Food Science Commons^™

Enhancing The Biopreservative Effect Of Non-Starter Lactic Acid Bacteria Using Soluble Fiber During Cheese Ripening, Rakesh Kaushik, Sanjeev Anand

Dairy Science and Food Science Faculty Publications: 2022 to Present

Cheddar cheese ripening creates favorable conditions for desired microbial changes but also allows survival and outgrowth of spores like Clostridium tyrobutyricum and Bacillus licheniformis, leading to late-blowing defects. In the first phase of the study, NSLAB dynamics were evaluated in the presence of spores, where pilot-scale cheeses (110 L) were produced in four treatments: control, T1 (BL), T2 (CT), and T3 (BL+CT), each inoculated at 2.0 Log10 CFU/mL with spores. Results showed that SLAB declined from 8.0 to 0.2 Log10 CFU/g, while NSLAB increased from 2.0 to 8.5 Log10 CFU/g by the third month and remained stable thereafter. Spore counts …

The Role Of Fungal Proteases In Bioactive Peptide Production And Analytical Approaches For Tracking Their Activity, Tanvir Ahmed, Angéla Juhász, Utpal Bose, Netsane Shiferaw Terefe, Michelle L. Colgrave

Research outputs 2022 to 2026

Fungal proteases catalyse site-specific peptide bond cleavage in complex protein matrices, enabling bioactive peptide (BP) release. Accurate monitoring is vital for optimising hydrolysis efficiency, minimising nonspecific proteolysis, ensuring consistent yields, and preserving peptide biofunctionality. While analytical and computational tools are well-established for non-fungal systems, their adaptation to fungal proteases remains exploratory, with no comprehensive evaluation addressing the unique challenges in this field. This review synthesises current knowledge, identifies methodological gaps, and outlines future directions for developing fungi-specific analytical pipelines and computational frameworks for BP discovery. It explores fungal protease families, their roles in intracellular peptide processing, and fungal survival strategies. …

Developing Hydrophobic-Hydrophilic Protein Structures By 3d Food Printing Of Sorghum And Soy Protein Gels, Sorour Barekat, Ali Ubeyitogullari

Food Science Faculty Publications and Presentations

The goal of this study was to introduce the simultaneous use of hydrophobic-hydrophilic proteins bioinks for 3D food printing. Sorghum protein gel (SPG) at 25 % w/w and soy protein isolate gel (SPIG) at 11 % w/w were loaded into separate extruders. The effects of the first printed layer (SPG or SPIG), printing speed (10, 20 mm/s), and nozzle size (0.52, 0.64, 0.72 mm) on printability were evaluated. The textural properties, rheological characteristics, microstructure, crystallinities, and functional groups of the proteins were analyzed. Printing sorghum and soy proteins together helped balance essential amino acids, where lysine (94.7 %) and histidine …

Nmr Spectroscopy-Derived Index For The Nutritional Assessment Of Extra Virgin Olive Oils Based On Fatty Acids Profiling, Charlotte E. Rowley, Zora Singh, Andrea Steck, Birk Schuetz, Manfred Spraul, Henry Brockman, Yimin Wang, Catherine Itsiopoulos, Jeremy K. Nicholson, Samantha Lodge, Elaine Holmes, Gary Frost, Andres Bernal, Ruey Leng Loo

Research outputs 2022 to 2026

The nutritional benefits of Extra Virgin Olive Oils (EVOOs) depend on their chemical composition. Currently, there is no simple way to compare the health benefits of different EVOOs based on their fat profiles. Samples from Australia and four Mediterranean countries (N = 423) were analyzed using proton nuclear magnetic resonance spectroscopy to screen for six quality parameters (free acidity, peroxides, K270, K232, Delta K, wax) and to measure fat compositions. These fat compositions were compared against healthy eating guidelines to produce five binary descriptors, which were weighted by evidence to create an accessible Fatty Acid based Nutrition Index (FNI). EVOOs …

Major Drivers Of Consumer Choice Of Dairy Milk And Plant-Based Milk Alternatives In Coffee, Uyen Thuy Xuan Phan, Luu Hoang, Keith Weber, Anuradha Prakash

Food Science Faculty Articles and Research

Coffee shops in the United States typically offer several options of dairy milk and plant-based milk alternatives (PBMA) for espresso-based beverages. Although previous studies have explored consumer preferences for dairy or PBMA in general, none have examined what drives their milk or PBMA choices specifically in the context of coffee shops. This study aimed to identify key decision drivers for the choice of milks in coffee, assess the role of lactose-free preferences, and explore whether offering lactose-free cow milk would increase coffee shop visits. Following a preliminary study using in-depth interviews, an online survey was used to collect data from …

