Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 3 of 3
Full-Text Articles in Nutrition
Effects Of Carboxymethyl-Lysine In Heat Processed Foods On The Plasma Metabolome In Mice, Zhou Fang
Effects Of Carboxymethyl-Lysine In Heat Processed Foods On The Plasma Metabolome In Mice, Zhou Fang
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Carboxymethyl-lysine (CML), an advanced glycation end product (AGEs), is formed during the cooking process and may induce toxic effects on human health. The effect of dietary CML on the plasma metabolite profile was investigated. Mice were fed with one of five different diets: AIN93 diet (negative control), a 45% kcal from fat Diet Induced Obesity diet (DIO; positive control); CML0, TWD (Total Western Diet) with low CML; CML1, TWD with medium CML, and CML2, TWD with high CML for 8 weeks, and the plasma metabolome was determined by Gas Chromatography-Mass Spectrometry (GC-MS). In addition quantitative analysis of plasma glucose level …
Effects Of Feeding High-Moisture Corn Grain With Slow-Release Urea In Dairy Diets On Lactational Performance, Energy And Nitrogen Utilization, And Ruminal Fermentation Profiles By Lactating Cows, Braden M. Tye
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
The objective of this experiment was to determine if nutrient utilization and energy partitioning by lactating dairy cows would differ in response to dietary corn grain (CG) types [steam-flaked corn (SFC) vs. high-moisture corn (HMC)] and to test if the types of CG would interact with slow-release urea (SRU) on lactational performance and energy utilization. Eight multiparous Holstein cows (32 ± 8.2 days-in-milk) were used in a duplicated 4 × 4 Latin square with one square consisting of ruminally cannulated cows. A 2 × 2 factorial arrangement was used to test 4 dietary treatments: SFC without SRU, SFC with SRU, …
Crystallization Behavior Of Waxes, Sarbojeet Jana
Crystallization Behavior Of Waxes, Sarbojeet Jana
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Partially hydrogenated oil (PHO) has no longer GRAS status. However, PHO is one of the important ingredients in bakery and confectionary industry and therefore the food industry is seeking for an alternative fat to replace PHO. Waxes have shown promise to fulfill that demand because of its easy availability and cheap in price. Waxes with high melting points (> 40 °C) help in the crystallization process when mixed with low melting point oils. A crystalline network is formed in this wax/oil crystallization process where liquid oil is entrapped in wax crystal network. A new material is formed which is neither …