subject:(Agricultural Science)

University of Tennessee – Knoxville

1. Thomas, Joseph Warden. Synthesis and Evaluation of Novel Chemical Compounds for Weed Management.

Degree: MS, Plant Sciences, 2013, University of Tennessee – Knoxville

URL: https://trace.tennessee.edu/utk_gradthes/1685

► Options for controlling herbicide resistant weed species are severely limited; thus, the recent proliferation of these species is a significant concern to land managers.… (more)

▼ Options for controlling herbicide resistant weed species are severely limited; thus, the recent proliferation of these species is a significant concern to land managers. The discovery and development of novel herbicidally active compounds is one method proposed to manage herbicide resistant weed species. Novel herbicides would provide effective new options for control of existing weed species, and alleviate the narrow selection pressure that leads to the development of herbicide resistance. Research examined analogs of the synthetic cytokinin thidiazuron (TDZ). TDZ is used as a pre-harvest defoliation of cotton (Gossypium hirsutum L.) and as a plant growth regulator. Although the use of TDZ as a plant growth regulator in tissue culture systems has been extensively studied there is no available data on weed susceptibility to TDZ. Twenty seven analogs of TDZ were synthesized at the University of Tennessee (Knoxville, Tennessee). Thidiazuron and these analogs were applied postemergence corn (Zea mays L.), large crabgrass (Digitaria sanguinalis (L.) Scop.), field bindweed (Convolvulus arvensis L.), barnyardgrass (Echinochloa crus-gali (L.) P.Beauv.), velvetleaf (Abutilon theophrasti Medik.), and redroot pigweed (Amaranthus retroflexus L.). at 250 g ha^-1[grams per hectare]. TDZ injured velvetleaf and redroot pigweed 80 to 96% while only inducing 0 to 2% injury to corn. Across all species tested, minimal injury was induced by any of the analogs synthesized. Results indicate that the synthetic cytokinin, TDZ, may have utility for weed management in corn. Additional research examined preemergence control of large crabgrass (Digitaria sanguinalis (L.) Scop.), giant foxtail (Setaria faberi Herrm.), and common purslane (Portulaca oleracea L.) with analogs of the cellulose biosynthesis inhibitor dichlobenil. Treatments consisted of two pyridine and one pyrimidine heterocyclic analogs applied in comparison to dichlobenil. Japanese holly (Ilex crenata Thunb.) tolerance was monitored following postemergence over-the-top applications in addition to preemergence weed control efficacy. All treatments were applied at 1,5, and 10 kg ha^-1. Only the pyrimidine analog controlled common purslane and large crabgrass similar to dichlobenil at all rates evaluated. Additional research should be performed to determine if this pyrimidine analog inhibits cellulose biosynthesis at sites of action similar to dichlobenil. Advisors/Committee Members: James T. Brosnan, Michael D. Best, William E. Klingeman, Dean A. Kopsell.

Subjects/Keywords: Agricultural Science

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APA (6^th Edition):

Thomas, J. W. (2013). Synthesis and Evaluation of Novel Chemical Compounds for Weed Management. (Thesis). University of Tennessee – Knoxville. Retrieved from https://trace.tennessee.edu/utk_gradthes/1685

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

Chicago Manual of Style (16^th Edition):

Thomas, Joseph Warden. “Synthesis and Evaluation of Novel Chemical Compounds for Weed Management.” 2013. Thesis, University of Tennessee – Knoxville. Accessed December 07, 2019. https://trace.tennessee.edu/utk_gradthes/1685.

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

MLA Handbook (7^th Edition):

Thomas, Joseph Warden. “Synthesis and Evaluation of Novel Chemical Compounds for Weed Management.” 2013. Web. 07 Dec 2019.

Vancouver:

Thomas JW. Synthesis and Evaluation of Novel Chemical Compounds for Weed Management. [Internet] [Thesis]. University of Tennessee – Knoxville; 2013. [cited 2019 Dec 07]. Available from: https://trace.tennessee.edu/utk_gradthes/1685.

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

Council of Science Editors:

Thomas JW. Synthesis and Evaluation of Novel Chemical Compounds for Weed Management. [Thesis]. University of Tennessee – Knoxville; 2013. Available from: https://trace.tennessee.edu/utk_gradthes/1685

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

2. Croshaw, Casey. CHARACTERIZING LOW NUTRIENT STRESS RESISTANCE IN CROP SUNFLOWERS (Helianthus annuus).

Degree: MS, Biology, 2018, Central Washington University

URL: https://digitalcommons.cwu.edu/etd/885

► Historically agriculture has met global food production demands, but abiotic stresses are predicted to decrease crop yield in the context of climate change. In… (more)

Subjects/Keywords: Agricultural Science

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APA (6^th Edition):

Croshaw, C. (2018). CHARACTERIZING LOW NUTRIENT STRESS RESISTANCE IN CROP SUNFLOWERS (Helianthus annuus). (Masters Thesis). Central Washington University. Retrieved from https://digitalcommons.cwu.edu/etd/885

Chicago Manual of Style (16^th Edition):

Croshaw, Casey. “CHARACTERIZING LOW NUTRIENT STRESS RESISTANCE IN CROP SUNFLOWERS (Helianthus annuus).” 2018. Masters Thesis, Central Washington University. Accessed December 07, 2019. https://digitalcommons.cwu.edu/etd/885.

MLA Handbook (7^th Edition):

Croshaw, Casey. “CHARACTERIZING LOW NUTRIENT STRESS RESISTANCE IN CROP SUNFLOWERS (Helianthus annuus).” 2018. Web. 07 Dec 2019.

Vancouver:

Croshaw C. CHARACTERIZING LOW NUTRIENT STRESS RESISTANCE IN CROP SUNFLOWERS (Helianthus annuus). [Internet] [Masters thesis]. Central Washington University; 2018. [cited 2019 Dec 07]. Available from: https://digitalcommons.cwu.edu/etd/885.

Council of Science Editors:

Croshaw C. CHARACTERIZING LOW NUTRIENT STRESS RESISTANCE IN CROP SUNFLOWERS (Helianthus annuus). [Masters Thesis]. Central Washington University; 2018. Available from: https://digitalcommons.cwu.edu/etd/885

Utah State University

3. Gowans, Kristina. Effects of Animal Science Agricultural Education Course Completion on Urban High School Students' Career Choice.

Degree: MS, Agricultural Systems Technology and Education, 2014, Utah State University

URL: https://digitalcommons.usu.edu/etd/2063

► This study focused on testing the effects of agricultural education on urban high school students’ career choices. It looked into how students view agriculture,… (more)

Subjects/Keywords: animal science; agricultural education; Agricultural Education

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APA (6^th Edition):

Gowans, K. (2014). Effects of Animal Science Agricultural Education Course Completion on Urban High School Students' Career Choice. (Masters Thesis). Utah State University. Retrieved from https://digitalcommons.usu.edu/etd/2063

Chicago Manual of Style (16^th Edition):

Gowans, Kristina. “Effects of Animal Science Agricultural Education Course Completion on Urban High School Students' Career Choice.” 2014. Masters Thesis, Utah State University. Accessed December 07, 2019. https://digitalcommons.usu.edu/etd/2063.

MLA Handbook (7^th Edition):

Gowans, Kristina. “Effects of Animal Science Agricultural Education Course Completion on Urban High School Students' Career Choice.” 2014. Web. 07 Dec 2019.

Vancouver:

Gowans K. Effects of Animal Science Agricultural Education Course Completion on Urban High School Students' Career Choice. [Internet] [Masters thesis]. Utah State University; 2014. [cited 2019 Dec 07]. Available from: https://digitalcommons.usu.edu/etd/2063.

Council of Science Editors:

Gowans K. Effects of Animal Science Agricultural Education Course Completion on Urban High School Students' Career Choice. [Masters Thesis]. Utah State University; 2014. Available from: https://digitalcommons.usu.edu/etd/2063

4. Wright, Rodney Eugene. Economic and environmental modeling of an agricultural watershed in the Mississippi Delta| Crop selection using an LP model and water quality impacts of bioenergy crops using the AnnaAGNPS model.

Degree: 2015, Arkansas State University

URL: http://pqdtopen.proquest.com/#viewpdf?dispub=3718861

► ABSTRACT Rodney Eugene Wright ECONOMIC AND ENVIRONMENTAL MODELING OF AN AGRICULTURAL WATERSHED IN THE MISSISSIPPI DELTA: CROP SELECTION USING AN LP MODEL AND WATER… (more)

▼ ABSTRACT Rodney Eugene Wright ECONOMIC AND ENVIRONMENTAL MODELING OF AN AGRICULTURAL WATERSHED IN THE MISSISSIPPI DELTA: CROP SELECTION USING AN LP MODEL AND WATER QUALITY IMPACTS OF BIOENERGY CROPS USING THE ANNAGNPS MODEL The conventional ethanol mandates set forth by the renewable fuel standards in the Energy Independence and Security Act (EISA) of 2007 have resulted in an increased demand for corn. The requirement has translated into a 20% increase in corn hectares in the U.S, based on the three-year period prior to 2005 to the most recent three-year period, 2012-2014. This economic study optimized crop selection on a case study farm in the Arkansas Delta with the Purdue Crop/Linear Programming model. The cropping optimization was performed at six corn price levels consisting of near the loan rate, pre-EISA, post-EISA low, post-EISA average, and post-EISA high. These values were 57 m-3, 85 m-3, 114 m-3, 142 m-3, and 170 m-3, respectively. A sixth level (133 m-3) was an average of the 10-year forecast price by FAPRI and USDA. The investigation indicated conventional Arkansas Delta crops compete favorably with corn. An agricultural watershed in the Arkansas Delta was modeled to analyze best management practices (BMPs) and cropping scenarios with the Annualized Agriculture Non-point Source (AnnAGNPS) watershed model. The objective of this research was to determine if water quality was degraded or improved by planting bioenergy crops and utilizing BMPs versus conventional crops. Conventional crops tested included 100% plantings of corn (Zea mays L.), cotton (Gossypium hirsutum L.), rice (Oryza sativa L.), sorghum (Sorghum bicolor L.), and soybeans (Glycine max L.). Advanced biofuel crops switchgrass (Panicum virgatum L.) and alfalfa (Medicago sativa L.) were tested. BMPs included no-tillage, nutrient management, cover crops, and conservation reserve program (CRP) areas. Advanced biofuel crops reduced sediment and P losses by 90% or more and N losses to less than 2 kg ha-1. No-tillage and cover crops were the most effective BMPs at reducing nutrient runoff. CRP levels were tested and placing just 5% of the most erosive area in CRP resulted in a 25% reduction in nutrient loading. The AnnAGNPS model indicates that advanced biofuel crops, BMPs, and CRP land allocations are important ways to reduce the sediment and nutrient losses from agriculture watersheds.

Subjects/Keywords: Agriculture; Agricultural economics; Environmental science

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APA (6^th Edition):

Wright, R. E. (2015). Economic and environmental modeling of an agricultural watershed in the Mississippi Delta| Crop selection using an LP model and water quality impacts of bioenergy crops using the AnnaAGNPS model. (Thesis). Arkansas State University. Retrieved from http://pqdtopen.proquest.com/#viewpdf?dispub=3718861

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

Chicago Manual of Style (16^th Edition):

Wright, Rodney Eugene. “Economic and environmental modeling of an agricultural watershed in the Mississippi Delta| Crop selection using an LP model and water quality impacts of bioenergy crops using the AnnaAGNPS model.” 2015. Thesis, Arkansas State University. Accessed December 07, 2019. http://pqdtopen.proquest.com/#viewpdf?dispub=3718861.

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

MLA Handbook (7^th Edition):

Wright, Rodney Eugene. “Economic and environmental modeling of an agricultural watershed in the Mississippi Delta| Crop selection using an LP model and water quality impacts of bioenergy crops using the AnnaAGNPS model.” 2015. Web. 07 Dec 2019.

Vancouver:

Wright RE. Economic and environmental modeling of an agricultural watershed in the Mississippi Delta| Crop selection using an LP model and water quality impacts of bioenergy crops using the AnnaAGNPS model. [Internet] [Thesis]. Arkansas State University; 2015. [cited 2019 Dec 07]. Available from: http://pqdtopen.proquest.com/#viewpdf?dispub=3718861.

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

Council of Science Editors:

Wright RE. Economic and environmental modeling of an agricultural watershed in the Mississippi Delta| Crop selection using an LP model and water quality impacts of bioenergy crops using the AnnaAGNPS model. [Thesis]. Arkansas State University; 2015. Available from: http://pqdtopen.proquest.com/#viewpdf?dispub=3718861

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

McGill University

5. Ackaah-Gyasi, Nana Akyaa. Novel chymotrypsins from «Loligo opalescens» and «Sepioteuthis lessoniana»: Isolation, purification and molecular characterization.

Degree: PhD, Department of Food Science and Agricultural Chemistry, 2016, McGill University

URL: http://digitool.library.mcgill.ca/thesisfile141478.pdf

► Chymotrypsins are widely distributed among living species and have found widespread use in different industrial applications. The high catalytic activity of some aquatic enzymes at… (more)

▼ Chymotrypsins are widely distributed among living species and have found widespread use in different industrial applications. The high catalytic activity of some aquatic enzymes at low temperatures, coupled with high pH and the relatively low thermal stability makes them robust in certain industrial applications where cold temperatures are preferred. In this study, chymotrypsin was purified to homogeneity and characterized from the viscera of two squid species (Loligo opalescens, cold water adapted and Sepioteuthis lessoniana, warm water adapted). This study also looks at the possibility of producing the enzymes using recombinant DNA technology, since it is currently not feasible or practical to extract these proteases from crude sources such as viscera for commercial application. The enzymes were purified about 300-fold, with a recovery of 44% and specific activities between 273.25 and 280 U/mg protein using ultrafiltration and affinity chromatography. Both enzymes migrated as single polypeptide chains with molecular masses of 22.0 ± 2.7 kDa and 18 ± 1.7 kDa, respectively, by SDS-polyacrylamide gel electrophoresis. The enzymes showed temperature and pH optima between 25°C - 35°C and 7.5 – 8.5, respectively. The kinetic constants Km and kcat for hydrolysis of benzoyl tyrosine ethyl ester (BTEE) were determined based on Hanes plots. Km was 1.43 mM and kcat was 103.43 sec-1 with a catalytic efficiency (kcat/Km) of 72.33 sec-1mM-1 for Sepioteuthis; while for Loligo, Km was 0.4 mM and kcat was 349.21 sec-1 with a catalytic efficiency (kcat/Km) of 873.01 sec-1mM-1. De novo assembly from massively parallel sequencing data were generated from total RNA from L. opalescens on an Illumina Genome Analyzer platform. The transcriptome was assembled on normalized reads using the Trinity assembler. Each component longest transcript was aligned against the uniprot_sprot_2013_11 protein database using the Blastx program from the NCBI BLAST family. Overall, 61661 transcripts were obtained with a total transcript length of 46232292 bp. Maximum transcript length obtained was 16932 bp, while the minimum length was 201 bp. A partial cDNA encoding L. opalescens chymotrypsin was identified from the de novo assembled transcripts using BLAST algorithms in NCBI. A full- length cDNA was obtained using nested PCR. The deduced sequence consists of 292 amino acid residues, being longer than its vertebrate analogs. A search of the non-redundant protein database showed highest identity to a hypothetical protein from Octopus bimaculoides (69%), chymotrypsinogen A-like protein from Lingular anatina (45%) and a serine protease from Aplysia californica (45%). The catalytic triad involving histidine, aspartate and serine was conserved in L. opalescens chymotrypsin. The primary structure also contained higher content of methionine, arginine, histidine and glutamic acid relative to chymotrypsin from mammalian homologues. A substitution was observed in the Loligo chymotrypsin sequence corresponding to position 124 in bovine chymotrypsin sequence from… Advisors/Committee Members: Benjamin K Simpson (Supervisor1), Timothy Geary (Supervisor2).

