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You searched for +publisher:"University of Saskatchewan" +contributor:("Nickerson, Michael"). Showing records 1 – 30 of 49 total matches.

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University of Saskatchewan

1. Konecsni, Kelly Alyson. Analysis and entrapment of select antioxidants from chokecherry and Saskatoon berry fruits.

Degree: 2011, University of Saskatchewan

 The major objectives of this research were to produce a phenolic rich isolate from two locally grown Saskatchewan fruits, chokecherries and saskatoons, develop an encapsulation… (more)

Subjects/Keywords: animal model; release studies; antioxidants; phenolic compounds; anthocyanins; encapsulation; chitosan

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APA (6th Edition):

Konecsni, K. A. (2011). Analysis and entrapment of select antioxidants from chokecherry and Saskatoon berry fruits. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/etd-05232011-185236

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Konecsni, Kelly Alyson. “Analysis and entrapment of select antioxidants from chokecherry and Saskatoon berry fruits.” 2011. Thesis, University of Saskatchewan. Accessed November 28, 2020. http://hdl.handle.net/10388/etd-05232011-185236.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Konecsni, Kelly Alyson. “Analysis and entrapment of select antioxidants from chokecherry and Saskatoon berry fruits.” 2011. Web. 28 Nov 2020.

Vancouver:

Konecsni KA. Analysis and entrapment of select antioxidants from chokecherry and Saskatoon berry fruits. [Internet] [Thesis]. University of Saskatchewan; 2011. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10388/etd-05232011-185236.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Konecsni KA. Analysis and entrapment of select antioxidants from chokecherry and Saskatoon berry fruits. [Thesis]. University of Saskatchewan; 2011. Available from: http://hdl.handle.net/10388/etd-05232011-185236

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Saskatchewan

2. KIM, SEON HWA 1985-. Studies of mycoparasite interactions with plant pathogenic Fusarium spp. and their mycotoxins.

Degree: 2016, University of Saskatchewan

 Sphaerodes mycoparasitica Vujan. SMCD 2220-01 is a mycoparasite that attacks major plant pathogenic Fusarium species such as F. avenaceum (Fr.) Sacc., F. oxysporum Schltdl., and… (more)

Subjects/Keywords: Biological control agent; Sphaerodes mycoparasite; Fusarium pathogens; Mycotoxins

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APA (6th Edition):

KIM, S. H. 1. (2016). Studies of mycoparasite interactions with plant pathogenic Fusarium spp. and their mycotoxins. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/12594

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

KIM, SEON HWA 1985-. “Studies of mycoparasite interactions with plant pathogenic Fusarium spp. and their mycotoxins.” 2016. Thesis, University of Saskatchewan. Accessed November 28, 2020. http://hdl.handle.net/10388/12594.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

KIM, SEON HWA 1985-. “Studies of mycoparasite interactions with plant pathogenic Fusarium spp. and their mycotoxins.” 2016. Web. 28 Nov 2020.

Vancouver:

KIM SH1. Studies of mycoparasite interactions with plant pathogenic Fusarium spp. and their mycotoxins. [Internet] [Thesis]. University of Saskatchewan; 2016. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10388/12594.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

KIM SH1. Studies of mycoparasite interactions with plant pathogenic Fusarium spp. and their mycotoxins. [Thesis]. University of Saskatchewan; 2016. Available from: http://hdl.handle.net/10388/12594

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Saskatchewan

3. Lam, Ricky. The Crystallization and Nucleation of Stearic Acid Containing Molecules Under Non-Isothermal Cooling Conditions.

Degree: 2011, University of Saskatchewan

 Crystallization is commonly used in the production of many products such as ice cream, butter and chocolates. Due to the practical limits of the equipment,… (more)

Subjects/Keywords: 12-hydroxystearic acid; trihydroxystearin; stearic acid; non-isothermal; nucleation; crystallization; kinetics; Avrami model; activation energy; crystallographic mismatches

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APA (6th Edition):

Lam, R. (2011). The Crystallization and Nucleation of Stearic Acid Containing Molecules Under Non-Isothermal Cooling Conditions. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/ETD-2011-08-101

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Lam, Ricky. “The Crystallization and Nucleation of Stearic Acid Containing Molecules Under Non-Isothermal Cooling Conditions.” 2011. Thesis, University of Saskatchewan. Accessed November 28, 2020. http://hdl.handle.net/10388/ETD-2011-08-101.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Lam, Ricky. “The Crystallization and Nucleation of Stearic Acid Containing Molecules Under Non-Isothermal Cooling Conditions.” 2011. Web. 28 Nov 2020.

Vancouver:

Lam R. The Crystallization and Nucleation of Stearic Acid Containing Molecules Under Non-Isothermal Cooling Conditions. [Internet] [Thesis]. University of Saskatchewan; 2011. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10388/ETD-2011-08-101.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Lam R. The Crystallization and Nucleation of Stearic Acid Containing Molecules Under Non-Isothermal Cooling Conditions. [Thesis]. University of Saskatchewan; 2011. Available from: http://hdl.handle.net/10388/ETD-2011-08-101

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Saskatchewan

4. Yerramilli, Manispuritha 1991-. DEVELOPMENT OF LONG-TERM STABLE MIXED SODIUM CASEINATE AND PEA PROTEIN ISOLATE-STABILIZED NANOEMULSIONS FOR THE DELIVERY OF CURCUMIN.

Degree: 2016, University of Saskatchewan

 Nanoemulsions (NEs) with extremely small droplet size (radius <100 nm) were found to possess characteristics that have many advantages over conventional emulsion systems. These nano-sized… (more)

Subjects/Keywords: nanoemulsions; protein

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APA (6th Edition):

Yerramilli, M. 1. (2016). DEVELOPMENT OF LONG-TERM STABLE MIXED SODIUM CASEINATE AND PEA PROTEIN ISOLATE-STABILIZED NANOEMULSIONS FOR THE DELIVERY OF CURCUMIN. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/7317

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Yerramilli, Manispuritha 1991-. “DEVELOPMENT OF LONG-TERM STABLE MIXED SODIUM CASEINATE AND PEA PROTEIN ISOLATE-STABILIZED NANOEMULSIONS FOR THE DELIVERY OF CURCUMIN.” 2016. Thesis, University of Saskatchewan. Accessed November 28, 2020. http://hdl.handle.net/10388/7317.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Yerramilli, Manispuritha 1991-. “DEVELOPMENT OF LONG-TERM STABLE MIXED SODIUM CASEINATE AND PEA PROTEIN ISOLATE-STABILIZED NANOEMULSIONS FOR THE DELIVERY OF CURCUMIN.” 2016. Web. 28 Nov 2020.

