural studies (dynamic light scattering, NMR, circular dichroism,...
-
A Summary of Land Resource and Groundwater Resource Issues Related to Plains Coal Mine Reclamation in Alberta
Download1996
Trudell, M., Moran, S. R., Cheel, D., Macyk, T., Thacker, D.
Development and extraction of coal resources in Alberta disrupts the landscape and alters two other important resources, land and groundwater. In order to support coal resource development that was economically and environmentally responsible, the Reclamation Research Technical Advisory Committee...
-
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...
-
Application of intravaginal lactic acid bacteria to lower uterine infections and improve reproductive performance of postpartum dairy cows
DownloadSpring 2015
Transition dairy cows are susceptible to uterine infections due to the compromised immunity around calving and substantial bacterial contamination in the uterus immediately after calving. Cows with uterine infections are at higher odds of developing other periparturient diseases, resulting in...
-
Spring 2010
Enterococcus faecalis 710C is a lactic acid bacterium that produces two bacterocins, ent7A and ent7B. Both ent7A and ent7B have strong activity against gram-positive food pathogens including Listeria spp., Clostridium spp., vancomycin-resistant enterococci (VRE) and methicillin-resistant...