Subjects/Keywords: Food Science and Agricultural Chemistry

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APA (6^th Edition):

Ackaah-Gyasi, N. A. (2016). Novel chymotrypsins from «Loligo opalescens» and «Sepioteuthis lessoniana»: Isolation, purification and molecular characterization. (Doctoral Dissertation). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile141478.pdf

Chicago Manual of Style (16^th Edition):

Ackaah-Gyasi, Nana Akyaa. “Novel chymotrypsins from «Loligo opalescens» and «Sepioteuthis lessoniana»: Isolation, purification and molecular characterization.” 2016. Doctoral Dissertation, McGill University. Accessed December 07, 2019. http://digitool.library.mcgill.ca/thesisfile141478.pdf.

MLA Handbook (7^th Edition):

Ackaah-Gyasi, Nana Akyaa. “Novel chymotrypsins from «Loligo opalescens» and «Sepioteuthis lessoniana»: Isolation, purification and molecular characterization.” 2016. Web. 07 Dec 2019.

Vancouver:

Ackaah-Gyasi NA. Novel chymotrypsins from «Loligo opalescens» and «Sepioteuthis lessoniana»: Isolation, purification and molecular characterization. [Internet] [Doctoral dissertation]. McGill University; 2016. [cited 2019 Dec 07]. Available from: http://digitool.library.mcgill.ca/thesisfile141478.pdf.

Council of Science Editors:

Ackaah-Gyasi NA. Novel chymotrypsins from «Loligo opalescens» and «Sepioteuthis lessoniana»: Isolation, purification and molecular characterization. [Doctoral Dissertation]. McGill University; 2016. Available from: http://digitool.library.mcgill.ca/thesisfile141478.pdf

McGill University

6. Appanah, Neeyal. Enzymatic synthesis of fructooligosaccharides from sucrose by endo-inulinase-catalyzed transfructosylation reaction in a non-conventional media.

Degree: MS, Department of Food Science and Agricultural Chemistry, 2016, McGill University

URL: http://digitool.library.mcgill.ca/thesisfile143669.pdf

► A biocatalytic approach based on endo-inulinase-catalyzed transfructosylation reaction in non-conventional media using sucrose as substrate was investigated for the synthesis of well-defined fructooligosaccharides. Endo-Inulinase from… (more)

▼ A biocatalytic approach based on endo-inulinase-catalyzed transfructosylation reaction in non-conventional media using sucrose as substrate was investigated for the synthesis of well-defined fructooligosaccharides. Endo-Inulinase from Aspergillus niger was purified by anion exchange chromatography. The transfructosylation reactions were carried out in selected organic/buffer biphasic systems (3:1, v/v) at 35/40°C and 150 rpm. Heptane, heptanone, cyclohexane, butyl acetate and ethyl acetate were the investigated organic solvents. The reaction components were analyzed by high performance anion exchange chromatography equipped with pulsed amperometric detector. The highest initial velocity of 1,500.0 μmol/ml.min was observed in the heptane/buffer biphasic system followed by the butyl acetate /buffer biphasic system with an initial velocity of 1,000.7 μmol/ml.min. However, the lowest initial velocity of 69.6 μmol/ml.min was obtained in the hexane/buffer biphasic system. Although the butyl acetate/buffer system resulted in the highest sucrose conversion of 93.94%, the relative proportion of the transfructosylation reaction was only 43.33%. The highest transfructosylation relative proportions of 79.34% was reported in the heptane/buffer biphasic systems. The highest fructooligosaccharides bioconversion yield of 60.24% was obtained in the butyl acetate/buffer biphasic system after 48 h of reaction, with nystose as the main end-product. 1-kestose was the most abundant fructooligosaccharides produced followed by nystose and fructosyl-nystose. The effects of enzyme unit, proportion of butyl acetate solvent and reaction time on the kestose, nystose and fructosyl-nystose concentrations as well as the bioconversion yield of fructooligosaccharides were studied, using a response surface methodology (RSM). The RSM analysis showed that the most significant variable was different for the various responses. The linear term of the enzyme unit exhibited the most significant effect on the kestose concentration, whereas for the nystose concentration and fructooligosaccharides bioconversion yield responses, the reaction time and the proportion of solvent were the most significant variables, respectively. However, for the fructosyl-nystose concentration response, all linear terms were found to be significant. Among the interactive effects, the one between the reaction time and the proportion of solvent had the most significant effect on kestose and nystose concentrations and on the bioconversion yield of fructooligosaccharides.An investigation in the production of fructooligosaccharides by endo-inulinase catalysed transfructosylation reaction in maple syrup-based biphasic media was carried out using selected maple syrups with different Brix (Bx) values (15º, 30º, 60º). The synthesis was performed over a time course of 16 to 80 h to assess the transfructosylation products obtained by endo-inulinase in a butyl acetate/maple syrup based biphasic system. Among the three maple syrups, the one with 66°Bx at 80 h of reaction resulted in the highest… Advisors/Committee Members: Salwa Karboune (Internal/Supervisor).

Subjects/Keywords: Food Science and Agricultural Chemistry

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APA (6^th Edition):

Appanah, N. (2016). Enzymatic synthesis of fructooligosaccharides from sucrose by endo-inulinase-catalyzed transfructosylation reaction in a non-conventional media. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile143669.pdf

Chicago Manual of Style (16^th Edition):

Appanah, Neeyal. “Enzymatic synthesis of fructooligosaccharides from sucrose by endo-inulinase-catalyzed transfructosylation reaction in a non-conventional media.” 2016. Masters Thesis, McGill University. Accessed December 07, 2019. http://digitool.library.mcgill.ca/thesisfile143669.pdf.

MLA Handbook (7^th Edition):

Appanah, Neeyal. “Enzymatic synthesis of fructooligosaccharides from sucrose by endo-inulinase-catalyzed transfructosylation reaction in a non-conventional media.” 2016. Web. 07 Dec 2019.

Vancouver:

Appanah N. Enzymatic synthesis of fructooligosaccharides from sucrose by endo-inulinase-catalyzed transfructosylation reaction in a non-conventional media. [Internet] [Masters thesis]. McGill University; 2016. [cited 2019 Dec 07]. Available from: http://digitool.library.mcgill.ca/thesisfile143669.pdf.

Council of Science Editors:

Appanah N. Enzymatic synthesis of fructooligosaccharides from sucrose by endo-inulinase-catalyzed transfructosylation reaction in a non-conventional media. [Masters Thesis]. McGill University; 2016. Available from: http://digitool.library.mcgill.ca/thesisfile143669.pdf

Wilfrid Laurier University

7. House, Megan A. Molecular Studies of 5-Azacytidine-Induced Early-Flowering Lines of Flax.

Degree: 2010, Wilfrid Laurier University

URL: https://scholars.wlu.ca/etd/966

► Several early-flowering flax (Linum usitatissimum L.) lines were derived from treatment of germinating seeds with 5-azacytidine in 1990. These lines are also shorter, have fewer… (more)

▼ Several early-flowering flax (Linum usitatissimum L.) lines were derived from treatment of germinating seeds with 5-azacytidine in 1990. These lines are also shorter, have fewer leaves, and their DNA is hypomethylated, relative to their corresponding controls. The work presented in this thesis used early-flowering and control lines of the Royal (R) flax genotype, and the Large (L) flax genotroph. Firstly, levels of cytosine methylation were measured over a 24-hour period in the early-flowering line RE2 and its control (RC), using an HPLC method. Secondly, to determine the response of the flax lines to short-day conditions, control and early-flowering lines from both L and R were grown in either 8-hour-day or ambient, longday light conditions, and were compared in a number of aspects of development. Thirdly, primers for five putative flax flowering genes (SOC1, COL, ADG1, GAI, and AP1) were designed and a semi-quantitative PCR method was used to establish developmental expression profiles in leaves and shoot tips of RC and RE2 in order to detect differences in expression that may have resulted from the original demethylation treatment. Methylation was found to remain constant in RC and RE2 over the 24-hour period in all three tissues examined. In the short-day experiment the early-flowering lines differed from controls in a number of parameters, but the most notable were that the treatment delayed flowering and increased the number of leaves produced in all lines, but had less of an effect on the early-flowering lines. Expression patterns for the five genes examined indicated that they are all expressed in both leaves and shoot tips, and for most genes there was no indication that their expression had been altered by the demethylation treatment. However, AP1 expression was higher in leaves of RE2 than those of RC, and was found to reach higher levels in the buds of RE2 than those of RC. These expression differences may be the result of demethylation of a gene upstream of API that was affected by the demethylation treatment. The results of these experiments further demonstrate the differences between the early-flowering lines and their controls, and will help elucidate the genetic basis for these differences.

Subjects/Keywords: Agricultural Science; Plant Biology

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APA (6^th Edition):

House, M. A. (2010). Molecular Studies of 5-Azacytidine-Induced Early-Flowering Lines of Flax. (Thesis). Wilfrid Laurier University. Retrieved from https://scholars.wlu.ca/etd/966

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

Chicago Manual of Style (16^th Edition):

House, Megan A. “Molecular Studies of 5-Azacytidine-Induced Early-Flowering Lines of Flax.” 2010. Thesis, Wilfrid Laurier University. Accessed December 07, 2019. https://scholars.wlu.ca/etd/966.

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

MLA Handbook (7^th Edition):

House, Megan A. “Molecular Studies of 5-Azacytidine-Induced Early-Flowering Lines of Flax.” 2010. Web. 07 Dec 2019.

Vancouver:

House MA. Molecular Studies of 5-Azacytidine-Induced Early-Flowering Lines of Flax. [Internet] [Thesis]. Wilfrid Laurier University; 2010. [cited 2019 Dec 07]. Available from: https://scholars.wlu.ca/etd/966.

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

Council of Science Editors:

House MA. Molecular Studies of 5-Azacytidine-Induced Early-Flowering Lines of Flax. [Thesis]. Wilfrid Laurier University; 2010. Available from: https://scholars.wlu.ca/etd/966

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

McGill University

8. Vatankhah, Hamed. Fluid migration into porous biomaterials under high hydrostatic pressure.

Degree: PhD, Department of Food Science and Agricultural Chemistry, 2018, McGill University

URL: http://digitool.library.mcgill.ca/thesisfile154800.pdf

► In this study, the fluid migration into porous biomaterials such as fruits and vegetable tissues was fully characterized. First, the fluid migration trend was evaluated… (more)

▼ In this study, the fluid migration into porous biomaterials such as fruits and vegetable tissues was fully characterized. First, the fluid migration trend was evaluated into the fresh-cut apple as the selected porous medium. The mass transfer was monitored at 100 to 600 MPa pressure levels and 0 to 30 min pressurization time. The mass transfer during pressure holding time fitted Fick's second law and the calculated diffusivity values ranged between 4.38 × 10^-9 to 2.19 × 10^-8 (m² s^-1). An inverse linear relationship was seen between the come-up time and the final mass intake. Considering both pressure come-up and holding time, a comprehensive model was proposed to evaluate the mass intake as a function of pressurization rate, come-up time, final pressure level, and pressure holding time. Also, simplified linear models were introduced for certain industrial applications- such as freezing, blanching for thermal processing, and nutritional fortifications- regarding the final mass intake at constant pressure levels and different holding times. A novel algorithm was developed to couple the identified Fickian mass transfer to Darcy's equation for unsaturated porous media. The coupling led to an approximation of transient flow-induced pressure gradient profile within the tissue. The numerical simulation was also conducted assuming various scenarios regarding the effective permeability of the tissue. A variable permeability function was also introduced using the Kozney-Carman model to consider the pressure-induced inhomogeneity within the texture of the porous biomaterials. Along with the numerical solutions, analytical solutions to Darcy's law were used to approximate the permeability range as a function of the approximated flow front function.In order to find a pressure resistant impregnant, physical stability of selected hydrocolloid solutions was evaluated. A novel methodology was proposed regarding the assessment of the effect of pressure on the thermoviscoelasticity of hydrocolloid fluids. The results showed a high pressure resistance of chitosan solutions. Thus, different levels of chitosan solutions were used as an impregnant phase to evaluate the effect of final mass intake as a function of chitosan concentration. The mass intake vs. chitosan concentration showed a quadratic relationship. In addition, the effect of impregnation of mentioned viscose fluids, as novel pre-treatment to frozen products, was studied. Impregnation of chitosan solution before freezing showed a considerable reduction in drip loss and higher textural quality. HPI was also introduced as a novel method of impregnation of W/O emulsions in various fruits. At first, the effect of pressure on emulsion stability parameters such as particle size, viscosity, and pH was studied. A pseudo-second order kinetic model was used to evaluate the time transient impregnation yield at 100 MPa. Moreover, the effect of various levels of oil/emulsifier combinations showed an inverse relationship between the oil percentage and final mass intake. Light microscopy… Advisors/Committee Members: Hosahalli Ramaswamy (Supervisor).

Subjects/Keywords: Food Science and Agricultural Chemistry

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APA (6^th Edition):

Vatankhah, H. (2018). Fluid migration into porous biomaterials under high hydrostatic pressure. (Doctoral Dissertation). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile154800.pdf

Chicago Manual of Style (16^th Edition):

Vatankhah, Hamed. “Fluid migration into porous biomaterials under high hydrostatic pressure.” 2018. Doctoral Dissertation, McGill University. Accessed December 07, 2019. http://digitool.library.mcgill.ca/thesisfile154800.pdf.

MLA Handbook (7^th Edition):

Vatankhah, Hamed. “Fluid migration into porous biomaterials under high hydrostatic pressure.” 2018. Web. 07 Dec 2019.

Vancouver:

Vatankhah H. Fluid migration into porous biomaterials under high hydrostatic pressure. [Internet] [Doctoral dissertation]. McGill University; 2018. [cited 2019 Dec 07]. Available from: http://digitool.library.mcgill.ca/thesisfile154800.pdf.

Council of Science Editors:

Vatankhah H. Fluid migration into porous biomaterials under high hydrostatic pressure. [Doctoral Dissertation]. McGill University; 2018. Available from: http://digitool.library.mcgill.ca/thesisfile154800.pdf

McGill University

9. Chen, Meng Yuan. Characterizing genome-mined microbial levanases for the synthesis of prebiotic β-(2,6)- fructooligosaccarides and oligolevans.

Degree: MS, Department of Food Science and Agricultural Chemistry, 2018, McGill University

URL: http://digitool.library.mcgill.ca/thesisfile154604.pdf

► The recent emergence of prebiotics in the food and pharmaceutical industries is attributed with compounding awareness of their wide array of systemic and targeted health… (more)

▼ The recent emergence of prebiotics in the food and pharmaceutical industries is attributed with compounding awareness of their wide array of systemic and targeted health benefits, including, but not limited to, the promotion of gastrointestinal health and prevention of increasingly prevalent chronic diseases such as diabetes and obesity. Inulin- and levan-type fructooligosaccharides (FOSs) are two prominent classes of non-digestible oligosaccharides which have been investigated for their ability to meet prebiotic classification, though there are significantly fewer reports in literature regarding the latter due to limited accessibility to natural sources of levan and inefficient methods of generating prebiotic FOSs from such. Recently, there has been a shift in interest from the commercially available inulin-type prebiotics, which solely contain -(2,1)-glycosidic linkages, to levanoligosaccharides, which are characterized by -(2,6)-linked fructosyl residues in the fructan main chain. This differentiation in structure has been attributed with higher prebiotic capacity as it is correlated with increased colonic persistence and selective fermentation by beneficial bacteria in the intestinal tract, which are two crucial criteria for prebiotics. The focus of the present work was to develop an industrially feasible enzymatic approach for the synthesis of novel levan-type FOS compounds to be administered as second-generation prebiotics with enhanced functionality. Endo-levanases (E.C.3.2.1.65) are glycosyl-hydrolytic enzymes (GH32) which characteristically catalyze the hydrolysis of levan β-(2,6)-linkages, yielding fructooligosaccharides (FOSs) and oligolevans promising higher prebiotic potential than commercial β-(2,1)-/inulin-type FOSs. Due to their scarcity, data mining of microbial genomes was performed using reference levanase levanase genes in a representative protein database. This entailed a mass phylogenetic screening conducted using BLASTP against UniProtKB to elucidate all microbial species containing genetic material bearing strong homology to previously annotated levanase-encoding genes. Subsequently, a new collection of 1902 genetic sequences amenable to cloning was obtained, from which 123 representative candidates were screened according to their individual specific activities on low- and high-molecular weight levan and inulin, as well as differences in behaviour owing to substrate specificity and thermal stability. This ultimately revealed 10 viable, highly evolved and diverse bacterial candidate levanases. In particular, those from Belliella baltica (LEV4-A10), Dyadobacter fermentans (LEV4-D3), Capnocytophaga ochracea (LEV4-D4), Vibrio natriegens (LEV4-H2) and Arthrobacter aurescens (LEV5-A7) exhibited the highest levels of endo-hydrolytic activity on levan and demonstrated preferential hydrolysis of such over inulin. These biocatalysts were further investigated in terms of their kinetic and optimal reaction parameters, as well as thermal stability. In addition, the use of different enzyme units was… Advisors/Committee Members: Salwa Karboune (Internal/Supervisor).

