A5090890146- Meat and Animal Product Quality
- Protein Hydrolysis and Bioactive Peptides
- Animal Nutrition and Physiology
- Biochemical Analysis and Sensing Techniques
- Advanced Chemical Sensor Technologies
- Biochemical effects in animals
- Proteins in Food Systems
- Food composition and properties
- Phytase and its Applications
- Spectroscopy and Chemometric Analyses
- Food Quality and Safety Studies
- Sensory Analysis and Statistical Methods
- Insect Utilization and Effects
- Culinary Culture and Tourism
- Body Composition Measurement Techniques
- Identification and Quantification in Food
- Olfactory and Sensory Function Studies
- Phytochemicals and Antioxidant Activities
- Collagen: Extraction and Characterization
- Celiac Disease Research and Management
- Helicobacter pylori-related gastroenterology studies
- Toxin Mechanisms and Immunotoxins
- Seaweed-derived Bioactive Compounds
- Chemical and Physical Properties in Aqueous Solutions
- Tea Polyphenols and Effects
Lacombe Research and Development Centre
2015-2025
Agriculture and Agri-Food Canada
2015-2025
Government of Canada
2021-2025
Alberta Crop Industry Development Fund
2023
Government of Alberta
2018-2021
Agriculture Food and Rural Development
2019-2021
Ministry of Agriculture
2019-2021
Alberta Ministry of Agriculture and Forestry
2020
University of Saskatchewan
2015-2018
Universitat Autònoma de Barcelona
2014
Abstract Processed meats represent a large percentage of muscle foods consumed in the western world. Various processing steps affect physicochemical properties meat, compromise its nutritional components, or produce some compounds that are health concern. Hence, impact oxidation on human and aging process influence diet these harmful reactions growing interest. Past decades have seen more focus lipid oxidation, microbial deterioration, pathogenicity, as well production carcinogenic during...
In order to investigate the impact of phosphorylation modification on fish bone collagen peptide (CP), CP was subjected generate phosphorylated (P-CP). and P-CP were further chelated with calcium form calcium-chelated (Ca-CP) (Ca-P-CP). The structural changes before after chelation reaction characterized. Additionally, their stability antioxidant activity evaluated. calcium-binding capacity significantly enhanced by phosphorylation, highest calcium-chelating reached 128.21 mg/g. introduction...
Summary Potato fruit juice ( PFJ ) is a dilute industrial by‐product of potato starch industry containing protein that abundant in patatin, major storage protein. From an economic standpoint, conversion into high value‐added food ingredient has received considerable attention. In this review, the structural and physicochemical characteristics patatin are introduced. The separation purification methods compared summarised. functional properties as ingredients comprehensively reviewed....
Soladoye, P. O., Shand, J., Aalhus, J. L., Gariépy, C. and Juárez, M. 2015. Review: Pork belly quality, bacon properties recent consumer trends. Can. Anim. Sci. 95: 325–340. Several factors can affect pork quality and, subsequently, quality. Going by the trends in market bearing mind more choosy nature of consuming populace, it is imperative to consider that or improve thereby sustaining current surge. In as much both genetic environmental have been identified largely affecting muscle food...
To investigate the preservative effect of composite biopreservatives on goat meat during chilled storage, three (chitosan, tea polyphenols and grape seed extract) were selected. Meat samples soaked in at previously optimized concentrations, prior to storage 4 °C for 12 days. quality parameters including pH, TBARS, TVB-N, color, sensory index total viable count evaluated. 16S rDNA high-throughput sequencing combined with bioinformatics was used assess changes bacterial community, while...
This study aimed to modify plant protein mixture improve their functionality and digestibility by limited hydrolysis. Soy isolate corn zein were mixed at the ratio of 5:1 (