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 January 23, 2021. 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. 23 Jan 2021.

Vancouver:

Thomas JW. Synthesis and Evaluation of Novel Chemical Compounds for Weed Management. [Internet] [Thesis]. University of Tennessee – Knoxville; 2013. [cited 2021 Jan 23]. 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

Utah State University

2. 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 January 23, 2021. 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. 23 Jan 2021.

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 2021 Jan 23]. 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

3. 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 January 23, 2021. 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. 23 Jan 2021.

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 2021 Jan 23]. 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

West Virginia University

4. Tahergorabi, Reza. Development of Value-added Food Products from Isoelectrically Recovered Proteins.

Degree: PhD, Animal and Nutritional Sciences, 2012, West Virginia University

URL: https://doi.org/10.33915/etd.3592 ; https://researchrepository.wvu.edu/etd/3592

► The amount of fish by-products is huge and there is a large potential for making more value-added products from this raw material. On the other… (more)

▼ The amount of fish by-products is huge and there is a large potential for making more value-added products from this raw material. On the other hand, dark chicken meat has been considered as a major underutilized commodity due to the increasing demand for further processed breast meat products. If proper meat recovery technology is successfully applied, the recovered meat can result in added revenue for a processor as well as reduce environmental pollution associated with disposal of the processing by-products. The overall objective of this study was to recover functional proteins from whole gutted fish and dark chicken meat by using isoelectric solubilization/precipitation (ISP). Product development that incorporates the "voice of consumer" is crucial to understand and satisfy consumers' needs to manage these product development challenges.;Color properties of restructured products made of proteins recovered from chicken processing by-products is poor. The by-products contain bones, skin, fat, etc. that affect color of restructured products. Therefore, in the first study, effect of TiO2 as a whitening agent at 0-1 g/100 g and canola oil at 10 g/100 g on color and texture of heat-set gels were investigated. TiO2 at 1 g/100 g with canola oil resulted in slightly better (P < 0.05) whiteness of drumstick gels than breast gels. TiO 2 did not deteriorate gel texture, which was generally comparable to breast gels. This research indicates that ISP allows recovery of proteins from skin-on bone-in dark chicken-meat processing by-products without removal of bones, skin, and fat prior to processing. Addition of TiO2 to proteins recovered from these by-products allows development of heat-set gels with color and texture comparable to chicken breast gels.;Apart from the appearance, muscle food products can be modified by adding ingredients considered beneficial for health or by eliminating or reducing components that are considered harmful. High salt intake contributes to hypertention, the major risk factor for cardiovascular disease. Salt is commonly added during processing of seafood products to enhance protein gelation and hence texture as well as microbial safety. In the second study, salt or KCl-based salt substitute at 0 (control), 0.17, 0.34, and 0.51 M was added to surim. This study demonstrated that salt substitute and salt result in comparable (P>0.05) physicochemical properties of surimi gels, but gels developed with salt substitute have significantly lower (P<0.05) sodium content. Therefore, salt substitute can be used to replace NaCl in low-sodium surimi seafood products.;The next study compared protein endothermic transitions (thermal denaturation), rheological properties (protein gelation), and fundamental texture properties (shear stress and strain at mechanical fracture) of Alaska pollock surimi gels made with 0 (control), 1, 2, and 3 g/100 g of salt (NaCl) with equal molar concentration of salt substitute. The elastic modulus (G') increased when salt or salt substitute was added to surimi. Surimi gels with salt… Advisors/Committee Members: Jacek Jaczynski..

Subjects/Keywords: Food science; Agricultural engineering

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APA (6^th Edition):

Tahergorabi, R. (2012). Development of Value-added Food Products from Isoelectrically Recovered Proteins. (Doctoral Dissertation). West Virginia University. Retrieved from https://doi.org/10.33915/etd.3592 ; https://researchrepository.wvu.edu/etd/3592

Chicago Manual of Style (16^th Edition):

Tahergorabi, Reza. “Development of Value-added Food Products from Isoelectrically Recovered Proteins.” 2012. Doctoral Dissertation, West Virginia University. Accessed January 23, 2021. https://doi.org/10.33915/etd.3592 ; https://researchrepository.wvu.edu/etd/3592.

MLA Handbook (7^th Edition):

Tahergorabi, Reza. “Development of Value-added Food Products from Isoelectrically Recovered Proteins.” 2012. Web. 23 Jan 2021.

Vancouver:

Tahergorabi R. Development of Value-added Food Products from Isoelectrically Recovered Proteins. [Internet] [Doctoral dissertation]. West Virginia University; 2012. [cited 2021 Jan 23]. Available from: https://doi.org/10.33915/etd.3592 ; https://researchrepository.wvu.edu/etd/3592.

Council of Science Editors:

Tahergorabi R. Development of Value-added Food Products from Isoelectrically Recovered Proteins. [Doctoral Dissertation]. West Virginia University; 2012. Available from: https://doi.org/10.33915/etd.3592 ; https://researchrepository.wvu.edu/etd/3592

Utah State University

5. Pizarro, Rodrigo H. Estimation of Incoming Radiation From Extraterrestrial Radiation and Climatic Data.

Degree: MS, Agricultural Systems Technology and Education, 1967, Utah State University

URL: https://digitalcommons.usu.edu/etd/1607

► Average monthly values of incoming radiation, extraterrestrial radiation, sunshine, and sky cover frorn 32 climatological stations in the United States were used as a… (more)

Subjects/Keywords: Agricultural Science

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APA (6^th Edition):

Pizarro, R. H. (1967). Estimation of Incoming Radiation From Extraterrestrial Radiation and Climatic Data. (Masters Thesis). Utah State University. Retrieved from https://digitalcommons.usu.edu/etd/1607

Chicago Manual of Style (16^th Edition):

Pizarro, Rodrigo H. “Estimation of Incoming Radiation From Extraterrestrial Radiation and Climatic Data.” 1967. Masters Thesis, Utah State University. Accessed January 23, 2021. https://digitalcommons.usu.edu/etd/1607.

MLA Handbook (7^th Edition):

Pizarro, Rodrigo H. “Estimation of Incoming Radiation From Extraterrestrial Radiation and Climatic Data.” 1967. Web. 23 Jan 2021.

Vancouver:

Pizarro RH. Estimation of Incoming Radiation From Extraterrestrial Radiation and Climatic Data. [Internet] [Masters thesis]. Utah State University; 1967. [cited 2021 Jan 23]. Available from: https://digitalcommons.usu.edu/etd/1607.

Council of Science Editors:

Pizarro RH. Estimation of Incoming Radiation From Extraterrestrial Radiation and Climatic Data. [Masters Thesis]. Utah State University; 1967. Available from: https://digitalcommons.usu.edu/etd/1607

Texas Tech University

6. Chumbley, Steven. Texas Agriscience Teacher Confidence Levels to Teach Advanced Animal Science for Science Credit.

Degree: 2011, Texas Tech University

URL: http://hdl.handle.net/2346/ETD-TTU-2011-08-1768

► The primary purpose of this study was to determine the confidence level of Texas agricultural science teachers offering science credit in the advanced animal science… (more)

▼ The primary purpose of this study was to determine the confidence level of Texas agricultural science teachers offering science credit in the advanced animal science classes and determine teachers’ levels of confidence in teaching the required curriculum for that course. The study also sought to provide demographic data on the teachers, student enrollment and programs that are offering the science credit in their courses with questions on school size, number of sections being offered and the number of students in these classes, the grade level of the students in the class and if the class will be offered again. The teaching of such courses is a recently new development and as such, it is important to describe what types of programs are providing this educational opportunity to their students. In Texas there were 51 (N= 51) teachers identified as teaching the advanced animal science course. Of those teachers, 44 (n= 44) responded to the survey instrument. This resulted in an 86% response rate. This quantitative study utilized a descriptive-correlational research design. The researcher developed instrument was a 48 item instrument consisting of nominal and ordinal scales of measurement that asked the participant to indicate a level of confidence; containing questions based on a Likert-type scale. Participant answers were constructed around the 15 TEKS implemented by the state board of education on August 15, 2010. Pearson product-moment correlation coefficients and point-biserial coefficients were used to measure relationships between teacher confidence levels and demographic characteristics. Most participants were younger teachers in the age range of 21-30 years with one to five years experience. The majority of teachers in the study did not have the secondary science teacher certification. The study included programs of all sizes (1A to 5A) with average class sizes of 21-25 students. Teachers felt the least confident to teach TEKS 130.7c (2): The student uses scientific methods and equipment during field and laboratory investigations. Teachers felt the most confident teaching TEKS 130.7 (c) 15: The student develops an advanced supervised agriculture experience program as it relates to agriculture, food, and natural resources. There were medium relationships found between teacher confidence levels prior to and after teaching the course. The findings suggest that there are some relationships between teachers’ years of experience, school size and participant age to their confidence levels in integrating science in the advanced animal science course. Advisors/Committee Members: Ritz, Rudy (committee member), Burris, Scott (committee member), Fraze, Steven (committee member), Hartmeister, Fred (committee member).

