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South Dakota State University

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Articles 31 - 60 of 176

Full-Text Articles in Food Science

Mathematical Evaluation Of Population Changes Of Lactobacillus Acidophilus And Bifidobacterium Animalis Ssp. Lactis As Free And Encapsulated Cells In Butter, Rakesh Kaushik, Kritika Gaba, Sanjeev Anand, Gemechis Djira May 2024

Mathematical Evaluation Of Population Changes Of Lactobacillus Acidophilus And Bifidobacterium Animalis Ssp. Lactis As Free And Encapsulated Cells In Butter, Rakesh Kaushik, Kritika Gaba, Sanjeev Anand, Gemechis Djira

Dairy Science and Food Science Faculty Publications: 2022 to Present

Growing butter markets, domestically and globally, provide opportunities for value-added variants of butter. Adding probiotics to butter could boosts its bioactivity; however, maintaining probiotic viability during storage is a major challenge. Mathematical analysis of probiotic population changes could help improve our understanding of how probiotics interact with butter and storage conditions. Two strains of probiotics in a 1:1 ratio as free cells or Whey Protein Hydrolysate–Maltodextrin (WPH-MD)-encapsulated cells, Lactobacillus acidophilus ATCC 4356 (LA5) and Bifidobacterium animalis ssp. lactis ATCC 27536 (BB12), were separately mixed into butter at 1% levels. Using analysis of covariance, a mathematical evaluation for probiotic population changes …

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

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

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

[Page] 3 Empowering the Next Generation of Agriculture
[Page] 5 Celebration of Faculty Excellence
[Page] 7 Judging Teams Provide Connection, Critical Skills
[Page] 11 Melanie Caffe: SDSU Oat Breeder Finds Motivation in Making a Difference for Farmers
[Page] 13 2024 CAFES Outstanding Seniors
[Page] 14 SDSU Celebrates Students Accepted to Veterinary Schools through Stethoscope Ceremony"
[Page] 15 New Researchers in CAFES
[Page] 17 Hitting the Mark – Shooting Sports Driving Growth in SDSU Extension 4-H Program
[Page] 19 A New Century Leads to a New Barn
[Page] 20 CAFES News & Updates
[Page] 21 Jackrabbits Now & Then
[Page] 22 …

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Effects Of Storage Conditions On Chemistry And Technological Properties Of Different Cultivars Of Chickpea, Shirin Kazemzadeh Pournaki, Atanu Biswas, Clifford Hall Mar 2024

Effects Of Storage Conditions On Chemistry And Technological Properties Of Different Cultivars Of Chickpea, Shirin Kazemzadeh Pournaki, Atanu Biswas, Clifford Hall

Dairy Science and Food Science Faculty Publications: 2022 to Present

The impact of storage conditions, such as 40 °C, high humidities (55% and 65%), and storage (360 days), on the nutritional value, pasting, and functional properties, color differences, and quality of protein and starch in five Chickpea (Cicer arietinum) cultivars (Crown, Royal, Sierra, Orion, and Frontier) was determined. The Sierra cultivar had the highest initial moisture content (MC, 7.7 ± 0.01%), and MC increased over time for all samples stored at 55% and 65% RH and 21 °C. Protein (PC), total starch (TSC), and fat (FC) contents changed in all cultivars during storage. Under the same storage conditions …

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Effect Of Different Molecular Weight Hyaluronic Acids On Skim Milk Functional Properties, Rutvi Joshi, Suresh G. Sutariya, Prafulla Salunke Feb 2024

Effect Of Different Molecular Weight Hyaluronic Acids On Skim Milk Functional Properties, Rutvi Joshi, Suresh G. Sutariya, Prafulla Salunke

Dairy Science and Food Science Faculty Publications: 2022 to Present

Hyaluronic acid (HA), a naturally occurring polysaccharide with recognized health benefits, has gained approval for use in the food industry as a food additive, ingredient, and health supplement in numerous countries. HA can increase viscosity in solutions and is available commercially in various molecular weights (MW) depending on end applications. Nevertheless, no research has explored the impact of different MW HAs on functionality, rheological properties, and texture-building benefits in the dairy product matrix wherein they are incorporated. Therefore, the objective of this study was to evaluate how varying MWs of HA—specifically 8 kDa, 320 kDa, 980 kDa, and 2550 kDa …