Effective Control Of Tomato Leaf Miner, Tuta Absoluta (Meyrick) (Lepidoptera: Gelechiidae) Using The Entomopathogenic Fungus, Beauveria Pseudobassiana Rehner & Humber In Commercial High-Arched Plastic Tunnels, Aya Fardoun, Nour Ezzeddine, Hagop S. Atamian, Hana Sobh, Houssam Shaib, Yusuf Abou Jawdah

Biology, Chemistry, and Environmental Sciences Faculty Articles and Research

Background

The tomato leafminer, Tuta absoluta (Meyrick) (Lepidoptera: Gelechiidae) is a highly invasive pest that causes significant damages to tomato crops globally. Its resistance to commonly used chemical insecticides has made management increasingly difficult, prompting the need for sustainable, effective alternatives. This study investigated the efficacy of a Lebanese isolate of Beauveria pseudobassiana as a biological control agent against T. absoluta, compared its performance to Bacillus thuringiensis and conventional pesticide mixtures under both controlled, commercial production conditions

Results

Three preliminary cage experiments were conducted under controlled infestation conditions using larvae reared from field-collected adults. Conidial suspensions of B. pseudobassiana …

International Conference On Food Science, Nutrition And Agriculture, University For Business And Technology (Ubt) In Kosovo

UBT International Conference

UBT Annual International Conference is the 14th international interdisciplinary peer reviewed conference which publishes works of the scientists as well as practitioners in the area where UBT is active in Education, Research and Development. The UBT aims to implement an integrated strategy to establish itself as an internationally competitive, research-intensive university, committed to the transfer of knowledge and the provision of a world-class education to the most talented students from all background. The main perspective of the conference is to connect the scientists and practitioners from different disciplines in the same place and make them be aware of the recent …

Correlates Of Professional Breastfeeding Perceived Role, Perceived Influence, And Confidence In Providing Lactation Support Among Registered Dietitians And Registered Nurses, Lauren M. Dinour, Melanie Shefchik, Andrea Uguna

Department of Nutrition and Food Studies Scholarship and Creative Works

Lactation support from health professionals is a crucial social determinant of health. Registered dietitians (RDs) and registered nurses (RNs) can play an important role in supporting breastfeeding, yet most have minimal formal lactation education and training. This study seeks to explore the correlates of professional breastfeeding perceived role, perceived influence, and confidence in providing lactation support among RDs and RNs. Using a cross-sectional design, a convenience sample of 111 credentialed providers completed an online survey assessing their breastfeeding-related training, experiences, knowledge, attitudes, and practices. We also examined perceptions of social support, intentions for future breastfeeding, professional roles, and confidence in …

Creating A Food Business Model: Case Study Of Traditional Drinks Made From Roselle, Millet, And Corn, Josephine Nyame

College of Agriculture, Environment and Nutrition Sciences Graduate Theses and Dissertations

This study aimed to develop a comprehensive process flow for establishing a small food business, using traditional drinks made from millet, roselle, and corn as a case study. The specific objectives were to (1) identify the steps involved in developing a food product, (2) perform a sensory evaluation of the developed drinks, and (3) develop a prototype business plan to commercialize the most preferred drink. This study adopted a case study approach of a food business in producing traditional beverages. Consumer preferences were evaluated through sensory evaluation of the formulated roselle, millet, and corn drink recipes. Consumer evaluation data were …

Research Progress In Light Treatment For Postharvest Preservation Of Fruits And Vegetables, Lili Zheng, Yue Lin

Journal of Food Science and Biotechnology

Postharvest fruits and vegetables often face issues of senescence and diseases,which lead to a decline in quality.Although conventional preservation techniques are widely applied,some of them have certain health risks.Light treatment,as an emerging non-thermal and non-toxic preservation technology,has attracted attention in the food industry.On the basis of the impacts of light on plant physiology and microbial growth,light treatment helps to maintain the freshness and market value of fruits and vegetables.The light sources for light treatment mainly include light-emitting diodes (LED ),ultraviolet (UV),fluorescent lamps (FL),and pulsed light (PL).This review explores the application mechanisms and effects of light treatment in the preservation of …

Characteristics Of L-Malic Acid And Its Application In Orange Juice, Xingyuan Liu, Yi Fan, Jiabin Bao, Qing Xing, Ruijin Yang, Yanjun Tong

