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Skip to Search Results- 1Ab Aziz, Nusaibah
- 1Addah,Weseh
- 1Al-Thobaity, Najla'a
- 1Asaad, Yara Ahmed
- 1Black, Brenna A
- 1Bowness, Robyne T.
- 2Temelli, Feral (Agricultural, Food and Nutritional Science)
- 1Ametaj, Burim (Agricultural, Food and Nutritional Science)
- 1Ametaj, Burim N. (Agricultural, Food, and Nutritional Science)
- 1Baah, John (Lethbridge Research Centre, Agriculture and Agri-Food Canada, Lethbridge, Alberta)
- 1Bell, Rhonda (Agriculture Food and Nutritional Science)
- 1Betti, Mirko (Agricultural, Food, and Nutritional Science)
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An Investigation of the Oxidation of Carbohydrate versus Fat for Energy in Individuals with Type 2 Diabetes
DownloadFall 2013
Impaired fat oxidation has been associated with increased plasma free fatty acid concentrations, ectopic fat deposition and insulin resistance, which may contribute to the development of Type 2 Diabetes (T2D). The objectives of this research were to determine whether individuals with T2D oxidized...
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Application of antimicrobials for the elimination of Escherichia coli and Listeria monocytogenes in brine injected beef
DownloadFall 2013
The application of antimicrobials to a brine-injected raw beef roast for the elimination/inhibition of heat resistant Escherichia coli and Listeria monocytogenes was investigated. The choice of antimicrobials for use in brine injected beef was based on minimum bactericidal concentration in brine...
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CANDIDATE GENES, METABOLITES AND BIOLOGICAL PATHWAYS ASSOCIATED WITH RESIDUAL FEED INTAKE AND CARCASS QUALITY IN BEEF CATTLE
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The main objective of this study was to identify genes, DNA variants and plasma metabolites associated with residual feed intake (RFI) in beef cattle. In the first study, a total of 117 SNPs were selected and genotyped in 531 steers at the University of Alberta. The population was split into a...
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Fall 2013
Immobilization has the potential to make enzyme utilization more cost efficient, but reduced enzymatic activity makes it unfeasible. The purpose of this study was to develop immobilized cellulase systems on silica supports that retain high enzymatic activity. Two of the four systems created...
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CHROMATOGRAPHY APPROACHES FOR ANALYZING FRYING OILS AND ASSESSING THE ANTIOXIDATIVE ABILITY OF SITOSTEROL
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The novel utility of sitosterol as an antioxidant in frying oils is explained mechanistically based on physical organic chemistry principles. The antioxidative effect of sitosterol is attributed to the conversion of sterol to steradiene by the 1, 2 elimination of water, which may be catalyzed by...
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Fall 2013
Tuan Anuar, Tuan Nurul Sabiqah
This thesis describes the development of two types of flow-through microreactors containing lipase immobilized onto either a hollow channel support within an optical microstructured fiber capillary (MSF) or onto a silica monolith within a fused silica capillary (SM). The large silica surface area...
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Development of a yogurt powder formulation that can produce a recombined product with physicochemical and rheological properties similar to those found in commercial Greek-style yogurts
DownloadSpring 2013
Greek yogurt (GY) is known as strained or concentrated form with total solids (TS) of at least 22.0% and 14.3% for full and fat free, respectively. TS are increased, in traditional GY, by “draining off” whey after milk fermentation by typical mixture of yogurt bacteria. Current studies were...
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Spring 2013
Moraes, Thania Gislaine Vasconcelos de
The effects of broiler breeder dietary energy and protein during rearing and dietary energy level of lay diets on egg composition, offspring performance and carcass yield were evaluated. Pullets were fed a diet containing high ME (2,736 kcal/kg; HEREAR), or low ME (2,528 kcal/kg; LEREAR) combined...
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Effect of Thermal Processing and Pressure Assisted Thermal Processing (PATP) on the Flavor Profile of Conjugated Linoleic Acid (CLA)-Enriched Milk
DownloadSpring 2013
The effect of Ultra-Pasteurization (125°C/2-15 s), Ultra High Temperature (UHT) (135°C/4-10 s and 145°C/4-20 s) and Pressure Assisted Thermal Processing (PATP) (200-600 MPa, 80-120°C for 3-30 min) on formation of flavor compounds in Conjugated Linoleic Acid (CLA)-enriched milk was studied and...