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Preferential Binding Of Polyphenols In Blackcurrant Extracts With Milk Proteins And The Effects On The Bioaccessibility And Antioxidant Activity Of Polyphenols, Ting Mao, Fnu Akshit, Iresha Matiwalage, Subha Sasidharan, Caren Meyn Alvarez, Philip Wescombe, Maneesha S. Mohan Feb 2024

Preferential Binding Of Polyphenols In Blackcurrant Extracts With Milk Proteins And The Effects On The Bioaccessibility And Antioxidant Activity Of Polyphenols, Ting Mao, Fnu Akshit, Iresha Matiwalage, Subha Sasidharan, Caren Meyn Alvarez, Philip Wescombe, Maneesha S. Mohan

Dairy Science and Food Science Faculty Publications: 2022 to Present

Milk proteins are well-known delivery agents; however, there is no clear understanding of the competitive interactions of milk proteins with polyphenols in mixed complex systems. Here, we investigate the preferential competitive interactions of different polyphenols present in blackcurrant extract with milk proteins by quantifying the protein-bound polyphenols and comparing the factors affecting these interactions. In addition, bioaccessibility and antioxidant activity were studied after in vitro gastric digestion. Our results indicated that polyphenols from blackcurrant extracts were preferentially bound to caseins more than whey proteins, with noncovalent interactions causing secondary structural changes in the protein. The hydrophobicity and the charge of …

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Plant Protein Flavor Chemistry Fundamentals And Techniques To Mitigate Undesirable Flavors, Serap Vatansever, Bingcan Chen, Clifford Hall Feb 2024

Plant Protein Flavor Chemistry Fundamentals And Techniques To Mitigate Undesirable Flavors, Serap Vatansever, Bingcan Chen, Clifford Hall

Dairy Science and Food Science Faculty Publications: 2022 to Present

Many plant protein ingredients have unpleasant flavor (e.g., green, beany, bitterness) characteristics. Isolation of the protein fraction will reduce the intensity of the undesirable flavors but in most cases the flavor issue is not eliminated. The objective of this review is to provide information about undesirable flavors associated with plant proteins and approaches to mitigate these flavors. The focus of the review will be on flavor associated with plant proteins from pulses, soybean, and oilseeds (e.g., hempseed, flaxseed). While other plant proteins exist, they will not be covered extensively in this limited review. The undesirable flavors are defined as volatile …

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Changes In Milk Protein Functionality At Low Temperatures And Rennet Concentrations, Mahmoud E. A. Hamouda, Prafulla Salunke Jan 2024

Changes In Milk Protein Functionality At Low Temperatures And Rennet Concentrations, Mahmoud E. A. Hamouda, Prafulla Salunke

Dairy Science and Food Science Faculty Publications: 2022 to Present

This study aimed to evaluate the influence of low-concentration rennet on the chemical, rheological characteristics, and protein fractions of skim milk (SM) at 4 ± 1 °C. Skimmed milk (SM) was divided into four lots of 500 mL, and diluted rennet (1:10,000) was added at different levels at 4 ± 1 °C. The treatments included control (no rennet), T1 (0.001 mL/rennet), T2 (0.01 mL rennet), and T3 (0.1 mL rennet) treatments, which were incubated for 24 h. The sampling was performed at 0, 1, 2, 6, 12, and 24 h, and the SM after incubation time was heated to 73 …

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

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
[Page] 20 SDSU leads NSF-backed fertilizer development …

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The Effect Of Soluble Soybean Polysaccharide Addition To Permeate Concentrate On Lactose Crystallisation, Growth And Recovery During Lactose Manufacturing, Venkateswarlu Sunkesula, Prafulla Salunke, Lloyd E. Metzger Jan 2024

The Effect Of Soluble Soybean Polysaccharide Addition To Permeate Concentrate On Lactose Crystallisation, Growth And Recovery During Lactose Manufacturing, Venkateswarlu Sunkesula, Prafulla Salunke, Lloyd E. Metzger

Dairy Science and Food Science Faculty Publications: 2022 to Present

Lactose is manufactured from permeates of cheese whey, milk protein concentrate and a mix of both using a crystallisation process. Several factors, such as solute supersaturation, cooling rate and impurities, influence lactose crystallisation. This study focussed on the effect of soluble soybean polysaccharides (SSPS) on crystallisation during lactose manufacture from concentrated permeate solutions by evaluating lactose crystal growth and recovery with and without SSPS addition. Adding 0.1% (w/w) SSPS resulted in a significant difference (P > 0.05) in lactose crystal size and yield. The results suggest that using SSPS during lactose manufacturing from permeate concentrates could influence lactose crystallisation and recovery

