Search Results - "Shand, Phyllis"

Combined effect of beet powder and lentil flour as a partial nitrite substitute on physicochemical, texture and sensory characteristics, color, and oxidative stability of pork bologna by Kim, Jihan, Shand, Phyllis J.

“…The combined effect of beet powder (BP; 0.1%, 0.3%, and 0.5%) and 6% lentil flour (LF) as a partial nitrite substitute on quality attributes of pork bologna…”
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Water-soluble phenolic compounds and their putative antioxidant activities in the seed coats from different lentil (Lens culinaris) genotypes by Pathiraja, Darshika, Wanasundara, Janitha P.D., Elessawy, Fatma M., Purves, Randy W., Vandenberg, Albert, Shand, Phyllis J.

“…•Higher antioxidant activity in normal-tannin lentil seed coats than low-tannin ones.•Higher water soluble phenolic levels in normal-tannin lentil seed…”
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Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheel by Chigwedere, Claire M., Wanasundara, Janitha P. D., Shand, Phyllis J.

“…The organoleptic quality of pulses and their derived ingredients is fundamental in human utilization and evolution of food. However, the widespread use of…”
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PSIII-2 Infrared technology: A potential tool for improved pork production by Ereke, Samuel O, Brown, Jennifer, Roy, Cyril, Phyllis, Shand, Predicala, Bernardo, Cook, Nigel

“…Abstract This study investigated infrared technology (IRT) as a non-invasive tool for identifying febrile or stressed pigs before slaughter. A total of 120…”
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Effect of age on sensory perception of beef patties with varying firmness by Mena, Behannis, Hutchings, Scott C., Ha, Minh, Ashman (dec.), Hollis, Shand, Phyllis J., Warner, Robyn D.

“…Sensorial perceptions change as people age; hence the aim of this study was to test if there were differences between younger (n = 95; aged 20-56) compared to…”
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Influence of cooking method, fat content and food additives on physicochemical and nutritional properties of beef meatballs fortified with sugarcane fibre by Mena, Behannis, Fang, Zhongxiang, Ashman, Hollis, Hutchings, Scott, Ha, Minh, Shand, Phyllis J., Warner, Robyn D.

“…Summary This study explored effects of different cooking methods, pork fat addition and food additives on physicochemical and nutritional attributes of beef…”
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Effect of postmortem tenderization strategies (pretumbling, blade tenderization, moisture enhancement) on processing yield parameters and eating quality of selected hip and loin muscles from youthful and mature beef carcasses by Pietrasik, Zeb, Shand, Phyllis J

“…Several muscles from mature beef carcasses have been identified as failing to provide adequate tenderness required for a satisfactory consumer eating…”
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Physicochemical, thermal and functional characterisation of protein isolates from Kabuli and Desi chickpea (Cicer arietinum L.): a comparative study with soy (Glycine max) and pea (Pisum sativum L.) by Withana-Gamage, Thushan S, Wanasundara, Janitha PD, Pietrasik, Zeb, Shand, Phyllis J

“…BACKGROUND: Chickpea (Cicer arietinum L.) seeds are a good source of protein that has potential applications in new product formulation and fortification. The…”
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Short-term germination of faba bean (Vicia faba L.) and the effect on selected chemical constituents by Wei, Xinyi, Wanasundara, Janitha P.D., Shand, Phyllis

“…•Five faba bean cultivars had similar proximate composition.•Phytic acid, vicine, and convicine levels did not change during germination.•After 72 h,…”
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Generating Multi-Functional Pulse Ingredients for Processed Meat Products-Scientific Evaluation of Infrared-Treated Lentils by Pathiraje, Darshika, Carlin, Janelle, Der, Tanya, Wanasundara, Janitha P D, Shand, Phyllis J