Subjects/Keywords: Food Science and Agricultural Chemistry

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

APA (6^th Edition):

Chen, M. Y. (2018). Characterizing genome-mined microbial levanases for the synthesis of prebiotic β-(2,6)- fructooligosaccarides and oligolevans. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile154604.pdf

Chicago Manual of Style (16^th Edition):

Chen, Meng Yuan. “Characterizing genome-mined microbial levanases for the synthesis of prebiotic β-(2,6)- fructooligosaccarides and oligolevans.” 2018. Masters Thesis, McGill University. Accessed December 07, 2019. http://digitool.library.mcgill.ca/thesisfile154604.pdf.

MLA Handbook (7^th Edition):

Chen, Meng Yuan. “Characterizing genome-mined microbial levanases for the synthesis of prebiotic β-(2,6)- fructooligosaccarides and oligolevans.” 2018. Web. 07 Dec 2019.

Vancouver:

Chen MY. Characterizing genome-mined microbial levanases for the synthesis of prebiotic β-(2,6)- fructooligosaccarides and oligolevans. [Internet] [Masters thesis]. McGill University; 2018. [cited 2019 Dec 07]. Available from: http://digitool.library.mcgill.ca/thesisfile154604.pdf.

Council of Science Editors:

Chen MY. Characterizing genome-mined microbial levanases for the synthesis of prebiotic β-(2,6)- fructooligosaccarides and oligolevans. [Masters Thesis]. McGill University; 2018. Available from: http://digitool.library.mcgill.ca/thesisfile154604.pdf

McGill University

10. Pawar, Kshitija. Effect of cetyl-pyridinium chloride (CPC) treatment on inactivation of «Listeria monocytogenes» on selected foods.

Degree: MS, Department of Food Science and Agricultural Chemistry, 2018, McGill University

URL: http://digitool.library.mcgill.ca/thesisfile161381.pdf

►

Food-borne pathogens such as Listeria monocytogenes are a major concern for the food processing industry. As the consumers' demand for fresh fruits and vegetable supply… (more)

▼

Food-borne pathogens such as Listeria monocytogenes are a major concern for the food processing industry. As the consumers' demand for fresh fruits and vegetable supply has increased in past few years, it is essential that the microbiological safety of these supplies be adequately controlled and monitored. Cetyl pyridinium chloride (CPC) has been shown to have some antimicrobial effect against L. monocytogenes and has been used to decontaminate raw poultry. The main objective of this study was to determine the effectiveness of CPC treatment against a cocktail of pathogenic strains of L. monocytogenes on selected foods. In the first study, the inactivation of a L. monocytogenes cocktail suspended in an aqueous medium with varied concentrations of CPC was evaluated at two temperatures (23 °C and 1 °C) with a constant contact time (15 s). As the concentration of CPC increased in the solution, the inactivation effect of L. monocytogenes also increased. In the second study, the exposure time was varied at each CPC concentration. Experiments were carried out separately at 23 °C and 1 °C. An increase in exposure time of CPC resulted in enhanced inactivation of L. monocytogenes populations in the cell suspension. Thus, CPC concentration, temperature and treatment times influenced the inactivation level of L. monocytogenes. Up to 6 logarithmic reductions was observed with as low as 10 ppm (or 0.001%) CPC was added to the cell suspension containing L. monocytogenes cocktail (107 CFU/ml). The second phase of the study was to treat selected foods with CPC surface decontamination of L. monocytogenes. Prepared potato strips, red pepper strips, broccoli florets and boneless chicken thighs were inoculated by dipping in to an aqueous suspension containing 107 CFU/ml of L. monocytogenes and treated with three different concentrations (0.2 to 0.7% for potato and red pepper; 0.4 to 1.0% for broccoli and chicken) of CPC for three different treatment times (15, 30 and 60 s). Extent of inactivation levels were enumerated by serial dilution plate count. Results had showed that, CPC was more effective against L. monocytogenes when the pathogen is present in suspension form where CPC contact with the pathogen is most effective. The study revealed that the microbial counts on the products tested could be reduced by CPC treatment at concentration levels higher than 0.4% with a 60 s treatment at room temperature. Weibull model demonstrated a good fit for the destruction kinetics. Overall, results indicated that, many factors such as concentration of CPC, treatment time, temperature during treatment, type of food surface have vital role in destruction of L. monocytogenes and CPC treatment can be utilized for decontamination if concentrations higher than 0.4% are permitted for application.

Les pathogènes d'origines alimentaires tels que le Listeria monocytogenes sont aujourd'hui une préoccupation majeure pour l'industrie agro-alimentaire. Étant donné que la demande de fruits et légumes frais a augmenté au cours des dernières années, il est…

Advisors/Committee Members: Hosahalli Ramaswamy (Internal/Supervisor).

Subjects/Keywords: Food Science and Agricultural Chemistry

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

APA (6^th Edition):

Pawar, K. (2018). Effect of cetyl-pyridinium chloride (CPC) treatment on inactivation of «Listeria monocytogenes» on selected foods. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile161381.pdf

Chicago Manual of Style (16^th Edition):

Pawar, Kshitija. “Effect of cetyl-pyridinium chloride (CPC) treatment on inactivation of «Listeria monocytogenes» on selected foods.” 2018. Masters Thesis, McGill University. Accessed December 07, 2019. http://digitool.library.mcgill.ca/thesisfile161381.pdf.

MLA Handbook (7^th Edition):

Pawar, Kshitija. “Effect of cetyl-pyridinium chloride (CPC) treatment on inactivation of «Listeria monocytogenes» on selected foods.” 2018. Web. 07 Dec 2019.

Vancouver:

Pawar K. Effect of cetyl-pyridinium chloride (CPC) treatment on inactivation of «Listeria monocytogenes» on selected foods. [Internet] [Masters thesis]. McGill University; 2018. [cited 2019 Dec 07]. Available from: http://digitool.library.mcgill.ca/thesisfile161381.pdf.

Council of Science Editors:

Pawar K. Effect of cetyl-pyridinium chloride (CPC) treatment on inactivation of «Listeria monocytogenes» on selected foods. [Masters Thesis]. McGill University; 2018. Available from: http://digitool.library.mcgill.ca/thesisfile161381.pdf

McGill University

11. Cheng, Meining. Antimicrobial activity of essential oils and their application in active packaging to inhibit the growth of molds on bread.

Degree: MS, Department of Food Science and Agricultural Chemistry, 2018, McGill University

URL: http://digitool.library.mcgill.ca/thesisfile161399.pdf

►

Bread spoilage caused by molds is a major concern for the bakery industry. Traditionally, bread is preserved by chemical preservatives, such as propionic and sorbic… (more)

▼

Bread spoilage caused by molds is a major concern for the bakery industry. Traditionally, bread is preserved by chemical preservatives, such as propionic and sorbic acids. Owing to consumer demand for "natural" foods with extended shelf life, there is an increasing interest in replacing chemical preservatives in bread with essential oils (EOs) as natural preservatives. In this study, a number of EOs were investigated for their antifungal activity against molds isolated from moldy bread. Cinnamon EO exhibited marked antimicrobial activity and its estimated minimum inhibitory concentration (MIC) was in the range of 31-125 ppm. The efficacy of sachets containing cinnamon oil in inhibiting filamentous fungi isolated from moldy bread was investigated in vitro and in situ, while in situ growth of molds was inhibited in the presence of sachets containing 25-1000 µL of cinnamon EO (CIN-03) in a sealed system for 14 days at room temperature. Sachets containing 50 µL or higher levels of CIN-03 showed fungicidal effect. Active packaging combined with 500 µL to 1000 µL of CIN-03 in sachets increased the shelf life of bread slices packaged in plastic bags by more than 14 days. The shelf life of whole wheat bread loaves was extended to 6 days using the sachets containing 250 µL to 1000 µL of CIN-03. The results of this work demonstrated that packaging of sliced bread with sachets containing cinnamon EO provides an innovative and effective means of extending the shelf life of bread products.

La détérioration du pain causée par les moisissures est une préoccupation majeure pour l'industrie de la boulangerie. Traditionnellement, le pain est conservé par des conservateurs chimiques, tels que les acides propioniques et sorbiques. En raison de la demande des consommateurs pour des aliments "naturels" avec une durée de conservation prolongée, on s'intéresse de plus en plus au remplacement des conservateurs chimiques par des huiles essentielles (HE) en tant que conservateurs naturels dans le pain. Dans l'étude, plusieurs HE ont été étudiés pour leur activité antifongique contre les moisissures isolées du pain de moule. L'huile essentielle de cannelle a montré une activité antimicrobienne marquée et sa concentration minimale inhibitrice estimée (CMI) était dans la gamme de 31-125 ppm. L'efficacité des sachets contenant de l'huile essentielle de cannelle sur la suppression des champignons filamenteux isolés du pain moisi a été étudiée in vitro et in situ, tandis que la croissance in situ des moisissures a été inhibée en présence de sachets contenant 25-1000 μL d'HE de cannelle (CIN-03) dans un système scellé pendant 14 jours à température ambiante. Sachets contenant 50 μL ou plus de CIN-03 ont montré un effet fongicide. L'emballage actif combiné avec 500 μL à 1000 μL de CIN-03 en sachets augmente la durée de conservation des tranches de pain emballées dans des sacs en plastique par plus de 14 jours. La durée de conservation du pain de blé entier a été prolongée à 6 jours en utilisant les sachets contenant 250 μL à 1000 μL de CIN-03. Les…

Advisors/Committee Members: Ashraf A Ismail (Internal/Supervisor).

Subjects/Keywords: Food Science and Agricultural Chemistry

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

APA (6^th Edition):

Cheng, M. (2018). Antimicrobial activity of essential oils and their application in active packaging to inhibit the growth of molds on bread. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile161399.pdf

Chicago Manual of Style (16^th Edition):

Cheng, Meining. “Antimicrobial activity of essential oils and their application in active packaging to inhibit the growth of molds on bread.” 2018. Masters Thesis, McGill University. Accessed December 07, 2019. http://digitool.library.mcgill.ca/thesisfile161399.pdf.

MLA Handbook (7^th Edition):

Cheng, Meining. “Antimicrobial activity of essential oils and their application in active packaging to inhibit the growth of molds on bread.” 2018. Web. 07 Dec 2019.

Vancouver:

Cheng M. Antimicrobial activity of essential oils and their application in active packaging to inhibit the growth of molds on bread. [Internet] [Masters thesis]. McGill University; 2018. [cited 2019 Dec 07]. Available from: http://digitool.library.mcgill.ca/thesisfile161399.pdf.

Council of Science Editors:

Cheng M. Antimicrobial activity of essential oils and their application in active packaging to inhibit the growth of molds on bread. [Masters Thesis]. McGill University; 2018. Available from: http://digitool.library.mcgill.ca/thesisfile161399.pdf

McGill University

12. Langella, Michele. Rapid identification and classification of «Enterococcus» and «Staphylococcus» by attenuated total reflectance - Fourier transform infrared spectroscopy.

Degree: MS, Department of Food Science and Agricultural Chemistry, 2018, McGill University

URL: http://digitool.library.mcgill.ca/thesisfile160848.pdf

►

Attenuated total reflectance Fourier transform infrared (ATR-FTIR) is a proposed method for in-depth identification and discrimination of the bacterial microorganisms. Comparing this method with other… (more)

▼

Attenuated total reflectance Fourier transform infrared (ATR-FTIR) is a proposed method for in-depth identification and discrimination of the bacterial microorganisms. Comparing this method with other clinically available identification methods such as polymerase chain reaction (PCR), pulsed field gel electrophoresis (PFGE) and automated systems including the Vitek II identification system, ATR-FTIR requires little to no sample preparation, rapid acquisition times, no reagent needed, cost effective, and identification can be performed at various taxonomic levels ranging all the way down to the pathotype level. Enterococcus faecalis, Enterococcus faecium, Staphylococcus aureus and coagulase negative staphylococci (CoNS) are some of the most prevalent pathogens causing both nosocomial and lethal hospital-acquired infections. ATR-FTIR was the method chosen for the research due to its incredible specificity to overcome the challenge which arises when differentiating between Enterococcus and Staphylococcus species due to their high degree of genetic similarity. A total of 837 isolates, composed of Enterococcus faecalis (n=142), Enterococcus faecium (n=200), Staphylococcus aureus (n=392) and Coagulase-negative Staphylococcus (n=103) of fecal and blood origin were obtained from the McGill University Health Center (MUHC), Laboratoire de Santé Publique du Québec (LSPQ), Health Canada (HC), Centre Hospitalier Universitaire Sainte-Justine, New Brunswick (NB) and Nova Scotia (NS). Each bacterial culture analyzed was initially frozen, then was plated on 5% Columbia blood agar and incubated at 37C for 18-24 h. A sub-culture was taken once the initial incubation time was completed and a second incubation period with identical parameters followed. Sub-culturing was done for the purpose of isolating pure bacterial colonies for analysis. Once the sub-culturing incubation time was complete, a single bacterial colony was collected and smeared onto the ATR crystal of the ATR-FTIR instrument to acquire a spectrum. Each bacterial strain was collected in triplicates and the spectral data was then analyzed by using principal component analysis (PCA) and hierarchical cluster analysis (HCA) of the ATR-FTIR spectral data. Enterococcus was successfully discriminated from Staphylococcus based on their whole region of selection 1480-980 cm-1 and more specifically the regions 1600-1160 cm-1 and 1064-985 cm-1. Furthermore, E. faecalis was successfully discriminated from E. faecium by using the precise spectral regions of 1039-1054 cm-1 and 1061-1099 cm-1. Finally, Staphylococcus aureus and Coagulase-negative Staphylococcus were successfully separated using the region of 1057-1072 cm-1. These results suggest that ATR-FTIR spectroscopy can be used as a valuable tool for rapidly identifying and discriminating the nosocomial bacteria Enterococcus and Staphylococcus at the species and sub-species level.

La spectroscopie infrarouge à transformée de Fourier par réflectance totale atténuée (ATR-FTIR) est une méthode suggérée pour l'identification et la…

Advisors/Committee Members: Ashraf A Ismail (Internal/Supervisor).

Subjects/Keywords: Food Science and Agricultural Chemistry

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

APA (6^th Edition):

Langella, M. (2018). Rapid identification and classification of «Enterococcus» and «Staphylococcus» by attenuated total reflectance - Fourier transform infrared spectroscopy. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile160848.pdf

Chicago Manual of Style (16^th Edition):

Langella, Michele. “Rapid identification and classification of «Enterococcus» and «Staphylococcus» by attenuated total reflectance - Fourier transform infrared spectroscopy.” 2018. Masters Thesis, McGill University. Accessed December 07, 2019. http://digitool.library.mcgill.ca/thesisfile160848.pdf.

MLA Handbook (7^th Edition):

Langella, Michele. “Rapid identification and classification of «Enterococcus» and «Staphylococcus» by attenuated total reflectance - Fourier transform infrared spectroscopy.” 2018. Web. 07 Dec 2019.