Subjects/Keywords: Agricultural education; Confidence; Science integration

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APA (6^th Edition):

Chumbley, S. (2011). Texas Agriscience Teacher Confidence Levels to Teach Advanced Animal Science for Science Credit. (Thesis). Texas Tech University. Retrieved from http://hdl.handle.net/2346/ETD-TTU-2011-08-1768

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):

Chumbley, Steven. “Texas Agriscience Teacher Confidence Levels to Teach Advanced Animal Science for Science Credit.” 2011. Thesis, Texas Tech University. Accessed January 23, 2021. http://hdl.handle.net/2346/ETD-TTU-2011-08-1768.

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

MLA Handbook (7^th Edition):

Chumbley, Steven. “Texas Agriscience Teacher Confidence Levels to Teach Advanced Animal Science for Science Credit.” 2011. Web. 23 Jan 2021.

Vancouver:

Chumbley S. Texas Agriscience Teacher Confidence Levels to Teach Advanced Animal Science for Science Credit. [Internet] [Thesis]. Texas Tech University; 2011. [cited 2021 Jan 23]. Available from: http://hdl.handle.net/2346/ETD-TTU-2011-08-1768.

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

Council of Science Editors:

Chumbley S. Texas Agriscience Teacher Confidence Levels to Teach Advanced Animal Science for Science Credit. [Thesis]. Texas Tech University; 2011. Available from: http://hdl.handle.net/2346/ETD-TTU-2011-08-1768

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

Eastern Illinois University

7. Kugler, Gregory D. A Test of the Fertilizing Value and Inhibitory Qualities of Sewage Sludge.

Degree: MS, 1980, Eastern Illinois University

URL: https://thekeep.eiu.edu/theses/3040

► Three sludges - aerobic, anaerobic, Milorganite, and peat moss were tested for fertilizing ability, seed inhibition, and chemical composition. Using green bean (Phaseolus sp.)… (more)

Subjects/Keywords: Agricultural Science

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APA (6^th Edition):

Kugler, G. D. (1980). A Test of the Fertilizing Value and Inhibitory Qualities of Sewage Sludge. (Masters Thesis). Eastern Illinois University. Retrieved from https://thekeep.eiu.edu/theses/3040

Chicago Manual of Style (16^th Edition):

Kugler, Gregory D. “A Test of the Fertilizing Value and Inhibitory Qualities of Sewage Sludge.” 1980. Masters Thesis, Eastern Illinois University. Accessed January 23, 2021. https://thekeep.eiu.edu/theses/3040.

MLA Handbook (7^th Edition):

Kugler, Gregory D. “A Test of the Fertilizing Value and Inhibitory Qualities of Sewage Sludge.” 1980. Web. 23 Jan 2021.

Vancouver:

Kugler GD. A Test of the Fertilizing Value and Inhibitory Qualities of Sewage Sludge. [Internet] [Masters thesis]. Eastern Illinois University; 1980. [cited 2021 Jan 23]. Available from: https://thekeep.eiu.edu/theses/3040.

Council of Science Editors:

Kugler GD. A Test of the Fertilizing Value and Inhibitory Qualities of Sewage Sludge. [Masters Thesis]. Eastern Illinois University; 1980. Available from: https://thekeep.eiu.edu/theses/3040

McGill University

8. 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: https://escholarship.mcgill.ca/downloads/1v53k038j.pdf ; https://escholarship.mcgill.ca/concern/theses/7p88cj916

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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)

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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 (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 https://escholarship.mcgill.ca/downloads/1v53k038j.pdf ; https://escholarship.mcgill.ca/concern/theses/7p88cj916

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 January 23, 2021. https://escholarship.mcgill.ca/downloads/1v53k038j.pdf ; https://escholarship.mcgill.ca/concern/theses/7p88cj916.

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. 23 Jan 2021.

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 2021 Jan 23]. Available from: https://escholarship.mcgill.ca/downloads/1v53k038j.pdf ; https://escholarship.mcgill.ca/concern/theses/7p88cj916.

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: https://escholarship.mcgill.ca/downloads/1v53k038j.pdf ; https://escholarship.mcgill.ca/concern/theses/7p88cj916

McGill University

9. 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: https://escholarship.mcgill.ca/downloads/d504rn51h.pdf ; https://escholarship.mcgill.ca/concern/theses/ks65hf48x

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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)

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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 (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 https://escholarship.mcgill.ca/downloads/d504rn51h.pdf ; https://escholarship.mcgill.ca/concern/theses/ks65hf48x

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 January 23, 2021. https://escholarship.mcgill.ca/downloads/d504rn51h.pdf ; https://escholarship.mcgill.ca/concern/theses/ks65hf48x.

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. 23 Jan 2021.

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 2021 Jan 23]. Available from: https://escholarship.mcgill.ca/downloads/d504rn51h.pdf ; https://escholarship.mcgill.ca/concern/theses/ks65hf48x.

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: https://escholarship.mcgill.ca/downloads/d504rn51h.pdf ; https://escholarship.mcgill.ca/concern/theses/ks65hf48x

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: https://escholarship.mcgill.ca/downloads/rj430703z.pdf ; https://escholarship.mcgill.ca/concern/theses/2b88qf34t

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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)

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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 https://escholarship.mcgill.ca/downloads/rj430703z.pdf ; https://escholarship.mcgill.ca/concern/theses/2b88qf34t

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 January 23, 2021. https://escholarship.mcgill.ca/downloads/rj430703z.pdf ; https://escholarship.mcgill.ca/concern/theses/2b88qf34t.

MLA Handbook (7^th Edition):

Pawar, Kshitija. “Effect of cetyl-pyridinium chloride (CPC) treatment on inactivation of «Listeria monocytogenes» on selected foods.” 2018. Web. 23 Jan 2021.

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 2021 Jan 23]. Available from: https://escholarship.mcgill.ca/downloads/rj430703z.pdf ; https://escholarship.mcgill.ca/concern/theses/2b88qf34t.

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: https://escholarship.mcgill.ca/downloads/rj430703z.pdf ; https://escholarship.mcgill.ca/concern/theses/2b88qf34t

McGill University

11. von Eyken Bonafonte, Annie. Development of non-targeted strategies for the analysis of trace organic contaminants in honey.

Degree: PhD, Department of Food Science and Agricultural Chemistry, 2019, McGill University

URL: https://escholarship.mcgill.ca/downloads/41687k40m.pdf ; https://escholarship.mcgill.ca/concern/theses/f7623f77n

► Des nouveaux contaminants et toxines sont découverts en permanence dans les aliments. Aussi, le monde de l'analyse des aliments s'intéresse de plus en plus aux… (more)

▼ Des nouveaux contaminants et toxines sont découverts en permanence dans les aliments. Aussi, le monde de l'analyse des aliments s'intéresse de plus en plus aux outils permettant la détection et l'identification des contaminants inconnus ou inattendus. Ce type d'analyse, que l'on appelle non-ciblée, ne s'appuie pas sur un étalonnage à partir du composé chimique pur, ce qui ouvre la porte à des nouvelles applications en termes d'authentification et de sécurité alimentaire. L'objectif de cette thèse était le développement d'une méthode d'analyse non-ciblée pour l'analyse des contaminants organiques traces dans le miel. Tout d'abord, une méthode rapide, basée sur l'injection directe en HPLC-QTOF-MS a été développée et validée avec succès pour l'analyse ciblée de 7 médicaments vétérinaires dans le miel. Le mode d'acquisition indépendante des données All-Ions MS/MS a été utilisé. Ces données ont permis la confirmation de l'identité des analytes ciblés et ont démontré le potentiel non-ciblée de l'approche. Dans une seconde étude, l'impact du prétraitement des données sur l'identification non-ciblée des traces de contaminants organiques dans le miel a été étudié, ceci en utilisant les même 7 résidus vétérinaires comme composés modèles. L'impact de 7 paramètres a été évalué, et seule la fenêtre d'expansion pour l'extraction des chromatogrammes et la moyenne des scans inclus dans les spectres ont influencé de façon significative les résultats. Ces résultats montrent que les paramètres de prétraitement des données peuvent affecter l'identification des contaminants traces dans les aliments. Le workflow d'identification optimisé fut ensuite appliqué pour cribler 55 échantillons de miel à l'aide d'une bibliothèque de 43 composés en lien avec le miel. La tylosine A et l'hydroxyméthylfurfural furent positivement détectés dans ces échantillons de miel. Par la suite, le workflow non-ciblé développé a été appliqué au criblage de composés associés aux plastiques dans 104 échantillons de miel. Au total, 662 composés possibles, issus d'une bibliothèque de composés associés aux plastiques, ont été détectés dans le miel. L'identité de deux de ces substances, à savoir l'adipate de bis(2-éthylhexyle) et le phosphate de tris(2-butoxyéthyl), a été confirmée avec étalons des composés purs. Les compositions chimiques des échantillons de miel vendus dans des pots en verre ou en plastique furent comparées à travers 3 approches de traitement de données différentes. Ces approches menèrent à différentes listes des composés pertinents. Ce résultat montre que les méthodes de traitements des données couramment utilisées en métabolomique par exemple doivent être sélectionnées prudemment quand elles sont appliquées à l'identification de contaminants traces dans les aliments. Enfin, la dégradation thermale du médicament vétérinaire tylosine A a été étudiée pour des solutions aqueuses et du miel. Les résultats, en termes de taux de dégradation de la tylosine A et de production de tylosin B correspondirent à ceux décrits dans la littérature. Pourtant, grâce à… Advisors/Committee Members: Stephane Bayen (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):

von Eyken Bonafonte, A. (2019). Development of non-targeted strategies for the analysis of trace organic contaminants in honey. (Doctoral Dissertation). McGill University. Retrieved from https://escholarship.mcgill.ca/downloads/41687k40m.pdf ; https://escholarship.mcgill.ca/concern/theses/f7623f77n

Chicago Manual of Style (16^th Edition):

von Eyken Bonafonte, Annie. “Development of non-targeted strategies for the analysis of trace organic contaminants in honey.” 2019. Doctoral Dissertation, McGill University. Accessed January 23, 2021. https://escholarship.mcgill.ca/downloads/41687k40m.pdf ; https://escholarship.mcgill.ca/concern/theses/f7623f77n.

