Digital Commons Network^™

Women In Extension Persevering In Leadership Roles, Lexis Danielle Trickett

Graduate Theses, Dissertations, and Problem Reports (ETD)

Over the last several decades, the rates at which women have been pursuing higher levels of education have steadily increased. However, there is a discrepancy between the number of women graduating, and the amount entering the workforce, specifically in leadership roles. The purpose of this study was to share a current profile of women in the West Virginia Cooperative Extension Service by allowing them to describe their career journeys, supports and barriers they may or may not have faced, and mentoring experiences. By using a non-experimental quantitative methodology, a population of male and female Extension Agents and Specialists were surveyed …

Hepatic Mrna Expression Of Innate And Adaptive Immune Genes In Beef Steers With Divergent Residual Body Weight Gain, Deborah Ologunagba

Graduate Theses, Dissertations, and Problem Reports (ETD)

Immune system function is critical to maintaining the health and increasing productivity of cattle, affecting both their growth and their disease resistance. In an efficient immune system, the liver assumes an integral function in detoxification and metabolic processes and contributes substantially to overall production and immunity. In this study, we evaluated the hepatic mRNA expression of genes involved in innate and adaptive immunity in crossbred beef steers with either a positive or negative residual body weight gain (RADG). Positive-RADG beef steers (n = 8; RADG = 0.76 kg/d) and negative-RADG beef steers (n = 8; RADG = -0.64 kg/d) were …

Leds For Controlled Environment Agriculture: Leveraging Light To Optimize Crops, Tristan D. Sanders

Graduate Theses, Dissertations, and Problem Reports (ETD)

Indoor agriculture is a growing industry with many of its benefits being recognized. Light emitting diodes (LEDs) reduce production costs compared to traditional light sources. LEDs emit narrow bandwidths of light that allow growers to easily change the wavelengths plants are being grown under by using different combinations of wavelengths. Manipulating the light that plants are grown under is a method to change their physiology which is the basis of this thesis. The goal of the first two studies was to investigate how different light spectra can be used to enhance the nutrition content, growth, and morphology of kale and …

Growing South Dakota (Winter 2024), College Of Agriculture, Food And Environmental Sciences

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

[Page] 3 Continuing a Leadership Journey
/="/">[Page] 5 CAFES Leadership Team Grows
/="/">[Page] 7 Award-Winning Faculty & Staff
/="/">[Page] 9 New Endowment Holders Recognized
/="/">[Page] 10 Inaugural Precision Livestock Field School Offered at SDSU Cottonwood Field Station
/="/">[Page] 11 SDSU Celebrates Professional Program in Veterinary Medicine Students [Page] 13 Clay Carlson, SDSU Meat Science Graduate Student Approaches School and Life with Winning Mindset
/="/">[Page] 15 SDSU Alumni has been selected as the Head Coach of the South Dakota State University Livestock Judging Team
/="/">[Page] 16 Livestock Units Promote Hands-On Learning & Premier Research …

From The Ground Up: A Complex Systems Approach To Climate Change Adaptation In Agriculture, Karen Buchsbaum

Antioch University Dissertations & Theses

Climate change presents an unprecedented challenge to global agriculture and food security. Small farms are especially vulnerable to the local impacts of large-scale drivers of change. Effective adaptation in agriculture requires working across scales, and geographic, political, and disciplinary boundaries to address barriers. I use elements of case study, agent-based modeling and serious games, to design a model of farmer decision-making using the sociocognitive framework of climate change adaptation. I examine how adaptation functions as a process, how complex dynamics influence farmer behavior, and how individual decisions influence collective behavior in response to climate change. This novel approach to adaptation …

What Goes In And What Comes Out: A Scoping Review Of Regenerative Agricultural Practices, Rebecca Voisin, Pierre Horwitz, Stephanie Godrich, Ros Sambell, Katherine Cullerton, Amanda Devine