Journal of Food Science and Biotechnology

[Objective ] The basic characteristics of L-malic acid and the application of L-malic acid in orange juice were studied.[Method ] The basic characteristic differences of L-malic acid,citric acid,and DL-malic acid were compared in terms of thermal stability,pH stability,and taste quality changes of electronic tongue.Subsequently,the three sour agent were added into orange juice.The effects of L-malic acid on the stability and volatile flavor of orange juice were analyzed based on the differences in centrifugal sedimentation rate,pH,electrical conductivity,particle size,Zeta potential,and volatile components.[Result ] L-Malic acid had good stability in the ranges of 40~121 ℃ and pH 2.0~7.0.L-Malic acid differed markedly from citric …

Structural Analysis And Functional Prediction Of Prgr , A Target Protein Of The Poria Ergosta- 7,22e-Dien- 3Β-Ol, Yongfei Liu, Yanling Ren, Tao Wang, Maozhao Wu, Jing Peng, Changyun Wu, Zexiu Li

Journal of Food Science and Biotechnology

[Objective ] This study aims to investigate the mechanism of the interaction between ergosta- 7,22E-dien- 3β-ol,an active sterol of Poria,and progesterone receptor (PRGR ) and the potential therapeutic effects via bioinformatics and molecular docking.[Method ] The TCMSP database was used to screen the active ingredients of Poria,and MEGA X (10.0.5) was used for alignment of multiple PRGR sequences.The primary structure of PRGR was analyzed by ProtParam,and the hydrophobicity of PRGR was predicted by Protscale.The amino acid sequence of PRGR was analyzed by Prosite,and the secondary structure of PRGR was analyzed on [email protected] RCSB PDB database was used to predict the …

Advances In Application Of Steam Explosion Technology In Edible Mushroom Industry, Jie Yang, Na Zheng, Chunmei Lai, Mingyi Liu, Shibo Li, Shanshan Wei, Pufu Lai, Zheng Xiao

Journal of Food Science and Biotechnology

Steam explosion technology,an emerging physical pretreatment method,is increasingly applied in the edible mushroom industry.This technology subjects materials to instantaneous explosion under high-temperature and high-pressure steam,significantly improving their physical structures and chemical composition.It exhibits unique strengths in modifying edible mushroom cultivation substrates,extracting active compounds,and utilizing by-products as resources. This provides a new technical path for the high-quality development of the edible mushroom industry.The author primarily summarizes the equipment,principles,and influencing factors of steam explosion technology,as well as its diverse roles in modifying cultivation substrates,extracting active substances from edible mushrooms,and achieving high-value utilization of edible mushroom by-products.The aim is to promote positive development …

Research Progress In Effects Of Electron Beam Irradiation On The Storage Andquality Of Grains, Xiuxia Chen, Bin Zhang

Journal of Food Science and Biotechnology

Conventional grain storage methods have a variety of drawbacks.Electron beam irradiation,as an emerging non-thermal processing technology,has attracted attention due to its high efficiency,environmental friendliness,and minimal impact on grain quality.The author elaborates on the principles of electron beam irradiation and its applications in the food industry,reviews its effects on harmful organisms,physicochemical properties,and sensory quality of grains during storage,and makes an outlook on its future application prospects,with the expectation of promoting the application and popularization of electron beam irradiation in food storage.

Directional Immobilization Of Mutant Β-Agarase Aga 50d Onto Magnetic Nanoparticles And Its Thermal Stability, Qiaoling Xie, Jie Long, Long Chen, Chao Qiu, Xing Zhou, Zhengyu Jin

Journal of Food Science and Biotechnology

[Objective ] This study aims to achieve site-directed immobilization of β-agarase at targeted residues,thereby enhancing its thermal stability and operational performance.[Method ] Computer-aided design was employed to selectively immobilize the mutant β-agarase Aga 50D via sulfhydryl groups introduced at specific cysteine residues,enabling binding to the carrier.[Result ] The immobilization conditions were optimized as follows:reaction duration of 12 h,an enzyme loading level (enzyme-to-carrier mass ratio ) of 1∶50,and a crosslinker-to-carrier mass ratio of 10∶50.The immobilization efficiency ranged from 40% to 75%,with most mutants retaining the relative enzyme activity > 80%.Compared with the wild-type free enzyme,the site-directed immobilized mutant β-agarase Aga 50D exhibited …