Vancouver:

Yerramilli M1. DEVELOPMENT OF LONG-TERM STABLE MIXED SODIUM CASEINATE AND PEA PROTEIN ISOLATE-STABILIZED NANOEMULSIONS FOR THE DELIVERY OF CURCUMIN. [Internet] [Thesis]. University of Saskatchewan; 2016. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10388/7317.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Yerramilli M1. DEVELOPMENT OF LONG-TERM STABLE MIXED SODIUM CASEINATE AND PEA PROTEIN ISOLATE-STABILIZED NANOEMULSIONS FOR THE DELIVERY OF CURCUMIN. [Thesis]. University of Saskatchewan; 2016. Available from: http://hdl.handle.net/10388/7317

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Saskatchewan

5. Erramreddy, Vivek Vardhan 1990-. Development of nanogels from nanoemulsions and investigation of their rheology and stability.

Degree: 2015, University of Saskatchewan

 Nanoemulsions with extremely small droplet sizes (<100 nm) have shown several advantages over conventional emulsions. However, almost all nanoemulsions in usage are liquids that restrict… (more)

Subjects/Keywords: nanoemulsions; nanogels; maximal random jamming; depletion attraction; oscillatory structural forces

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APA (6th Edition):

Erramreddy, V. V. 1. (2015). Development of nanogels from nanoemulsions and investigation of their rheology and stability. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/12634

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Erramreddy, Vivek Vardhan 1990-. “Development of nanogels from nanoemulsions and investigation of their rheology and stability.” 2015. Thesis, University of Saskatchewan. Accessed November 28, 2020. http://hdl.handle.net/10388/12634.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Erramreddy, Vivek Vardhan 1990-. “Development of nanogels from nanoemulsions and investigation of their rheology and stability.” 2015. Web. 28 Nov 2020.

Vancouver:

Erramreddy VV1. Development of nanogels from nanoemulsions and investigation of their rheology and stability. [Internet] [Thesis]. University of Saskatchewan; 2015. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10388/12634.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Erramreddy VV1. Development of nanogels from nanoemulsions and investigation of their rheology and stability. [Thesis]. University of Saskatchewan; 2015. Available from: http://hdl.handle.net/10388/12634

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Saskatchewan

6. Tozatti, Patricia. THE DEVELOPMENT OF ALTERNATIVE STRATEGIES FOR USING CHEMICAL OXIDIZING AND REDUCING AGENTS IN FLOURS AS A MEANS OF CONTROLLING GLUTEN STRENGTH PRIOR TO DEVELOPING DOUGH.

Degree: 2020, University of Saskatchewan

 The overall goal of this research was to better understand the effects of different commercial enzymes in relation to commonly used chemical oxidizers on the… (more)

Subjects/Keywords: Clean label; Enzymes; Baking; Chemical oxidizers

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APA (6th Edition):

Tozatti, P. (2020). THE DEVELOPMENT OF ALTERNATIVE STRATEGIES FOR USING CHEMICAL OXIDIZING AND REDUCING AGENTS IN FLOURS AS A MEANS OF CONTROLLING GLUTEN STRENGTH PRIOR TO DEVELOPING DOUGH. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/12770

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Tozatti, Patricia. “THE DEVELOPMENT OF ALTERNATIVE STRATEGIES FOR USING CHEMICAL OXIDIZING AND REDUCING AGENTS IN FLOURS AS A MEANS OF CONTROLLING GLUTEN STRENGTH PRIOR TO DEVELOPING DOUGH.” 2020. Thesis, University of Saskatchewan. Accessed November 28, 2020. http://hdl.handle.net/10388/12770.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Tozatti, Patricia. “THE DEVELOPMENT OF ALTERNATIVE STRATEGIES FOR USING CHEMICAL OXIDIZING AND REDUCING AGENTS IN FLOURS AS A MEANS OF CONTROLLING GLUTEN STRENGTH PRIOR TO DEVELOPING DOUGH.” 2020. Web. 28 Nov 2020.

Vancouver:

Tozatti P. THE DEVELOPMENT OF ALTERNATIVE STRATEGIES FOR USING CHEMICAL OXIDIZING AND REDUCING AGENTS IN FLOURS AS A MEANS OF CONTROLLING GLUTEN STRENGTH PRIOR TO DEVELOPING DOUGH. [Internet] [Thesis]. University of Saskatchewan; 2020. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10388/12770.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Tozatti P. THE DEVELOPMENT OF ALTERNATIVE STRATEGIES FOR USING CHEMICAL OXIDIZING AND REDUCING AGENTS IN FLOURS AS A MEANS OF CONTROLLING GLUTEN STRENGTH PRIOR TO DEVELOPING DOUGH. [Thesis]. University of Saskatchewan; 2020. Available from: http://hdl.handle.net/10388/12770

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Saskatchewan

7. Chang, Chang. Encapsulation of omega fatty acid-rich oils using plant protein-based matrices.

Degree: 2017, University of Saskatchewan

 Oils rich in omega fatty acids (e.g., omega-3, -6, and -9) are both economically and nutritionally important to human beings, as they are playing significant… (more)

Subjects/Keywords: Microencapsulation; omega fatty acid-rich oil; plant protein

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APA (6th Edition):

Chang, C. (2017). Encapsulation of omega fatty acid-rich oils using plant protein-based matrices. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/7745

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Chang, Chang. “Encapsulation of omega fatty acid-rich oils using plant protein-based matrices.” 2017. Thesis, University of Saskatchewan. Accessed November 28, 2020. http://hdl.handle.net/10388/7745.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Chang, Chang. “Encapsulation of omega fatty acid-rich oils using plant protein-based matrices.” 2017. Web. 28 Nov 2020.

Vancouver:

Chang C. Encapsulation of omega fatty acid-rich oils using plant protein-based matrices. [Internet] [Thesis]. University of Saskatchewan; 2017. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10388/7745.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Chang C. Encapsulation of omega fatty acid-rich oils using plant protein-based matrices. [Thesis]. University of Saskatchewan; 2017. Available from: http://hdl.handle.net/10388/7745

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Saskatchewan

8. Primozic, Maja 1985-. Strategies for developing lentil protein stabilized canola oil in water nanoemulsions.

Degree: 2017, University of Saskatchewan

 The overall goal of this research is to utilize the lentil protein isolate (LPI), prepared with isoelectric precipitation by POS Bio-Sciences (Saskatoon, SK, Canada), in… (more)

Subjects/Keywords: Nanoemulsions; lentil protein isolate; high-pressure modification

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APA (6th Edition):

Primozic, M. 1. (2017). Strategies for developing lentil protein stabilized canola oil in water nanoemulsions. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/7937

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Primozic, Maja 1985-. “Strategies for developing lentil protein stabilized canola oil in water nanoemulsions.” 2017. Thesis, University of Saskatchewan. Accessed November 28, 2020. http://hdl.handle.net/10388/7937.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Primozic, Maja 1985-. “Strategies for developing lentil protein stabilized canola oil in water nanoemulsions.” 2017. Web. 28 Nov 2020.

Vancouver:

Primozic M1. Strategies for developing lentil protein stabilized canola oil in water nanoemulsions. [Internet] [Thesis]. University of Saskatchewan; 2017. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10388/7937.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Primozic M1. Strategies for developing lentil protein stabilized canola oil in water nanoemulsions. [Thesis]. University of Saskatchewan; 2017. Available from: http://hdl.handle.net/10388/7937

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Saskatchewan

9. Kumitch, Hayley Marie 1991-. The Effect of Solid-State Fermentation on Air-Classified Pea Protein-Enriched Flour to Improve the Digestibility and Functional Properties.