Research outputs 2022 to 2026

This scoping review examined peer-reviewed and gray literature to explore what a “no-to-low external input” statement means for regenerative agriculture. Five organic amendment inputs (compost extract, manure, mulch, biochar, food systems waste) and four land management processes (livestock management and integration, crop diversity, tillage reduction, comprehensive approach) were identified. Findings include “no-to-low external input” models arising from processes which function to displace external inputs (e.g., synthetic fertilizer). Organic amendment inputs and regenerative land management processes promote biology and improve nutrient cycling at soil, farm, and landscape scales. Regenerative agriculture overlaps with other farming practices including those associated with agroecology and …

Study On The Chemical Composition And Antioxidant Activities Of Essential Oil Extracted From Horwoodia Dicksoniae Growing In The Uae, Salama Sari Al Mansoori

Theses

Plant-derived substances including essential oils, secondary metabolites and other chemical substances are gaining attention due to their broad spectrum use in different fields. Native medicinal plants can play a key role in the healthcare field in any country. Horwoodia dicksoniae is a native endangered plant in UAE. The current study is about the chemical composition and antioxidant properties of H. dicksoniae’s essential oil as well as the evaluation of growth of this native endangered plant under different environmental conditions. For this purpose, the first step included confirmation of the viability of seeds obtained from a seed bank following the …

Review On Locusta Migratoria Cinerascens (Fabricius, 1781)., Laib Djamel Eddine, Benzehra Abdelmadjid, Laib Imen, Aouzal Badis, Salah Akkal

Journal of Bioresource Management

The migratory locust, scientifically known as Locusta migratoria (Linnaeus, 1758), is a captivating insect species that has drawn the interest of scientists, farmers, and the general public. Recognized for its notorious swarming behavior, this insect has the potential to cause extensive damage to crops, leading to agricultural plagues and food shortages. However, beyond its reputation as a pest, the migratory locust is a subject of scientific fascination due to its intricate life cycle, remarkable ability to undergo rapid and dramatic transformations, and its crucial role within the ecosystems it inhabits. This review delves into various facets of L. migratoria, including …

Microbes Mediated Keratin Extraction From Poultry Waste And Assessment Of Its Efficacy In Growth Promotion Of Zea Mays And Triticum Aestivum, Imran Ahmad, Aisha Waheed Qurashi, Roheela Yasmeen

Journal of Bioresource Management

Feathers are a waste product of the poultry industry and are considered a major pollutant of the environment. Soil associated with poultry farms is a rich source of indigenous bacteria that are involved in biodegradation of keratin of the feathers of Gallus gallus domesticus. The present study was designed to understand the role of microbes in the degradation of a feather’s keratin and its possible utilization as a bio-protein for plants. In our studies, Keratinolytic activity was high at 37-45 ℃ and at 7.5-9.5 pH. Pseudomonas aeruginosa was identified by 16S rRNA sequencing as the most active keratinolytic strain. …

Reducing Food Scarcity: The Benefits Of Urban Farming, S.A. Claudell, Emilio Mejia

Journal of Nonprofit Innovation

Urban farming can enhance the lives of communities and help reduce food scarcity. This paper presents a conceptual prototype of an efficient urban farming community that can be scaled for a single apartment building or an entire community across all global geoeconomics regions, including densely populated cities and rural, developing towns and communities. When deployed in coordination with smart crop choices, local farm support, and efficient transportation then the result isn’t just sustainability, but also increasing fresh produce accessibility, optimizing nutritional value, eliminating the use of ‘forever chemicals’, reducing transportation costs, and fostering global environmental benefits.

Imagine Doris, who is …

A Vision For A Food-Secure Future Through Permaculture, Jim Gale

Journal of Nonprofit Innovation

In response to the pressing challenges of food security, sustainability, and resilience, Food Forest Abundance, led by visionary CEO Jim Gale, emerges as a beacon for permaculture-based agriculture and community development. This editorial explores the organization's pivotal role in advocating for a future where individuals, families, and communities thrive through sustainable practices and localized food systems. Central to Food Forest Abundance mission is the conviction that permaculture principles can revolutionize our approach to food security, health, and wellness by uniting agricultural and community leaders.

