Life Sciences Commons^™

Growing South Dakota (Summer 2017), College Of Agriculture &. Biological Sciences

Growing South Dakota (Publication of the College of Agriculture, Food and Environmental Sciences)

This issue contains the 2016 SDSU Extension Annual Report.

Page] 2 From the Director
[Page] 3 WaterTouches Everything, Multi-State Network Strives to Enhance Water Stewardship
[Page] 6 From RubbleTo Renewal, Unique Art Project Helps Delmont Community Heal
[Page] 7 Future Focused, Community Development Program Helps Harness Ideas Into Action
[Page] 8 Health Help, Statewide Program Strives To Help Individuals Better Manage Chronic Health Condition
[Page] 10 Making An Impact, Master Gardener Program Helps Individuals & Communities Flourish
[Page] 12 Statewide Highlights & Happenings
[Page] 14 Outreach to Youth, Programs Foster Engagement With Diverse Youth Audiences
[Page] 17 A Look At …

Growing South Dakota (Spring 2017), College Of Agriculture &. Biological Sciences

Growing South Dakota (Publication of the College of Agriculture, Food and Environmental Sciences)

[Page] 3 Opportunities With Oats SDSU Researchers Strive to Improve Varieties [Page] 6 Stopping Stem Canker Plant Pathologists Making Progress To Keep This Disease At Bay
[Page] 7 Disease Detectives Vet Scientists Researching Another Emerging Virus [Page] 8 Community Support Devastating West River Fire Brings Ag Industry Together
[Page] 10 Research In Progress Dakota Lakes Research Farm Investigates Three Big Ideas
[Page] 14 Water Quality Quest Understanding E. Coli Behavior Aims To Aid Water Quality In Rivers & Streams
[Page] 15 Verifying Ag Land Valuation Researchers Assist In Reviewing Ag Land’s Classification
[Page] 16 Cattle Insights Fetal Programming Research Evaluates …

Jackrabbit Dairy & Food Review, Vikram V. Mistry

The Jackrabbit Dairy & Food Review

No abstract provided.

Using Gluten Index To Improve Spring Wheat Loaf Volume Prediction, Yaming Lu

Electronic Theses and Dissertations

Wheat (Triticum aestivum L.) is the most widely cultivated crop in the world and contributes about 20% of the total dietary calories and proteins globally. Unique properties of doughs formed from wheat flour make it feasible to produce a range of food, including bread. Loaf volume is the most perceptible indicator for breadmaking quality. Selection in the early generations for loaf volume is difficult due to the requirement of the large volume of grains and due to the costly, time-consuming, and labor-intensive evaluation process. Identification of simple and reliable predictive tests for loaf volume is highly desirable. This study …

Understanding The Impact Of Extrusion Processing On Rheological, Textural And Functional Properties Of High-Protein, High-Fiber Extrudates, Poonam Singha

Electronic Theses and Dissertations

Extrusion processing is a technology widely used to make ready-to-eat snack and breakfast cereal products. Expanded products mainly consists of high levels of starch resulting in optimal texture and consumer acceptance. However, these products are usually low in nutritional value. One of the many alternatives are to combine legumes and cereals to improve the protein quality of the product. Another possibility is to enhance the nutritional value by incorporating fruits and vegetables. Fruits and vegetables are consistently under-consumed by the American population and incorporation into extruded products may help increase the intake of important nutrients, such as dietary fiber. The …

Mitigating Risks Of Ochratoxin A Contamination In Oats, Bandana Dhungana

Electronic Theses and Dissertations

Ochratoxin A (OTA) is a toxic metabolite produced by several species of fungal genera Penicillium and Aspergillus. The major OTA producer in temperate regions (i.e. U.S., Canada, Europe) is Penicillium verrucosum. Oat (Avena sativa), like any other cereal grain, can be contaminated with OTA when storage conditions are favorable for fungal growth. The presence of OTA exceeding the European Union maximum limit of 3 ppb in processed food has been reported in some samples of oat-based breakfast cereals from the US. The use of oat genotypes with limited OTA accumulation would be an effective way to …

Effect Of Ultrasonication On Biofilm Forming Ability Of Common Dairy Sporeformers, Taghreed Almalki

Electronic Theses and Dissertations

Sporeformers are common dairy contaminants, which are of a great concern to the dairy industry. Quality of dairy products is affected by these sporeformers such as Bacillus species, which are a significant cause of spoilage of dairy products. Thermal processes such as pasteurization have been used to inactivate pathogens, but some of the sporeformers and their endospores are resistant to such heat treatments. Beside thermal treatments, various new approaches are being developed to improve the quality of dairy products. Amongst these, ultrasonication is a promising non-thermal technique for the inactivation of thermoduric sporeformers and their endospores. Current study was carried …

Biofilm Formation By Common Dairy Sporeformers On Native And Modified Stainless Steel Surfaces, Shivali Jindal

Electronic Theses and Dissertations

Aerobic sporeformers can be traced in a variety of dairy products such as milk powders, evaporated milk, and canned products, which demonstrates their capability of resisting high temperature treatments such as pasteurization and Ultra high temperatures. These bacilli also actively attach to the stainless steel surfaces, consequently resulting in the formation of biofilms. Product quality as well as its safety is undesirably affected by the growth of these sporeforming bacteria. Therefore, creating an ideal environment for the processing of dairy products is a critical challenge for the dairy industry. Hence, the objective of this research was to analyze various surface …