Vancouver:

Langella M. Rapid identification and classification of «Enterococcus» and «Staphylococcus» by attenuated total reflectance - Fourier transform infrared spectroscopy. [Internet] [Masters thesis]. McGill University; 2018. [cited 2019 Dec 07]. Available from: http://digitool.library.mcgill.ca/thesisfile160848.pdf.

Council of Science Editors:

Langella M. Rapid identification and classification of «Enterococcus» and «Staphylococcus» by attenuated total reflectance - Fourier transform infrared spectroscopy. [Masters Thesis]. McGill University; 2018. Available from: http://digitool.library.mcgill.ca/thesisfile160848.pdf

McGill University

13. Sowden, Frederick John. Studies on lignin and related compounds in forage and in animal excreta.

Degree: PhD, Department of Agricultural Chemistry., 1944, McGill University

URL: http://digitool.library.mcgill.ca/thesisfile128076.pdf

► A study has been made of the lignin of forage and feces with the following results. A method has been developed for pre-extracting feces samples… (more)

Subjects/Keywords: Agricultural Science.

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APA (6^th Edition):

Sowden, F. J. (1944). Studies on lignin and related compounds in forage and in animal excreta. (Doctoral Dissertation). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile128076.pdf

Chicago Manual of Style (16^th Edition):

Sowden, Frederick John. “Studies on lignin and related compounds in forage and in animal excreta.” 1944. Doctoral Dissertation, McGill University. Accessed December 07, 2019. http://digitool.library.mcgill.ca/thesisfile128076.pdf.

MLA Handbook (7^th Edition):

Sowden, Frederick John. “Studies on lignin and related compounds in forage and in animal excreta.” 1944. Web. 07 Dec 2019.

Vancouver:

Sowden FJ. Studies on lignin and related compounds in forage and in animal excreta. [Internet] [Doctoral dissertation]. McGill University; 1944. [cited 2019 Dec 07]. Available from: http://digitool.library.mcgill.ca/thesisfile128076.pdf.

Council of Science Editors:

Sowden FJ. Studies on lignin and related compounds in forage and in animal excreta. [Doctoral Dissertation]. McGill University; 1944. Available from: http://digitool.library.mcgill.ca/thesisfile128076.pdf

McGill University

14. Pratap Singh, Anubhav. Heat transfer characterization during reciprocating agitation thermal processing of canned particulates in a Newtonian fluid.

Degree: PhD, Department of Food Science and Agricultural Chemistry, 2015, McGill University

URL: http://digitool.library.mcgill.ca/thesisfile135693.pdf

► A novel method of reciprocating agitation for enhancing heat transfer during thermal processing of canned particulates in Newtonian fluid (glycerin) was investigated in this study.… (more)

▼ A novel method of reciprocating agitation for enhancing heat transfer during thermal processing of canned particulates in Newtonian fluid (glycerin) was investigated in this study. First, a lab-scale reciprocating agitation retort was developed by modifying an existing conventional still retort to include a reciprocating mechanism providing reciprocations at a frequency of 0-5 Hz and amplitude of 0-30 cm. Temperature distribution studies inside the modified retort and inside the reciprocating cans revealed better temperature uniformity during reciprocating agitation as compared to still mode. Reciprocating agitation resulted in 2-7 times enhancement in U & hfp leading to 52-87% reduction in equilibration time of the cold spot. This enabled 46-62% reduction in process time resulting in 26-36% reduction in quality-deterioration index (cook-value/lethality) as compared to conventional still mode of thermal processing. Thus, reciprocating agitation was shown to have potential to deliver high quality products.The effect of container orientation on heat transfer during reciprocation agitation thermal processing was then studied by placing experimental cans in one of the three possible orientations viz. horizontally along axis of reciprocation (HA), horizontally perpendicular to axis of reciprocation (HP) & vertically (V). HA orientation provided most rapid heat transfer followed by HP and V orientations, respectively. Influence of various process variables (operating temperature, reciprocation frequency, reciprocation amplitude, container headspace, liquid viscosity/concentration, particle density & particle concentration) on U and hfp were estimated for two situations: i) cans filled with single particle (liquid-only situation) and ii) cans filled with multiple particles. Based on the results of these studies, simultaneous multi-objective optimization of heat transfer coefficients (U & hfp - to maximize heat transfer) and reciprocation intensity (RI - to minimize agitation losses) was conducted. High RI (37-45 ms-2) was recommended to maximize U & hfp, whereas lower RI (16-19 ms-2) was found optimal for simultaneous optimization of U, hfp & RI. Optimal conditions were also reported for different operating temperatures, liquid viscosities, particle concentrations and particle densities.Dimensionless correlations were then developed for predictive modeling and scale-up of reciprocating agitation thermal process using multiple non-linear regressions of significant dimensionless groups. Dimension of can along the axis of reciprocation was found to play a dominant role in the heat transfer phenomenon and was included in the characteristic length formulated for Nusselt number at can wall (from U). On comparing results of this study with literature, it was clear that forced convection effects and turbulence levels during reciprocating agitation were significantly larger than other modes of rotary agitation. Yet, effect of natural convection could not be ignored at lower RI.Finally, flow visualization studies were carried out to… Advisors/Committee Members: Hosahalli Ramaswamy (Supervisor).

Subjects/Keywords: Food Science and Agricultural Chemistry

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

APA (6^th Edition):

Pratap Singh, A. (2015). Heat transfer characterization during reciprocating agitation thermal processing of canned particulates in a Newtonian fluid. (Doctoral Dissertation). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile135693.pdf

Chicago Manual of Style (16^th Edition):

Pratap Singh, Anubhav. “Heat transfer characterization during reciprocating agitation thermal processing of canned particulates in a Newtonian fluid.” 2015. Doctoral Dissertation, McGill University. Accessed December 07, 2019. http://digitool.library.mcgill.ca/thesisfile135693.pdf.

MLA Handbook (7^th Edition):

Pratap Singh, Anubhav. “Heat transfer characterization during reciprocating agitation thermal processing of canned particulates in a Newtonian fluid.” 2015. Web. 07 Dec 2019.

Vancouver:

Pratap Singh A. Heat transfer characterization during reciprocating agitation thermal processing of canned particulates in a Newtonian fluid. [Internet] [Doctoral dissertation]. McGill University; 2015. [cited 2019 Dec 07]. Available from: http://digitool.library.mcgill.ca/thesisfile135693.pdf.

Council of Science Editors:

Pratap Singh A. Heat transfer characterization during reciprocating agitation thermal processing of canned particulates in a Newtonian fluid. [Doctoral Dissertation]. McGill University; 2015. Available from: http://digitool.library.mcgill.ca/thesisfile135693.pdf

McGill University

15. Khodaei, Nastaran. Development of biocatalytic approaches for the extraction of rhamnogalacturonan i and the generation of prebiotic oligosaccharides from potato cell wall.

Degree: PhD, Department of Food Science and Agricultural Chemistry, 2015, McGill University

URL: http://digitool.library.mcgill.ca/thesisfile135562.pdf

► Potato (Solanum tuberosum L.) pulp rich in pectic polysaccharides is an abundant by-product of the starch and potato processing industry. The main component of potato… (more)

▼ Potato (Solanum tuberosum L.) pulp rich in pectic polysaccharides is an abundant by-product of the starch and potato processing industry. The main component of potato pectic polysaccharides is rhamnogalacturonan I (RG I, 72% w/w), which is rich in β-linked galactan side chains (67% w/w). Given its structural properties, galactan-rich RG I can serve as a new source of non-digestible oligosaccharides, notable for their promising health benefits when employed as prebiotics. Conventional alkaline (NaOH and KOH), enzymatic (Aspergillus niger endo-polygalacturonase) and microwave-assisted alkaline (KOH) processes’ efficiency in extracting galactan-rich RG I from potato cell walls were compared. While alkaline extraction led to a 5-27% degradation of side chains, enzymatic extraction had no such effect and released the highest proportion of high-molecular weight polysaccharides (>500 kDa; 62.2%). In the alkaline process, the debranching of arabinan side chains (8-27%) exceeded that of galactan side chains (5-14%). Optimization of the enzymatic process through response surface methodology identified the reaction conditions under which the greatest yield (63.9%) and final galactose (Gal) content (71.8%) were achieved. Furthermore, the optimization of microwave-assisted alkaline extraction yielded the highest Gal content of 63.1%. For this process, yield and Gal contents were most strongly influenced by the solid/liquid ratio. More soluble and producing more stable emulsions than potato galactan or orange homogalacturonan, galactan-rich RG 1 polysaccharides showed Newtonian behaviour at 25°C and 73°C, and pseudoplastic behaviour at 49°C.A Multi-enzymatic approach was developed for generation of oligosaccharides/oligomers from the extracted RG I polysaccharides and were compared in terms of yield, molecular weight distribution and monosaccharide profile of oligosaccharides/oligomers. Yield (1.0-93.9%, w/w) and monosaccharide content of hydrolysates (0.0-34.2%, w/w) were dependent on the multi-enzymatic type and reaction conditions. Under selected reaction conditions, hydrolysates were mainly composed of oligosaccharides with a degree of polymerization (DP) ranging from 2-12 (79.8 - 100%), with Gal (58.9-91.2%, w/w) being the major monosaccharide. Resulting in the greatest oligosaccharide yield and Gal content, but the lowest release of monosaccharides, a combination of Depol 670L and Gamanase 1.5L was selected for further optimization of oligosaccharide/oligomer generation. Enzymatic production of oligosaccharides/oligomers with defined DP and monosaccharide profile using bi-multi-enzymatic system (Depol 670L and Gamanase 1.5L) was optimized and the effect of reaction conditions (time, Depol 670L/Gamanase 1.5L ratio and substrate concentration) on yield, monosaccharide profile and DP of hydrolysates were evaluated. The results showed that the highest yields of oligosaccharides (DP of 2-6 and 7-12) and oligomers (DP of 13-70) were obtained when the ratio of Depol 670L and Gamanase 1.5L was 1:1. Longer incubation times and… Advisors/Committee Members: Salwa Karboune (Supervisor).

Subjects/Keywords: Food Science and Agricultural Chemistry

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APA (6^th Edition):

Khodaei, N. (2015). Development of biocatalytic approaches for the extraction of rhamnogalacturonan i and the generation of prebiotic oligosaccharides from potato cell wall. (Doctoral Dissertation). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile135562.pdf

Chicago Manual of Style (16^th Edition):

Khodaei, Nastaran. “Development of biocatalytic approaches for the extraction of rhamnogalacturonan i and the generation of prebiotic oligosaccharides from potato cell wall.” 2015. Doctoral Dissertation, McGill University. Accessed December 07, 2019. http://digitool.library.mcgill.ca/thesisfile135562.pdf.

MLA Handbook (7^th Edition):

Khodaei, Nastaran. “Development of biocatalytic approaches for the extraction of rhamnogalacturonan i and the generation of prebiotic oligosaccharides from potato cell wall.” 2015. Web. 07 Dec 2019.

Vancouver:

Khodaei N. Development of biocatalytic approaches for the extraction of rhamnogalacturonan i and the generation of prebiotic oligosaccharides from potato cell wall. [Internet] [Doctoral dissertation]. McGill University; 2015. [cited 2019 Dec 07]. Available from: http://digitool.library.mcgill.ca/thesisfile135562.pdf.

Council of Science Editors:

Khodaei N. Development of biocatalytic approaches for the extraction of rhamnogalacturonan i and the generation of prebiotic oligosaccharides from potato cell wall. [Doctoral Dissertation]. McGill University; 2015. Available from: http://digitool.library.mcgill.ca/thesisfile135562.pdf

McGill University

16. Valtierra Rodriguez, Diana. FTIR investigations of whey protein interactions in relation to model food systems.

Degree: PhD, Department of Food Science and Agricultural Chemistry, 2015, McGill University

URL: http://digitool.library.mcgill.ca/thesisfile135483.pdf

► The research presented in this thesis is centered on one of the most important food proteins, the bovine whey protein -lactoglobulin. Thermal stability studies of… (more)

▼ The research presented in this thesis is centered on one of the most important food proteins, the bovine whey protein -lactoglobulin. Thermal stability studies of the two main genetic variants of β-lactoglobulin (A and B) as well as AB mixtures from different sources, investigations of their interactions with glycomacropeptide (GMP) and the study of the interactions of β-lactoglobulin with other ingredients in a "high-protein cookie" model food system were conducted by Fourier transform infrared (FTIR) spectroscopic techniques. Although variants A and B of β-lactoglobulin differ from each other only at two amino-acid positions (64 and 118, where Asp and Val in the A variant are substituted by Gly and Ala, respectively, in the B variant), variable-temperature (VT)-FTIR studies in conjunction with two-dimensional correlation (2D-COS) spectroscopy demonstrated these differences had a much larger impact on β-lactoglobulin’s thermal behavior than differences in the conditions that the protein had been subjected to during the isolation and purification procedures. Furthermore, VT-FTIR studies of β-lactoglobulin AB from different sources (undefined mixtures of variants A and B originating from pooled milk samples) yielded inconsistent results which is attributable not only to the different thermal behavior of the two variants but also to their interactions to form AA, BB, and AB dimers. Extension of these VT-FTIR studies to binary mixtures of GMP and β-lactoglobulin A, B, and AB from the different sources and at different ratios showed variable effects of protein-GMP interactions on the protein’s thermal behavior. In the case of β-lactoglobulin A, its denaturation temperature in the mixtures with GMP was lower than that of the pure protein whereas the opposite trend was observed for β-lactoglobulin B and the AB mixtures. To study the interactions of β-lactoglobulin with other food ingredients, a "high-protein cookie" model food system was formulated in consultation with the R&D center of a leading manufacturer of high-protein nutritional products. The spatial distribution of the protein, lipid, and carbohydrate ingredients in unbaked and baked model cookies was examined on the micron scale by employing focal-plane-array (FPA)-FTIR imaging microscopy in the attenuated total reflectance (ATR) mode, representing the first application of this "chemical imaging" technique to the study of a model food system. As such it was necessary to develop a multi-step protocol enabling the extraction of relevant information from hyperspectral data sets comprising thousands of spatially resolved FTIR spectra of each imaged sample. In addition, films cast from binary mixtures of β-lactoglobulin and each of the other ingredients at the concentration ratio employed in the "high-protein cookie" formulation were examined by FPA-FTIR imaging microscopy before and after heating in order to investigate the effects of their interactions with β-lactoglobulin on the protein’s secondary structure and thermal stability. These studies suggest the… Advisors/Committee Members: Ashraf A Ismail (Supervisor).

Subjects/Keywords: Food Science and Agricultural Chemistry

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

APA (6^th Edition):

Valtierra Rodriguez, D. (2015). FTIR investigations of whey protein interactions in relation to model food systems. (Doctoral Dissertation). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile135483.pdf

Chicago Manual of Style (16^th Edition):

Valtierra Rodriguez, Diana. “FTIR investigations of whey protein interactions in relation to model food systems.” 2015. Doctoral Dissertation, McGill University. Accessed December 07, 2019. http://digitool.library.mcgill.ca/thesisfile135483.pdf.

MLA Handbook (7^th Edition):

Valtierra Rodriguez, Diana. “FTIR investigations of whey protein interactions in relation to model food systems.” 2015. Web. 07 Dec 2019.

Vancouver:

Valtierra Rodriguez D. FTIR investigations of whey protein interactions in relation to model food systems. [Internet] [Doctoral dissertation]. McGill University; 2015. [cited 2019 Dec 07]. Available from: http://digitool.library.mcgill.ca/thesisfile135483.pdf.

Council of Science Editors:

Valtierra Rodriguez D. FTIR investigations of whey protein interactions in relation to model food systems. [Doctoral Dissertation]. McGill University; 2015. Available from: http://digitool.library.mcgill.ca/thesisfile135483.pdf

McGill University

17. Alruwaih, Noor. Chemical profiling and comparative evaluation of bioactive compounds in lyophilized and tray-dried rocket «Eruca sativa».

