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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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Spring 2020
The oil sands are a vital part of the provincial economy in Alberta and oil production in this sector produces large amounts of waste called tailings. The tailings consist of a slurry of clay suspended in process water with residual bitumen present. Reclamation of the land that the tailings ponds...
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Folate Content of Gluten Free Food Purchases and Child Dietary Intake in Households with Children with Celiac Disease
DownloadSpring 2020
Celiac Disease (CD) is a gastrointestinal autoimmune disorder that can only be treated by the Gluten Free Diet (GFD). Children with CD on the GFD may face macro-and micronutrient imbalances (1-3) due to the high fat/sugar and low micronutrient content of many processed Gluten Free (GF) foods. (4,...
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Food intake behaviour in advanced cancer – implications of taste and smell alterations, orosensory reward, and cannabinoid therapy
DownloadFall 2009
Food intake is regulated by both appetite and orosensory reward systems. Appetite systems stimulate or reduce hunger, while orosensory reward motivates consumption of high fat sweet foods, resulting in food enjoyment. The majority of advanced cancer patients suffer from malnutrition and wasting,...
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Spring 2019
Hypertension is a worldwide health challenge, afflicting about 25% of adults. Antihypertensive drugs are available, but prolonged use is associated with side-effects. Food protein-derived antihypertensive peptides have gained substantial interests during the past decades as a natural substitute...
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Spring 2011
Two field studies assessed sward dynamics to legume removal with and without Canada thistle and other broadleaf plants (i.e. forbs). When grown in mixtures with grass, alfalfa had a more consistent negative yield response to legume removal compared to clover swards. Within established pastures,...
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Formation of taste-active metabolites in sourdough fermentation and the fermentation of plant-based cheese analogues
DownloadSpring 2024
Fermentation is an oldest and effective method to generate taste-active compounds which contribute to food taste. The aim of this PhD dissertation was to investigate the synthetic mechanism of taste-active γ-glutamyl dipeptides during sourdough fermentation and the fermentation of plant-based...
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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...