|
Current Research and Special Projects
S.D. Arntfield
Investigation of the impact of protein modification with polysaccharides and/or enzymes on the gelation of canola and
pulse proteins.
Production of healthy snack foods from pulses using whole seed and pulse flours
Recovery and characterization of legume protein.
Characterization of soybean quality for Manitoba grown soybeans.
T. Beta
Investigating methods of measuring antioxidants in cereals.
Analyzing antioxidant activity and total phenolics in milled fractions of wheat.
Analyzing phenolic compounds in barley genotypes using HPLC and rapid screening methods.
G. Blank
Cold Shock proteins and acid resistance in E.coli O157:H7
Survival of foodborne bacterial pathogens in commercial pesticide solutions.
Microbiological assessment of the application of liquid hog to agricultural
soils: effect on water quality and persistence of pathogens in soil
The microbiological flora of Peruvian brazil nuts and incidence of aflatoxin.
Use of denatured (heat or radiated) lysozyme as an alternative or adjunct to
antibiotic therapy in poultry rearing.
R.A. HolleyUse of feed adjuncts to control E.coli 0157:H7 in ruminants.
Survival of human bacterial pathogens in liquid manure.
Environmental contamination by zoonotic bacteria.
Controlled atmosphere storage of chilled meats.
Natural antimicrobials to extend storage life of cured meats.
Enhanced lysozyme activity to extend meat shelf life and safety.
Presence of pathogens in Northern Canadian "County Foods".
A.W. Hydamaka
Development of Italian cheese varieties.
Influence of dairy processing on milk of modified milk fat composition.
Optimization of process parameters for horseradish and other Prairie herbal
and botanical crops for their nutraceutical potential.
Evaluation of nutraceutical potential of mustard seed varieties.
Development of functional foods from blueberries.
Evaluation of nutraceutical potential of Saskatoon berries.
Development of functional food products (vegetarian pâté and pulp
oils) from Manitoba crops.
Development of functional food products - ethnic (Peking perogies).
Evaluation of edible coating and freeze dry technology for edible flowers.
H.D. Sapirstein
Physicochemistry of wheat gluten proteins, starch and pentosans and breadmaking
functionality
Effects of growing environment on wheat molecular composition, milling and baking quality
Fermentation and breadmaking
Effects of flour refinement and bran content on the composition and functionality
of gluten proteins and pentosans in breadmaking
Digital image analysis of grain and baked goods
Development of small-scale tests for prediction of wheat processing quality
M.G. Scanlon
Dough structure
and mechanical properties
Fry texture
and mechanical properties
Image analysis for quality applications in the food industry
Processing
foods with infrared energy
Pasta quality
and structure
Brain structure and mechanical properties
Maintaining textural quality in food composites
Bread structure and baking processes control
Structural and mechanical quantification of soft materials
Extrusion processing for creation of edible bioactive packaging
|