MLA Handbook (7^th Edition):

von Eyken Bonafonte, Annie. “Development of non-targeted strategies for the analysis of trace organic contaminants in honey.” 2019. Web. 23 Jan 2021.

Vancouver:

von Eyken Bonafonte A. Development of non-targeted strategies for the analysis of trace organic contaminants in honey. [Internet] [Doctoral dissertation]. McGill University; 2019. [cited 2021 Jan 23]. Available from: https://escholarship.mcgill.ca/downloads/41687k40m.pdf ; https://escholarship.mcgill.ca/concern/theses/f7623f77n.

Council of Science Editors:

von Eyken Bonafonte A. Development of non-targeted strategies for the analysis of trace organic contaminants in honey. [Doctoral Dissertation]. McGill University; 2019. Available from: https://escholarship.mcgill.ca/downloads/41687k40m.pdf ; https://escholarship.mcgill.ca/concern/theses/f7623f77n

McGill University

12. Furlong, Daniel. Analysis of legacy and emerging flame retardants, plasticizers and their metabolites in food and breast milk.

Degree: MS, Department of Food Science and Agricultural Chemistry, 2019, McGill University

URL: https://escholarship.mcgill.ca/downloads/4b29b823z.pdf ; https://escholarship.mcgill.ca/concern/theses/00000227t

► Tous les jours, nous sommes exposés à une grande variété de produits chimiques, tels que les retardateurs de flamme et les plastifiants, qui sont incorporés… (more)

▼ Tous les jours, nous sommes exposés à une grande variété de produits chimiques, tels que les retardateurs de flamme et les plastifiants, qui sont incorporés dans les produits de consommation. Même à faibles doses, il a été constaté que certains de ces produits chimiques perturbent le système endocrinien de l'organisme. C'est ce que l'on appelle des produits chimiques perturbant le système endocrinien (EDC). En raison de l'omniprésence de ces substances, il est important de surveiller notre exposition potentielle aux EDC dans le régime alimentaire. Dans cet esprit, une méthode d'extraction multi-classe a été développée, optimisée et validée pour les éthers diphényliques polybromés (PBDE), les déchloranes, les esters d'organophosphates (OPE) et leurs métabolites (mOPE). De bonnes récupérations sont obtenues pour tous les analytes dans toutes les matrices (49-122%) avec une bonne répétabilité (RSD 1-10%). Les extraits ont été analysés sur LC-QqQ-MS/MS pour la séparation et la quantification des OPE et des mOPE, ainsi que par GC-MS pour la séparation et la quantification des PBDE et des Déchloranes. La séparation chromatographique des isomères du tri-tolyl phosphate (TCP) et de l'isopropylphényl diphényl phosphate (ip-PDPP) a été réalisée pour la première fois avec LC-QTOF-MS. La méthode a été appliquée à divers échantillons d'aliments, notamment du poisson, du poulet, des légumes, du poisson en conserve, du pain et du beurre ainsi que du lait maternel. Plusieurs des composés analysés ont été détectés au-dessus des niveaux de MLOQ. De plus, la méthode actuelle est plus rapide et moins coûteuse que d'autres méthodes. La présence de 14 OPEs et mOPEs a été étudiée dans 66 échantillons d'aliments composites achetés sur le marché du Grand Montréal. De plus, 100 échantillons de lait maternel ont été recueillis auprès de nouvelles mères à Montréal. Toutes les OPEs analysées ont été détectées au-dessus de la limite de quantification dans au moins une matrice. Afin d'étudier l'effet du conditionnement des aliments sur la migration potentielle des OPE et des mOPE dans les aliments, des échantillons d'aliments emballés et non emballés ont été collectés; cependant, il n'y avait aucune différence dans les niveaux d'OPEs ou de mOPEs dans ces échantillons (p> 0,05). La dépendance vis-à-vis des lipides des OPE a également été étudiée en comparant la teneur en lipides de l'échantillon aux teneurs totales en contaminants présents; aucune tendance n'a donc été observée, suggérant ainsi l'indépendance des lipides des OPEs. Le métabolisme des OPEs a été évalué en normalisant les OPEs détectés par le mOPE correspondant; la plupart des échantillons, y compris le lait maternel, contenaient des taux plus élevés d'OPE dans mOPE. Une exception notable est le pain ayant des niveaux plus élevés deTDCPP / BCIPP, de TCP/DCP et du TCEP/BCEP. Compte tenu de la consommation quotidienne moyenne d'aliments pour le Canadien moyen, l'exposition alimentaire aux OPE était estimée à 12800+/-1500 ng/jour [18322 ng/kg bw/jour]. Plusieurs groupes de population ont… Advisors/Committee Members: Stephane Bayen (Supervisor1), Cariton Kubwabo (Supervisor2).

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):

Furlong, D. (2019). Analysis of legacy and emerging flame retardants, plasticizers and their metabolites in food and breast milk. (Masters Thesis). McGill University. Retrieved from https://escholarship.mcgill.ca/downloads/4b29b823z.pdf ; https://escholarship.mcgill.ca/concern/theses/00000227t

Chicago Manual of Style (16^th Edition):

Furlong, Daniel. “Analysis of legacy and emerging flame retardants, plasticizers and their metabolites in food and breast milk.” 2019. Masters Thesis, McGill University. Accessed January 23, 2021. https://escholarship.mcgill.ca/downloads/4b29b823z.pdf ; https://escholarship.mcgill.ca/concern/theses/00000227t.

MLA Handbook (7^th Edition):

Furlong, Daniel. “Analysis of legacy and emerging flame retardants, plasticizers and their metabolites in food and breast milk.” 2019. Web. 23 Jan 2021.

Vancouver:

Furlong D. Analysis of legacy and emerging flame retardants, plasticizers and their metabolites in food and breast milk. [Internet] [Masters thesis]. McGill University; 2019. [cited 2021 Jan 23]. Available from: https://escholarship.mcgill.ca/downloads/4b29b823z.pdf ; https://escholarship.mcgill.ca/concern/theses/00000227t.

Council of Science Editors:

Furlong D. Analysis of legacy and emerging flame retardants, plasticizers and their metabolites in food and breast milk. [Masters Thesis]. McGill University; 2019. Available from: https://escholarship.mcgill.ca/downloads/4b29b823z.pdf ; https://escholarship.mcgill.ca/concern/theses/00000227t

McGill University

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

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

URL: https://escholarship.mcgill.ca/downloads/0v8382941.pdf ; https://escholarship.mcgill.ca/concern/theses/hh63sz35f

► Dans cette étude, la migration des fluides dans les biomatériaux poreux tels que les fruits et les tissus végétaux a été caractérisée. Tout d'abord, la… (more)

▼ Dans cette étude, la migration des fluides dans les biomatériaux poreux tels que les fruits et les tissus végétaux a été caractérisée. Tout d'abord, la tendance à la migration des fluides a été entièrement évaluée dans la pomme fraîche comme milieu poreux sélectionné. Le transfert de masse a été surveillé à un niveau de pression de 100 à 600 MPa et de 0 à 30 min de temps de compression. Le transfert de masse sous pression correspondait à la deuxième loi de Fick et les valeurs de diffusivité variaient de 4,38 × 10^-9 à 2,19 × 10^-8 (m² s^-1).Une relation linéaire inverse a été observée entre la durée de mise en place et l'apport massique final. Un modèle a été proposé pour évaluer l'apport massique en fonction du taux de compression, du temps de mise en place, du niveau de pression finale et du temps de maintien de la pression. Des modèles linéaires simplifiés ont été introduits pour certaines applications industrielles -telles que la congélation, le blanchiment comme traitement thermique, et l'enrichissement des aliments- concernant l'apport massique final à des niveaux de pression constants et à différents temps de maintien.Un nouvel algorithme a été développé pour fusionner le transfert de masse Fickien identifié à l'équation de Darcy pour les milieux poreux non-saturés. Cette fusion a conduit à l'approximation du profil de gradient de pression induit par l'écoulement transitoire dans le tissu. La simulation numérique qui a été réalisée considérant une fonction de perméabilité variable proposée par le modèle de Kozney-Carman, prend en compte l'inhomogénéité induite par la pression dans la texture des biomatériaux poreux. Ensuite, des solutions analytiques à la loi de Darcy ont été utilisées pour estimer l'étendue de perméabilité indépendamment de l'estimation du front d'écoulement. Des modèles de thermoviscoélasticité ont été utilisés afin d'évaluer la résistance à la pression des solutions hydrocolloïdes. Les résultats ont montré une résistance élevée à la pression des solutions de chitosane (CH). Ainsi, différents niveaux de solutions de CH ont été utilisés comme phase imprégnante pour évaluer l'effet de l'absorption de masse finale en fonction de la concentration de CH. La fonction a démontré une relation quadratique. L'imprégnation de ces fluides visqueux a été étudiée comme traitement préalable de produits surgelés. L'imprégnation de la solution de CH avant la congélation a démontré une amélioration de la qualité de la texture et une réduction de la perte d'égouttement.L'IHP a également été introduite comme une nouvelle méthode d'imprégnation d'émulsions eau/huile dans divers fruits. Au début, l'effet de la pression sur les paramètres de stabilité de l'émulsion tels que la taille des particules, la viscosité et le pH a été étudié . Un modèle de cinétique de pseudo-second ordre a été utilisé pour l'évaluation du rendement temporaire d'imprégnation transitoire à 100 MPa. En outre, l'effet de divers niveaux de combinaisons huile / émulsifiant a montré une relation inverse entre le pourcentage d'huile et l'apport… 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):