Degree: 2019, University of Saskatchewan

 The overarching goal of this research was to investigate the effect of solid-state fermentation (SSF) on pea protein-enriched flour (PPEF) to improve the digestibility and… (more)

Subjects/Keywords: Solid-state fermentation; pea protein enriched flour; functionality; degrees of hydrolysis; bioactive compounds; protein quality

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APA (6th Edition):

Kumitch, H. M. 1. (2019). The Effect of Solid-State Fermentation on Air-Classified Pea Protein-Enriched Flour to Improve the Digestibility and Functional Properties. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/12130

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Kumitch, Hayley Marie 1991-. “The Effect of Solid-State Fermentation on Air-Classified Pea Protein-Enriched Flour to Improve the Digestibility and Functional Properties.” 2019. Thesis, University of Saskatchewan. Accessed November 28, 2020. http://hdl.handle.net/10388/12130.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Kumitch, Hayley Marie 1991-. “The Effect of Solid-State Fermentation on Air-Classified Pea Protein-Enriched Flour to Improve the Digestibility and Functional Properties.” 2019. Web. 28 Nov 2020.

Vancouver:

Kumitch HM1. The Effect of Solid-State Fermentation on Air-Classified Pea Protein-Enriched Flour to Improve the Digestibility and Functional Properties. [Internet] [Thesis]. University of Saskatchewan; 2019. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10388/12130.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Kumitch HM1. The Effect of Solid-State Fermentation on Air-Classified Pea Protein-Enriched Flour to Improve the Digestibility and Functional Properties. [Thesis]. University of Saskatchewan; 2019. Available from: http://hdl.handle.net/10388/12130

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Saskatchewan

10. Li, Liying 1990-. Physicochemical properties and in vitro digestibility of pulse starches and derivatized type 3 resistant starch.

Degree: 2020, University of Saskatchewan

 The objective of this thesis was to isolate and characterize pea, lentil and faba bean starches from air-classified flours and to develop a novel type… (more)

Subjects/Keywords: starch-rich pulse flours; starch isolation; pea starch; type 3 resistant starch; in vitro digestibility

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APA (6th Edition):

Li, L. 1. (2020). Physicochemical properties and in vitro digestibility of pulse starches and derivatized type 3 resistant starch. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/12559

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Li, Liying 1990-. “Physicochemical properties and in vitro digestibility of pulse starches and derivatized type 3 resistant starch.” 2020. Thesis, University of Saskatchewan. Accessed November 28, 2020. http://hdl.handle.net/10388/12559.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Li, Liying 1990-. “Physicochemical properties and in vitro digestibility of pulse starches and derivatized type 3 resistant starch.” 2020. Web. 28 Nov 2020.

Vancouver:

Li L1. Physicochemical properties and in vitro digestibility of pulse starches and derivatized type 3 resistant starch. [Internet] [Thesis]. University of Saskatchewan; 2020. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10388/12559.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Li L1. Physicochemical properties and in vitro digestibility of pulse starches and derivatized type 3 resistant starch. [Thesis]. University of Saskatchewan; 2020. Available from: http://hdl.handle.net/10388/12559

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Saskatchewan

11. Chang, Chang. Mechanical, optical, and water vapor barrier properties of canola protein isolate-based edible films.

Degree: 2013, University of Saskatchewan

 Biodegradable edible films are both economically and environmentally important to the food industry as packaging and coating materials, as the industry seeks to find a… (more)

Subjects/Keywords: Canola protein isolate (CPI)-based films; mechanical properties; optical property; water vapor permeability

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APA (6th Edition):

Chang, C. (2013). Mechanical, optical, and water vapor barrier properties of canola protein isolate-based edible films. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/ETD-2013-06-1098

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Chang, Chang. “Mechanical, optical, and water vapor barrier properties of canola protein isolate-based edible films.” 2013. Thesis, University of Saskatchewan. Accessed November 28, 2020. http://hdl.handle.net/10388/ETD-2013-06-1098.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Chang, Chang. “Mechanical, optical, and water vapor barrier properties of canola protein isolate-based edible films.” 2013. Web. 28 Nov 2020.

Vancouver:

Chang C. Mechanical, optical, and water vapor barrier properties of canola protein isolate-based edible films. [Internet] [Thesis]. University of Saskatchewan; 2013. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10388/ETD-2013-06-1098.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Chang C. Mechanical, optical, and water vapor barrier properties of canola protein isolate-based edible films. [Thesis]. University of Saskatchewan; 2013. Available from: http://hdl.handle.net/10388/ETD-2013-06-1098

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Saskatchewan

12. Patel, Aakash Dilipkumar 1991-. STABILITY, RHEOLOGY AND THE EFFECT OF VARIOUS ENVIRONMENTAL FACTORS ON THE FORMATION OF FOOD PROTEIN-STABILIZED NANOGELS FROM NANOEMULSIONS - Aakash Patel M.Sc. Thesis.

Degree: 2017, University of Saskatchewan

 Nanoemulsions (NEs) typically have average droplet size less than 200 nm which provides them many characteristics advantages over conventional emulsions. NEs have higher stability and… (more)

Subjects/Keywords: Nanoemulsions; Nanogels; Sodium caseinate; Whey protein isolate; Emulsion gelation

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APA (6th Edition):

Patel, A. D. 1. (2017). STABILITY, RHEOLOGY AND THE EFFECT OF VARIOUS ENVIRONMENTAL FACTORS ON THE FORMATION OF FOOD PROTEIN-STABILIZED NANOGELS FROM NANOEMULSIONS - Aakash Patel M.Sc. Thesis. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/8308

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Patel, Aakash Dilipkumar 1991-. “STABILITY, RHEOLOGY AND THE EFFECT OF VARIOUS ENVIRONMENTAL FACTORS ON THE FORMATION OF FOOD PROTEIN-STABILIZED NANOGELS FROM NANOEMULSIONS - Aakash Patel M.Sc. Thesis.” 2017. Thesis, University of Saskatchewan. Accessed November 28, 2020. http://hdl.handle.net/10388/8308.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Patel, Aakash Dilipkumar 1991-. “STABILITY, RHEOLOGY AND THE EFFECT OF VARIOUS ENVIRONMENTAL FACTORS ON THE FORMATION OF FOOD PROTEIN-STABILIZED NANOGELS FROM NANOEMULSIONS - Aakash Patel M.Sc. Thesis.” 2017. Web. 28 Nov 2020.