Degree: MS, Department of Food Science and Agricultural Chemistry, 2016, McGill University

URL: http://digitool.library.mcgill.ca/thesisfile141582.pdf

►

Species of crucifers such as Eruca sativa (rocket, roquette) are known to contain a variety of bioactive compounds such as phenolic compounds, flavonols, and isothiocyanates.… (more)

▼

Species of crucifers such as Eruca sativa (rocket, roquette) are known to contain a variety of bioactive compounds such as phenolic compounds, flavonols, and isothiocyanates. In this study, two different drying procedures were used to compare the levels of bioactive compounds, antioxidant activity, and chemical profiles of arugula leaves and stems after treatment. The overall comparison of the bioactive compounds and chemical profiles of lyophilized (LR) and tray-dried rocket samples (TDR), conditions of 55 C for 6 hours, was performed using chromogenic assays and chromatographic analysis. Total flavonoid assay showed significantly different concentrations between the LR (3.29 ± 0.15 g/100g) and TDR samples (2.42 ± 0.22 g/100g) measured as quercetin equivalents (QE) although the total phenolic content between the samples showed no difference: 8.67 ± 0.6 g/100g QE and 8.5 ± 0.8 g/100g QE, for LR and TDR respectively. The antioxidant activity in the LR sample as measured using the DPPH• assay indicated a scavenging activity of 28.01% while a result of 27.96 % was obtained for the TDR sample. Moreover, total isothiocyanate contents measured by the cyclocondensation reaction analyzed by GC-MS showed a concentration twofold higher in the TDR sample (6.05 ± 0.83 μg/g) as opposed to the LR sample (3.26 ± 0.59 μg/g). Chemical fingerprinting of the LR and TDR samples using pyrolysis-GC/MS was investigated to identify volatile compounds; this revealed minor differences in compounds observed between the samples. LC-ESI-qTOF-MS analysis was also employed for the identification of possible structural configurations of non-volatile compounds, which indicated the presence of glycosides in the LR sample in contrast to the TDR sample that harbored aglycones instead. Furthermore, infrared spectra obtained using FTIR-ATR for both samples showed minimal variations between those, although TDR displayed a slightly higher number of peaks. Images from Scanning Electron Microscopy (SEM) revealed variations in the average particle diameter in TDR due to thermal processing, and only minor shrinkage in the case of LR particles.

Plusieurs espèces de crucifères tel que Eruca sativa contiennent une série de substances bioactives, par exemple des composés phénoliques, des flavonols, de même que certains isothiocyanates. La présente étude visait à comparer les effets post-traitement de deux méthodes de déshydratation sur (i) les niveaux de composés bioactifs, (ii) l'activité antioxidative, et (iii) la composition chimique, des feuilles et tiges de laitue roquette (également connue sous le terme arugula). Principalement, des analyses par réactions chromogéniques et par chromatographie ont permis de comparer les composés bioactifs et la composition chimique d'échantillons soit lyophilisés (RL) soit séchés sur plateaux à 55 C durant 6 heures (RSP). La quantification des flavonoïdes totaux a montré des différences significatives entre RL (3.29 ± 0.15 g/100g) et RSP (2.42 ± 0.22 g/100g) tel que mesuré en équivalents quercétine ou EQ; toutefois le…

Advisors/Committee Members: Varoujan Yaylayan (Internal/Supervisor).

Subjects/Keywords: Food Science and Agricultural Chemistry

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

APA (6^th Edition):

Alruwaih, N. (2016). Chemical profiling and comparative evaluation of bioactive compounds in lyophilized and tray-dried rocket «Eruca sativa». (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile141582.pdf

Chicago Manual of Style (16^th Edition):

Alruwaih, Noor. “Chemical profiling and comparative evaluation of bioactive compounds in lyophilized and tray-dried rocket «Eruca sativa».” 2016. Masters Thesis, McGill University. Accessed December 07, 2019. http://digitool.library.mcgill.ca/thesisfile141582.pdf.

MLA Handbook (7^th Edition):

Alruwaih, Noor. “Chemical profiling and comparative evaluation of bioactive compounds in lyophilized and tray-dried rocket «Eruca sativa».” 2016. Web. 07 Dec 2019.

Vancouver:

Alruwaih N. Chemical profiling and comparative evaluation of bioactive compounds in lyophilized and tray-dried rocket «Eruca sativa». [Internet] [Masters thesis]. McGill University; 2016. [cited 2019 Dec 07]. Available from: http://digitool.library.mcgill.ca/thesisfile141582.pdf.

Council of Science Editors:

Alruwaih N. Chemical profiling and comparative evaluation of bioactive compounds in lyophilized and tray-dried rocket «Eruca sativa». [Masters Thesis]. McGill University; 2016. Available from: http://digitool.library.mcgill.ca/thesisfile141582.pdf

McGill University

18. Nashalian, Ossanna. Mechanistic insights into the role of metals in the maillard reaction using mass spectrometry and isotope labeling techniques.

Degree: PhD, Department of Food Science and Agricultural Chemistry, 2016, McGill University

URL: http://digitool.library.mcgill.ca/thesisfile143889.pdf

► Trace metals are food components that can play an important role in regulating the Maillard reaction through their redox activity and high ligand binding affinity… (more)

▼ Trace metals are food components that can play an important role in regulating the Maillard reaction through their redox activity and high ligand binding affinity especially towards amino acids. The resulting amino acid-metal complexes are known to possess a different chemical reactivity relative to their free counterparts and are expected to behave differently during thermal treatments. Understanding how these metal complexes degrade independently or react with other food components during processing can provide important insight into their fundamental role in the context of the Maillard reaction. In the absence of sugars, studies performed through heating of different metal salts (Cu, Fe, Zn, Ca) with amino acids such as glycine and alanine under pyrolytic conditions indicated that copper (II) and iron (III), due to their high oxidation potential, were able to induce oxidative decarboxylation of amino acids and formation of aroma-active Strecker aldehydes or their derivatives as detected by GC/MS. Furthermore, studies performed with synthetic (Ala)2Cu and (Gly)2Cu complexes indicated that they constituted the critical intermediates undergoing free radical oxidative degradation followed by the loss of carbon dioxide and the generation of Strecker aldehydes. The reactivity of the amino acid-metal complexes in the Maillard reaction was further explored in the presence of various aldehydes. Using paraformaldehyde and glycine copper complexes in aqueous mixtures heated at 110 °C for 2 hours, the ability of the metal salts to catalyze the transformation of α-amino acids into their hydroxymethyl-derivatives through a process known as Akabori reaction was studied. The mechanism of this reaction was elucidated using ESI/qTOF/MS/MS and isotope labeling techniques providing for the first time mass spectrometric evidence for the detailed mechanism of the Akabori transformation of glycine and in particular the importance of formation of Schiff base adduct as a necessary step prior to final conversion into serine and hydroxymethyl-serine. Furthermore, the results of these studies have indicated that sugars do not interfere with the Akabori transformation. On the contrary, isotope labeling studies indicated the ability of (Gly)2Cu complexes to act as molecular scaffolds that are able to undergo multiple reactions with glucose (in the presence and absence of paraformaldehyde) to generate various copper complexes of sugar conjugates. These relatively stable intermediates allowed for the slower release of browning and aroma precursors such as Amadori products during heating as assessed by the extent of browning and total volatile release. Moreover, the oxidative degradation of various sugar conjugated copper complexes generated reactive amino-sugars such as 1-amino-1-deoxy-fructose (fructosamine), 2-amino-2-deoxy-glucose (glucosamine) which are not easily accessible under the Maillard reaction conditions. Furthermore, the amino-sugars were found to undergo further reactions to generate important flavor compounds such as fructosazine… Advisors/Committee Members: Varoujan Yaylayan (Supervisor).

Subjects/Keywords: Food Science and Agricultural Chemistry

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

APA (6^th Edition):

Nashalian, O. (2016). Mechanistic insights into the role of metals in the maillard reaction using mass spectrometry and isotope labeling techniques. (Doctoral Dissertation). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile143889.pdf

Chicago Manual of Style (16^th Edition):

Nashalian, Ossanna. “Mechanistic insights into the role of metals in the maillard reaction using mass spectrometry and isotope labeling techniques.” 2016. Doctoral Dissertation, McGill University. Accessed December 07, 2019. http://digitool.library.mcgill.ca/thesisfile143889.pdf.

MLA Handbook (7^th Edition):

Nashalian, Ossanna. “Mechanistic insights into the role of metals in the maillard reaction using mass spectrometry and isotope labeling techniques.” 2016. Web. 07 Dec 2019.

Vancouver:

Nashalian O. Mechanistic insights into the role of metals in the maillard reaction using mass spectrometry and isotope labeling techniques. [Internet] [Doctoral dissertation]. McGill University; 2016. [cited 2019 Dec 07]. Available from: http://digitool.library.mcgill.ca/thesisfile143889.pdf.

Council of Science Editors:

Nashalian O. Mechanistic insights into the role of metals in the maillard reaction using mass spectrometry and isotope labeling techniques. [Doctoral Dissertation]. McGill University; 2016. Available from: http://digitool.library.mcgill.ca/thesisfile143889.pdf

McGill University

19. Singh, Anika. Studies on reciprocating agitation thermal processing of canned particulates in non-Newtonian fluid.

Degree: PhD, Department of Food Science and Agricultural Chemistry, 2016, McGill University

URL: http://digitool.library.mcgill.ca/thesisfile139172.pdf

► This research focuses on evaluating heat transfer coefficients (using model particles) and quality of real food particulates in non-Newtonian fluids undergoing thermal processing in a… (more)

▼ This research focuses on evaluating heat transfer coefficients (using model particles) and quality of real food particulates in non-Newtonian fluids undergoing thermal processing in a lab-scale reciprocating retort. Evaluation of the heat transfer coefficient is the first step in any heat transfer study. During reciprocating agitation thermal processing (RA-TP) very rapid heating conditions exist which make evaluation of overall (U) and fluid-to-particle (hfp) heat transfer coefficients difficult and unreliable. Hence, a new methodology was proposed for evaluating U and hfp by using an average retort temperature and heat penetration parameter. The new method was found to be robust and produced reliable and consistent values of U and hfp, under reciprocating agitation conditions. Subsequent to this, the effect of various process and product variables on U and hfp during reciprocating agitation thermal processing were evaluated using a response surface methodology. The variables chosen for this analysis were: operating temperature (110-130 °C), reciprocation frequency (1-4 Hz), reciprocation amplitude (5-25 cm), can headspace (6-12 mm), liquid viscosity (0-1% CMC solution), particle size (15-25 mm), particle density (Polypropylene, Nylon, Teflon), particle concentration (20, 30, 40% v/v), and particle shape (cube, sphere, and cylinder). Results showed that with an increase in temperature, frequency, amplitude, and headspace, associated U and hfp values increased, but with an increasing liquid viscosity and particle size, U and hfp decreased. For particle density, U & hfp followed the order: Nylon (1128 kg/m3)> Teflon (2210 kg/m3)> polypropylene (830 kg/m3). Amongst the three particle shapes studied, both heat transfer coefficients followed the trend: cube > sphere > cylinder. With an increase in particle concentration, U and hfp increased up to a maximum value and then decreased. It was concluded that a reciprocation intensity less than 18 ms-2 is best suited for products susceptible to agitation induced quality losses, and vice-versa. Following the heat transfer analysis, quality of canned green beans processed in RA-TP was studied. Green bean processed at higher temperatures and higher reciprocation frequency resulted in greener green beans with a better chlorophyll and better antioxidant activity retention. However, results also showed that very high reciprocation frequency can cause texture damage to food particulates (breakage of beans, increased turbidity of can fluid and leaching of chlorophyll etc.). In order to reduce the impact of agitation and to minimize the quality damage due to rapid back and forth motion of cans, a new concept of stopping agitations mid-way (after sufficient development of cold-spot temperature) during process was proposed. Results showed that stopping agitation after sufficient development of cold-spot temperatures is an effective way of reducing product damage caused by agitation (ex. breakage of beans and its leaching into liquid). Agitation continued until achieving a product… Advisors/Committee Members: Hosahalli Ramaswamy (Supervisor).

Subjects/Keywords: Food Science and Agricultural Chemistry

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

APA (6^th Edition):

Singh, A. (2016). Studies on reciprocating agitation thermal processing of canned particulates in non-Newtonian fluid. (Doctoral Dissertation). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile139172.pdf

Chicago Manual of Style (16^th Edition):

Singh, Anika. “Studies on reciprocating agitation thermal processing of canned particulates in non-Newtonian fluid.” 2016. Doctoral Dissertation, McGill University. Accessed December 07, 2019. http://digitool.library.mcgill.ca/thesisfile139172.pdf.

MLA Handbook (7^th Edition):

Singh, Anika. “Studies on reciprocating agitation thermal processing of canned particulates in non-Newtonian fluid.” 2016. Web. 07 Dec 2019.

Vancouver:

Singh A. Studies on reciprocating agitation thermal processing of canned particulates in non-Newtonian fluid. [Internet] [Doctoral dissertation]. McGill University; 2016. [cited 2019 Dec 07]. Available from: http://digitool.library.mcgill.ca/thesisfile139172.pdf.

Council of Science Editors:

Singh A. Studies on reciprocating agitation thermal processing of canned particulates in non-Newtonian fluid. [Doctoral Dissertation]. McGill University; 2016. Available from: http://digitool.library.mcgill.ca/thesisfile139172.pdf

McGill University

20. Gan, Qianjun. Soil quality fertility determination in precision agriculture and bitumen residue determination in oil sand tailings by fourier transform infrared spectroscopy coupled with chemometrics.

Degree: PhD, Department of Food Science and Agricultural Chemistry, 2017, McGill University

URL: http://digitool.library.mcgill.ca/thesisfile146933.pdf

► The need for rapid and inexpensive techniques for soil quality determination has led to the investigation of modern technologies. Infrared spectroscopy in the near-infrared region… (more)

▼ The need for rapid and inexpensive techniques for soil quality determination has led to the investigation of modern technologies. Infrared spectroscopy in the near-infrared region has been traditionally used, while the mid-infrared region (4000 – 400 cm-1) has been less studied. In this research, the feasibility of employing attenuated total reflectance mid-infrared (ATR-FTIR) spectroscopy in soil quality determination was studied. The soil quality of 278 soil samples from four Canadian provinces was evaluated by measurement of 10 selected soil properties: total carbon (TC), total nitrogen (TN), carbon-to-nitrogen ratio (C/N), ammonium (NH4+), nitrate (NO3-), sand, silt, clay, N uptake, and yield. Partial least-squares regression (PLSR) was used to build calibration models for the prediction of these properties from ATR-FTIR spectra of soils. Based on evaluation of the coefficient of determination (r2) and the residual; predictive deviation (RPD), it was found that the models for TC, TN, C/N, sand, silt, and clay showed very reliable performance (r2 > 0.90, RPD > 2.00). Similar results were found when the same set of samples were analyzed using diffuse reflectance infrared Fourier transform near-infrared (DRIFT-NIR) spectroscopy. Comparison of the prediction results obtained by ATR- MIR and DRIFT-NIR spectroscopy demonstrated that the ATR-FTIR models showed better prediction accuracy than the DRIFT-NIR models, with an RPD increment between 12% and 36%. This result indicates that ATR-FTIR spectroscopy coupled with PLSR has the potential to model and predict certain important soil properties and therefore may assist in achieving large-scale precision farming. In the second part of the research, the target of study moved from agricultural soils to bitumen-contaminated tailing soils, where the content and quality of bitumen residues in a tailings remediation process were determined by FTIR spectroscopy. The application of ATR-FTIR and DRIFT-NIR spectroscopy as rapid tools for determination of bitumen residues in tailings and remediated tailings was investigated. In this work, bitumen residues were directly determined in neat samples without any chemical separations or extractions. ATR-FTIR spectroscopy coupled with PLSR yielded the best calibration, with a r2 of 0.99 and a 1.76 wt% RMSEC over the bitumen range between 0.70 and 40.70 wt%. These methods were reproducible with an average 0.91 wt% difference among triplicate analyses. The classification of unremediated and remediated tailing soils by principal component analysis (PCA) of their ATR-FTIR spectra was investigated. Soils were successfully classified according to their level of bitumen content, but classification based on discrimination between unremediated and remediated soils was not successful. This result implied the lack of a direct relationship between bitumen content and the remediation process, which was attributed to the variable bitumen content of the feedstocks and the use of an un-optimized remediation process. Therefore, the on-line MIR-PCA… Advisors/Committee Members: Ashraf A Ismail (Supervisor).