Vatankhah, H. (2018). Fluid migration into porous biomaterials under high hydrostatic pressure. (Doctoral Dissertation). McGill University. Retrieved from https://escholarship.mcgill.ca/downloads/0v8382941.pdf ; https://escholarship.mcgill.ca/concern/theses/hh63sz35f

Chicago Manual of Style (16^th Edition):

Vatankhah, Hamed. “Fluid migration into porous biomaterials under high hydrostatic pressure.” 2018. Doctoral Dissertation, McGill University. Accessed January 23, 2021. https://escholarship.mcgill.ca/downloads/0v8382941.pdf ; https://escholarship.mcgill.ca/concern/theses/hh63sz35f.

MLA Handbook (7^th Edition):

Vatankhah, Hamed. “Fluid migration into porous biomaterials under high hydrostatic pressure.” 2018. Web. 23 Jan 2021.

Vancouver:

Vatankhah H. Fluid migration into porous biomaterials under high hydrostatic pressure. [Internet] [Doctoral dissertation]. McGill University; 2018. [cited 2021 Jan 23]. Available from: https://escholarship.mcgill.ca/downloads/0v8382941.pdf ; https://escholarship.mcgill.ca/concern/theses/hh63sz35f.

Council of Science Editors:

Vatankhah H. Fluid migration into porous biomaterials under high hydrostatic pressure. [Doctoral Dissertation]. McGill University; 2018. Available from: https://escholarship.mcgill.ca/downloads/0v8382941.pdf ; https://escholarship.mcgill.ca/concern/theses/hh63sz35f

McGill University

14. 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: https://escholarship.mcgill.ca/downloads/ws859j34p.pdf ; https://escholarship.mcgill.ca/concern/theses/9019s523z

► On retrouve les enzymes de type chymotrypsine dans nombre d'organismes vivants; ces enzymes servent également à différentes applications industrielles. En général, les enzymes d'origine aquatiques… (more)

▼ On retrouve les enzymes de type chymotrypsine dans nombre d'organismes vivants; ces enzymes servent également à différentes applications industrielles. En général, les enzymes d'origine aquatiques sont reconnus pour leur haute activité catalytique à basses températures, et en environnements plutôt alcalins. Dans le cadre de la présente étude, nous avons purifié une chymotrypsine jusqu`à homogénéité, et effectué sa caractérisation à partir des viscères de deux espèces de calmar (L. opalescens et S. lessoniana,). Nos travaux ont également évalué l'opportunité de produire ces protéases commercialement par génie génétique, ceci comme alternative rentable à une méthode peu rentable comme l'extraction conventionnelle à partir de biomasses marines. Les deux enzymes ont été purifiés par un facteur de 300 X, avec rendement de 44% et des activités spécifiques entre 273.25 et 280 U/mg de protéine via ultrafiltration et chromatographie par affinité. Lors de l'électrophorèse sur gel de SDS-polyacrylamide, les deux chymotrypsines migrent sous forme de chaines polypeptidiques simples, de poids moléculaires respectifs 22.0 ± 2.7 kDa et 18 ± 1.7 kDa. Nous avons déterminé leurs optima de température et pH comme étant respectivement 25°C - 35°C et 7.5 – 8.5. Quant aux constantes cinétiques Km et kcat durant l'hydrolyse du benzoyl tyrosine ethyl ester, les diagrammes de Hanes ont permis de calculer un Km de 1.43 mM et kcat de 103.43 sec-1 pour l'enzyme de Sepioteuthis avec efficacité catalytique (kcat/Km) de 72.33 sec-1mM-1 . Dans le cas de la protéine provenant de Loligo, nous avons déterminé un Km de 0.4 mM et kcat de 349.21 sec-1 , avec (kcat/Km) s'élevant à 873.01 sec-1mM1. L'assemblage de novo à partir de données de séquençage parallèle massif a été généré avec l`ARN complet de L. opalescens à l'aide de la plateforme Illumina Genome Analyzer. Le système Trinity a permis d'assembler le transcriptome en utilisant les lectures normalisées. Pour chaque composante, la plus longue transcription a été alignée vs la base de données uniprot à l'aide du logiciel Blastx. Un total de 61661 transcriptions ont ainsi été obtenues, avec longueur complète de 46232292 paires de bases (pb), longueur maximale 16932 pb et minimum de 201 pb. D'autre part, l'utilisation du PCR par amorces incluses a permis d'obtenir un ADNc complet; la séquence ainsi déduite comprend 292 résidus. Un examen par bases de données sur protéines non-répétitives a indiqué un degré de similarité élevé avec une protéine hypothétique de O. bimaculoides (69%), avec une protéine de type chymotrypsinogène-A de L. anatina (45%) et également avec une sérine protéase de A. californica (45%). En contraste avec les chymotrypsines homologues provenant de mammifères, la structure primaire présentait des proportions plus élevées de méthionine, arginine, histidine et acide glutamique. La phylogénétique à haute probabilité comparant l'enzyme de L. opalescens avec les séquences d'autres protéines analogues de vertébrés et invertébrés suggère à la fois (i) l'existence de deux principaux… 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 https://escholarship.mcgill.ca/downloads/ws859j34p.pdf ; https://escholarship.mcgill.ca/concern/theses/9019s523z

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 January 23, 2021. https://escholarship.mcgill.ca/downloads/ws859j34p.pdf ; https://escholarship.mcgill.ca/concern/theses/9019s523z.

MLA Handbook (7^th Edition):

Ackaah-Gyasi, Nana Akyaa. “Novel chymotrypsins from «Loligo opalescens» and «Sepioteuthis lessoniana»: Isolation, purification and molecular characterization.” 2016. Web. 23 Jan 2021.

Vancouver:

Ackaah-Gyasi NA. Novel chymotrypsins from «Loligo opalescens» and «Sepioteuthis lessoniana»: Isolation, purification and molecular characterization. [Internet] [Doctoral dissertation]. McGill University; 2016. [cited 2021 Jan 23]. Available from: https://escholarship.mcgill.ca/downloads/ws859j34p.pdf ; https://escholarship.mcgill.ca/concern/theses/9019s523z.

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: https://escholarship.mcgill.ca/downloads/ws859j34p.pdf ; https://escholarship.mcgill.ca/concern/theses/9019s523z

McGill University

15. 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: https://escholarship.mcgill.ca/downloads/f1881p827.pdf ; https://escholarship.mcgill.ca/concern/theses/z316q425d

► 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… (more)

▼ 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: (i) un milieu de base minéral additionné d'extrait de levure (M1), (ii) un milieu de base au succinate additionné d'extrait de levure (M2), et (iii) un milieu au tryptone et à l'extrait de levure (M3). Ces milieux ont été utilisés sous forme solide et sous forme liquide et contiennent tous du saccharose comme un précurseur pour la production d'EPS. Des résultats ont montré que la production d'EPS dépend non seulement de l'espèce bactérienne, mais aussi du milieu de culture et des paramètres physico-chimiques de fermentation. Parmi les souches étudiées, Gb. stearothermophilus Donk n'a pas produit de quantités significatives d'EPS dans tous les milieux de culture étudiés. En revanche, B. amyloliquefaciens (OB6) a produit le plus haut rendement d'EPS de <5 kDa (54.14 g/L) après 144 heures de fermentation dans le milieu de culture M2. Les EPS produits sont composé composés principalement de glucose (63.4–93.8%), de xylose (5.4–18.6%) et de fructose (0.4–15.9%). Le deuxième plus haut rendement en EPS de 5-30 kDa (48.57 g/L) était obtenu avec B. licheniformis (14580) après 48 heures de fermentation dans le milieu de culture M2, et avec un profil de monosaccharides particulièrement hétérogène avec le galactose (1.5–87.5%), le fructose (5.1–60.7%) et le glucose (1.9–32.9%) comme constituants majeurs. Pour B. amyloliquefaciens (23350) et B. subtilis (B26) le rendement en EPS était de 6.74 et 6.59 g/L dans les milieux de culture M1 et M3 après 11 et 72 heures de fermentation, respectivement. Les EPS synthétisés par ces bactéries étaient de faibles poids moléculaires (<5 kDa) et principalement composés de glucose (70.3–96.3%). Le rendement le plus bas était obtenu avec B. licheniformis (14580) dans le milieu M1, à la concentration de 3.5 g/L après 144 heures de fermentation. Les EPS obtenus étaient de haut poids moléculaires (30–100 kDa) et principalement composés de galactose (44.7–51.0%) et de glucose (33.0 - 40.0%). Les effets de la concentration en certains nutriments (extrait de levure à 10 - 200g/L, succinate de sodium à 0–100g/L, en plus du précurseur, le saccharose, à 100–400g/L) sur la production d'EPS par B. licheniformis (14580) ont été étudiés par la méthode des surfaces de réponses (Box et Wilson). L'interaction entre les concentrations de succinate de sodium et du saccharose avait un effet prépondérant sur les rendements en biomasse entre 48 et 96 heures de fermentation. Cependant, à 120 heures, l'interaction entre la concentration de l'extrait de levure et du succinate de sodium est devenue plus significative. Un rendement supérieur était obtenu en maximisant la concentration du succinate de sodium et la concentration du saccharose, et en minimisant celle de l'extrait de levure dans les milieux minéraux de base.… Advisors/Committee Members: Salwa Karboune (Internal/Supervisor).