The catalyst for this movement was the World Farmers Market Coalition report, revealing the tangible economic, …

Utilizing An Extract From Endophytic Fungus, Alternaria Alternata, Isolated From Ricinus Communis L. Leaves As A Biological Agent For Controlling The Migratory Locust In Algeria, Laib Djamel Eddine, Benzehra Abdelmadjid, Laib Imen, Aouzal Badis, Akkal Salah

Journal of Bioresource Management

In this research, we aimed to explore the insecticidal potential of Alternaria alternata, an endophytic fungus derived from the leaves of castor oil plant. To test its insecticidal efficacy, various doses of A. alternata mycoextract were administered to Locusta migratoria L. through both topical and oral pathways. The findings revealed that the insects displayed the highest susceptibility to a concentration of 2 g/L, leading to an impressive mortality rate of 87.5 % and 93.75 % for topical and oral administrations, in the same order. The extract displayed remarkable insecticidal properties, demonstrating LC50 values of 1.09 g/L for the topical …

Purification And Comparison Of Enzymatic Properties Of Endogenous Transglutaminase Between Silver Carp And Black Carp, Yi Lin, An Yueqi, Liu Ru, Hu Yang, Xiong Shanbai

Food and Machinery

Objective: This study aimed to investigate the differences in enzymatic properties of endogenous transglutaminase （TGase） in silver carp and black carp. Methods: STG and BTG were purified from the muscle of silver carp and black carp, respectively, by 80% ammonium sulfate precipitation, Q-Sepharose FF, and Sephacryl S-200 HR chromatographies. Two enzymes were analyzed for relative molecular weights, peptide sequences, secondary structures, optimal reaction conditions, and thermal inactivation kinetics. Results: The purified STG and BTG showed similar relative molecular weights, of which the enzyme activities were 14.34 U/mg and 12.67 U/mg, respectively. Both enzymes showed differences in peptide sequences. The secondary …

Screening And Identification Of Bifidobacterium Longum From Maternal Milk And Its Domestication Of Oxygen-Domestication, Zhang Feng, Hou Xinyue, Guo Liqiong, Liu Chunhua, Lin Junfang

Food and Machinery

Objective: To screen Bifidobacterium from breast milk and improve its oxygen tolerance under aerobic conditions. Methods: Dilution and spread plate methods were performed to separate and screen Bifidobacterium from breast milk. Their Bifidobacterium identifications were characterized by 16S rDNA sequencing. The oxygen tolerant domestications were conducted through gradual increase of oxygen pressure and alternation of aerobic and anaerobic cultivations. Results: A novel Bifidobacterium strain was isolated from human milk and was identified as Bifidobacterium longum by 16S rDNA sequencing, which was named as MEFZ-2201. The homology between MEFZ-2201 and model strain (accession number in NCBI: ON631733.1) reached 100%. After oxygen …

Effect Of Different Processing Temperature On Texture Profile And Flavor Of The Edible Bird's Nest, Shang Kexin, Qiu Shuang, Zhang Lan, Cheng Xiangrong, Wang Dongliang

Food and Machinery

Objective: This study aimed to investigate the effects of different processing temperature on texture profile and flavor of dried edible bird's nest. Methods: With dried edible bird's nest as the main raw material, the texture profile analysis of edible bird's nest at different processing temperature was carried out by physical property analyzer. The volatile components of edible bird's nest at different processing temperature were determined by electronic nose and solid phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS). Results: It was found that the adhesion of cooked edible bird's nest decreased significantly (P<0.01), but its resilience increased significantly (P<0.05) with the increase of temperature. 12 kinds of effective flavor substances were detected in the cooked edible bird's nest by SPME-GC-MS, including: 3 alcohols, 2 aldehydes, 2 esters, 3 ketones, 1 acid, and 1 ether, accounting for 6.23%, 49.34%, and 54.85% of the total detected substances in the cooked edible bird's nest at 95 ℃, 105 ℃ and 115 ℃, respectively. Conclusion: Different processing temperature affects the taste of edible bird's nest and the overall odor profile after processing. Moreover, higher cooking temperature tends to make the egg white-like flavor stronger. The volatile substances in the bird's nest stew at 95 ℃ are mainly acids, the bird's nest cooked at 105 ℃ mainly produces alcohols, and the edible bird's nest cooked at 115 ℃ mainly produces ketones and alcohols.

