N.L. Crowe
Nova Scotia Agricultural College
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Featured researches published by N.L. Crowe.
Canadian Journal of Animal Science | 1997
J. P. Cant; A. H. Fredeen; T. MacIntyre; J. Gunn; N.L. Crowe
Four primparous Holstein cows were used in a 4 × 4 Latin square with 21-d periods to determine the effect of redfish oil and monensin sodium on milk composition. The four dietary treatments were a basal diet (control), the basal diet plus 14.5 mg monensin kg−1 dietary dry matter (M), 2% fish oil (FO), and a combination of fish oil and monensin (FO + M). Total DM intake, measured during the last week of each period was reduced on the two fish oil treatments but an interaction with monensin depressed intakes further. An additive inhibition of rumen fibre degradation is discussed. Differences in yields of milk and lactose were not shown to be significant among treatments. Milk fat content was reduced 29.8% by fish oil supplementation and protein content dropped 5.3%. Protein:fat ratios increased from 0.78 on the control ration to 1.08 on the fish oil treatments. Monensin, on the other hand, only caused a change in milk fat percentage, and that by a 7.5% decline. Fish oil increased the concentrations of 20- a...
Journal of Cereal Science | 1988
N.L. Crowe; V.F. Rasper
Aqueous solutions of water-soluble non-starch polysaccharides (WSNP) were extracted from untreated wheat flours and subjected to various oxidant systems (H2O2,-peroxidase, sodium chlorite, gaseous chlorine, chlorine dioxide, chlorine dioxide/peroxidase and ferric chloride). The increase in viscosity of the solutions, as a result of the oxidative gelation of the WSNP, was dependent on both the type of WSNP (cake, cookie and bread flour WSNP) and on the oxidising agent. Bread flour WSNP underwent more extensive gelation with the H2O2, and ferric chloride systems than did the other WSNP. Bread flour WSNP were the only ones which responded with an increased viscosity to chlorine dioxide in the absence of exogenous peroxidase. With cake and cookie flour WSNP, the presence of the enzyme was necessary to induce gelation. Treatment of cake flour WSNP with gaseous chlorine resulted in the largest increase in flow time recorded for the tested WSNP solutions. The increase in viscosity of the cookie and bread flour WSNP solutions was less pronounced. Treatment of the WSNP solutions with H2O2/peroxidase or C1O2/peroxidase lowered their ferulic acid content. However, no such decrease in ferulic acid content was observed when WSNP solutions were treated with gaseous chlorine.
Journal of the Science of Food and Agriculture | 2005
Norberto C Posecion; N.L. Crowe; A. Robin Robinson; Samuel K. Asiedu
Canadian Institute of Food Science and Technology journal | 1988
N.L. Crowe; V.F. Rasper
Teaching Showcase Proceedings | 2009
Graham Pearson; N.L. Crowe; Carl Madigan
Teaching Showcase Proceedings | 2009
N.L. Crowe
Acta Horticulturae | 2002
D. Percival; N.L. Crowe; D. Stevens; P. O'Laughlin
Canadian Institute of Food Science and Technology journal | 1987
N.L. Crowe; V.F. Rasper
Canadian Institute of Food Science and Technology journal | 1986
N.L. Crowe; V.F. Rasper
Canadian Institute of Food Science and Technology journal | 1982
Hélène Deutsch; N.L. Crowe