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Physicochemical And Functional Properties Of Different Varieties Of Spring And Winter Peas Of South Dakota, Prakriti Dhakal Jan 2024

Physicochemical And Functional Properties Of Different Varieties Of Spring And Winter Peas Of South Dakota, Prakriti Dhakal

Electronic Theses and Dissertations

Peas are a good source of nutrients for both humans and animals, and they are the world's second most significant and sustainable legume. There have been studies on different kinds of pea grown in other parts of the world, but there is no information on the compositional and functional characteristics of pea varieties grown specifically in South Dakota. The objective of the study was to evaluate the proximate composition and functional properties of various pea varieties and determine if the pea variety impacted cookie properties. The proximate composition (moisture, protein, starch, and amylose), functional capacities (water holding, oil holding capacity, …

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Influence Of Reduced Salt In Fully Cooked Ham And Sausage Cured With Natural Celery Powder On The Growth Of Listeria Monocytogenes At 4⁰C, Anne Sherod Jan 2024

Influence Of Reduced Salt In Fully Cooked Ham And Sausage Cured With Natural Celery Powder On The Growth Of Listeria Monocytogenes At 4⁰C, Anne Sherod

Electronic Theses and Dissertations

This research evaluated the influence of reducing salt on outgrowth of L. monocytogenes on ready to eat (RTE) deli-style sliced ham cured with natural celery powder, fully cooked sausage links cured with traditional sodium nitrite and sausage links cured with natural celery powder, vacuum packaged and stored at 4⁰C on the outgrowth of L. monocytogenes. Experiment 1 evaluated L. monocytogenes outgrowth on ham over 153 days on the following treatments, current retail ham (HC) 2.0% salt; reduced salt 1 (HRS1) 1.5% salt; reduced salt 2 (HSR2) 1.35% salt; and reduced salt 2 without antimicrobials (HRS2WA) 1.35% salt without potassium lactate …

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Development And Characterization Of Transparent Soil Using Biodegradable Polysaccharides, Said Badshah Jan 2024

Development And Characterization Of Transparent Soil Using Biodegradable Polysaccharides, Said Badshah

Electronic Theses and Dissertations

No abstract provided.

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Effects Of Storage Regimes On Chemistry, Functional Properties, And Vitamin Profile Of Different Varieties Of Chickpea, Shirin Kazemzadeh Pournaki Jan 2024

Effects Of Storage Regimes On Chemistry, Functional Properties, And Vitamin Profile Of Different Varieties Of Chickpea, Shirin Kazemzadeh Pournaki

Electronic Theses and Dissertations

Chickpea (cicer arietinum) samples from five distinct varieties (crown, royal, orion, sierra, and frontier) were subjected to varying storage conditions to investigate the impact of temperature and relative humidity (rh) on their chemical, functional, physical properties, and vitamin b profile. over 360 days, samples were stored at two temperatures (21°c and 40°c) and three rh levels (40%, 55%, 65%), with collections made every 90 days. initial observations focused on key chemical properties including moisture, protein, fat, and total starch content. subsequently, protein and starch fractions were isolated for further analysis, employing techniques such as sodium dodecyl sulfate-polyacrylamide gel electrophoresis (sds-page) …

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Storage Stability Of Chocolate Can Be Enhanced Using Locust Protein-Based Film Incorporated With E. Purpurea Flower Extract-Based Nanoparticles, Shubam Singh, Hina F. Bhat, Sunil Kumar, Rana Muhammad Aadil, Maneesha S. Mohan, Charalampos Proestos, Zuhaib F. Bhat Nov 2023

Storage Stability Of Chocolate Can Be Enhanced Using Locust Protein-Based Film Incorporated With E. Purpurea Flower Extract-Based Nanoparticles, Shubam Singh, Hina F. Bhat, Sunil Kumar, Rana Muhammad Aadil, Maneesha S. Mohan, Charalampos Proestos, Zuhaib F. Bhat

