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Skip to Search Results- 1Black, Brenna A
- 1Duar, Rebbeca M
- 1Lee, Vivian Shin Yuan
- 1Osthoff, Hans. D.
- 1Pal, Arnab
- 1Pswarayi, Felicitas
- 1Curtis, Jonathan (Agricultural, Food, and Nutritional Science)
- 1Dr. Dennis G. Hall (Department of Chemistry)
- 1Ganzle, Michael (Agricultural, Food and Nutritional Science)
- 1Gänzle, Michael (Agricultural, Food, and Nutritional Science)
- 1Gänzle, Michael (Agricultural, Food, and Nutritional Sciences)
- 1Jelen, Paul (Agricultural, Food, and Nutritional Sciences)
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Characterization of Mahewu, a Traditional Fermented Cereal Beverage from Zimbabwe, as a Source of Functional Lactobacilli
DownloadSpring 2022
Mahewu is a non-alcoholic fermented maize and finger millet malt beverage produced in Zimbabwe. Africa has a rich tradition of cereal fermentations to produce diverse products including baked goods, non-alcoholic and alcoholic beverages with live microbiota and the widespread use of fermented...
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Design, synthesis, and screening of a library of peptidyl bis-boroxoles as low molecular weight receptors for complex oligosaccharides in neutral water: identification of a selective receptor for the tumour marker TF-antigen
DownloadFall 2009
The ability of boronic acids to bind reversibly to simple carbohydrates in neutral water can be exploited to address the problem of cell-surface recognition. Recently, it has been shown that benzoboroxole can complex hexopyranosides under physiological conditions. These hemiboronate units were...
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Fall 2017
Bacteria of the genus Lactobacillus can be found associated with plants, insects and vertebrate hosts, and their lifestyle can range from free-living to strictly host specific. Of the lactobacilli associated with vertebrates, the lifestyle of L. reuteri is particularly well understood. The...
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Oligosaccharides production from pea hull fiber using carboxylic acid-catalyzed subcritical water systems
DownloadSpring 2021
Valdivieso Ramirez, Carla Sofia
Production of pea into pea protein concentrates/isolates has dramatically increased due to changing dietary preferences of consumers, generating substantial amounts of pea hull as an underutilized co-product. Recently, pea hull was labeled as a ‘novel fiber’ by Health Canada due to its proven...
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The use of crude cell extracts of lactic acid bacteria optimized for beta-galactosidase activity to form galactooligosaccharides with lactose, mannose, fucose, and N-acetylglucosamine
DownloadFall 2009
Several lactic acid bacteria contain β-galactosidases. Beta galactosidases catalyze lactose hydrolysis and transfer acceptor sugars onto galactose, producing galactooligosaccharides. The aim of this work was to exploit β-galactosidases of lactic acid bacteria as crude cell extracts to produce...