Vancouver:

Patel AD1. STABILITY, RHEOLOGY AND THE EFFECT OF VARIOUS ENVIRONMENTAL FACTORS ON THE FORMATION OF FOOD PROTEIN-STABILIZED NANOGELS FROM NANOEMULSIONS - Aakash Patel M.Sc. Thesis. [Internet] [Thesis]. University of Saskatchewan; 2017. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10388/8308.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Patel AD1. STABILITY, RHEOLOGY AND THE EFFECT OF VARIOUS ENVIRONMENTAL FACTORS ON THE FORMATION OF FOOD PROTEIN-STABILIZED NANOGELS FROM NANOEMULSIONS - Aakash Patel M.Sc. Thesis. [Thesis]. University of Saskatchewan; 2017. Available from: http://hdl.handle.net/10388/8308

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Saskatchewan

13. Pathiraja, Pathiraja Mudiyanselage Hiroshini Darshika 1972-. Investigating the potential applications of lentil seed components in mechanically separated chicken meat systems.

Degree: 2020, University of Saskatchewan

 The overall goal of this project was to explore the potential applications of lentil seed components in meat systems. Therefore, their functionality as an antioxidant… (more)

Subjects/Keywords: lentil; seed coat; mechanically separated chicken; phenolic compounds; lipid oxidation; sensory properties; consumer acceptability

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APA (6th Edition):

Pathiraja, P. M. H. D. 1. (2020). Investigating the potential applications of lentil seed components in mechanically separated chicken meat systems. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/12736

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Pathiraja, Pathiraja Mudiyanselage Hiroshini Darshika 1972-. “Investigating the potential applications of lentil seed components in mechanically separated chicken meat systems.” 2020. Thesis, University of Saskatchewan. Accessed November 28, 2020. http://hdl.handle.net/10388/12736.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Pathiraja, Pathiraja Mudiyanselage Hiroshini Darshika 1972-. “Investigating the potential applications of lentil seed components in mechanically separated chicken meat systems.” 2020. Web. 28 Nov 2020.

Vancouver:

Pathiraja PMHD1. Investigating the potential applications of lentil seed components in mechanically separated chicken meat systems. [Internet] [Thesis]. University of Saskatchewan; 2020. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10388/12736.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Pathiraja PMHD1. Investigating the potential applications of lentil seed components in mechanically separated chicken meat systems. [Thesis]. University of Saskatchewan; 2020. Available from: http://hdl.handle.net/10388/12736

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Saskatchewan

14. Xu, Renbo 1988-. ASSESSMENT OF PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF FIBRE-RICH FRACTIONS OF YELLOW PEA AND RED LENTIL TO USE IN LOW-FAT PORK BOLOGNA.

Degree: 2017, University of Saskatchewan

 The overall goal of this project was to investigate physicochemical and functional properties of fibre fractions from yellow pea and red lentil, as well as… (more)

Subjects/Keywords: Dietary fibre; Yellow pea; Red lentil; Low-fat pork bologna

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APA (6th Edition):

Xu, R. 1. (2017). ASSESSMENT OF PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF FIBRE-RICH FRACTIONS OF YELLOW PEA AND RED LENTIL TO USE IN LOW-FAT PORK BOLOGNA. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/7818

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Xu, Renbo 1988-. “ASSESSMENT OF PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF FIBRE-RICH FRACTIONS OF YELLOW PEA AND RED LENTIL TO USE IN LOW-FAT PORK BOLOGNA.” 2017. Thesis, University of Saskatchewan. Accessed November 28, 2020. http://hdl.handle.net/10388/7818.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Xu, Renbo 1988-. “ASSESSMENT OF PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF FIBRE-RICH FRACTIONS OF YELLOW PEA AND RED LENTIL TO USE IN LOW-FAT PORK BOLOGNA.” 2017. Web. 28 Nov 2020.

Vancouver:

Xu R1. ASSESSMENT OF PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF FIBRE-RICH FRACTIONS OF YELLOW PEA AND RED LENTIL TO USE IN LOW-FAT PORK BOLOGNA. [Internet] [Thesis]. University of Saskatchewan; 2017. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10388/7818.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Xu R1. ASSESSMENT OF PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF FIBRE-RICH FRACTIONS OF YELLOW PEA AND RED LENTIL TO USE IN LOW-FAT PORK BOLOGNA. [Thesis]. University of Saskatchewan; 2017. Available from: http://hdl.handle.net/10388/7818

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Saskatchewan

15. Rutherford, Hayley. Structural investigations of liposomes: effect of phospholipid hydrocarbon length and incorporation of sphingomyelin.

Degree: 2011, University of Saskatchewan

 The liquid crystal morphologies of symmetrical diacyl phosphatidylcholine liposomes examined in this research were found to be dependent on saturated hydrocarbon chain length. Both powder… (more)

Subjects/Keywords: liposome; phospholipid; supramolecular structure

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APA (6th Edition):

Rutherford, H. (2011). Structural investigations of liposomes: effect of phospholipid hydrocarbon length and incorporation of sphingomyelin. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/ETD-2011-08-148

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Rutherford, Hayley. “Structural investigations of liposomes: effect of phospholipid hydrocarbon length and incorporation of sphingomyelin.” 2011. Thesis, University of Saskatchewan. Accessed November 28, 2020. http://hdl.handle.net/10388/ETD-2011-08-148.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Rutherford, Hayley. “Structural investigations of liposomes: effect of phospholipid hydrocarbon length and incorporation of sphingomyelin.” 2011. Web. 28 Nov 2020.

Vancouver:

Rutherford H. Structural investigations of liposomes: effect of phospholipid hydrocarbon length and incorporation of sphingomyelin. [Internet] [Thesis]. University of Saskatchewan; 2011. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10388/ETD-2011-08-148.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Rutherford H. Structural investigations of liposomes: effect of phospholipid hydrocarbon length and incorporation of sphingomyelin. [Thesis]. University of Saskatchewan; 2011. Available from: http://hdl.handle.net/10388/ETD-2011-08-148

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Saskatchewan

16. Bai, Tian 1991-. Effect of Tempering Moisture and Infrared Heating Temperature on the Functional and Nutritional Properties of Desi Chickpea and Hull-less Barley Flours, and Their Blends.

Degree: 2018, University of Saskatchewan

 The overall goal of this research was to investigate the effect of tempering moisture and infrared heating surface temperature on the functional and nutritional properties… (more)

Subjects/Keywords: Infrared heating; Tempering; Functionality; Protein digestibility; Chickpea; Barley

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APA (6th Edition):

Bai, T. 1. (2018). Effect of Tempering Moisture and Infrared Heating Temperature on the Functional and Nutritional Properties of Desi Chickpea and Hull-less Barley Flours, and Their Blends. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/8481

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Bai, Tian 1991-. “Effect of Tempering Moisture and Infrared Heating Temperature on the Functional and Nutritional Properties of Desi Chickpea and Hull-less Barley Flours, and Their Blends.” 2018. Thesis, University of Saskatchewan. Accessed November 28, 2020. http://hdl.handle.net/10388/8481.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Bai, Tian 1991-. “Effect of Tempering Moisture and Infrared Heating Temperature on the Functional and Nutritional Properties of Desi Chickpea and Hull-less Barley Flours, and Their Blends.” 2018. Web. 28 Nov 2020.

