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Skip to Search Results- 5Antioxidant activity
- 4Maillard reaction
- 3Glucosamine
- 1Affinity chromatography
- 1Alpha-dicarbonyl
- 1Amino acids--Analysis
- 1Hincapie Martinez, Daylin J
- 1Hong, Pui Khoon
- 1Hrynets, Yuliya
- 1Keskin Ulug, Sule
- 1Lu, Xinyao
- 1Remanan, Mejo Kuzhithariel
- 1Betti, Mirko (Agricultural, Food, and Nutritional Science)
- 1Betti, Mirko (Department of Agricultural, Food and Nutritional Science)
- 1Betti, Mirko (Department of Agricultural, Food, and Nutritional Science)
- 1Betti, Mirko (Food Science)
- 1Dr. Feral Temelli (Agricultural Food and Nutritional Science)
- 1Dr. Jianping Wu (Agricultural Food and Nutritional Science)
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Fall 2011
The avian egg is an excellent source of nutrients, and consists of components with beneficial properties but there is a limited knowledge on the effect of various cooking methods and gastrointestinal digestion on antioxidant activity of eggs. The present study was focused on the effect of cooking...
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Spring 2019
Egg yolk is a rich source of bioactive compounds such as immunoglobulin Y, phospholipids, carotenoids, and amino acids. Supercritical carbon dioxide (SC-CO2) has been used a green solvent for lipid extraction from egg yolk to a limited extent due to low extraction yield. Cholesterol and...
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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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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...
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Starch-based Films Incorporated with Different Bioactive Compounds for Food Packaging Using Pressurized Hot Water Technology
DownloadSpring 2019
In recent years, biodegradable polymers, like starch, have been studied as potential packaging materials to deal with the increasing concern on plastic disposal/degradation and to extend food products shelf-life. This objective of this thesis was to develop bioactive starch-based films using...
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Structural and functional modifications of muscle proteins in response to glucosamine glycation
DownloadFall 2015
High quality proteins can be isolated from meat processing by-products. The main quality attributes of these isolates are measured through their essential amino acid composition and functional properties, such as solubility, water holding and emulsification capacities, and gelation. The...
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Transglutaminase catalyzed amination of food protein and peptides with biogenic amines: studies on functionality and antioxidant activity
DownloadFall 2016
There is a growing demand for innovative and affordable technologies in the food industry to modify ingredient functionality and to ensure product safety. Proteins are essential components in many food systems, and their structure can be modified in a variety of ways to control and improve...