Analysis Of Volatile Flavor Components And Characteristics Of Dough Fermented With Flavor Fermentation Liquid, Zhang Yanmei, Zhu Yuchang, Yang Dandan, Pan Xufang, Bai Hui, Zhou Dazhai

Food and Machinery

Objective: This study aimed to investigate the varieties and contents of volatile components in fermented dough with flavor fermentation broth at different fermentation time. Methods: Headspace solid phase microextraction-gas chromatography (HS-SPME-GC-MS) was used to determine the volatile flavor substances in the dough of the flavor ferment at 12, 24, 36, 48 and 72 h. Also, sensory evaluation of the odor and determination of pH value, total acidity (TAA) and rheological properties of the dough were measured. Results: The strength of eight odors (frankincense, cheese, flower, fruit sweet, wine, malt, grass and sour) showed different performance, depending on the types and …

Determination Of Eight Anions In Liquid Milk, Wu Ziling, Yao Xiaoqing, Shen Yingtao, Huang Jiale, He Minheng

Food and Machinery

Objective： A rapid method was established for the simultaneous determination of variety anions in liquid milk. Methods： The macromolecular protein in liquid milk was precipitated by acetonitrile, and a variety of anions were extracted. After purification by C₁₈ column, the material was separated by Dionex IonPac AS19-HC ion column with gradient elution of potassium hydroxide and conductivity detection. Finally, a method for the determination of bromate, thiocyanate, nitrite, nitrate, chlorate, perchlorate, phosphate and iodine ion in liquid milk was established using ion chromatograph. Results： The results showed that the correlation coefficients （R²）of eight kinds of anion …

Determination And Comprehensive Evaluation Of Nutritional Quality Of 12 Kinds Of Potatoes, Shao Guoli, Tan Zhanming, Cheng Yunxia, Li Wenbo, Sun Wanting

Food and Machinery

Objective: This study aimed to screen potato varieties suitable for cultivation in southern Xinjiang. Methods: By combining factor analysis and cluster analysis, a comprehensive evaluation of the nutritional quality of 12 kinds of introduced potato species was conducted using them as test materials. Results: S1 contained the most protein, and S5 included the most soluble sugar content and vitamin C; S12 contained the least nitrate, and S10 contained the most reduced sugar and starch. Nutritional quality indicators differ significantly among potato varieties. The coefficients of variation of soluble sugar content, vitamin C content, and nitrate content were 47.13%, 37.03% and …

Quality Characteristics Of Highland Barley Powder With Different Particle Sizes, Guo Huizhen, Yang Xijuan, Dang Bin, Liang Feng, Ma Ping

Food and Machinery

Objective: This study aimed to explore the influence of different ultramicro grinding intensity on highland barley powder. Methods: Using ultramicro grinding to prepare different granularity of highland barley powder. Exploring the influence of granularity on the apparent characteristics, nutritional quality. Processing characteristics of highland barley powder. Results: The particle size of highland barley powder gradually decreased with the increase of mesh number. The contents of crude fiber, β-glucan, crude fat and ash of highland barley powder decreased with the decrease of particle size. On the other hand, the crude protein and damaged starch increased with the decrease of particle …

Study On The Effects Of Granularity Of Paprika On Physicochemical Properties And Volatile Flavor Compounds Of Chili Oil, Yang Fang, Deng Fenglin, Jia Hongfeng, Yuan Haibin, Yao Kunlong