Vancouver:

Bai T1. Effect of Tempering Moisture and Infrared Heating Temperature on the Functional and Nutritional Properties of Desi Chickpea and Hull-less Barley Flours, and Their Blends. [Internet] [Thesis]. University of Saskatchewan; 2018. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10388/8481.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Bai T1. Effect of Tempering Moisture and Infrared Heating Temperature on the Functional and Nutritional Properties of Desi Chickpea and Hull-less Barley Flours, and Their Blends. [Thesis]. University of Saskatchewan; 2018. Available from: http://hdl.handle.net/10388/8481

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Saskatchewan

17. Wang, Zoe 1990-. EFFECT OF EXTRUSION TEMPERATURE AND MOISTURE ON PHYSICAL, FUNCTIONAL AND NUTRITIONAL PROPERTIES OF KABULI CHICKPEA, SORGHUM, MAIZE AND THEIR BLENDS.

Degree: 2018, University of Saskatchewan

 The overall goal of this research was to investigate extrusion and the effect of extrusion temperature (120 and 150 °C) and moisture (20 and 24%)… (more)

Subjects/Keywords: Extrusion; sorghum; maize; chickpea; functionality; In-vitro protein digestibility

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APA (6th Edition):

Wang, Z. 1. (2018). EFFECT OF EXTRUSION TEMPERATURE AND MOISTURE ON PHYSICAL, FUNCTIONAL AND NUTRITIONAL PROPERTIES OF KABULI CHICKPEA, SORGHUM, MAIZE AND THEIR BLENDS. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/11814

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Wang, Zoe 1990-. “EFFECT OF EXTRUSION TEMPERATURE AND MOISTURE ON PHYSICAL, FUNCTIONAL AND NUTRITIONAL PROPERTIES OF KABULI CHICKPEA, SORGHUM, MAIZE AND THEIR BLENDS.” 2018. Thesis, University of Saskatchewan. Accessed November 28, 2020. http://hdl.handle.net/10388/11814.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Wang, Zoe 1990-. “EFFECT OF EXTRUSION TEMPERATURE AND MOISTURE ON PHYSICAL, FUNCTIONAL AND NUTRITIONAL PROPERTIES OF KABULI CHICKPEA, SORGHUM, MAIZE AND THEIR BLENDS.” 2018. Web. 28 Nov 2020.

Vancouver:

Wang Z1. EFFECT OF EXTRUSION TEMPERATURE AND MOISTURE ON PHYSICAL, FUNCTIONAL AND NUTRITIONAL PROPERTIES OF KABULI CHICKPEA, SORGHUM, MAIZE AND THEIR BLENDS. [Internet] [Thesis]. University of Saskatchewan; 2018. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10388/11814.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Wang Z1. EFFECT OF EXTRUSION TEMPERATURE AND MOISTURE ON PHYSICAL, FUNCTIONAL AND NUTRITIONAL PROPERTIES OF KABULI CHICKPEA, SORGHUM, MAIZE AND THEIR BLENDS. [Thesis]. University of Saskatchewan; 2018. Available from: http://hdl.handle.net/10388/11814

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Saskatchewan

18. Li, He 1986-. THE LENTIL-MEAT SYSTEM: INVESTIGATING THE ANTIOXIDANT EFFECT OF LENTIL ON COLOUR AND LIPID OXIDATION OF RAW BEEF BURGERS.

Degree: 2017, University of Saskatchewan

 Discoloration and lipid oxidation are the main deteriorative causes of raw meat products. The flour of lentil, when heat treated, was found to protect fresh… (more)

Subjects/Keywords: Lentil; Antioxidant; Meat colour; Myoglobin; Lipid oxidation; TBARS

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APA (6th Edition):

Li, H. 1. (2017). THE LENTIL-MEAT SYSTEM: INVESTIGATING THE ANTIOXIDANT EFFECT OF LENTIL ON COLOUR AND LIPID OXIDATION OF RAW BEEF BURGERS. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/7807

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Li, He 1986-. “THE LENTIL-MEAT SYSTEM: INVESTIGATING THE ANTIOXIDANT EFFECT OF LENTIL ON COLOUR AND LIPID OXIDATION OF RAW BEEF BURGERS.” 2017. Thesis, University of Saskatchewan. Accessed November 28, 2020. http://hdl.handle.net/10388/7807.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Li, He 1986-. “THE LENTIL-MEAT SYSTEM: INVESTIGATING THE ANTIOXIDANT EFFECT OF LENTIL ON COLOUR AND LIPID OXIDATION OF RAW BEEF BURGERS.” 2017. Web. 28 Nov 2020.

Vancouver:

Li H1. THE LENTIL-MEAT SYSTEM: INVESTIGATING THE ANTIOXIDANT EFFECT OF LENTIL ON COLOUR AND LIPID OXIDATION OF RAW BEEF BURGERS. [Internet] [Thesis]. University of Saskatchewan; 2017. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10388/7807.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Li H1. THE LENTIL-MEAT SYSTEM: INVESTIGATING THE ANTIOXIDANT EFFECT OF LENTIL ON COLOUR AND LIPID OXIDATION OF RAW BEEF BURGERS. [Thesis]. University of Saskatchewan; 2017. Available from: http://hdl.handle.net/10388/7807

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

19. Soladoye, Olugbenga Philip 1981-. PREDICTING THE PHYSICOCHEMICAL PROPERTIES OF PORK BELLY AND THE EFFECT OF COOKING AND STORAGE CONDITIONS ON BACON SENSORY AND CHEMICAL CHARACTERISTICS.

Degree: 2017, University of Saskatchewan

 The first objective of this research was to use a widely varying pig population to create prediction algorithms for dual energy X-ray absorptiometry (DXA) pork… (more)

Subjects/Keywords: bacon; dual energy X-ray absorptiometry; protein oxidation; lipid oxidation; heterocyclic aromatic amines; micowave; pan-frying

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APA (6th Edition):

Soladoye, O. P. 1. (2017). PREDICTING THE PHYSICOCHEMICAL PROPERTIES OF PORK BELLY AND THE EFFECT OF COOKING AND STORAGE CONDITIONS ON BACON SENSORY AND CHEMICAL CHARACTERISTICS. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/7981

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Soladoye, Olugbenga Philip 1981-. “PREDICTING THE PHYSICOCHEMICAL PROPERTIES OF PORK BELLY AND THE EFFECT OF COOKING AND STORAGE CONDITIONS ON BACON SENSORY AND CHEMICAL CHARACTERISTICS.” 2017. Thesis, University of Saskatchewan. Accessed November 28, 2020. http://hdl.handle.net/10388/7981.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Soladoye, Olugbenga Philip 1981-. “PREDICTING THE PHYSICOCHEMICAL PROPERTIES OF PORK BELLY AND THE EFFECT OF COOKING AND STORAGE CONDITIONS ON BACON SENSORY AND CHEMICAL CHARACTERISTICS.” 2017. Web. 28 Nov 2020.

