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Skip to Search Results- 2Research image
- 1Alpha-amylase/trypsin inhibitor
- 1Fructilactobacillus sanfranciscensis
- 1Glutathione
- 1LC-MS/MS
- 1Lactic acid bacteria
- 2Images of Research Competition
- 1Agricultural, Food and Nutritional Science, Department of
- 1Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
- 1Images of Research Competition/Images of Research Competition 2019
- 1Images of Research Competition/Images of Research Competition 2020
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2019-01-01
This image represents a blend of food and the often unseen scientific processes that go into food production. The semi-translucent photos depict laboratory materials that are commonly used in my research, including bacteria cultures growing on agar plates and micropipettes. They are overlaid over...
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2020-01-01
The sourdough bread-making process enhances the taste, texture, shelf-life, and nutritional quality of bread products. My research focuses on understanding the break down of proteins during sourdough fermentation and the goal of this project is to use sourdough to reduce the amount of allergenic,...
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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...