Dairy Science and Food Science Faculty Publications: 2022 to Present

The study aimed to develop a locust protein (Loct-Prot)-based film to enhance the lipid oxidative and storage stability of chocolate. The E. purpurea flower extract based-nanoparticles (EFNPs) were developed using ultra- sonication (500 W and 20 kHz for 10 min) following a green method of synthesis. The EFPNs were incorporated at different levels [T0 (0%), T1 (1.0%), T2 (1.5%), and T3 (2.0%)] to impart bioactive properties to the Loct-Prot- based films which were used for packaging of white chocolate during 90 days trial. The addition of EFPNs increased (P < 0.05) the density of the Loct-Prot-based film which in turn decreased (P < 0.05) the transmittance (%) and WVTR (water vapour transmission rate, mg/mt2) with increasing levels of addition. While brightness (L*) showed a decrease, redness (a*) and yellowness (b*) increased with increasing concentration of EFPNs. No significant (P > 0.05) effect was recorded on other physicomechanical parameters of the film. …

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Editorial: Research Advances Of Modification And Nutrition Properties Of Food Carbohydrates, Volume I, Yanjun Zhang, Jianhua Xie, Bin Li, Srinivas Janaswamy Oct 2023

Editorial: Research Advances Of Modification And Nutrition Properties Of Food Carbohydrates, Volume I, Yanjun Zhang, Jianhua Xie, Bin Li, Srinivas Janaswamy

Dairy Science and Food Science Faculty Publications: 2022 to Present

As a group of essential biopolymers, carbohydrates exist widely in living organisms and play many known and unknown biological roles in life activities via different pathways. Carbohydrates are widely used in foodstuffs, pharmaceuticals, biofuels, and biomaterials, to name a few. Parallelly, a growing understanding and deeper investigation drive the development of natural carbohydrates for novel applications, especially for treating chronic diseases, e.g., hyperlipidemia, obesity, and diabetes. The emerging evidence indicates that carbohydrates are effective for modulating gut microbiota, a vital organ in health and diseases. In addition, modifying carbohydrates alters and/or enhances nutrition properties, further expanding their application potential. Notably, …

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Growing South Dakota (Fall 2023), College Of Agriculture, Food And Environmental Sciences Oct 2023

Growing South Dakota (Fall 2023), College Of Agriculture, Food And Environmental Sciences

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

[Page] 3 Back-to-Back Champions: SDSU Quarter Scale Tractor Team Repeats International Win
[Page] 6 CAFES Welcomes New Members to College Leadership Team
[Page] 9 Vikram Mistry Retires After Nearly 40-Year Career at SDSU
[Page] 12 Bill Gibbons Retires After 36 Years at SDSU
[Page] 13 Nic Uilk: Klingbeil Endowed Educator in Precision Agriculture
[Page] 15 SDSU Students Study Abroad
[Page] 19 CAFES Faculty Claim National Awards
[Page] 21 Dairy Alum Sanne de Bruijn Grabs Global Opportunities
[Page] 23 SDSU Extension Cohort Programs
[Page] 25 Summer Field Day Highlights
[Page] 29 Jackrabbits Now and Then

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Development, Analysis, And Sensory Evaluation Of Improved Bread Fortified With A Plant-Based Fermented Food Product, Miriam Cabello-Olmo, Padmanaban G. Krishnan, Miriam Arana, Maria Oneca, Jesus V. Diaz, Miguel Barajas, Maristela Rovai Jul 2023

Development, Analysis, And Sensory Evaluation Of Improved Bread Fortified With A Plant-Based Fermented Food Product, Miriam Cabello-Olmo, Padmanaban G. Krishnan, Miriam Arana, Maria Oneca, Jesus V. Diaz, Miguel Barajas, Maristela Rovai

Dairy Science and Food Science Faculty Publications: 2022 to Present

In response to the demand for healthier foods in the current market, this study aimed to develop a new bread product using a fermented food product (FFP), a plant-based product composed of soya flour, alfalfa meal, barley sprouts, and viable microorganisms that showed beneficial effects in previous studies. White bread products prepared with three different substitution levels (5, 10, and 15%) of FFP were evaluated for physical characteristics (loaf peak height, length, width), color indices (lightness, redness/greenness, yellowness/blueness), quality properties (loaf mass, volume, specific volume), protein content, crumb digital image analysis, and sensory characteristics. The results revealed that FFP significantly …

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Growing South Dakota (Summer 2023), College Of Agriculture, Food And Environmental Sciences Jul 2023

Growing South Dakota (Summer 2023), College Of Agriculture, Food And Environmental Sciences