Vancouver:

Soladoye OP1. PREDICTING THE PHYSICOCHEMICAL PROPERTIES OF PORK BELLY AND THE EFFECT OF COOKING AND STORAGE CONDITIONS ON BACON SENSORY AND CHEMICAL CHARACTERISTICS. [Internet] [Thesis]. University of Saskatchewan; 2017. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10388/7981.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Soladoye OP1. PREDICTING THE PHYSICOCHEMICAL PROPERTIES OF PORK BELLY AND THE EFFECT OF COOKING AND STORAGE CONDITIONS ON BACON SENSORY AND CHEMICAL CHARACTERISTICS. [Thesis]. University of Saskatchewan; 2017. Available from: http://hdl.handle.net/10388/7981

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Saskatchewan

20. Konieczny, Dellaney Isabelle 1993-. THE IMPACT OF ENZYMATIC HYDROLYSIS ON THE NUTRITIONAL AND FUNCTIONAL PROPERITES OF AN AIR-CLASSIFIED PEA PROTEIN-ENRICHED FLOUR.

Degree: 2019, University of Saskatchewan

 The overall goal of this research was to improve the protein quality and functionality of air-classified protein-enriched flour (pea protein-enriched flour; PPEF) using different enzymes… (more)

Subjects/Keywords: Pea protein enriched flour; Savinase; Trypsin; Pepsin; Papain; Enzymatic hydrolysis

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Konieczny, D. I. 1. (2019). THE IMPACT OF ENZYMATIC HYDROLYSIS ON THE NUTRITIONAL AND FUNCTIONAL PROPERITES OF AN AIR-CLASSIFIED PEA PROTEIN-ENRICHED FLOUR. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/12086

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Konieczny, Dellaney Isabelle 1993-. “THE IMPACT OF ENZYMATIC HYDROLYSIS ON THE NUTRITIONAL AND FUNCTIONAL PROPERITES OF AN AIR-CLASSIFIED PEA PROTEIN-ENRICHED FLOUR.” 2019. Thesis, University of Saskatchewan. Accessed November 28, 2020. http://hdl.handle.net/10388/12086.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Konieczny, Dellaney Isabelle 1993-. “THE IMPACT OF ENZYMATIC HYDROLYSIS ON THE NUTRITIONAL AND FUNCTIONAL PROPERITES OF AN AIR-CLASSIFIED PEA PROTEIN-ENRICHED FLOUR.” 2019. Web. 28 Nov 2020.

Vancouver:

Konieczny DI1. THE IMPACT OF ENZYMATIC HYDROLYSIS ON THE NUTRITIONAL AND FUNCTIONAL PROPERITES OF AN AIR-CLASSIFIED PEA PROTEIN-ENRICHED FLOUR. [Internet] [Thesis]. University of Saskatchewan; 2019. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10388/12086.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Konieczny DI1. THE IMPACT OF ENZYMATIC HYDROLYSIS ON THE NUTRITIONAL AND FUNCTIONAL PROPERITES OF AN AIR-CLASSIFIED PEA PROTEIN-ENRICHED FLOUR. [Thesis]. University of Saskatchewan; 2019. Available from: http://hdl.handle.net/10388/12086

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Saskatchewan

21. Pathiratne, Subhani. Effects of seed moisture and micronizing temperature on lentil flour properties and the stabilities of colour and unsaturated lipids of beef-lentil systems.

Degree: 2014, University of Saskatchewan

 This study investigated the effect of seed moisture level of lentil and surface temperature of micronization (infrared heat treatment) on the physico-chemical and functional properties… (more)

Subjects/Keywords: Lentil; Micronization; Tempering; Redness of fresh beef burgers; Lipid oxidation

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APA (6th Edition):

Pathiratne, S. (2014). Effects of seed moisture and micronizing temperature on lentil flour properties and the stabilities of colour and unsaturated lipids of beef-lentil systems. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/ETD-2014-06-1622

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Pathiratne, Subhani. “Effects of seed moisture and micronizing temperature on lentil flour properties and the stabilities of colour and unsaturated lipids of beef-lentil systems.” 2014. Thesis, University of Saskatchewan. Accessed November 28, 2020. http://hdl.handle.net/10388/ETD-2014-06-1622.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Pathiratne, Subhani. “Effects of seed moisture and micronizing temperature on lentil flour properties and the stabilities of colour and unsaturated lipids of beef-lentil systems.” 2014. Web. 28 Nov 2020.

Vancouver:

Pathiratne S. Effects of seed moisture and micronizing temperature on lentil flour properties and the stabilities of colour and unsaturated lipids of beef-lentil systems. [Internet] [Thesis]. University of Saskatchewan; 2014. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10388/ETD-2014-06-1622.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Pathiratne S. Effects of seed moisture and micronizing temperature on lentil flour properties and the stabilities of colour and unsaturated lipids of beef-lentil systems. [Thesis]. University of Saskatchewan; 2014. Available from: http://hdl.handle.net/10388/ETD-2014-06-1622

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

22. Bamrah, Ramandeep Kaur 1994-. Evaluation of X-ray Fluorescence Spectroscopy as a Tool for Element Analysis in Pea Seeds.

Degree: 2018, University of Saskatchewan

 X-ray fluorescence spectroscopy (XRF) is a powerful analytical tool for the determination of elemental composition of diverse materials. The principal aim of this study was… (more)

Subjects/Keywords: X-ray Fluorescence Spectroscopy; Element; Peas; Atomic Absorption Spectroscopy

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APA (6th Edition):

Bamrah, R. K. 1. (2018). Evaluation of X-ray Fluorescence Spectroscopy as a Tool for Element Analysis in Pea Seeds. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/11836

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Bamrah, Ramandeep Kaur 1994-. “Evaluation of X-ray Fluorescence Spectroscopy as a Tool for Element Analysis in Pea Seeds.” 2018. Thesis, University of Saskatchewan. Accessed November 28, 2020. http://hdl.handle.net/10388/11836.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Bamrah, Ramandeep Kaur 1994-. “Evaluation of X-ray Fluorescence Spectroscopy as a Tool for Element Analysis in Pea Seeds.” 2018. Web. 28 Nov 2020.

Vancouver:

Bamrah RK1. Evaluation of X-ray Fluorescence Spectroscopy as a Tool for Element Analysis in Pea Seeds. [Internet] [Thesis]. University of Saskatchewan; 2018. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10388/11836.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Bamrah RK1. Evaluation of X-ray Fluorescence Spectroscopy as a Tool for Element Analysis in Pea Seeds. [Thesis]. University of Saskatchewan; 2018. Available from: http://hdl.handle.net/10388/11836

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

23. Unatrakarn, Praiya. THE EFFECT OF SEED TEMPERING AND MICRONIZATION TEMPERATURE ON THE PHYSICOCHEMICAL PROPERTIES OF CHICKPEA FLOUR AND ITS PERFORMANCE AS A BINDER IN LOW-FAT PORK BOLOGNA.

