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Skip to Search Results- 8Absorption
- 7Glucosamine
- 3Affinity chromatography
- 3Maillard reaction
- 1Adjuvant Arthritis
- 1Adsorption
- 1Aghazadeh Habashi, Ali
- 1Briggs, Nicole T
- 1Dhungel, Prinjiya
- 1Friesen, Hal
- 1Hernandez Armada, Daniel
- 1Hincapie Martinez, Daylin J
- 6Department of Agricultural, Food, and Nutritional Science
- 3Faculty of Pharmacy and Pharmaceutical Sciences
- 2Department of Chemistry
- 1Department of Biochemistry
- 1Department of Chemical and Materials Engineering
- 1Department of Physiology
- 2Betti, Mirko (Agricultural, Food, and Nutritional Science)
- 2Jamali, Fakhreddin (Pharmaceutical Sciences)
- 1Alexander, Todd (Physiology)
- 1Betti, Mirko (Department of Agricultural, Food and Nutritional Science)
- 1Betti, Mirko (Food Science)
- 1Boule, Normand (Physical Education and Recreation)
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Fall 2012
Glucosamine (GlcN) is an amino monosaccharide that is widely used as a food supplement in the treatment of osteoarthritis (OA). In vitro and animal studies strongly support the therapeutic efficacy of the compound; however, clinical reports and meta-analysis are inconclusive. As compared to the...
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Effect of source and concentration of supplemental trace minerals on apparent absorption and retention, performance and physiological indicators of trace mineral status in lactating Holstein dairy cows
DownloadSpring 2020
Inorganic sources of trace minerals are commonly supplemented in dairy cow diets; however, there has been an increase in the supplementation of minerals complexed with organic compounds. Organic sources of trace minerals are thought to be protected from antagonistic interactions within the...
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Glucosamine Anti-Inflammatory Dose-Effect Correlation and Its Influence on the Renin-Angiotensin System Components and Arachidonic Acid Metabolites under Inflammatory Condition in the Rat with Adjuvant Arthritis
DownloadSpring 2015
Crystalline glucosamine (GlcN) sulfate salt formulation is approved as a prescription drug with anti-inflammatory effects for the management of osteoarthritis (OA) in the European Union, while it is considered as a nutraceutical in North America. The effectiveness of GlcN for ameliorating the...
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Fall 2015
Bacterial resistance to chemical and physical methods in food processing, and the consumers’ demand for food free of chemical additives challenge the food industry to identify new approaches for food preservation. Affordable and novel antimicrobial compounds from food derived sources are an...
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Fall 2020
In view of the increasing environmental concerns about the current water-based bitumen extraction process, there have been numerous efforts to develop a non-aqueous extraction (NAE) method for the recovery of bitumen from oil sands. The research reported in this thesis was carried out to study...
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IMMOBILIZATION OF OLIGOSACCHARIDES IN AFFINITY CHROMATOGRAPHY AND APPLICATIONS TO SCREENING HUMAN MILK OLIGOSACCHARIDE RECEPTORS
DownloadSpring 2015
A variety of applications in glycobiology exploit affinity chromatography through the immobilization of glycans to a solid support. Although several strategies are available, in many cases there is a lack of satisfactory chemical characterization. In this thesis we describe work towards improved...
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Fall 2011
Fast ignition (FI) decouples the compression and ignition in normal Inertial Confinement Fusion schemes, and can rely on hot electron transport to ignite the compressed core. In order to study electron transport, characteristic K-alpha X-ray emission from copper tracer layers is often employed. A...
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Fall 2022
Phosphate is important for a variety of physiological functions, including the composition of bone via formation of the calcium-phosphate salt hydroxyapatite. Given that bone mineralization occurs very rapidly early in life, young mammals require high phosphate absorption to establish and...
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Non-enzymatic browning in glucosamine and glucosamine-peptides reaction systems as a source of antioxidant and flavouring compounds
DownloadFall 2016
Non-enzymatic browning is a common and complex reaction that occurs in everyday cooking—indeed, it is a crucial step in food processing. A typical browning process includes both the Maillard reaction and caramelization, which normally occur only at extreme temperatures to produce both desired and...