Subjects/Keywords: Food Science and Agricultural Chemistry

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

APA (6^th Edition):

Gan, Q. (2017). Soil quality fertility determination in precision agriculture and bitumen residue determination in oil sand tailings by fourier transform infrared spectroscopy coupled with chemometrics. (Doctoral Dissertation). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile146933.pdf

Chicago Manual of Style (16^th Edition):

Gan, Qianjun. “Soil quality fertility determination in precision agriculture and bitumen residue determination in oil sand tailings by fourier transform infrared spectroscopy coupled with chemometrics.” 2017. Doctoral Dissertation, McGill University. Accessed December 07, 2019. http://digitool.library.mcgill.ca/thesisfile146933.pdf.

MLA Handbook (7^th Edition):

Gan, Qianjun. “Soil quality fertility determination in precision agriculture and bitumen residue determination in oil sand tailings by fourier transform infrared spectroscopy coupled with chemometrics.” 2017. Web. 07 Dec 2019.

Vancouver:

Gan Q. Soil quality fertility determination in precision agriculture and bitumen residue determination in oil sand tailings by fourier transform infrared spectroscopy coupled with chemometrics. [Internet] [Doctoral dissertation]. McGill University; 2017. [cited 2019 Dec 07]. Available from: http://digitool.library.mcgill.ca/thesisfile146933.pdf.

Council of Science Editors:

Gan Q. Soil quality fertility determination in precision agriculture and bitumen residue determination in oil sand tailings by fourier transform infrared spectroscopy coupled with chemometrics. [Doctoral Dissertation]. McGill University; 2017. Available from: http://digitool.library.mcgill.ca/thesisfile146933.pdf

McGill University

21. Houde, Marika. Barley «Hordeum vulgare L» protein: extraction, chemical composition and flavor interaction.

Degree: MS, Department of Food Science and Agricultural Chemistry, 2017, McGill University

URL: http://digitool.library.mcgill.ca/thesisfile148383.pdf

► Barley (Hordeum vulgare L.) protein extracts were prepared from defatted barley flour using different techniques. Firstly, two conventional alkaline extraction methods were applied: (i) a… (more)

▼ Barley (Hordeum vulgare L.) protein extracts were prepared from defatted barley flour using different techniques. Firstly, two conventional alkaline extraction methods were applied: (i) a simple alkaline extraction using 0.5M NaOH (pH 11.0) to break-open cell walls with subsequent release of the protein, and (ii) a sequential alkaline extraction method where the simple alkaline treatment was followed by an isoelectric precipitation (IEP) step. Secondly, enzymatic treatments to minimize protein breakdown during extraction were investigated. These included: (i) a bi-enzymatic method involving starch removal using α-amylases from Bacillus spp. and amyloglucosidase from Aspergillus niger, (ii) a tri-enzymatic sequential method using the former bi-enzymatic treatment followed by digestion with -(1,3)/(1,4)-glucanase from Trichoderma longibrachiatum, and (iii) a tri-enzymatic sequential treatment combining the latter tri-enzymatic digestion followed by IEP. Results showed that both alkaline extraction methods gave similar protein recovery yields regardless of the IEP step . However, the combination of IEP with alkaline method improved the protein content, increasing from 33.0% to 68.9%, which in both cases comprised mainly low molecular weight fractions. Extracts produced by the bi-enzymatic treatment had the highest protein content (49.0%) among enzymatic extractions, while those obtained by the tri-enzymatic treatment followed by an IEP step led to the highest protein recovery yield (78.3%), with 35 kDa B-hordeins being the major constitutive proteins of both extracts. Further characterization of the extracted barley proteins indicated a pseudoplastic behavior, as revealed by functionality testing, and form stable emulsions. In addition, their highest foaming capacities (FC) and foaming stabilities (FS) were recorded at pH 3.0 and 8.0, respectively. The protein-flavorant interactions between barley proteins and the model flavor compound vanillin (4-hydroxy-3-methoxybenzaldehyde) were assessed by two methods: (i) measurement of the proportion of unbound vanillin upon incubation with barley protein extracts at different temperatures for up to 72 hrs followed by quantification of binding affinity (number of binding sites n; dissociation constant Kd; equilibrium constant K) by Klotz plot, and (ii) characterization of the protein-vanillin complexes by fluorescence spectrophotometry analysis. The interaction between vanillin and the barley proteins was defined as non-cooperative, as evidenced by the Klotz plot linearity. As well, increased vanillin concentrations paralleled an increase in quenching of the protein-vanillin complex fluorescence, indicating changes in the hydrophobicity sites of proteins upon their complexation with vanillin. The effects of heat- and high pressure-treatments of the proteins on their level of interaction with the flavor compound were also evaluated. Consistent with the results generated from the Klotz analysis, the lowest degree of vanillin binding for control proteins was seen with native whey… Advisors/Committee Members: Salwa Karboune (Internal/Supervisor).

Subjects/Keywords: Food Science and Agricultural Chemistry

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

APA (6^th Edition):

Houde, M. (2017). Barley «Hordeum vulgare L» protein: extraction, chemical composition and flavor interaction. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile148383.pdf

Chicago Manual of Style (16^th Edition):

Houde, Marika. “Barley «Hordeum vulgare L» protein: extraction, chemical composition and flavor interaction.” 2017. Masters Thesis, McGill University. Accessed December 07, 2019. http://digitool.library.mcgill.ca/thesisfile148383.pdf.

MLA Handbook (7^th Edition):

Houde, Marika. “Barley «Hordeum vulgare L» protein: extraction, chemical composition and flavor interaction.” 2017. Web. 07 Dec 2019.

Vancouver:

Houde M. Barley «Hordeum vulgare L» protein: extraction, chemical composition and flavor interaction. [Internet] [Masters thesis]. McGill University; 2017. [cited 2019 Dec 07]. Available from: http://digitool.library.mcgill.ca/thesisfile148383.pdf.

Council of Science Editors:

Houde M. Barley «Hordeum vulgare L» protein: extraction, chemical composition and flavor interaction. [Masters Thesis]. McGill University; 2017. Available from: http://digitool.library.mcgill.ca/thesisfile148383.pdf

McGill University

22. Raman, Reshmi. Evaluation of rapid «Salmonella» immunoassays and characterization of bacterial isolates that cause false-negative and false-positive in the tests.

Degree: MS, Department of Food Science and Agricultural Chemistry, 2017, McGill University

URL: http://digitool.library.mcgill.ca/thesisfile148564.pdf

► Salmonella spp. is a widely distributed Gram-negative foodborne pathogen that is a major cause of foodborne outbreaks in North America. The Public Health Agency of… (more)

▼ Salmonella spp. is a widely distributed Gram-negative foodborne pathogen that is a major cause of foodborne outbreaks in North America. The Public Health Agency of Canada (PHAC) estimates that approximately 88,000 Canadians are affected by foodborne Salmonellosis annually. In recent years, contaminated fresh produce has emerged as an important source of salmonellosis. Standardized culture methods for Salmonella spp. are considered as the "gold standard" in food diagnostics and are still in use today; however, they are laborious, time-consuming and must be confirmed by secondary biochemical tests. Immunoassays are the most commonly used rapid methods for the detection of Salmonella in food, and presumptive results are available within 8 to 24 hours. However, a common issue observed using immunoassays to test fresh produce for the presence of Salmonella, is a high percentage of false-positive test results due to the misidentification of closely related, non-Salmonella bacteria such as Citrobacter spp., Hafnia spp. and Proteus spp. In addition, there is also the chance of false-negative test results, due to high variation in surface antigens of Salmonella enterica. In this study, two commercially available immunoassays, the VIDAS UP Salmonella Phage Technology (SPT) Assay (BioMérieux, Saint-Laurent, Quebec, Canada, Inc.) and an antibody-based lateral-flow test, the Reveal 2.0 Salmonella Assay (Neogen Corporation, Lansing, Michigan, United States) were evaluated for their accuracy in detecting Salmonella. VIDAS UP Salmonella (SPT) assay correctly identified 52/54 (96.3%) of the Salmonella isolates that were tested. The Reveal 2.0 Salmonella Assay identified 43/54 (79.63%) of the Salmonella isolates correctly. However, both assays failed to identify one isolate each of Salmonella enterica serovars Hull and Duesseldorf. Several VIDAS UP Salmonella (SPT) enrichment samples were obtained from a fresh produce grower. These enrichments had previously tested presumptive positive for Salmonella, however, confirmatory tests did not indicate the presence of Salmonella. The enrichments were analyzed in order to obtain pure isolates of bacteria from the enrichment mixture that were responsible for the false positive test results. Three bacterial isolates that caused false-positive VIDAS UP Salmonella (SPT) reactions were isolated and subjected to whole genome sequencing and bioinformatic analysis. Blast analysis of the three false-positive isolates identified Citrobacter amalonaticus as the likeliest organism. The two isolates (one each) of S. Hull and S. Duesseldorf that produced false-negative results were analyzed in order to identify surface exposed components that are used as diagnostic targets in Salmonella immunoassays. Analysis of S. Duesseldorf showed that the flagella genes fljB and fliC differed significantly from other Salmonella isolates that tested positive, and the three C.amalonaticus isolates that caused false-positive test results. Analysis of the S. Hull genome identified a gene encoding a putative repression of… Advisors/Committee Members: Lawrence Goodridge (Internal/Supervisor).

Subjects/Keywords: Food Science and Agricultural Chemistry

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

APA (6^th Edition):

Raman, R. (2017). Evaluation of rapid «Salmonella» immunoassays and characterization of bacterial isolates that cause false-negative and false-positive in the tests. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile148564.pdf

Chicago Manual of Style (16^th Edition):

Raman, Reshmi. “Evaluation of rapid «Salmonella» immunoassays and characterization of bacterial isolates that cause false-negative and false-positive in the tests.” 2017. Masters Thesis, McGill University. Accessed December 07, 2019. http://digitool.library.mcgill.ca/thesisfile148564.pdf.

MLA Handbook (7^th Edition):

Raman, Reshmi. “Evaluation of rapid «Salmonella» immunoassays and characterization of bacterial isolates that cause false-negative and false-positive in the tests.” 2017. Web. 07 Dec 2019.

Vancouver:

Raman R. Evaluation of rapid «Salmonella» immunoassays and characterization of bacterial isolates that cause false-negative and false-positive in the tests. [Internet] [Masters thesis]. McGill University; 2017. [cited 2019 Dec 07]. Available from: http://digitool.library.mcgill.ca/thesisfile148564.pdf.

Council of Science Editors:

Raman R. Evaluation of rapid «Salmonella» immunoassays and characterization of bacterial isolates that cause false-negative and false-positive in the tests. [Masters Thesis]. McGill University; 2017. Available from: http://digitool.library.mcgill.ca/thesisfile148564.pdf

McGill University

23. Waheed, Homeiraa. Development of edible films from gelatin extracted from Argentine shortfin squid «Illex Argentinus» with the use of an enzyme (pepsin) aided process.

Degree: MS, Department of Food Science and Agricultural Chemistry, 2017, McGill University

URL: http://digitool.library.mcgill.ca/thesisfile146982.pdf

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Gelatin, a protein biopolymer, can be easily derived from marine biomass. Studies have been carried out on different marine gelatin sources. However, there is still… (more)

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Gelatin, a protein biopolymer, can be easily derived from marine biomass. Studies have been carried out on different marine gelatin sources. However, there is still limited research on films formed using squid gelatin. For this study, gelatin was extracted from shortfin squid (Illex argentinus) using an enzyme-aided method, specifically pepsin, under different reaction conditions; enzyme concentrations of 25, 15 and 5U of pepsin/g of dehydrated squid, heat extraction temperatures of 45 °C, 55 °C and 65 °C and extraction durations of 12, 18 and 24 hours. These parameters were observed to have a direct effect on not only the quality and yield of gelatin but as well as the edible films formed and their respective properties. Optimal conditions for each parameter were determined and used to extract subsequent gelatin for the formation of edible films. Results indicated that the optimal enzyme concentration, 25 U/g, produced the highest yield of gelatin at 6.59% ± 0.7221. Through the BCA assay, the highest protein concentration was determined to be of 671.5 μg/ml ± 0.0045. The lowest extraction temperature, 45 °C in conjunction with the lowest extraction duration, 12 hours, was determined to be the shrinkage temperature at which the triple helix arrangement of the polypeptide subunits in the collagen molecule will collapse due to the non-covalent and covalent inter- and intra- molecular bonds breaking, converting into gelatin. However, the lack of fragments of beta and alpha chains indicated the extraction of low-quality gelatin. Film forming solutions of 4% and 8% gelatin-glycerol films were characterized to have a tensile strength of 0.229 ± 0.0037 N/mm2 and 0.939N/mm2 ± 0.0104 respectively. The elongation at break remained relatively stable at 27.2% ± 0.1979 and 22.3% ± 0.0824 respectively. The water solubility of both films was calculated to be 100%. The opacity of the films indicated that both films were effective in blocking both UV and visible light at opacities higher than 90% showing effectiveness in blocking lipid oxidation. The present study indicated that it is possible to extract gelatin and despite it being low quality, edible films with adequate properties were formed. Further studies are required in order to explore optimization for gelatin extraction as well as film properties.

Gélatine, un biopolymère de protéine peut être facilement dérivé la biomasse marine. Études ont été menées sur des sources différentes de gélatine marine, cependant, il n'y a encore peu de recherches sur les films formés à l'aide de la gélatine de calmar. Pour cette étude, la gélatine a été extraite des taupes de calmar (Illex argentinus) en utilisant une méthode enzymatique assistée par plus précisément de la pepsine, dans des conditions de réaction différente; concentrations de l'enzyme de 25, 15 et 5 U de pepsine/g de calmar déshydratés, températures d'extraction de chaleur de 45 °C, 55 °C et 65 °C et extraction des durées de 12, 18 et 24 heures. Ces paramètres ont été observés à avoir un…

Advisors/Committee Members: Benjamin K Simpson (Internal/Supervisor).

Subjects/Keywords: Food Science and Agricultural Chemistry

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

APA (6^th Edition):

Waheed, H. (2017). Development of edible films from gelatin extracted from Argentine shortfin squid «Illex Argentinus» with the use of an enzyme (pepsin) aided process. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile146982.pdf

Chicago Manual of Style (16^th Edition):

Waheed, Homeiraa. “Development of edible films from gelatin extracted from Argentine shortfin squid «Illex Argentinus» with the use of an enzyme (pepsin) aided process.” 2017. Masters Thesis, McGill University. Accessed December 07, 2019. http://digitool.library.mcgill.ca/thesisfile146982.pdf.

MLA Handbook (7^th Edition):

Waheed, Homeiraa. “Development of edible films from gelatin extracted from Argentine shortfin squid «Illex Argentinus» with the use of an enzyme (pepsin) aided process.” 2017. Web. 07 Dec 2019.

Vancouver:

Waheed H. Development of edible films from gelatin extracted from Argentine shortfin squid «Illex Argentinus» with the use of an enzyme (pepsin) aided process. [Internet] [Masters thesis]. McGill University; 2017. [cited 2019 Dec 07]. Available from: http://digitool.library.mcgill.ca/thesisfile146982.pdf.

Council of Science Editors:

Waheed H. Development of edible films from gelatin extracted from Argentine shortfin squid «Illex Argentinus» with the use of an enzyme (pepsin) aided process. [Masters Thesis]. McGill University; 2017. Available from: http://digitool.library.mcgill.ca/thesisfile146982.pdf

McGill University

24. Kumarasamy, Niruya. Thermal, sonochemical and mechanochemical generation of glycated gelatins: effect on their stability and functional properties.

