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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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Kinetics studies of chemical reactions and quality changes in conjugated linoleic acid (CLA) enriched milk treated with high-pressure sterilization
DownloadSpring 2014
Conjugated linoleic acid (CLA), a bioactive lipid naturally found in milk, is thermally degraded through oxidation during thermal processing. Finding alternatives to enhance the retention of CLA is challenging. In this thesis, high-pressure sterilization (HPS) was used to enhance CLA retention in...
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Fall 2009
Kura clover (Trifolium ambiguum) is a perennial legume species that has been found to have exceptional persistence in the United States, Australia and New Zealand. There are two challenges that impede the incorporation of Kura clover into pasture mixtures in Alberta. The first is the lack of...
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Spring 2022
Sourdough involves the fermentation of flour with yeast and lactic acid bacteria and is increasingly capturing the interests of industrial and artisanal bakers. It modifies wheat proteins through pH-dependent proteolysis and accumulation of low molecular weight thiols, such as glutathione (GSH)....
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Fall 2016
Lipidomics is a research field that attempts to achieve the comprehensive analysis of the entire lipidome in a biological system. The emergence and rapid expansion of lipidomic studies is driven by the great advances in chromatographic separation and mass spectrometry. For this dissertation, I...
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Legume-grass forage mixes for maximizing yield and competitiveness against weeds in early establishment
DownloadSpring 2010
A field experiment from 2003 to 2005 at two sites examined the impacts of forage species and legume proportion on forage sward production. Grasses generally established rapidly and out-yielded swards high in legume content, although legumes did improve forage quality. Alfalfa was retained at...