Subjects/Keywords: Food Science and Agricultural Chemistry

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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 https://escholarship.mcgill.ca/downloads/f1881p827.pdf ; https://escholarship.mcgill.ca/concern/theses/z316q425d

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 January 23, 2021. https://escholarship.mcgill.ca/downloads/f1881p827.pdf ; https://escholarship.mcgill.ca/concern/theses/z316q425d.

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. 23 Jan 2021.

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 2021 Jan 23]. Available from: https://escholarship.mcgill.ca/downloads/f1881p827.pdf ; https://escholarship.mcgill.ca/concern/theses/z316q425d.

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: https://escholarship.mcgill.ca/downloads/f1881p827.pdf ; https://escholarship.mcgill.ca/concern/theses/z316q425d

McGill University

16. 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: https://escholarship.mcgill.ca/downloads/3r074x52m.pdf ; https://escholarship.mcgill.ca/concern/theses/0v838296k

► 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 (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 https://escholarship.mcgill.ca/downloads/3r074x52m.pdf ; https://escholarship.mcgill.ca/concern/theses/0v838296k

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 January 23, 2021. https://escholarship.mcgill.ca/downloads/3r074x52m.pdf ; https://escholarship.mcgill.ca/concern/theses/0v838296k.

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. 23 Jan 2021.

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 2021 Jan 23]. Available from: https://escholarship.mcgill.ca/downloads/3r074x52m.pdf ; https://escholarship.mcgill.ca/concern/theses/0v838296k.

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: https://escholarship.mcgill.ca/downloads/3r074x52m.pdf ; https://escholarship.mcgill.ca/concern/theses/0v838296k

McGill University

17. 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: https://escholarship.mcgill.ca/downloads/x346d684q.pdf ; https://escholarship.mcgill.ca/concern/theses/jh343v54f

► 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 (6^th Edition):

Houde, M. (2017). Barley «Hordeum vulgare L» protein: extraction, chemical composition and flavor interaction. (Masters Thesis). McGill University. Retrieved from https://escholarship.mcgill.ca/downloads/x346d684q.pdf ; https://escholarship.mcgill.ca/concern/theses/jh343v54f

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 January 23, 2021. https://escholarship.mcgill.ca/downloads/x346d684q.pdf ; https://escholarship.mcgill.ca/concern/theses/jh343v54f.

MLA Handbook (7^th Edition):

Houde, Marika. “Barley «Hordeum vulgare L» protein: extraction, chemical composition and flavor interaction.” 2017. Web. 23 Jan 2021.

Vancouver:

Houde M. Barley «Hordeum vulgare L» protein: extraction, chemical composition and flavor interaction. [Internet] [Masters thesis]. McGill University; 2017. [cited 2021 Jan 23]. Available from: https://escholarship.mcgill.ca/downloads/x346d684q.pdf ; https://escholarship.mcgill.ca/concern/theses/jh343v54f.

Council of Science Editors:

Houde M. Barley «Hordeum vulgare L» protein: extraction, chemical composition and flavor interaction. [Masters Thesis]. McGill University; 2017. Available from: https://escholarship.mcgill.ca/downloads/x346d684q.pdf ; https://escholarship.mcgill.ca/concern/theses/jh343v54f

McGill University

18. Singh, Prabhjot. Functional extruded products from rice flour, pulse flour and tomato powder blends.

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

URL: https://escholarship.mcgill.ca/downloads/nk322h07s.pdf ; https://escholarship.mcgill.ca/concern/theses/2514np05v

► Extrusion is a high shear, high temperature processing technique that involves a short time treatment to transform raw materials to intermediate or finished products to… (more)

▼ Extrusion is a high shear, high temperature processing technique that involves a short time treatment to transform raw materials to intermediate or finished products to enhance sensory and other quality attributes. Most extruded snacks prepared using starch based blends are usually high in carbohydrates but low in other vital nutrients. Snack food consumption is ever increasing and has resulted in demand for producing healthy snack foods by replacing the starch with protein, fiber and other nutrients. The overall objective of this research was to prepare nutritious extruded snack foods by partially replacing rice flour with green lentil and chickpea flours and tomato powder. Using the D-optimal mixture design different feed mixtures formulations were obtained and prepared using rice flour (33-60%), green lentil flour (20-45%), chickpea flour (10-30%), tomato powder (0-7%) and added moisture. These were subjected to extrusion processing at a preset screw speed of 125 rpm and barrel temperature profile progressively increasing from 80⁰C at the entrance to 140⁰C at the exit. The semi-moist extrudates were air dried at 55⁰C at 0.1 m/s air flow rate to reduce their water activity to < 0.75 for stability. From the drying data, moisture diffusion coefficients and drying times were computed. The physicochemical properties of dried extrudates were evaluated. Lentil and chickpea flours added to the feed mix enhanced the protein content of the product while lentil and tomato powders contributed to improving the antioxidant activity. Added lentil flour also decreased the diffusion coefficient and hence increased the drying time. The extrusion processing led to the reduction of anti-nutrients present in pulse flours by more than 80%. In the second phase of study, sensorial and physico-chemical properties of the extrudates were enhanced using conventional deep frying or dry roasting using microwave. Deep frying was done at 200±1 ⁰C for 70 s while microwave roasting was carried out in a domestic MW oven (1000 W) carried at 75% power level for 50 s. The frying and roasting processes significantly influenced the product properties. Addition of chickpea flour significantly decreased the expansion ratio while increasing the b* value of the products. Lentil flour and tomato powder increased breaking stress value. Sensory properties of the products were enhanced with both frying and MW roasting. Expansion ratio and L* value had strong positive correlation with overall product acceptability. Microwave roasting resulted in better retention of antioxidants than the frying process. Overall, the research contributed to better understanding of the extrusion process involving rice flour blends enriched with lentil flour, chickpea flour and tomato powder. A high protein snack with good sensory properties was prepared with help of extrusion followed by drying and frying or microwave roasting. The results obtained demonstrated that microwave roasting in combination with extrusion processing produced more nutritious and… Advisors/Committee Members: Hosahalli Ramaswamy (Internal/Supervisor).

Subjects/Keywords: Food Science and Agricultural Chemistry

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APA (6^th Edition):

Singh, P. (2017). Functional extruded products from rice flour, pulse flour and tomato powder blends. (Masters Thesis). McGill University. Retrieved from https://escholarship.mcgill.ca/downloads/nk322h07s.pdf ; https://escholarship.mcgill.ca/concern/theses/2514np05v

Chicago Manual of Style (16^th Edition):

Singh, Prabhjot. “Functional extruded products from rice flour, pulse flour and tomato powder blends.” 2017. Masters Thesis, McGill University. Accessed January 23, 2021. https://escholarship.mcgill.ca/downloads/nk322h07s.pdf ; https://escholarship.mcgill.ca/concern/theses/2514np05v.

MLA Handbook (7^th Edition):

Singh, Prabhjot. “Functional extruded products from rice flour, pulse flour and tomato powder blends.” 2017. Web. 23 Jan 2021.

Vancouver:

Singh P. Functional extruded products from rice flour, pulse flour and tomato powder blends. [Internet] [Masters thesis]. McGill University; 2017. [cited 2021 Jan 23]. Available from: https://escholarship.mcgill.ca/downloads/nk322h07s.pdf ; https://escholarship.mcgill.ca/concern/theses/2514np05v.

Council of Science Editors:

Singh P. Functional extruded products from rice flour, pulse flour and tomato powder blends. [Masters Thesis]. McGill University; 2017. Available from: https://escholarship.mcgill.ca/downloads/nk322h07s.pdf ; https://escholarship.mcgill.ca/concern/theses/2514np05v

McGill University

19. 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: https://escholarship.mcgill.ca/downloads/k3569693x.pdf ; https://escholarship.mcgill.ca/concern/theses/ng451m203

►

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)

▼

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 (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 https://escholarship.mcgill.ca/downloads/k3569693x.pdf ; https://escholarship.mcgill.ca/concern/theses/ng451m203

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 January 23, 2021. https://escholarship.mcgill.ca/downloads/k3569693x.pdf ; https://escholarship.mcgill.ca/concern/theses/ng451m203.