Degree: 2014, University of Saskatchewan

 The overall goal of this research was to investigate the effect of seed tempering moisture and micronization temperature on the physicochemical properties of chickpea flour… (more)

Subjects/Keywords: Micronization; Legume; Chickpea; Low-fat bologna; Binder; Sensory; Physicochemical properties

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APA (6th Edition):

Unatrakarn, P. (2014). THE EFFECT OF SEED TEMPERING AND MICRONIZATION TEMPERATURE ON THE PHYSICOCHEMICAL PROPERTIES OF CHICKPEA FLOUR AND ITS PERFORMANCE AS A BINDER IN LOW-FAT PORK BOLOGNA. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/ETD-2014-04-1521

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Unatrakarn, Praiya. “THE EFFECT OF SEED TEMPERING AND MICRONIZATION TEMPERATURE ON THE PHYSICOCHEMICAL PROPERTIES OF CHICKPEA FLOUR AND ITS PERFORMANCE AS A BINDER IN LOW-FAT PORK BOLOGNA.” 2014. Thesis, University of Saskatchewan. Accessed November 28, 2020. http://hdl.handle.net/10388/ETD-2014-04-1521.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Unatrakarn, Praiya. “THE EFFECT OF SEED TEMPERING AND MICRONIZATION TEMPERATURE ON THE PHYSICOCHEMICAL PROPERTIES OF CHICKPEA FLOUR AND ITS PERFORMANCE AS A BINDER IN LOW-FAT PORK BOLOGNA.” 2014. Web. 28 Nov 2020.

Vancouver:

Unatrakarn P. THE EFFECT OF SEED TEMPERING AND MICRONIZATION TEMPERATURE ON THE PHYSICOCHEMICAL PROPERTIES OF CHICKPEA FLOUR AND ITS PERFORMANCE AS A BINDER IN LOW-FAT PORK BOLOGNA. [Internet] [Thesis]. University of Saskatchewan; 2014. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10388/ETD-2014-04-1521.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Unatrakarn P. THE EFFECT OF SEED TEMPERING AND MICRONIZATION TEMPERATURE ON THE PHYSICOCHEMICAL PROPERTIES OF CHICKPEA FLOUR AND ITS PERFORMANCE AS A BINDER IN LOW-FAT PORK BOLOGNA. [Thesis]. University of Saskatchewan; 2014. Available from: http://hdl.handle.net/10388/ETD-2014-04-1521

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

24. Treloar, Jonathan. PROCEDURES AND PROCESSES FOR IMPLEMENTATION OF AGRICULTURAL SCIENCE PROBLEM BASED LEARNING CURRICULUM IN SASKATCHEWAN SECONDAY SCHOOLS.

Degree: 2012, University of Saskatchewan

 Increasing enrolments in the study of agriculture and related programs is an essential component of the overall sustainability of the industry and human well-being on… (more)

Subjects/Keywords: Agriculture; Curriculum; Implementation; Problem Based Learning; Science

…about PBL.” The College of Education at the University of Saskatchewan asked me to host a one… …Ethical Guidelines Before research was carried out, the University of Saskatchewan Ethics Office… 

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APA (6th Edition):

Treloar, J. (2012). PROCEDURES AND PROCESSES FOR IMPLEMENTATION OF AGRICULTURAL SCIENCE PROBLEM BASED LEARNING CURRICULUM IN SASKATCHEWAN SECONDAY SCHOOLS. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/ETD-2012-09-679

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Treloar, Jonathan. “PROCEDURES AND PROCESSES FOR IMPLEMENTATION OF AGRICULTURAL SCIENCE PROBLEM BASED LEARNING CURRICULUM IN SASKATCHEWAN SECONDAY SCHOOLS.” 2012. Thesis, University of Saskatchewan. Accessed November 28, 2020. http://hdl.handle.net/10388/ETD-2012-09-679.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Treloar, Jonathan. “PROCEDURES AND PROCESSES FOR IMPLEMENTATION OF AGRICULTURAL SCIENCE PROBLEM BASED LEARNING CURRICULUM IN SASKATCHEWAN SECONDAY SCHOOLS.” 2012. Web. 28 Nov 2020.

Vancouver:

Treloar J. PROCEDURES AND PROCESSES FOR IMPLEMENTATION OF AGRICULTURAL SCIENCE PROBLEM BASED LEARNING CURRICULUM IN SASKATCHEWAN SECONDAY SCHOOLS. [Internet] [Thesis]. University of Saskatchewan; 2012. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10388/ETD-2012-09-679.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Treloar J. PROCEDURES AND PROCESSES FOR IMPLEMENTATION OF AGRICULTURAL SCIENCE PROBLEM BASED LEARNING CURRICULUM IN SASKATCHEWAN SECONDAY SCHOOLS. [Thesis]. University of Saskatchewan; 2012. Available from: http://hdl.handle.net/10388/ETD-2012-09-679

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

25. Hopkins, Erin J.O. 1992-. Rheology and water mobility of low sodium bread doughs prepared with crosslinking enzymes and organic acids.

Degree: 2019, University of Saskatchewan

 New regulations from the Government of Canada regarding sodium limits in foods have generated technical challenges for products such as bread, which requires sodium chloride… (more)

Subjects/Keywords: Low sodium; bread dough; dough handling; stickiness; rheology; organic acids; NMR

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APA (6th Edition):

Hopkins, E. J. O. 1. (2019). Rheology and water mobility of low sodium bread doughs prepared with crosslinking enzymes and organic acids. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/11898

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Hopkins, Erin J O 1992-. “Rheology and water mobility of low sodium bread doughs prepared with crosslinking enzymes and organic acids.” 2019. Thesis, University of Saskatchewan. Accessed November 28, 2020. http://hdl.handle.net/10388/11898.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Hopkins, Erin J O 1992-. “Rheology and water mobility of low sodium bread doughs prepared with crosslinking enzymes and organic acids.” 2019. Web. 28 Nov 2020.

Vancouver:

Hopkins EJO1. Rheology and water mobility of low sodium bread doughs prepared with crosslinking enzymes and organic acids. [Internet] [Thesis]. University of Saskatchewan; 2019. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10388/11898.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Hopkins EJO1. Rheology and water mobility of low sodium bread doughs prepared with crosslinking enzymes and organic acids. [Thesis]. University of Saskatchewan; 2019. Available from: http://hdl.handle.net/10388/11898

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

26. Xie, CICI 1988-. Functional analysis of ketoacyl synthase and dehydratase domains from a PUFA synthase of Thraustochytrium in Escherichia coli and Arabidopsis thaliana.

Degree: 2019, University of Saskatchewan

 Polyunsaturated fatty acid (PUFA) synthase in Thrasustochytrium comprises three subunits, each with multiple catalytic domains. Among these domains, ketoacyl synthase (KS) and dehydratase (DH) domains… (more)

Subjects/Keywords: KS domain; DH domain; PUFA synthase; Thraustochytrium; DHA; Escherichia coli; Fatty acid biosynthesis; Arabidopsis thaliana; Oil content

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APA (6th Edition):

Xie, C. 1. (2019). Functional analysis of ketoacyl synthase and dehydratase domains from a PUFA synthase of Thraustochytrium in Escherichia coli and Arabidopsis thaliana. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/12286

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Xie, CICI 1988-. “Functional analysis of ketoacyl synthase and dehydratase domains from a PUFA synthase of Thraustochytrium in Escherichia coli and Arabidopsis thaliana.” 2019. Thesis, University of Saskatchewan. Accessed November 28, 2020. http://hdl.handle.net/10388/12286.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Xie, CICI 1988-. “Functional analysis of ketoacyl synthase and dehydratase domains from a PUFA synthase of Thraustochytrium in Escherichia coli and Arabidopsis thaliana.” 2019. Web. 28 Nov 2020.

