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Skip to Search Results- 1Antioxidants
- 1Aspergillus oryzae
- 1Bionanocomposites from spent hen
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- 1Domestic cooking methods
- 1Egg
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Antioxidants in Chicken Egg Yolk: Effects of Cooking, Storage and Gastrointestinal Digestion
DownloadSpring 2015
Nimalaratne, Liyana Arachchilage Chamila K.
Eggs are one of the most nutritious and economically affordable foods. They contain high quality proteins and lipids and serve as an important source of vitamins and minerals. Despite the nutritional importance, the egg industry is vulnerable to the consumers’ perception about egg cholesterol and...
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Phosvitin Extraction from Egg Yolk and Its Potential as a Functional Food Ingredient for Improving Bone Health
DownloadSpring 2019
Osteoporosis is a common disease afflicting a quarter of the population of 50 years old and above worldwide. The osteoporotic fracture brings great pain/inconvenience to the patients, and sometimes causes immobility or even mortality. Drugs are available for treating osteoporosis but are...
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Spring 2017
Spent hens, a poultry by-product, have little marketplace and their disposal methods are infeasible so to find alternative uses which are environmentally safe is prudent. In this study, proteins were extracted from spent hen by alkali aided extraction method with high recovery (74%) and purity...
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Fall 2010
Egg is one of the major food allergens that affects 1.6~3.2% of the infants and young children population. The objective of this study is to reduce the egg white IgE binding ability by lactobacilli or Aspergillus oryzae fermentation. Modifications of egg white proteins during fermentation were...