MLA Handbook (7^th Edition):

Kumarasamy, Niruya. “Thermal, sonochemical and mechanochemical generation of glycated gelatins: effect on their stability and functional properties.” 2017. Web. 23 Jan 2021.

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 2021 Jan 23]. Available from: https://escholarship.mcgill.ca/downloads/k3569693x.pdf ; https://escholarship.mcgill.ca/concern/theses/ng451m203.

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: https://escholarship.mcgill.ca/downloads/k3569693x.pdf ; https://escholarship.mcgill.ca/concern/theses/ng451m203

McGill University

20. 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: https://escholarship.mcgill.ca/downloads/tm70mz12g.pdf ; https://escholarship.mcgill.ca/concern/theses/00000260v

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

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 https://escholarship.mcgill.ca/downloads/tm70mz12g.pdf ; https://escholarship.mcgill.ca/concern/theses/00000260v

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 January 23, 2021. https://escholarship.mcgill.ca/downloads/tm70mz12g.pdf ; https://escholarship.mcgill.ca/concern/theses/00000260v.

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. 23 Jan 2021.

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 2021 Jan 23]. Available from: https://escholarship.mcgill.ca/downloads/tm70mz12g.pdf ; https://escholarship.mcgill.ca/concern/theses/00000260v.

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: https://escholarship.mcgill.ca/downloads/tm70mz12g.pdf ; https://escholarship.mcgill.ca/concern/theses/00000260v

McGill University

21. 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: https://escholarship.mcgill.ca/downloads/jq085n813.pdf ; https://escholarship.mcgill.ca/concern/theses/t435gg479

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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… (more)

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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 effet direct non seulement sur la qualité et le rendement de la gélatine, mais ainsi sur les films comestibles formés et leurs propriétés respectives. Des conditions optimales pour chaque paramètre ont été déterminées et utilisées afin d'extraire la gélatine subséquente pour la formation de films comestibles. Les résultats indiquent que la concentration de l'enzyme optimale, 25 U/g, produit le rendement le plus élevé de la gélatine à 6,59 % ± 0,7221. En effectuant un dosage de la BCA, la plus forte concentration de protéines a été déterminée de 671.5ug/ml ± 0,004 5. La température d'extraction la plus basse de 45 °C, en conjonction avec la durée d'extraction la plus basse de 12 heures, était déterminée comme étant la température de rétrécissement au cours de laquelle l'arrangement de la triple hélice des sous-unités polypeptidiques dans la molécule de collagène s'effondrera en raison de la rupture non covalente, mais aussi covalente des liaisons inter et intramoléculaires résultant de la conversion de la gélatine. Cependant, l'absence de fragments de bêta et les chaînes alpha indiquent l'extraction de la gélatine de mauvaise qualité. Les solutions filmogènes de films de gélatine-glycérol à 4% et 8% ont été caractérisées par une TS de 0,229 ±0,003 7 N/mm2 et 0.939N/mm2 ± 0,010 4 respectivement. L'agrile du FRÊNE est demeuré relativement stable à ± 0,082 4 de ± 0,197 9 et de 22, 3 % et 27,2 % respectivement. Solubilité dans l'eau de ces deux films a été évaluée à 100 %. L'opacité des films a indiqué que les deux films ont été efficaces pour bloquer les UV et la lumière visible à opacité supérieure à 90 %, ce qui indique l'efficacité dans le blocage de l'oxydation des lipides. La présente étude a indiqué qu'il est possible d'extraire de la gélatine et bien qu'il soit de mauvaise qualité, des films comestibles avec les propriétés adéquates ont été formés. D'autres études sont nécessaires afin d'explorer l'optimisation pour l'extraction de la gélatine, mais aussi les propriétés du film.

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…

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 https://escholarship.mcgill.ca/downloads/jq085n813.pdf ; https://escholarship.mcgill.ca/concern/theses/t435gg479

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 January 23, 2021. https://escholarship.mcgill.ca/downloads/jq085n813.pdf ; https://escholarship.mcgill.ca/concern/theses/t435gg479.

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. 23 Jan 2021.

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 2021 Jan 23]. Available from: https://escholarship.mcgill.ca/downloads/jq085n813.pdf ; https://escholarship.mcgill.ca/concern/theses/t435gg479.

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: https://escholarship.mcgill.ca/downloads/jq085n813.pdf ; https://escholarship.mcgill.ca/concern/theses/t435gg479

McGill University

22. 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: https://escholarship.mcgill.ca/downloads/s7526f79z.pdf ; https://escholarship.mcgill.ca/concern/theses/3b591b917

► La nécessité de techniques rapides et peu coûteuses pour la détermination de la fertilité des sols a excité à l'étude des technologies modernes. La spectroscopie… (more)

▼ La nécessité de techniques rapides et peu coûteuses pour la détermination de la fertilité des sols a excité à l'étude des technologies modernes. La spectroscopie infrarouge dans le proche infrarouge a été beaucoup utilisée, tandis que l'infrarouge moyen (4000-400 cm-1) a été moins étudiée. Dans cette étude, on a étudié la faisabilité de l'utilisation de la réflectance totale atténuée infrarouge moyen (ATR-FTIR) dans la détermination de la fertilité du sol. La fertilité du sol de 278 échantillons en provenant des quatre provinces canadiennes a été évaluée par measure de 10 propriétés du sol sélectionnées: Le carbone total (TC), l'azote total (TN), le rapport carbone-azote (C / N), l'ammonium (NH4+), le nitrate (NO3-), le sable, le limon, l'argile, l'absorption de N et le rendement. La régression des moindres carrés partielle (PLSR) a été utilisée pour construire des modèles d'étalonnage pour la prédiction de ces propriétés à partir des spectres ATR-FTIR des sols. Sur la base de l'évaluation du coefficient de détermination (r2) et de l'écart prédictif résiduel (RPD), On a constaté que les modèles pour TC, TN, C / N, sable, limon et argile présentaient des performances très fiables (r2 > 0,90, RPD > 2,00). Des résultats similaires ont été trouvés lorsque le même ensemble d'échantillons a été analysé en utilisant la spectroscopie infrarouge à transformée de Fourier proche infrarouge (DRIFT-NIR) de réflectance diffuse à infrarouge. La comparaison des résultats de prédiction obtenus par spectroscopie ATR-FTIR et DRIFT-NIR a démontré que les modèles ATR-FTIR ont montré une meilleure précision de prédiction que les modèles DRIFT-NIR.Dans la deuxième partie de la recherche, la cible d'étude est passée des sols agricoles aux sols de résidus contaminés par le bitume, où la teneur et la qualité des résidus bitumineux dans un processus d'assainissement des résidus ont été déterminées par FTIR spectroscopie. Dans cet étude, les résidus bitumineux ont été déterminés directement dans des échantillons purs sans aucune séparation ou extraction chimique. La spectroscopie ATR-FTIR combine avec PLS a donné le meilleur étalonnage, avec un r2 de 0,99 et un RMSEC de 1,76% en poids depasse la limite de bitume entre 0,70 et 40,70 %m. Ces méthodes étaient reproductibles avec une différence moyenne de 0,91%m parmi les analyses en triple. On a étudié la classification des sols de résidus non réadaptés et traités par l'analyse en composantes principales (PCA) de leurs spectres ATR-FTIR. Les sols ont été classés avec succès en fonction de leur teneur en bitume, mais la classification fondée sur la discrimination entre les sols non remis en état et les sols remis en état n'a pas été couronnée de succès. Ce résultat implique l'absence d'une relation directe entre la teneur en bitume et le processus d'assainissement, ce qui a été attribué à la teneur variable en bitume des charges d'alimentation et à l'utilisation d'un processus d'assainissement non optimisé. Par conséquent, la classification MIR-PCA en ligne ainsi que la quantification MIR-PLS sont… 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 https://escholarship.mcgill.ca/downloads/s7526f79z.pdf ; https://escholarship.mcgill.ca/concern/theses/3b591b917

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 January 23, 2021. https://escholarship.mcgill.ca/downloads/s7526f79z.pdf ; https://escholarship.mcgill.ca/concern/theses/3b591b917.

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. 23 Jan 2021.

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 2021 Jan 23]. Available from: https://escholarship.mcgill.ca/downloads/s7526f79z.pdf ; https://escholarship.mcgill.ca/concern/theses/3b591b917.

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: https://escholarship.mcgill.ca/downloads/s7526f79z.pdf ; https://escholarship.mcgill.ca/concern/theses/3b591b917

McGill University

23. 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: https://escholarship.mcgill.ca/downloads/p5547v14t.pdf ; https://escholarship.mcgill.ca/concern/theses/41687k87h

► 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 https://escholarship.mcgill.ca/downloads/p5547v14t.pdf ; https://escholarship.mcgill.ca/concern/theses/41687k87h

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 January 23, 2021. https://escholarship.mcgill.ca/downloads/p5547v14t.pdf ; https://escholarship.mcgill.ca/concern/theses/41687k87h.

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. 23 Jan 2021.

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 2021 Jan 23]. Available from: https://escholarship.mcgill.ca/downloads/p5547v14t.pdf ; https://escholarship.mcgill.ca/concern/theses/41687k87h.