Food and Machinery

Objective: This study aimed to investigate the effects of granularity of paprika on the physical and chemical properties and volatile flavor compounds of chili oil. Methods: Chili oil samples（KLD2-KLD5）were prepared from mechanically crushed paprika with different granularity （35, 30, 26, 20 mesh）, and the content of capsaicinoids, chromatic aberration value, and peroxide value of oil samples were determined by high performance liquid chromatography（HPLC）, colorimeter and other methods. The types and contents of volatile flavor compounds were detected and analyzed by gas chromatography-ion mobility spectrometry （GC-IMS） combined with principal component analysis （PCA）, partial least squares discriminant analysis （PLS-DA）, and heat map …

The Influence Of Drying Methods On The Physicochemical, Functional, And Antioxidant Properties Of Passion Fruit Peel, Liu Zhaohan, Yang Tongxiang, Xu Hanshan, Li Xuejing, Chen Junliang, Ren Guangyue, Duan Xu

Food and Machinery

Objective: This study aimed to investigate the effects of drying methods on passion fruit peels. Methods: Passion fruit peels were treated with microwave vacuum freeze-drying, vacuum freeze-drying, heat pump drying, and far-infrared radiation drying. The drying characteristics, rehydration ratio, color difference, dietary fiber, functional properties, microstructure, total phenolic content, total flavonoid content, and antioxidant properties were measured and determined respectively. Results: Heat pump-dried passion fruit peels had poor rehydration ratio and functional properties. Microwave vacuum freeze drying reduced the drying time by 53% when compared tp far-infrared radiation drying, and the microwave vacuum freeze-dried treated passion fruit peels had a …

Optimization Of Extraction Process And Antioxidant Activity Of Total Flavonoids From Aloe Vera Stir-Fry Products, Zeng Lingqin, Guo Jiangtao, Liu Jie, Chen Zhengyuan, Xu Jiahong

Food and Machinery

Objective: To optimize the extraction process of total flavonoids from Aloe vera stir-fry products and investigate its antioxidant activity. Methods: Single factor test and response surface method were used to optimize the extraction process, The content of total flavonoids in Aloe vera raw and fried products from different areas was determined by UV spectrophotometry,The antioxidant activity was studied by DPPH·, ABTS⁺·, ·OH and FRAP methods, the correlation between total flavonoids yield and antioxidant activity was analyzed by Pearson correlation. Results: The optimal extraction conditions were as follows soaking time 3 h, ultrasonic time 15 min, ethanol volume fraction …

Effect Of High Foam Ability Corn Glutelin Hydrolysate On Quality Of Chiffon Cake, Fan Guangqi, Liu Xiaolan, Zheng Xiqun, Wang Juntong, Zhao Wanhong

Food and Machinery

Objective: This study aimed to provide a new direction for the application of protease restriction modification technique in corn protein. Methods: Corn glutelin was extracted from corn gluten meal. The response surface method was used to optimize the hydrolysis conditions of corn glutelin hydrolyzed by alcalase and protamex. The effects of different hydrolysates on the foam properties of corn glutelin and the additional amount on the quality of chiffon cake were investigated. Results: The optimal hydrolysis conditions for the protease alcalase and protamex on corn gluten were: pH 8, temperature 60 ℃, enzyme dosage 3%, pH 7, temperature 50 ℃, …

Formula Optimization And Volatile Flavor Substance Analysis Of Extruded Corn Flour Composite Powder, Liu Xiaoqin, Ye Yang, Zeng Deyu, Yang Zhengang, Lin Fengmei

Food and Machinery

Objective: This study aimed to improve the flavor and solubility of extruded corn flour by compounding. Methods: D-optimal mixture design was used to add different proportions of puffed millet flour, fried red rice flour, puffed rice flour, and puffed black rice flour, into puffed corn flour. The composite powder was analyzed and evaluated from the perspectives of caking rate, viscosity, sensory score, and volatile flavor substance changes. The aroma components of different samples were analyzed by gas chromatography-mass spectrometry. Results: The formula of compound powder was as follows: expanded corn flour 50.8%, expanded millet flour 8.8%, fried red rice flour …

Optimization The Process Of Increasing The Content Of Slowly Digestible Starch In Highland Barley By Β-Amylase, Li Yan, Liu Juan, Song Xiaofan, Sun Kangna, Chen Fuzhang, Yuan Zhenzhen

