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Skip to Search Results- 2Alzaben, Abeer Salman
- 2Ebadi, Maryam
- 2Haisan, Jennifer L
- 2Ho, Linda
- 2Kim, Yong Min
- 2Kubota, Hiroshi
- 10McMullen, Lynn (Agricultural, Food and Nutritional Science)
- 7Gänzle, Michael (Agricultural, Food and Nutritional Science)
- 7Oba, Masahito (Agricultural, Food and Nutritional Science)
- 7Wu, Jianping (Agricultural, Food and Nutritional Science)
- 6Bressler, David (Agricultural, Food, and Nutritional Science)
- 6Temelli, Feral (Agricultural, Food and Nutritional Science)
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Fall 2020
There is a declining trend in meat consumption in most developed countries including Canada due to environmental, animal welfare and food safety concerns. The trend is more pronounced for red meat due to its association with negative health outcomes. Red meats from alternative animal species such...
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Fall 2019
Interest in the development of sodium-reduced processed foods has increased in recent years as the majority of dietary sodium in many industrialized countries comes from processed foods. The objectives of this research were to compare consumer sensory perception and liking between commercially...
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Contribution of glutaminase activity in Lactobacillus reuteri to acid resistance and glutamine metabolism in sourdough
DownloadFall 2016
Sourdough is used as an additive in bread production for proper dough volume (leavening), or for desired dough acidity, or for dough texture and bread flavor improvement, or for bread shelf life extension. Lactobacillus reuteri, an intestinal isolate and a stable member of sourdough, prevails in...
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Contribution of the Rumen Epithelial Transcriptome and Microbial Community to Variation in Beef Cattle Feed Efficiency
DownloadSpring 2016
Feed efficient cattle consume less feed and produce less environmental waste than inefficient cattle. Many factors are known to contribute to differences in feed efficiency. However, it is unknown how the rumen epithelium and its associated microorganisms influence the feed efficiency of cattle....
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Contributions to the biology of the diamondback moth, Plutella xylostella (Lepidoptera: Plutellidae), and its larval parasitoid Diadegma insulare (Hymenoptera: Ichneumonidae)
DownloadSpring 2019
The diamondback moth Plutella xylostella (L.) (Lepidoptera: Plutellidae) is a destructive, and widely distributed species occurring universally wherever Brassicaceae are grown. Plutella xylostella was first reported in western Canada in 1885 and now causes extensive crop yield losses, depending...
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Spring 2016
Enterohaemorrhagic Escherichia coli (EHEC) is a pathogen that causes severe disease in humans and has a low infectious dose. Since foodborne EHEC outbreaks continue to be a problem worldwide, improved control and detection methods for EHEC on at-risk foods, such as spinach and beef, are...
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Control of Listeria monocytogenes and Heat-Resistant Escherichia coli on Vacuum-Packaged Beef
DownloadSpring 2012
Novel methods to control Listeria monocytogenes and Escherichia coli on vacuum-packaged raw beef were investigated. Bacteriocin-negative Lactobacillus sakei FUA3058 and bacteriocin-positive Carnobacterium maltaromaticum UAL307 were tested as biopreservatives, alone or in combination with...
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Spring 2020
Meat-type chickens have been bred for prioritizing energy partitioning to rapid gain and lean tissue growth, which required feed restriction to be commonly applied in the industry to optimize egg production. This thesis studied the effects of controlling energy intake on energy partitioning to...
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Fall 2016
Gelatin - a gel-forming, multifunctional biopolymer obtained from the processing of collagen - has long been used in the food industry. Gelatin hydrolysates obtained by enzymatic hydrolysis have various bioactivities. Although porcine and bovine sources are principally used for commercial gelatin...