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

3 SDSU Little International Celebrates 100 years of Tradition
7 2023 CAFES Celebration of Faculty Excellence
11 South Dakota Agricultural Experiment Station Locations and Research Initiatives
15 Every Acre Counts
16 Undergraduate Research
19 Tanner Sloan: South Dakota State Wrestler & Animal Science Student Takes Home NCAA Division I & U23 World Silver Medals
21 2023 CAFES Outstanding Seniors
23 Robert Streeter: International Advocate for Wildlife Conservation
25 Collegiate Cattlemen's Club
27 Jim and Melody Mielke: Lifelong Donors Contribute to Agriculture in More Ways than One
29 Jackrabbits Now and Then

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Development And Control Of Biofilms: Novel Strategies Using Natural Antimicrobials, Sheetal Jha, Sanjeev Anand Jun 2023

Development And Control Of Biofilms: Novel Strategies Using Natural Antimicrobials, Sheetal Jha, Sanjeev Anand

Dairy Science and Food Science Faculty Publications: 2022 to Present

Separation membranes have a wide application in the food industry, for instance, in the clarification/fractionation of milk, the concentration/separation of selected components, and wastewater treatment. They provide a large area for bacteria to attach and colonize. When a product comes into contact with a membrane, it initiates bacterial attachment/colonization and eventually forms biofilms. Several cleaning and sanitation protocols are currently utilized in the industry; however, the heavy fouling of the membrane over a prolonged duration affects the overall cleaning efficiency. In view of this, alternative approaches are being developed. Therefore, the objective of this review is to describe the novel …

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Dairy Digest 2023 : Live Like Someone Left The Gate Open, South Dakota State University Dairy Club Apr 2023

Dairy Digest 2023 : Live Like Someone Left The Gate Open, South Dakota State University Dairy Club

Dairy Digest

This is the 2023 Dairy Digest. The Diary Digest is published annually by the South Dakota State University Dairy Club. The Digest contains information and news about the activities and members of the SDSU Dairy Club for the academic year 2022 - 2023.

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Development Of Value-Added Butter By Incorporating Whey Protein Hydrolysate-Encapsulated Probiotics, Kritika Gaba, Sanjeev Anand, Athira Syamala Apr 2023

Development Of Value-Added Butter By Incorporating Whey Protein Hydrolysate-Encapsulated Probiotics, Kritika Gaba, Sanjeev Anand, Athira Syamala

Dairy Science and Food Science Faculty Publications: 2022 to Present

The probiotic foods market is growing exponentially; however, probiotics’ survivability and interaction with product attributes pose major challenges. A previous study of our lab developed a spray-dried encapsulant utilizing whey protein hydrolysate-maltodextrin and probiotics with high viable counts and enhanced bioactive properties. Viscous products such as butter could be suitable carriers for such encapsulated probiotics. The objective of the current study was to standardize this encapsulant in salted and unsalted butter, followed by storage stability studies at 4 ◦C. Butter was prepared at a lab-scale level, and the encapsulant was added at 0.1% and 1%, followed by physiochemical and microbiological …

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Growing South Dakota (Spring 2023), College Of Agriculture, Food And Environmental Sciences Apr 2023

Growing South Dakota (Spring 2023), College Of Agriculture, Food And Environmental Sciences

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

[Page] 3 Developing Climate-Smart Beef and Bison Commodities
[Page] 5 Joseph Cassady Leads CAFES as New Dean
[Page] 7 Inaugural Class of Klingbeil Scholars
[Page] 9 Jackrabbits to Future Veterinarians
[Page] 11 Protecting South Dakota’s Grasslands
[Page] 13 Growing Youth Programs
[Page] 15 Partnerships for Positive Growth
[Page] 17 Building Highly Effective Boards
[Page] 19 SDSU Extension Podcasts
[Page] 21 Providing Good Food for All
[Page] 23 Improving Seed Varieties
[Page] 25 CAFES Endowed Positions
[Page] 29 Jackrabbits Now and Then

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A Review On Biogenic Silver Nanoparticles As Efficient And Effective Antidiabetic Agents, Maryam Wahab, Srinivas Janaswamy Jan 2023

A Review On Biogenic Silver Nanoparticles As Efficient And Effective Antidiabetic Agents, Maryam Wahab, Srinivas Janaswamy