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: https://escholarship.mcgill.ca/downloads/p5547v14t.pdf ; https://escholarship.mcgill.ca/concern/theses/41687k87h

McGill University

24. 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: https://escholarship.mcgill.ca/downloads/7p88ck220.pdf ; https://escholarship.mcgill.ca/concern/theses/6q182n799

► Une approche biocatalytique basée sur la réaction de transfructosylation de saccharose catalysé par endo-inulinase dans un milieu non-conventionnel a été étudiée pour la synthèse de… (more)

▼ Une approche biocatalytique basée sur la réaction de transfructosylation de saccharose catalysé par endo-inulinase dans un milieu non-conventionnel a été étudiée pour la synthèse de fructooligosaccharides bien définies. Endo-inulinase d'Aspergillus niger a été purifiée par une chromatographie d'échange d'anion. Les réactions de transfructosylation ont été effectuées dans un milieu biphasique composé d'une phase organique/tampon (3: 1, v: v) à 35/40°C sous une agitation de 150 trs par minute. L'heptane, l'heptanone, le cyclohexane, l'acétate de butyle et l'acétate d'éthyle ont été utilisés comme solvants organique dans le milieu biphasique. Les composantes de la réaction ont été analysées par la chromatographie d'échange d'anions à haute performance équipée d'un détecteur ampérométrique pulsée. La vitesse initiale la plus élevée de 1500.00 μmol/ml.min a été obtenue dans le milieu biphasique composé d'heptane/tampon, suivie d'une vitesse initiale de 1000.67 μmol/ml.min qui a été observée dans le milieu biphasique composé d'acétate de butyle/tampon. Tandis que l'utilisation d'un milieu biphasique composé d'hexane/tampon a conduit à une vitesse initiale la plus faible de 69.62 μmol/ml.min. Bien que le milieu biphasique composé d'acétate de butyle/tampon a conduit à la bioconversion la plus élevée de 93.94%, la réaction de transfructosylation dans ce milieu ne représentait que 43.33% par rapport à celle d'hydrolyse. La proportion relative de la réaction du transfructosylation la plus élevée de 79.34% a été estimée dans le milieu biphasique contenant l'heptane. Le milieu biphasique composé de l'acétate de butyle/tampon a permis l'obtention d'un rendement de bioconversion des fructooligosaccharides le plus élevé de 60.24%. 1-kestose était le plus abondant fructooligosaccharides suivi par nystose et fructosyl-nystose.Les effets de l'unité enzymatique, la proportion du solvant acétate de butyle et le temps réactionnel sur la synthèse de fructooligosaccharides (réponses : concentrations de kestose, nystose et fructosyl nystose et le rendement de bioconversion) ont été évalués en utilisant la méthode de surface de réponse (RSM). L'analyse RSM a démontré que la variable la plus significative dépendait des réponses. L'unité enzymatique a montré un effet linéaire très significatif dans le model prédictive de la concentration kestose, tandis que dans les autres modèles prédictifs de la concentration de nystose et du rendement de bioconversion, le temps de réaction et la proportion de solvant étaient les variables les plus déterminantes, respectivement. Toutefois, pour la réponse de concentration de fructosyl nystose, tous les termes linéaires des variables étaient significatifs dans son model.La production de fructooligosaccharides par l'endo-inulinase dans un milieu biphasique contenant des sirops d'érable ayant des Brix sélectionnées (15º, 30º, 60º) a été investiguée sur une période de réaction de 16 à 80h. Parmi ces trois sirops d'érable, celui ayant 66°Bx a conduit au rendement de bioconversion le plus élevé de 52,53% après 80h… 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):

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 https://escholarship.mcgill.ca/downloads/7p88ck220.pdf ; https://escholarship.mcgill.ca/concern/theses/6q182n799

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 January 23, 2021. https://escholarship.mcgill.ca/downloads/7p88ck220.pdf ; https://escholarship.mcgill.ca/concern/theses/6q182n799.

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. 23 Jan 2021.

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 2021 Jan 23]. Available from: https://escholarship.mcgill.ca/downloads/7p88ck220.pdf ; https://escholarship.mcgill.ca/concern/theses/6q182n799.

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: https://escholarship.mcgill.ca/downloads/7p88ck220.pdf ; https://escholarship.mcgill.ca/concern/theses/6q182n799

McGill University

25. Xu, Mengting. Thermal destruction kinetics of heat resistant microbial spores at different pH values.

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

URL: https://escholarship.mcgill.ca/downloads/6395wb156.pdf ; https://escholarship.mcgill.ca/concern/theses/f1881p80p

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Le traitement thermique est une application de chaleur dans le but de prolonger la durée de conservation et la promotion de la sécurité des aliments.… (more)

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Le traitement thermique est une application de chaleur dans le but de prolonger la durée de conservation et la promotion de la sécurité des aliments. Clostridium Botulinum est l'un des agents pathogènes les plus importants utilisés comme cible pour le traitement thermique, en particulier pour les bas-acide conserves. Cependant, C. botulinum peut produire neurotoxine. Ainsi, C. sporogenes et Bacillus stearothermophilus sont couramment utilisés comme substituts de C. botulinum dans les études de recherche. Cette recherche a été conçu pour déterminer la cinétique de destruction thermique de C. sporogenes ATCC 7955 et G. stearothermophilus ATCC 10149 à différentes valeurs de pH. Cinétiques de destruction ont été évalués à 110, 115 et 120 ℃, avec des spores en suspension dans l'eau distillée, le phosphate et les tampons McIlvaine. Dans un premier temps, le modèle cinétique de premier ordre a été utilisé pour modéliser les résultats. Les résultats ont montré que les spores avaient des valeurs de Z le plus élevé et le plus bas D dans de l'eau distillée. Les spores ont une plus grande sensibilité à la chaleur dans le tampon Mcllvaine que dans un tampon phosphate. Cela pourrait être possible en raison de l'effet synergique entre l'acide citrique et de phosphate. La valeur D des deux spores était un peu au maximum à un pH de 7.0 et diminue le long des deux côtés. Toutefois, aucun changement significatif (P> 0,05) a été observé pour la valeur Z avec le pH. La température a eu un plus grand effet sur la sensibilité à la chaleur des micro-organismes que le pH. Certains écarts par rapport à la linéarité ont été observés avec les courbes de survie semi-logarithmique en utilisant le premier modèle de commande, le comportement de destruction thermique de C. sporogenes et de G. stearothermophilus a également été évalué en utilisant le modèle de Weibull. Comparaison de remise en forme sur la prévision des données expérimentales entre le modèle Weibull et la cinétique de premier ordre a été déterminée en utilisant les parcelles résiduelles et échelle localisation des parcelles. Il a été observé que le modèle du premier order est meilleure pour la modélisation des données expérimentales que le modèle de Weibull dans cette recherche.

Thermal processing is an application of heat for the purpose of shelf life extension and promotion of safety of food. Clostridium botulinum is one of the most important pathogens used as a target for thermal processing, especially for low-acid canned food. However, C. botulinum can produce neurotoxin. Thus, C. sporogenes and Geobacillus stearothermophilus are commonly used as surrogates of C. botulinum in research studies. This research was aimed to determine the thermal destruction kinetics of C. sporogenes ATCC 7955 and G. stearothermophilus ATCC10149 at different pH values. Destruction kinetics were evaluated at 110, 115 and 120℃, with spores suspended in distilled water, phosphate and the McIlvaine buffers. Initially, the first-order kinetic model was used to model the results. Results showed that…

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):

Xu, M. (2016). Thermal destruction kinetics of heat resistant microbial spores at different pH values. (Masters Thesis). McGill University. Retrieved from https://escholarship.mcgill.ca/downloads/6395wb156.pdf ; https://escholarship.mcgill.ca/concern/theses/f1881p80p

Chicago Manual of Style (16^th Edition):

Xu, Mengting. “Thermal destruction kinetics of heat resistant microbial spores at different pH values.” 2016. Masters Thesis, McGill University. Accessed January 23, 2021. https://escholarship.mcgill.ca/downloads/6395wb156.pdf ; https://escholarship.mcgill.ca/concern/theses/f1881p80p.

MLA Handbook (7^th Edition):

Xu, Mengting. “Thermal destruction kinetics of heat resistant microbial spores at different pH values.” 2016. Web. 23 Jan 2021.

Vancouver:

Xu M. Thermal destruction kinetics of heat resistant microbial spores at different pH values. [Internet] [Masters thesis]. McGill University; 2016. [cited 2021 Jan 23]. Available from: https://escholarship.mcgill.ca/downloads/6395wb156.pdf ; https://escholarship.mcgill.ca/concern/theses/f1881p80p.

Council of Science Editors:

Xu M. Thermal destruction kinetics of heat resistant microbial spores at different pH values. [Masters Thesis]. McGill University; 2016. Available from: https://escholarship.mcgill.ca/downloads/6395wb156.pdf ; https://escholarship.mcgill.ca/concern/theses/f1881p80p

McGill University

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

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

URL: https://escholarship.mcgill.ca/downloads/rr1720825.pdf ; https://escholarship.mcgill.ca/concern/theses/8w32r823d

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

APA (6^th Edition):

Tian, L. (2016). Thermal degradation of antibiotics: amphenicols as a case study. (Masters Thesis). McGill University. Retrieved from https://escholarship.mcgill.ca/downloads/rr1720825.pdf ; https://escholarship.mcgill.ca/concern/theses/8w32r823d

Chicago Manual of Style (16^th Edition):

Tian, Lei. “Thermal degradation of antibiotics: amphenicols as a case study.” 2016. Masters Thesis, McGill University. Accessed January 23, 2021. https://escholarship.mcgill.ca/downloads/rr1720825.pdf ; https://escholarship.mcgill.ca/concern/theses/8w32r823d.

