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Skip to Search Results- 4Affinity chromatography
- 4Maillard reaction
- 3Glucosamine
- 1Alpha-dicarbonyl
- 1Amino acids--Analysis
- 1Amino acids--Synthesis
- 1Cairo, Christopher W.
- 1Heranadez Armada, Daniel
- 1Hernandez Armada, Daniel
- 1Hincapie Martinez, Daylin J
- 1Hong, Pui Khoon
- 1Hrynets, Yuliya
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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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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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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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Protecting group-free immobilization of glycans for affinity chromatography using glycosylsulfonohydrazide donors
Download2015-09-16
Heranadez Armada, Daniel, Santos, Jobette T., Richards, Michele R., Cairo, Christopher W.
A variety of applications in glycobiology exploit affinity chromatography through the immobilization of glycans to a solid support. Although several strategies are known, they may provide certain advantages or disadvantages in how the sugar is attached to the affinity matrix. Additionally, the...
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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...