“…In the last decade, various foods have been reformulated with plant protein ingredients to enhance plant-based food intake in our diet. Pulses are in the…”
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Sensory Acceptability of Iron‐Fortified Red Lentil (Lens culinaris Medik.) Dal by Podder, Rajib, Khan, Shaan M., Tar'an, Bunyamin, Tyler, Robert T., Henry, Carol J., Jalal, Chowdhury, Shand, Phyllis J., Vandenberg, Albert

“…Panelists in Saskatoon, Canada (n = 45) and Dhaka, Bangladesh (n = 98) participated in sensory evaluations of the sensory properties of both cooked and…”
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Release of Angiotensin I-Converting Enzyme Inhibitory Peptides from Flaxseed (Linum usitatissimum L.) Protein under Simulated Gastrointestinal Digestion by Marambe, Harsha K, Shand, Phyllis J, Wanasundara, Janitha P. D

“…The scope of this study was to determine the ability of flaxseed (Linum usitatissimum L.) proteins to release angiotensin I-converting enzyme inhibitory (ACEI)…”
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Induction of tissue- and stressor-specific kinomic responses in chickens exposed to hot and cold stresses by Napper, Scott, Dadgar, Samira, Arsenault, Ryan J., Trost, Brett, Scruten, Erin, Kusalik, Anthony, Shand, Phyllis

“…Defining cellular responses at the level of global cellular kinase (kinome) activity is a powerful approach to deciphering complex biology and identifying…”
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Pulse-Based Nutrition Education Intervention Among High School Students to Enhance Knowledge, Attitudes, and Practices: Pilot for a Formative Survey Study by Teshome, Getenesh Berhanu, Haileslassie, Hiwot Abebe, Shand, Phyllis, Lin, Yun, Lieffers, Jessica R L, Henry, Carol

“…Promoting pulse consumption in schools could improve students' healthy food choices. Pulses, described as legumes, are rich in protein and micronutrients and…”
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Biochemical and physicochemical properties of thermally treated natural actomyosin extracted from normal and PSE pork Longissimus muscle by Wang, Haihong, Pato, Mary, Pietrasik, Zeb, Shand, Phyllis

“…Biochemical and physicochemical properties of thermally treated natural actomyosin (NAM) from normal and pale, soft and exudative (PSE) pork were studied…”
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Characterization of chickpea (Cicer arietinum L.) flours and application in low-fat pork bologna as a model system by Sanjeewa, W.G. Thushan, Wanasundara, Janitha P.D, Pietrasik, Zeb, Shand, Phyllis J

“…The suitability of chickpea grown in Western-Canada was studied in a low-fat (fat <5%) emulsion-type meat product as a model. Six high-yielding chickpea…”
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In vitro digestibility of flaxseed (Linum usitatissimum L.) protein: effect of seed mucilage, oil and thermal processing by Marambe, Harsha K., Shand, Phyllis J., Wanasundara, Janitha P. D.

“…Summary Flaxseed (Linum usitatissimum L.) protein is reported to release physiologically important amino acids and bioactive peptides during gastrointestinal…”
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Oxidative stability of direct‐expanded chickpea–sorghum snacks by Bekele, Esayas K., Nosworthy, Matthew G., Henry, Carol J., Shand, Phyllis J., Tyler, Robert T.

“…In contrast to other pulses, chickpea has a relatively high fat content (3%–10%). This study was designed to investigate direct‐expanded chickpea–sorghum…”
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Influence of injection, packaging, and storage conditions on the quality of beef and bison steaks by Pietrasik, Z, Dhanda, J.S, Shand, P.J, Pegg, R.B

“…The combined effects of injection, packaging (modified atmosphere packaging [MAP] with 70% O2/30% CO2 and vacuum packaging [VP]), storage temperature (-1…”
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Biochemical Properties of Natural Actomyosin Extracted from Normal and Pale, Soft, and Exudative Pork Loin After Frozen Storage by Wang, Haihong, Pato, Mary D., Shand, Phyllis J.

“…The studies of natural actomyosin (NAM) extracted from normal and pale, soft, and exudative (PSE) pork longissimus muscle stored at ‐20°C for up to 6 mo,…”
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