MLA Handbook (7^th Edition):

Tian, Lei. “Thermal degradation of antibiotics: amphenicols as a case study.” 2016. Web. 23 Jan 2021.

Vancouver:

Tian L. Thermal degradation of antibiotics: amphenicols as a case study. [Internet] [Masters thesis]. McGill University; 2016. [cited 2021 Jan 23]. Available from: https://escholarship.mcgill.ca/downloads/rr1720825.pdf ; https://escholarship.mcgill.ca/concern/theses/8w32r823d.

Council of Science Editors:

Tian L. Thermal degradation of antibiotics: amphenicols as a case study. [Masters Thesis]. McGill University; 2016. Available from: https://escholarship.mcgill.ca/downloads/rr1720825.pdf ; https://escholarship.mcgill.ca/concern/theses/8w32r823d

McGill University

27. 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: https://escholarship.mcgill.ca/downloads/rb68xf50q.pdf ; https://escholarship.mcgill.ca/concern/theses/s1784p32s

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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)

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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 https://escholarship.mcgill.ca/downloads/rb68xf50q.pdf ; https://escholarship.mcgill.ca/concern/theses/s1784p32s

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 January 23, 2021. https://escholarship.mcgill.ca/downloads/rb68xf50q.pdf ; https://escholarship.mcgill.ca/concern/theses/s1784p32s.

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. 23 Jan 2021.

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 2021 Jan 23]. Available from: https://escholarship.mcgill.ca/downloads/rb68xf50q.pdf ; https://escholarship.mcgill.ca/concern/theses/s1784p32s.

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: https://escholarship.mcgill.ca/downloads/rb68xf50q.pdf ; https://escholarship.mcgill.ca/concern/theses/s1784p32s

McGill University

28. ALSalman, Fatemah. Isolation and molecular and nutritional properties of proteins from Eruca sativa leaves and seeds.

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

URL: https://escholarship.mcgill.ca/downloads/tt44pq67m.pdf ; https://escholarship.mcgill.ca/concern/theses/8p58pg670

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Des isolats de protéines de roquette (Eruca sativa) furent extraits à partir de graines et de feuilles par NaOH et précipités par techniques isoélectriques, éthanol… (more)

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Des isolats de protéines de roquette (Eruca sativa) furent extraits à partir de graines et de feuilles par NaOH et précipités par techniques isoélectriques, éthanol et cryoprécipitation. Les propriétés moléculaires et nutritives des isolats de protéines ont été examiné par des techniques d'électrophorèse, de calorimétrie différentielle à balayage (DSC), de spectroscopie infrarouge à transformée de Fourier (FTIR), de degré d'hydrolyse (DH), et d'activité antioxidante. L'analyse des isolats de protéines par électrophorèse SDS-PAGE a démontré 6 bandes majeures pour les isolats provenant des graines et 5 bandes majeures pour ceux provenant de plants complets, entre 108-17 kDa et 131-17 kDa, respectivement. L'électrophorèse sous conditions non-dénaturantes révéla une bande intense pour chaque isolat de protéines provenant des graines (536 kDa) et des feuilles (600 kDa), sauf pour les isolats qui ont été précipité par éthanol et cryoprécipitation où aucune bande n'ont été détecté. L'analyse DH par trypsine des isolats de protéines résulta entre 34-51% pour les graines et 44-65% pour les feuilles avec une augmentation continue de l'hydrolyse. Avec un mélange de trypsine et de chymotypsine, la DH augmenta jusqu'à 90 minutes suivi par une baisse. Les résultats finaux ont été 57-66% pour les isolats de protéines provenant des graines et 50-61% pour ceux provenant des feuilles. Les hydrolysats de protéines avaient une plus grande activité antioxidante que les isolats de protéines pour toutes les analyses réalisées; analyse par (1,1-diphenyl-2 picrylhydrazyl) DPPH et par chélateur de métaux. L'activité antioxidante a varié entre 5-15% pour les isolats de protéines et 12.5-27.5% pour les hydrolysats de protéines. Les résultats obtenus par analyse DSC ont démontré une grande stabilité thermique pour les isolats de protéines provenant des graines ainsi que ceux provenant des feuilles, où la plus haute température de dénaturation (Td) a été enregistré pour le control de plante de roquette complète (123.9°C) alors que la plus basse Td a été obtenu avec l'isolat de protéines de la plante complète qui avait été traité par cryoprécipitation (105.8°C). Les résultats obtenus par FTIR étaient surtout des structures β dans les régions d'amide I et d'amide II pour tous les isolats de protéines. Les structures de feuillet β obtenus confirment la dénaturation des protéines comparativement à l'échantillon brute de poudre de graines qui démontra seulement que des structures secondaires à hélice α et à boucle aléatoire.

Arugula (Eruca sativa) protein isolates from seeds and leaves were extracted by NaOH and precipitated by isoelectric, ethanol and cryoprecipitation techniques. Molecular and nutritional properties of protein isolates were examined by electrophoresis, differential scanning calorimetry (DSC), fourier transform infrared (FTIR) spectroscopy, degree of hydrolysis (DH), and antioxidant activity techniques. SDS-PAGE of protein isolates showed 6 major bands for seed isolates and 5 major bands for whole plant isolates ranged…

Advisors/Committee Members: Inteaz Alli (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):

ALSalman, F. (2016). Isolation and molecular and nutritional properties of proteins from Eruca sativa leaves and seeds. (Masters Thesis). McGill University. Retrieved from https://escholarship.mcgill.ca/downloads/tt44pq67m.pdf ; https://escholarship.mcgill.ca/concern/theses/8p58pg670

Chicago Manual of Style (16^th Edition):

ALSalman, Fatemah. “Isolation and molecular and nutritional properties of proteins from Eruca sativa leaves and seeds.” 2016. Masters Thesis, McGill University. Accessed January 23, 2021. https://escholarship.mcgill.ca/downloads/tt44pq67m.pdf ; https://escholarship.mcgill.ca/concern/theses/8p58pg670.

MLA Handbook (7^th Edition):

ALSalman, Fatemah. “Isolation and molecular and nutritional properties of proteins from Eruca sativa leaves and seeds.” 2016. Web. 23 Jan 2021.

Vancouver:

ALSalman F. Isolation and molecular and nutritional properties of proteins from Eruca sativa leaves and seeds. [Internet] [Masters thesis]. McGill University; 2016. [cited 2021 Jan 23]. Available from: https://escholarship.mcgill.ca/downloads/tt44pq67m.pdf ; https://escholarship.mcgill.ca/concern/theses/8p58pg670.

Council of Science Editors:

ALSalman F. Isolation and molecular and nutritional properties of proteins from Eruca sativa leaves and seeds. [Masters Thesis]. McGill University; 2016. Available from: https://escholarship.mcgill.ca/downloads/tt44pq67m.pdf ; https://escholarship.mcgill.ca/concern/theses/8p58pg670

McGill University

29. 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: https://escholarship.mcgill.ca/downloads/sq87bx48h.pdf ; https://escholarship.mcgill.ca/concern/theses/bn999973r

► 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 https://escholarship.mcgill.ca/downloads/sq87bx48h.pdf ; https://escholarship.mcgill.ca/concern/theses/bn999973r

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 January 23, 2021. https://escholarship.mcgill.ca/downloads/sq87bx48h.pdf ; https://escholarship.mcgill.ca/concern/theses/bn999973r.

MLA Handbook (7^th Edition):

Sowden, Frederick John. “Studies on lignin and related compounds in forage and in animal excreta.” 1944. Web. 23 Jan 2021.

Vancouver:

Sowden FJ. Studies on lignin and related compounds in forage and in animal excreta. [Internet] [Doctoral dissertation]. McGill University; 1944. [cited 2021 Jan 23]. Available from: https://escholarship.mcgill.ca/downloads/sq87bx48h.pdf ; https://escholarship.mcgill.ca/concern/theses/bn999973r.

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: https://escholarship.mcgill.ca/downloads/sq87bx48h.pdf ; https://escholarship.mcgill.ca/concern/theses/bn999973r

McGill University

30. 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: https://escholarship.mcgill.ca/downloads/2227ms76k.pdf ; https://escholarship.mcgill.ca/concern/theses/n296x2182

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

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 https://escholarship.mcgill.ca/downloads/2227ms76k.pdf ; https://escholarship.mcgill.ca/concern/theses/n296x2182

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 January 23, 2021. https://escholarship.mcgill.ca/downloads/2227ms76k.pdf ; https://escholarship.mcgill.ca/concern/theses/n296x2182.

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. 23 Jan 2021.

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 2021 Jan 23]. Available from: https://escholarship.mcgill.ca/downloads/2227ms76k.pdf ; https://escholarship.mcgill.ca/concern/theses/n296x2182.

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: https://escholarship.mcgill.ca/downloads/2227ms76k.pdf ; https://escholarship.mcgill.ca/concern/theses/n296x2182

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Open Access Theses and Dissertations