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Fall 2012
Eggs are an economical source of nutrient rich food containing essential nutrients but are also one of the eight most common foods causing allergy today. Eggs are present in a wide variety of foods including sauces, bread and pasta. A novel method for the production of hypoallergenic egg...
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Spring 2015
Hypertension afflicts ~22% of Canadian adults and 80% of the Canadian population over the age of 65. Due to the inevitable side effects associated with drug use, there is increasing interest in developing functional foods or natural health products as an alternative for the prevention and...
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Fall 2012
Phosphopeptides derived from egg yolk phosvitin have been reported to exhibit various physiological functions. However, commercial use of phosvitin phosphopeptides (PPPs) has been hampered due to the lack of a simple and economic method to prepare PPPs. The purposes of this study were to develop...
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Phosvitin Extraction from Egg Yolk and Its Potential as a Functional Food Ingredient for Improving Bone Health
DownloadSpring 2019
Osteoporosis is a common disease afflicting a quarter of the population of 50 years old and above worldwide. The osteoporotic fracture brings great pain/inconvenience to the patients, and sometimes causes immobility or even mortality. Drugs are available for treating osteoporosis but are...