Dairy Science and Food Science Faculty Publications: 2022 to Present

The frontiers of nanomedicine are consistently being challenged by the gradually expanding knowledge of the properties of nanoparticles. Toward this end, biogenic synthesis of silver nanoparticles utilizing natural compounds in plants as reducing and capping agents grabbed considerable attention, in lieu of synthetic hazardous physical and chemical techniques. Green synthesis of silver nanoparticles (AgNPs) has proven safe and effective in treating type 2 diabetes mellitus. Currently, biogenic silver nanoparticles have gained importance as safe and efficient antiglycation agents. Therapeutic strategies by employing nanomedicines from natural sources have been initiated to end the limitations of currently available medications for the treatment …

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Comparing Biofilm Forming Potential Of Listeria Species On Non-Food And Food-Contact Surfaces Of Importance To The Dairy Industry, Hannah Cooper Jan 2023

Comparing Biofilm Forming Potential Of Listeria Species On Non-Food And Food-Contact Surfaces Of Importance To The Dairy Industry, Hannah Cooper

The Journal of Undergraduate Research

Listeria monocytogenes (Lm) is a foodborne pathogen of major safety concerns. This bacterium can resist/adapt to environmental stressors and persist through forming robust biofilms despite dairy plants following stringent surface cleaning protocols. Surface roughness is considered a major factor controlling bacterial attachment and biofilm formation. Food contact surfaces like stainless steel (SS) have low surface roughness for easy cleaning. On the other hand, non-contact surfaces like floors need a rougher surface to ensure employee safety. Hence, we hypothesized that Listeria biofilm formation would be lower on stainless steel compared to clay brick (CB; common flooring material in dairy plants). …

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Extraction, Characterization, And Utilization Of Yellow Pea Starch, Abdulmalik Albu Tuwaybah Jan 2023

Extraction, Characterization, And Utilization Of Yellow Pea Starch, Abdulmalik Albu Tuwaybah

Electronic Theses and Dissertations

Dry peas, a leguminous crop, are one of the world's oldest crops, accounting for 35–40% of total pulse trade. Pea starch is an inexpensive source of starch since it can be obtained as a by-product of protein extraction. Recovering the starch from protein isolation streams (i.e., before or after) improves the environmental impact of the protein isolation process. The goal of the study was to transform low-value pea starch into highvalue starch through starch extraction and food application. Two methods of starch extraction were used (47.5% ethanol treatment and SC CO2 + EtOH extraction). Starch samples were analyzed for chemical, …

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Effectiveness Of Atmospheric Cold Plasma In Inactivating Microorganisms, Nadee Shanika Kaluwahandi Jan 2023

Effectiveness Of Atmospheric Cold Plasma In Inactivating Microorganisms, Nadee Shanika Kaluwahandi

Electronic Theses and Dissertations

In the food processing industry, Cold Plasma (CP) is an emerging green process with a number of potential applications. Cold plasma has mostly been used to reduce microbial counts in foodstuffs and biological materials as well as in different levels of packaging, particularly in cases where there is thermal sensitivity. Recent studies have demonstrated that CP technology is being developed for use in the food and agriculture industries. The primary focus is on the interactions between reactive species and food-borne microbes to inactivate them. The literature review discusses both proven and potential applications for cold plasma in food processing, as …

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Polysaccharide-Based Hydrogel Beads For Biological Nitrogen Fixation, Prashant Dahal Jan 2023

Polysaccharide-Based Hydrogel Beads For Biological Nitrogen Fixation, Prashant Dahal

Electronic Theses and Dissertations

No abstract provided.

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Evaluation Of Welded And Polished Stainless-Steel Surfaces In Supporting Sporeformer Biofilms In Dairy Plants, Taghreed Almalki Jan 2023

Evaluation Of Welded And Polished Stainless-Steel Surfaces In Supporting Sporeformer Biofilms In Dairy Plants, Taghreed Almalki

Electronic Theses and Dissertations

No abstract provided.

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Novel Delivery Systems Of Curcumin And Resveratrol, Mohamed Salem Elfaruk Jan 2023

Novel Delivery Systems Of Curcumin And Resveratrol, Mohamed Salem Elfaruk

Electronic Theses and Dissertations

No abstract provided.

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Development Of Probiotic Whipped Cream And Butter Using Whey Protein Hydrolysate-Encapsulated Probiotic Organisms, Kritika Gaba Jan 2023

Development Of Probiotic Whipped Cream And Butter Using Whey Protein Hydrolysate-Encapsulated Probiotic Organisms, Kritika Gaba

Electronic Theses and Dissertations

No abstract provided.

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