Degree: MS, Department of Food Science and Agricultural Chemistry, 2017, McGill University

URL: http://digitool.library.mcgill.ca/thesisfile146989.pdf

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The reaction between the carbonyl groups of reducing sugars and e-amino groups of proteins is a promising approach for the modification of functional properties of… (more)

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The reaction between the carbonyl groups of reducing sugars and e-amino groups of proteins is a promising approach for the modification of functional properties of proteins. Glycation is usually carried out using thermal energy. In this study gelatin was glycated with saccharides (at a molar ratio of 1:16 protein to sugar) using ultrasonic and mechanochemical energy to evaluate their effectiveness in controlled production of glycated and stable conjugates and to further evaluate their ability to improve the functional properties of glycated gelatin relative to thermally induced process. Fluorescamine and dinitrosalicylic acid tests were used to evaluate the extent of glycation. The results have indicated that the rates of ultrasonic and mechanochemical glycations were faster than the thermal glycation. Glycoconjugates formed in 15 minutes of sonication (20 kHz) and 30 minutes of mechanochemical milling (30 Hz) showed 35.42% and 36.01% of glycation efficiency respectively. Thermal glycation at 55 °C required 24 hours of incubation to obtain 34.54% of glycation. Unlike mechanochemically and thermally produced glycoconjugates, sonochemical glycation mainly generated Schiff base conjugates which upon storage at room temperature hydrolyzed with concomitant release of the attached sugar moiety. Overall, the resulting glycoconjugates from thermal, sonochemical and mechanochemical milling resulted in improved functional properties compared to the untreated gelatin. The mechanochemically formed glycoconjugates in particular exhibited improvements in solubility from pH 3 through pH 11, emulsion stability, thermal stability and at the same time producing stronger films with higher tensile strengths and elongation break compared to native gelatin. Foaming stability was greatly enhanced by ultrasonic and mechanochemical glycation. Mechanochemical glycation was found to be the most suitable method combining shorter reaction times and stability of the products formed with improvements in functional properties. These improvements in functional properties are mainly attributed to the changes in charge distribution, solvation and conformational modifications. The introduction of the sugar moieties causes an increase in net negative charge thus increasing electrostatic repulsion and hydrophilicity of the protein, resulting in an overall increase in functional properties.

La réaction entre les groupes carbonyles de réduction des sucres et des groupes amino de protéines est une méthode prometteuse pour la modification des propriétés fonctionnelles des protéines. La glycation est habituellement effectuée à l'aide d'énergie thermique. Dans cette étude, la gélatine a été glyquée avec des saccharides (à un rapport molaire de protéine à sucre de 1:16) en utilisant une énergie ultrasonique et mécanochimique pour évaluer leur efficacité dans la production contrôlée des conjugués glyqués et leur stabilité, ainsi mieux évaluer leur capacité à améliorer les propriétés fonctionnelles de la gélatine glyquée par rapport au procédé induit…

Advisors/Committee Members: Varoujan Yaylayan (Internal/Supervisor).

Subjects/Keywords: Food Science and Agricultural Chemistry

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

APA (6^th Edition):

Kumarasamy, N. (2017). Thermal, sonochemical and mechanochemical generation of glycated gelatins: effect on their stability and functional properties. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile146989.pdf

Chicago Manual of Style (16^th Edition):

Kumarasamy, Niruya. “Thermal, sonochemical and mechanochemical generation of glycated gelatins: effect on their stability and functional properties.” 2017. Masters Thesis, McGill University. Accessed December 07, 2019. http://digitool.library.mcgill.ca/thesisfile146989.pdf.

MLA Handbook (7^th Edition):

Kumarasamy, Niruya. “Thermal, sonochemical and mechanochemical generation of glycated gelatins: effect on their stability and functional properties.” 2017. Web. 07 Dec 2019.

Vancouver:

Kumarasamy N. Thermal, sonochemical and mechanochemical generation of glycated gelatins: effect on their stability and functional properties. [Internet] [Masters thesis]. McGill University; 2017. [cited 2019 Dec 07]. Available from: http://digitool.library.mcgill.ca/thesisfile146989.pdf.

Council of Science Editors:

Kumarasamy N. Thermal, sonochemical and mechanochemical generation of glycated gelatins: effect on their stability and functional properties. [Masters Thesis]. McGill University; 2017. Available from: http://digitool.library.mcgill.ca/thesisfile146989.pdf

McGill University

25. Lam, Tien My Lisa. Rapid identification and classification of «Escherichia coli» and «Shigella» by attenuated total reflectance - Fourier transform infrared spectroscopy.

Degree: MS, Department of Food Science and Agricultural Chemistry, 2017, McGill University

URL: http://digitool.library.mcgill.ca/thesisfile146988.pdf

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Rapid identification of microorganisms is a trending topic in research today. By comparison with other methods of microorganism identification like polymerase chain reaction (PCR), pulsed… (more)

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Rapid identification of microorganisms is a trending topic in research today. By comparison with other methods of microorganism identification like polymerase chain reaction (PCR), pulsed field gel electrophoresis (PFGE) and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS), attenuated total reflectance Fourier transform infrared (ATR-FTIR) spectroscopy is much quicker in terms of time of analysis. In addition, ATR-FTIR spectroscopy requires no reagents, is cost effective and has potential to identify microorganisms down to the pathotype level. Most foodborne illnesses are due to improper food handling which can lead to the contamination of food products with pathogenic bacteria such as some strains of Escherichia coli (E. coli) and Shigella species. Differentiating between E. coli and Shigella spp. is challenging because they are genetically similar and was investigated in this thesis by using ATR-FTIR spectroscopy. Various strains of Escherichia (n=190) and Shigella (n=145) of fecal and blood origin were obtained from the McGill University Health Center (MUHC), Laboratoire de Santé Publique du Québec (LSPQ) and Health Canada (HC). For preparation of the samples for analysis, the samples were taken from frozen cultures, plated onto culture media, and incubated at 37C for 18-24 h. After incubation, the sample was sub-cultured and incubated using the same parameters as in the first culture. After sub-culturing, a single isolated colony was taken and smeared onto the ATR crystal of the ATR-FTIR instrument to acquire a spectrum. By using principal component analysis (PCA) and hierarchical cluster analysis (HCA) of the ATR-FTIR spectral data, E. coli was successfully discriminated from Shigella species based on their spectral differences at the regions of 1478-1411 and 1070-1040 cm-1. Moreover, successful discrimination between Shigella sonnei and Shigella flexneri was achieved by using the spectral regions of 1136-1113 and 1218-1207 cm-1. For E. coli O157:H7 and non-O157:H7 Shiga-toxin-producing E. coli (STEC), the separation between the two groups was successful using the regions of 1248-1212 and 1356-1344 cm-1. In conclusion, ATR-FTIR spectroscopy has potential for identifying E. coli and Shigella at the genus, species, pathotype and serotype levels.

L'identification rapide des microorganismes est une tendance dans la recherche contemporaine. Par comparaison avec d'autres méthodes d'identification de microorganismes telles que la réaction en chaîne par polymérase (RCP), l'électrophorèse sur gel en champ pulsé (EPCP) et la spectrométrie de masse à temps de vol par ionisation / désorption laser assistée par matrice (MALDI-TOF MS), la spectroscopie infrarouge à transformée de Fourier par réflectance totale atténuée (ATR-FTIR) est beaucoup plus rapide en termes de temps d'analyse. À part d'être rapide, la spectroscopie ATR-FTIR n'utilise pas de réactifs et est rentable, et sa capacité d'identifier des microorganismes jusqu'au niveau du pathotype a été démontré. La plupart des…

Advisors/Committee Members: Ashraf A Ismail (Internal/Supervisor).

Subjects/Keywords: Food Science and Agricultural Chemistry

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APA (6^th Edition):

Lam, T. M. L. (2017). Rapid identification and classification of «Escherichia coli» and «Shigella» by attenuated total reflectance - Fourier transform infrared spectroscopy. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile146988.pdf

Chicago Manual of Style (16^th Edition):

Lam, Tien My Lisa. “Rapid identification and classification of «Escherichia coli» and «Shigella» by attenuated total reflectance - Fourier transform infrared spectroscopy.” 2017. Masters Thesis, McGill University. Accessed December 07, 2019. http://digitool.library.mcgill.ca/thesisfile146988.pdf.

MLA Handbook (7^th Edition):

Lam, Tien My Lisa. “Rapid identification and classification of «Escherichia coli» and «Shigella» by attenuated total reflectance - Fourier transform infrared spectroscopy.” 2017. Web. 07 Dec 2019.

Vancouver:

Lam TML. Rapid identification and classification of «Escherichia coli» and «Shigella» by attenuated total reflectance - Fourier transform infrared spectroscopy. [Internet] [Masters thesis]. McGill University; 2017. [cited 2019 Dec 07]. Available from: http://digitool.library.mcgill.ca/thesisfile146988.pdf.

Council of Science Editors:

Lam TML. Rapid identification and classification of «Escherichia coli» and «Shigella» by attenuated total reflectance - Fourier transform infrared spectroscopy. [Masters Thesis]. McGill University; 2017. Available from: http://digitool.library.mcgill.ca/thesisfile146988.pdf

McGill University

26. Daluiso, Amanda. An evaluation of sustainable sub- and supercritical fluid extraction technologies and traditional soxhlet for the isolation of high quality, natural Lavandula spp. Flavours.

Degree: MS, Department of Food Science and Agricultural Chemistry, 2015, McGill University

URL: http://digitool.library.mcgill.ca/thesisfile135374.pdf

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Growing interest in high quality, natural foods and beverages by consumers who are increasingly more concerned with their health and well-being has driven the food… (more)

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Growing interest in high quality, natural foods and beverages by consumers who are increasingly more concerned with their health and well-being has driven the food industry to explore natural flavours in product development and reformulations. Recognized for its valuable aromatic oil by the fragrance industry, lavender continues to garner great interest for its use as a natural flavouring substance in beverages, confectionery, baked goods, and dairy products by the food industry. In this study, critical fluid technology and classical extraction techniques were assessed for their capacity to generate high quality, natural Lavandula extracts. The quality of these extracts was evaluated by investigating the chemical composition of each isolate and the mobilization of select Lavandula quality related compounds, linalyl acetate, linalool and camphor, using gas chromatography- mass spectrometry (GC-MS). Over thirty compounds of North American lavender Lavandula Angustifolia 'Royal Velvet’ and lavandin Lavandula x Intermedia 'Grosso’ cultivated in Sequim, Washington, USA were characterized by GC-MS from extracts obtained by means of Soxhlet, supercritical carbon dioxide extraction (SFE-CO2) and subcritical water extraction (SWE). Linalool and linalyl acetate were determined as the main quality indicators of the SFE-CO2 extracts while linalool was the key character impact compound of SWE within the Lavandula spp. cultivars. The highest yield was determined from Soxhlet due to the co-extraction of high molecular weight compounds such as waxes. SFE-CO2 (1-3% w/w) and SWE (2-4% w/w) yields agreed well with those found in literature for essential oils. SWE delivered extracts rich in isolated oxygenated compounds. These extracts may have useful applications in other industries. In terms of high Lavandula flavour quality, the best extracts were those of lavender obtained with SFE-CO2. SFE performed at low pressure of 2000 psi was recommended as optimal operational conditions. SFE-CO2 is a promising sustainable alternative for the generation of high quality lavender extracts for application in the flavour industry as a natural ingredient.

L'intérêt croissant porté aux aliments et boissons naturels et de haute qualité par les consommateurs qui sont de plus en plus préoccupés par leur santé et bien-être a poussé l'industrie alimentaire à explorer les saveurs naturelles dans le développement et reformulation de produits. Reconnu pour sa précieuse huile aromatique par l'industrie de la parfumerie, la lavande continue d'attirer un grand intérêt pour son utilisation comme substance aromatisante naturelle dans les boissons, la confiserie, les produits de boulangerie et les produits laitiers par l'industrie alimentaire. Dans cette étude, la technologie de fluide critique et les procédés d'extraction classiques ont été évalués pour leur capacité à générer des extraits naturels et de haute qualité de Lavandula spp.. La qualité de ces extraits a été évaluée en étudiant la composition chimique de chaque isolat et la mobilisation des…

Advisors/Committee Members: Varoujan Yaylayan (Internal/Supervisor).

Subjects/Keywords: Food Science and Agricultural Chemistry

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APA (6^th Edition):

Daluiso, A. (2015). An evaluation of sustainable sub- and supercritical fluid extraction technologies and traditional soxhlet for the isolation of high quality, natural Lavandula spp. Flavours. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile135374.pdf

Chicago Manual of Style (16^th Edition):

Daluiso, Amanda. “An evaluation of sustainable sub- and supercritical fluid extraction technologies and traditional soxhlet for the isolation of high quality, natural Lavandula spp. Flavours.” 2015. Masters Thesis, McGill University. Accessed December 07, 2019. http://digitool.library.mcgill.ca/thesisfile135374.pdf.

MLA Handbook (7^th Edition):

Daluiso, Amanda. “An evaluation of sustainable sub- and supercritical fluid extraction technologies and traditional soxhlet for the isolation of high quality, natural Lavandula spp. Flavours.” 2015. Web. 07 Dec 2019.

Vancouver:

Daluiso A. An evaluation of sustainable sub- and supercritical fluid extraction technologies and traditional soxhlet for the isolation of high quality, natural Lavandula spp. Flavours. [Internet] [Masters thesis]. McGill University; 2015. [cited 2019 Dec 07]. Available from: http://digitool.library.mcgill.ca/thesisfile135374.pdf.

Council of Science Editors:

Daluiso A. An evaluation of sustainable sub- and supercritical fluid extraction technologies and traditional soxhlet for the isolation of high quality, natural Lavandula spp. Flavours. [Masters Thesis]. McGill University; 2015. Available from: http://digitool.library.mcgill.ca/thesisfile135374.pdf

McGill University

27. Waglay, Amanda. Potato proteins: isolation, characterization, and ther application for enzymatic generation of peptides and for the development of a reduced-gluten cookie.

Degree: PhD, Department of Food Science and Agricultural Chemistry, 2015, McGill University

URL: http://digitool.library.mcgill.ca/thesisfile135431.pdf

► Potato proteins were isolated from industrial by-products potato fruit juice (PFJ) and potato pulp, using several conventional extraction techniques. Of the conventional methods assessed ammonium… (more)

▼ Potato proteins were isolated from industrial by-products potato fruit juice (PFJ) and potato pulp, using several conventional extraction techniques. Of the conventional methods assessed ammonium sulphate precipitation resulted in the highest protein recovery yield, with isolates enriched in non-denatured patatin, as demonstrated by best preservation of its lipid acyl hydrolase (LAH) activity. The novel enzymatic approach began with the use of pure enzymes, for the opening of the pectin network and the isolation of potato proteins. The protein recovery yield and recovered patatin was found to be antagonistically affected by temperature and units of endo-polygalacturonase, whereas the recovered protease inhibitors was governed by pulp concentration and temperature. Similar high yields, were achieved with a more industrial appealing approach using multi-enzymatic systems, where similar enzyme activity profile led to an equivalent protein recovery yield. Of those assessed, Depol 670L and Ceremix 2XL were examined and optimized for their ability to recover protein extract enriched with patatin and protease inhibitor recovery, respectively. Depol 670L-based extracts greatly preserved the LAH activity emphasizing the preservation of patatin's functionality, when compared to the employed industrial extraction thermal/acidic. Whereas Ceremix 2XL-based extracts resulted in higher preservation of trypsin inhibition when compared to the industrial technique. These extraction techniques were further scaled-up in a pilot plant facility, to compare their efficiencies and extracts recovered. Two of these processes were based on the isolation of potato proteins from PFJ by (1) subsequent-ultrafiltration steps or (2) 60% ammonium sulphate saturation. The other process was performed on potato pulp, (3) involving the multi-enzymatic system (Depol 670L). The Depol 670L-based extract had improved functionality in terms of emulsifying activity index and foam expansion.Potato protein concentrate and isolate extracted by ultrafiltration (PPC) and 60% ammonium sulphate precipitation (PPI) were further incorporated into a reduced gluten cookie. PPI resulted in cookies which were more texturally preferred by 25 semi-trained panelists. A central composite rotatable design was performed with 2-variables namely, rice flour (RF) proportion and protein enrichment and 5-levels. The design was evaluated by 70 semi-trained panelists on a 5-point hedonic scale for mean quantitative descriptive scores and mean liking based scores. The attributes, which were found to be statistically relevant, were crispness, aftertaste and overall liking. Consumers generally preferred the cookie of wheat flour (WF) alone; however, the formulation composed of 67.88% RF/32.12% WF with 7.20% PPI enrichment resulted in acceptable reduced-gluten cookies based on desirability plots, generated from mean liking scores. The instrumental textural analyses showed that cookies enriched with PPI were harder and more flexible; this was well correlated with the consumer’s preference… Advisors/Committee Members: Salwa Karboune (Supervisor).