Food and Machinery

Objective: This study aimed to explore a kind of food with low glycemic index (GI) and SDS serial products. Methods: Using highland barley powder as raw material. The optimal enzymolysis conditions were determined by single factor test and response surface test. The hypoglycemic activity of α-glucosidase and α-amylase in vitro was evaluated. Results: The content of slow digestion starch in the enzymolysis highland barley powder reached the highest of 16.55%, under the control of the conditions of 60 U/g β-amylase, 3.5 h enzymolysis time, 51 ℃ enzymolysis temperature, and 1∶12 (g/mL) solid to liquid ratio. Meanwhile, the …

Effects Of Whey Protein Addition On The Quality Of Fried Potato Balls, Liu E, Guan Yufang, Li Jun, Wang Mei, Huang Shan, Liu Yongxiang

Food and Machinery

Objective: This stydy aimed to develop a new type of fried potato ball and evaluate its quality. Methods: In this study, potatoes were used as the main raw materials to make mashed potatoes after cooking and then fried into potato balls. The effects of whey protein addition on color difference, texture properties, rheological properties, sensory quality and starch digestibility of fried potato balls were explored. Results: Compared with non-whey protein addition, the supplementation of whey protein could significantly improve the L^* （brightness value）, a^* （redness value）, and the cohesion, adhesion, and elasticity of potato balls （P＜0.05）. …

Progress In The Effect Of Oligosaccharide Modification On Gelability Of Egg White Protein, Zhang Gensheng, Su Wenwen, Xu Guiyang, Su Lirui, Fei Yingmin

Food and Machinery

Egg white protein is a high-quality protein with high nutritional value and a variety of functional properties. The oligosaccharides can be covalently bound to the egg white protein through the glycosylation reaction, and the functional properties of the conjugates were improved compared with the natural egg white protein. In this review, the gel mechanism of oligosaccharide-egg white protein conjugates was reviewed, and the influencing factors of oligosaccharide-modified egg albumin gels were discussed. Moreover, effects of oligosaccharides on the functional properties of egg albumins were summarized, and the processing and application of oligosaccharide-modified egg albumin were prospected.

Research Progress In Extraction Technology And Biological Activity Of Oleuropein, Guo Weiping, Lu Xu, Chu Zejun, Luo Denglin, Xiang Jinle, Xu Yunfeng

Food and Machinery

The review summarized the latest domestical and international research progress in the biosynthesis pathway, safety, extraction process, and biological activity of oleuropein in recent years. The problems in the olive industry was analyzed and its future development direction was prospected.

Comparison And Suggestions Of Food For Special Medical Purposes In Registration Management System At Home And Broad, Chen Hanqi, Liu Min, Yu Zhen, Hu Kun, Chen Xuan, Liu Dongbo

Food and Machinery

The registration management system of food for special medical purposes （FSMP） in China has been initially established. But compared with other developed countries, China's FSMP industry started late, and its system needs to be supplemented and improved. This research briefly describes the registration management mode of FSMP in our countries, analyzes the problems and challenges faced at present, sorts out the registration management system of FSMP in the European Union, the United States and Japan. Suggestions are put forward from three perspectives: product research and development, product access, and approval process, In order to provide more choices for people's health …

International Practice And Experience Of Mandatory Front Of Package Labels For Sugar-Sweetened Beverages: Evidence From Nutri-Grade Labeling In Singapore, Huang Zeying

Food and Machinery

The policy evolution, standard rules, supporting measures and implementation effects of the nutri-grade labeling in Singapore were summarized based on collected materials about Nutri-Grade labeling from the official website of Singapore Ministry of Health and literatures. The practical experience of nutri-grade labeling in mandatory disclosure of sugar information in nutrition information, evaluation of multi-form sugar-sweetened beverages, and prohibition of advertising of high-sugar beverages has important implications for the implementation of mandatory FOP labeling of sugar-sweetened beverages in China.