Vancouver:

Xie C1. Functional analysis of ketoacyl synthase and dehydratase domains from a PUFA synthase of Thraustochytrium in Escherichia coli and Arabidopsis thaliana. [Internet] [Thesis]. University of Saskatchewan; 2019. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10388/12286.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Xie C1. Functional analysis of ketoacyl synthase and dehydratase domains from a PUFA synthase of Thraustochytrium in Escherichia coli and Arabidopsis thaliana. [Thesis]. University of Saskatchewan; 2019. Available from: http://hdl.handle.net/10388/12286

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

27. Castillo, Nina Rosa Flores 1977-. Carbohydrate Composition and Structure Changes as Phloem Sap is Converted to Nectar in Borago officinalis L. and Select Brassica spp. L.

Degree: 2016, University of Saskatchewan

 Nectar is a carbohydrate-rich solution produced by nectary organs as a reward to pollinators and animal mutualists. Nectar production involves the upload of carbohydrate (i.e.,… (more)

Subjects/Keywords: nectar; carbohydrates; HPAE-PAD, CGC-FID, Proteomics, Borago officinalis; Brassica spp.

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APA (6th Edition):

Castillo, N. R. F. 1. (2016). Carbohydrate Composition and Structure Changes as Phloem Sap is Converted to Nectar in Borago officinalis L. and Select Brassica spp. L. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/7387

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Castillo, Nina Rosa Flores 1977-. “Carbohydrate Composition and Structure Changes as Phloem Sap is Converted to Nectar in Borago officinalis L. and Select Brassica spp. L.” 2016. Thesis, University of Saskatchewan. Accessed November 28, 2020. http://hdl.handle.net/10388/7387.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Castillo, Nina Rosa Flores 1977-. “Carbohydrate Composition and Structure Changes as Phloem Sap is Converted to Nectar in Borago officinalis L. and Select Brassica spp. L.” 2016. Web. 28 Nov 2020.

Vancouver:

Castillo NRF1. Carbohydrate Composition and Structure Changes as Phloem Sap is Converted to Nectar in Borago officinalis L. and Select Brassica spp. L. [Internet] [Thesis]. University of Saskatchewan; 2016. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10388/7387.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Castillo NRF1. Carbohydrate Composition and Structure Changes as Phloem Sap is Converted to Nectar in Borago officinalis L. and Select Brassica spp. L. [Thesis]. University of Saskatchewan; 2016. Available from: http://hdl.handle.net/10388/7387

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

28. Cheung, Lam Lam. The emulsifying properties of Cruciferin-rich and Napin-rich protein isolates from Brassica napus L.

Degree: 2013, University of Saskatchewan

 The influence of pH (3.0, 5.0 and 7.0) and ionic strength (0, 50 and 100 mM NaCl) on the physicochemical and emulsifying properties of cruciferin-rich… (more)

Subjects/Keywords: Cruciferin protein isolate; Napin protein isolate; pH; NaCl; emulsification; physicochemical properties

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APA (6th Edition):

Cheung, L. L. (2013). The emulsifying properties of Cruciferin-rich and Napin-rich protein isolates from Brassica napus L. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/ETD-2013-12-1328

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Cheung, Lam Lam. “The emulsifying properties of Cruciferin-rich and Napin-rich protein isolates from Brassica napus L.” 2013. Thesis, University of Saskatchewan. Accessed November 28, 2020. http://hdl.handle.net/10388/ETD-2013-12-1328.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Cheung, Lam Lam. “The emulsifying properties of Cruciferin-rich and Napin-rich protein isolates from Brassica napus L.” 2013. Web. 28 Nov 2020.

Vancouver:

Cheung LL. The emulsifying properties of Cruciferin-rich and Napin-rich protein isolates from Brassica napus L. [Internet] [Thesis]. University of Saskatchewan; 2013. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10388/ETD-2013-12-1328.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Cheung LL. The emulsifying properties of Cruciferin-rich and Napin-rich protein isolates from Brassica napus L. [Thesis]. University of Saskatchewan; 2013. Available from: http://hdl.handle.net/10388/ETD-2013-12-1328

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Saskatchewan

29. Liu, Shuanghui. Encapsulation of flax oil by complex coacervation.

Degree: 2009, University of Saskatchewan

 The focus of this research was to develop a plant-based microcapsule for flax oil by complex coacervation. Complex coacervation involves the electrostatic attraction between two… (more)

Subjects/Keywords: complex coacervation; encapsulation; pea protein isolate

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APA (6th Edition):

Liu, S. (2009). Encapsulation of flax oil by complex coacervation. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/etd-09142009-213047

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Liu, Shuanghui. “Encapsulation of flax oil by complex coacervation.” 2009. Thesis, University of Saskatchewan. Accessed November 28, 2020. http://hdl.handle.net/10388/etd-09142009-213047.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Liu, Shuanghui. “Encapsulation of flax oil by complex coacervation.” 2009. Web. 28 Nov 2020.

Vancouver:

Liu S. Encapsulation of flax oil by complex coacervation. [Internet] [Thesis]. University of Saskatchewan; 2009. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10388/etd-09142009-213047.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Liu S. Encapsulation of flax oil by complex coacervation. [Thesis]. University of Saskatchewan; 2009. Available from: http://hdl.handle.net/10388/etd-09142009-213047

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

30. Can Karaca, Asli. Encapsulation of flaxseed oil using plant proteins.

Degree: 2012, University of Saskatchewan

 The overall goal of this research was to develop a plant protein-based microcapsule capable of carrying, protecting and delivering flaxseed oil within the food and… (more)

Subjects/Keywords: flaxseed oil; microencapsulation; plant protein; emulsion

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APA (6th Edition):

Can Karaca, A. (2012). Encapsulation of flaxseed oil using plant proteins. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/ETD-2012-10-740

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Can Karaca, Asli. “Encapsulation of flaxseed oil using plant proteins.” 2012. Thesis, University of Saskatchewan. Accessed November 28, 2020. http://hdl.handle.net/10388/ETD-2012-10-740.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Can Karaca, Asli. “Encapsulation of flaxseed oil using plant proteins.” 2012. Web. 28 Nov 2020.

Vancouver:

Can Karaca A. Encapsulation of flaxseed oil using plant proteins. [Internet] [Thesis]. University of Saskatchewan; 2012. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/10388/ETD-2012-10-740.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Can Karaca A. Encapsulation of flaxseed oil using plant proteins. [Thesis]. University of Saskatchewan; 2012. Available from: http://hdl.handle.net/10388/ETD-2012-10-740

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

[1] [2]

.