Subjects/Keywords: Food Science and Agricultural Chemistry

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

APA (6^th Edition):

Waglay, A. (2015). Potato proteins: isolation, characterization, and ther application for enzymatic generation of peptides and for the development of a reduced-gluten cookie. (Doctoral Dissertation). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile135431.pdf

Chicago Manual of Style (16^th Edition):

Waglay, Amanda. “Potato proteins: isolation, characterization, and ther application for enzymatic generation of peptides and for the development of a reduced-gluten cookie.” 2015. Doctoral Dissertation, McGill University. Accessed December 07, 2019. http://digitool.library.mcgill.ca/thesisfile135431.pdf.

MLA Handbook (7^th Edition):

Waglay, Amanda. “Potato proteins: isolation, characterization, and ther application for enzymatic generation of peptides and for the development of a reduced-gluten cookie.” 2015. Web. 07 Dec 2019.

Vancouver:

Waglay A. Potato proteins: isolation, characterization, and ther application for enzymatic generation of peptides and for the development of a reduced-gluten cookie. [Internet] [Doctoral dissertation]. McGill University; 2015. [cited 2019 Dec 07]. Available from: http://digitool.library.mcgill.ca/thesisfile135431.pdf.

Council of Science Editors:

Waglay A. Potato proteins: isolation, characterization, and ther application for enzymatic generation of peptides and for the development of a reduced-gluten cookie. [Doctoral Dissertation]. McGill University; 2015. Available from: http://digitool.library.mcgill.ca/thesisfile135431.pdf

28. Tian, Lei. Thermal degradation of antibiotics: amphenicols as a case study.

Degree: MS, Department of Food Science and Agricultural Chemistry, 2016, McGill University

URL: http://digitool.library.mcgill.ca/thesisfile141602.pdf

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Veterinary drug residues, though carefully regulated, remain commonly detected in food of animal origin (meat, seafood, dairy products etc.). Worryingly, new pharmaceutically active contaminants are… (more)

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Veterinary drug residues, though carefully regulated, remain commonly detected in food of animal origin (meat, seafood, dairy products etc.). Worryingly, new pharmaceutically active contaminants are continuously being detected in food. Recently, human pharmaceuticals and other antimicrobial residues occurring as environmental contaminants in aquatic systems were observed to accumulate in various seafood. At the same time, most foods of animal origin are cooked before consumption. In terms of food safety, it is therefore necessary to understand the fate of drug residues in the food supply chain, notably during thermal processing.Amphenicols (e.g. florfenicol, chloramphenicol) are one class of antibiotics commonly reported in fish/seafood and aquatic system worldwide. In this study, the thermal degradation kinetics of amphenicols were explored using high performance liquid chromatography triple quadrupole tandem mass spectrometry (HPLC-QqQ-MS/MS). Results indicated that the chloramphenicol and florfenicol followed the first-order degradation kinetic, and the degradation rate constant k increased with temperature increase. Then, the identity of thermal degradation products was investigated through two strategies. First, pyrolysis-gas chromatography-mass spectrometry (Py-GC-MS) was applied to investigate the volatile degradation products of three antibiotics and three additional pharmaceuticals. Chloramphenicol, lincomycin, gemfibrozil and diphenhydramine were shown to degrade into a range of previously unidentified volatile compounds. No volatile degradation products were identified for florfenicol. Overall, Py-GC-MS was a fast and effective method to explore the thermal degradation of pharmaceuticals. Finally, HPLC coupled with high resolution tandem mass spectrometry (in our case HPLC-QTOF-MS/MS) coupled with bioinformatics was applied to identify the thermal degradation products of chloramphenicol in water and to confirm the degradation products in cooked mussels. This approach allowed to find previously unidentified degradation by-products. This work further highlights the need to take into account the impact food processing for the food safety risk assessment of amphenicol antibiotics.

Des résidus de médicaments vétérinaires, bien qu'ils soient strictement régulés, sont régulièrement détectés dans les aliments d'origine animale (viande, poisson et fruits de mer, produits laitiers…). De manière inquiétante, de nouveaux résidus de médicaments sont continuellement détectés dans les aliments. Récemment, on a observé que divers médicaments et produits antimicrobiens, contaminant les milieux aquatiques, pouvaient s'accumuler dans les poissons et fruits de mer. En termes de sécurité sanitaire des aliments, il est nécessaire de comprendre le devenir des résidus de médicaments dans la chaine de production agroalimentaire, notamment au cours des traitements thermiques.Les phénicols (chloramphénicol, florfénicol) constituent une famille d'antibiotiques détectés internationalement dans le poisson, fruits de mer et systèmes…

Advisors/Committee Members: Stephane Bayen (Internal/Supervisor).

Subjects/Keywords: Food Science and Agricultural Chemistry

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APA (6^th Edition):

Tian, L. (2016). Thermal degradation of antibiotics: amphenicols as a case study. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile141602.pdf

Chicago Manual of Style (16^th Edition):

Tian, Lei. “Thermal degradation of antibiotics: amphenicols as a case study.” 2016. Masters Thesis, McGill University. Accessed December 07, 2019. http://digitool.library.mcgill.ca/thesisfile141602.pdf.

MLA Handbook (7^th Edition):

Tian, Lei. “Thermal degradation of antibiotics: amphenicols as a case study.” 2016. Web. 07 Dec 2019.

Vancouver:

Tian L. Thermal degradation of antibiotics: amphenicols as a case study. [Internet] [Masters thesis]. McGill University; 2016. [cited 2019 Dec 07]. Available from: http://digitool.library.mcgill.ca/thesisfile141602.pdf.

Council of Science Editors:

Tian L. Thermal degradation of antibiotics: amphenicols as a case study. [Masters Thesis]. McGill University; 2016. Available from: http://digitool.library.mcgill.ca/thesisfile141602.pdf

McGill University

29. Malick, Afshan. Exploring biodiversity for the production of exopolysaccharides from selected «Bacillus» species and characterization of their structural properties.

Degree: MS, Department of Food Science and Agricultural Chemistry, 2016, McGill University

URL: http://digitool.library.mcgill.ca/thesisfile141464.pdf

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Selected bacilli, including Bacillus licheniformis (14580), Bacillus amyloliquefaciens (23350; OB6), Bacillus subtilis (B26), and Geobacillus stearothermophilus Donk (12980), were explored as microbial sources for the… (more)

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Selected bacilli, including Bacillus licheniformis (14580), Bacillus amyloliquefaciens (23350; OB6), Bacillus subtilis (B26), and Geobacillus stearothermophilus Donk (12980), were explored as microbial sources for the production of exopolysaccharides (EPS). Three media with different nutrient compositions were investigated as culture media: (i) mineral base-medium with added yeast extract (M1), (ii) succinate-containing mineral base-medium with added yeast extract (M2) and (iii) tryptone and yeast extract-containing base-medium (M3) as both semi-solid and liquid media. Sucrose was utilized as the inducer for the production of EPS. The EPS production was not only dependent on the type of strain, but also on the media and the fermentation conditions. Gb. stearothermophilus Donk did not produce significant EPS in all investigated media. While B. amyloliquefaciens (OB6), produced the greatest yield of <5 kDa sized EPS (54.14 g/L, M2 medium) over the fermentation time course of 144 hours; this EPS was composed primarily of glucose (63.4–93.8%), xylose (5.4–18.6%) and fructose (0.4–15.9%). The second most significant yield of 5-30 kDa EPS (48.57 g/L, M2 medium) was obtained with B. licheniformis (14580) after 48 hours of fermentation, with an exceptionally heterogeneous monosaccharide profile containing greater quantities of galactose (1.5–87.5%), fructose (5.1–60.7%) and glucose (1.9–32.9%). For B. amyloliquefaciens (23350) and B. subtilis (B26), the yielded EPS quantities were 6.74 and 6.59 g/L in M1 and M3 media at 11 and 72 hours, respectively. The EPS produced by both of these bacteria were low molecular weight (<5 kDa) and dominantly composed of glucose (70.3–96.3%). The lowest yields were observed with B. licheniformis (14580) in M1 medium at a concentration of 3.50 g/L after 144 hours. These EPS were higher molecular weight heteropolymers (30-100 kDa) primarily composed of galactose (44.7–51.0%) and glucose (33.0– 40.0%). The effects of the concentration of selected nutrients (yeast extract of 10–200 g/L; sodium succinate of 0–100 g/L) and the inducer, sucrose (100–400 g/L) on the EPS production by B. licheniformis (14580) were studied using response surface methodology. The sodium succinate/sucrose concentration interaction had the greatest effect on the biomass yield from 48–96 hours. At 120 hours, the interactions between the concentration of yeast extract and sodium succinate became the most significant one. Greater yields of EPS (g/L culture) were obtained upon maximizing sodium succinate and sucrose concentrations and minimizing yeast extract content in the mineral media, and greater content of contaminating proteins (g/g biomass) were observed in the presence of high concentrations of yeast extract.

Des bacilles, Bacillus licheniformis (14580), Bacillus amyloliquefaciens (23350, OB6), Bacillus subtilis (B26) et Geobacillus stearothermophilus Donk (12980) sont explorées comme sources microbiennes pour la production des exopolysaccharides (EPS) dans trois milieux de culture de composition différentes:…

Advisors/Committee Members: Salwa Karboune (Internal/Supervisor).

Subjects/Keywords: Food Science and Agricultural Chemistry

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

APA (6^th Edition):

Malick, A. (2016). Exploring biodiversity for the production of exopolysaccharides from selected «Bacillus» species and characterization of their structural properties. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile141464.pdf

Chicago Manual of Style (16^th Edition):

Malick, Afshan. “Exploring biodiversity for the production of exopolysaccharides from selected «Bacillus» species and characterization of their structural properties.” 2016. Masters Thesis, McGill University. Accessed December 07, 2019. http://digitool.library.mcgill.ca/thesisfile141464.pdf.

MLA Handbook (7^th Edition):

Malick, Afshan. “Exploring biodiversity for the production of exopolysaccharides from selected «Bacillus» species and characterization of their structural properties.” 2016. Web. 07 Dec 2019.

Vancouver:

Malick A. Exploring biodiversity for the production of exopolysaccharides from selected «Bacillus» species and characterization of their structural properties. [Internet] [Masters thesis]. McGill University; 2016. [cited 2019 Dec 07]. Available from: http://digitool.library.mcgill.ca/thesisfile141464.pdf.

Council of Science Editors:

Malick A. Exploring biodiversity for the production of exopolysaccharides from selected «Bacillus» species and characterization of their structural properties. [Masters Thesis]. McGill University; 2016. Available from: http://digitool.library.mcgill.ca/thesisfile141464.pdf

McGill University

30. Gassas, Abdulaziz. Interactions of extracted chicken proteins and vitamin C: effect on protein properties.

Degree: MS, Department of Food Science and Agricultural Chemistry, 2016, McGill University

URL: http://digitool.library.mcgill.ca/thesisfile139138.pdf

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Chicken proteins and vitamin C interaction was examined under different conditions by electrophoresis, fluorescence spectrometry, and anti-oxidant assays. High salt buffer was used to extract… (more)

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Chicken proteins and vitamin C interaction was examined under different conditions by electrophoresis, fluorescence spectrometry, and anti-oxidant assays. High salt buffer was used to extract chicken proteins (Racusen et al., 1996). The extract was divided into four groups (i) non-treated extraction (ii) defatted (iii) dialyzed, and (iv) defatted-dialyzed proteins. Vitamin C was used in three concentrations (5,000/10,000/20,000p.p.m). Native-PAGE and SDS-PAGE show no effect of vitamin C on the electrophoretic behavior of the proteins. Fluorescence technique was used to investigate the effect of vitamin C on chicken proteins, and the type of interaction. Fluorescence results show that increasing vitamin C concentration decreased the fluorescence intensity. There is a significant change in the fluorescence intensity between the four protein groups with P value 0.01. However, there was no significant effect for changing neither pH nor temperature on the fluorescence intensity. According to Stern-Volmer equation, which was applied on the fluorescence data to show the type of interaction with in the vitamin C complex, the interaction between the mixtures is dynamic; the binding data analysis suggests that pH 3 lower the affinity between vitamin C and chicken proteins while pH 7 is consider as the optimum pH where all the fluorescence results show a high affinity sites, and pH 9 fall between the others. Lowering the interaction temperature has a minimal or negligible effect on increasing the affinity between vitamin C and all deferent type of chicken proteins. DPPH technique was used to study the anti-oxidant activity of Vitamin C with the proteins. The results suggest that the highest anti-oxidant activity was detected at pH 3. Changing the temperature of the reaction has slightly affected the anti-oxidant activity results and the highest effect was detected at 37 ̊ C. the type of treatment also has an effect on the antioxidant activity which is sorted for low to high effect: crude extraction, defatted, dialyzed and defatted-dialyzed proteins.

L'interaction entre des protéines du poulet et de la vitamine C a était examinée par électrophorèse, spectrométrie de fluorescence et des dosages d'antioxydantes sous des différentes conditions de pH (3, 7, 9) et de température (4,37, 65 °C). Un tampon riche en sel a été utilisé pour extraire les protéines du poulet (Racusen et al., 1996). L'extrait a été divisé en quatre groupes (i) extraction non traitée (il) dégraissée (iii) dialysée, et (iv) les protéines dégraissées dialysées. La vitamine C a été utilisé en trois concentrations (5.000/10.000/ 20,000 ppm). Le Native-PAGE et le SDS-PAGE n'ont pas montré aucun effet de la vitamine C sur le comportement électrophorétique des protéines. La technique de fluorescence a été utilisée pour étudier l'effet de la vitamine C sur les protéines du poulet et le type d'interaction. Les résultats de fluorescence ont montré que l'augmentation de la concentration de la vitamine C a diminué l'intensité de la fluorescence. Il existe une…

Advisors/Committee Members: Inteaz Alli (Internal/Supervisor).

Subjects/Keywords: Food Science and Agricultural Chemistry

Record Details Similar Records Cite « Share

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

APA (6^th Edition):

Gassas, A. (2016). Interactions of extracted chicken proteins and vitamin C: effect on protein properties. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile139138.pdf

Chicago Manual of Style (16^th Edition):

Gassas, Abdulaziz. “Interactions of extracted chicken proteins and vitamin C: effect on protein properties.” 2016. Masters Thesis, McGill University. Accessed December 07, 2019. http://digitool.library.mcgill.ca/thesisfile139138.pdf.

MLA Handbook (7^th Edition):

Gassas, Abdulaziz. “Interactions of extracted chicken proteins and vitamin C: effect on protein properties.” 2016. Web. 07 Dec 2019.

Vancouver:

Gassas A. Interactions of extracted chicken proteins and vitamin C: effect on protein properties. [Internet] [Masters thesis]. McGill University; 2016. [cited 2019 Dec 07]. Available from: http://digitool.library.mcgill.ca/thesisfile139138.pdf.

Council of Science Editors:

Gassas A. Interactions of extracted chicken proteins and vitamin C: effect on protein properties. [Masters Thesis]. McGill University; 2016. Available from: http://digitool.library.mcgill.ca/thesisfile139138.pdf

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