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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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No-analog ecological communities since the last glacial maximum inferred from fossil pollen records for North America
DownloadFall 2019
Given that efforts to reduce greenhouse gas emissions appear to fall short, we need to develop adaptation strategies to mitigate anthropogenic climate change impacts, which may include predicting and managing no-analog ecological communities, for example by selecting suitable species assemblages...
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Non digestible carbohydrates in the diet determine toxicity of irinotecan (CPT-11)/5-fluorouracil in rats independently of β-glucuronidase activity in intestinal lumen
DownloadFall 2012
Aim of this study was to assess effects of non-digestible carbohydrates on the pathobiology of mucosal injury after chemotherapy. Rats bearing colon tumor (n=6/diet) were fed diets including 8% (w/w) as either cellulose, inulin, fructo-oligosaccharide (OligoF), 50:50 (w/w) inulin and oligoF...
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Non-digestible fibers and dietary interventions: alternative approaches for the treatment of inflammatory bowel disease
DownloadSpring 2014
Crohn’s disease (CD) and ulcerative colitis (UC), collectively called inflammatory bowel disease (IBD), are associated with chronic intestinal inflammation, affecting approximately 0.7 % of Canadians. Intestinal microbial dysbiosis have been related to IBD. Therapies that manipulate gut...
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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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Novel feed enzyme delivery method: Binding exogenous feed enzymes to Bacillus spores to improve enzyme stability and total tract digestibility
DownloadFall 2018
The effects of binding feed enzymes to Bacillus subtilis (strain RK28) spores on enzyme stability and digestion in cattle were studied in comparison to unbound enzymes. Optimal conditions for adsorbing six different enzymes (α-amylase, β-glucanase, feruloyl esterase, phytase, purified xylanase,...
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Novel mild fractionation of faba bean (Vicia faba L.) and physicochemical and functional characterization of protein as a food ingredient
DownloadFall 2023
Alternative planet-friendly protein sources are increasingly acknowledged as a sustainable solution to supplement the global animal-derived protein demand. Among the pulses, faba bean (Vicia faba L.) has such potential. The isolation of faba bean protein can minimise the anti-nutritional,...