Utah State University DigitalCommons@USU All Graduate Theses and Dissertations Graduate Studies 12-2018 Evaluation of Antioxidant Properties of Native Utah Berries and Their Potential for Use in Meats Xiaoxi Wang Utah State University Follow this and additional works at: https://digitalcommons.usu.edu/etd Part of the Nutrition Commons Recommended Citation Wang, Xiaoxi, "Evaluation of Antioxidant Properties of Native Utah Berries and Their Potential for Use in Meats" (2018). All Graduate Theses and Dissertations. 7331. https://digitalcommons.usu.edu/etd/7331 This Dissertation is brought to you for free and open access by the Graduate Studies at DigitalCommons@USU. It has been accepted for inclusion in All Graduate Theses and Dissertations by an authorized administrator of DigitalCommons@USU. For more information, please contact
[email protected]. i EVALUATION OF ANTIOXIDANT PROPERTIES OF NATIVE UTAH BERRIES AND THEIR POTENTIAL FOR USE IN MEATS by Xiaoxi Wang A Dissertation submitted in partial fulfillment of the requirement for the degree of DOCTOR OF PHILOSOPHY in Nutrition and Food Sciences Approved: ____________________________ ____________________________ Karin Allen, Ph.D. Brain Nummer, Ph.D. Major Professor Committee Member ___________________________ ____________________________ Silvana Martini, Ph.D. Marie Walsh, Ph.D. Committee Member Committee Member ____________________________ ____________________________ Sean Johnson, Ph.D. Laurens H. Smith, Ph.D. Committee Member Interim Vice President for Research and Dean of the School of Graduate Studies UTAH STATE UNIVERSITY Logan, Utah 2018 ii Copyright © Xiaoxi Wang 2018 All Rights Reserved iii ABSTRACT Evaluation of Antioxidant Properties of Native Utah Berries and Their Potential for use in Meats by Xiaoxi Wang, Doctor of Philosophy Utah State University, 2017 Major Professor: Dr.