Ultrasonic-Microwave Assisted Extraction Of Flavonoids From Citri Reticulatae Pericarpium And High-Purity Purification Of Hesperidin, Weiben Ge, Yiheng Li, Hongxin Wang

Journal of Food Science and Biotechnology

[Objective ] To explore the application prospects of Citri Reticulatae Pericarpium in the food industry and efficiently extract the active component hesperidin,while developing an effective purification process to enhance the purity and functional value of the active ingredients.[Method ] Ultrasonic-microwave assisted extraction (U-MAE ) was employed to extract the hesperidin from Citri Reticulatae Pericarpium,followed by a three-stage purification system guided by dissolution characteristics involving alcohol removal by concentration,gradient ethanol washing,and pH adjustment to purify hesperidin.Single factor experiments and response surface methodology were used to optimize the extraction parameters.The antioxidant activity and α-glucosidase inhibitory activity of the final product were also …

Establishment Of A Hplc Method For Simultaneous Determination Of 11 Phenolic Acids In Germinated Black Wheat, Qian Li, Xiaodong Li, Ziyi Yang, Yueyao Zhang, Rui Liu, Zhanglong Yu, Yuanlin Sun

Journal of Food Science and Biotechnology

[Objective ] In order to study the effects of germination on the mass fractions of phenolic acids in black wheat,a method was established for simultaneous determination of 11 phenolic acids (gallic acid,protocatechuic acid,4-hydroxybenzoic acid,chlorogenic acid,vanillic acid,caffeic acid,syringic acid,p-coumaric acid,ferulic acid,sinapic acid,and salicylic acid ) in germinated black wheat based on high performance liquid chromatography (HPLC ).[Method ] The mobile phase composed of methanol (containing acetic acid at a volume fraction of 1%) and water (containing acetic acid at a volume fraction of 1%) was used for gradient elution at a flow rate of 1 mL/min,a detection wavelength of 280 nm,and …

Dual-Nozzle 3d Printing And Drying Characteristics Of A Hawthorn Snack Based On Dual-Material Combination Gel, Aimiao Wang, Bo Wang, Yuchuan Wang, Jiguang Liu

Journal of Food Science and Biotechnology

[Objective ] This study aims at solving the problems such as long drying time,single product shape,and poor 3D printing capacity (easy blockage and weak bracing ability ) in conventional processing of hawthorn snack products.[Method ] The low-sugar hawthorn jam and high-sugar banana jam were used as gel components.The 3D printing was carried out with the optimization of dual-material combination gel formula and the optimization of dual-nozzle 3D printing process.Furthermore,the drying characteristics of 3D printing were analyzed and compared with those of conventional dried hawthorn products.[Result ] The combination of hawthorn jam with the sugar mass fraction of 26% and banana …

Respiratory Characteristics Of Late-Maturing Sweet Cherry Cultivars And Their Influence By Temperature And Packaging Methods, Huanhuan Zhi, Yu Dong

Journal of Food Science and Biotechnology

[Objective ] This study aims to develop suitable packaging strategies for sweet cherry varieties with different respiratory characteristics.[Method ] The sweet cherry cultivars ‘Lapins’ and ‘Regina’ were put in closed systems with different O 2 volume fractions at 0,5,and 10 ℃.The changes in O 2 consumption rate,CO 2 consumption rate,and respiratory quotient were monitored.Additionally,the changes of gas components,quality,and physiological disorders were assessed for the two cultivars treated with polyethylene (PE) and modified atmosphere packaging (MAP ) after 4 weeks of storage at 0,5,and 10 ℃.[Result ] ‘Lapins’ had lower O 2 consumption rate and CO 2 consumption rate than ‘Regina’ …

Effects Of Ginger Protease On Beef Quality And Protein Degradation, Xinghua Chen, Shuhong Liu, Huaisheng Zheng, Zhaobin Huang, Ping Hu

Journal of Food Science and Biotechnology

[Objective ] This study aims to investigate the effects of ginger protease on beef tenderness.[Method ] Ginger protease was extracted from mature ginger via ammonium sulfate precipitation.The fundamental properties of the ginger protease,including enzyme activity,protein mass fraction,optimal temperature and pH,and relative molecular mass,were evaluated.Furthermore,the effects of ginger protease on the physicochemical properties,sensory quality,microstructure,and protein degradation characteristics of beef were examined.[Result ] Ginger protease was mainly composed of two proteins with relative molecular masses of 15 293 and 34 191,with a total protein mass fraction of (574.60±0.25) mg/g,an enzyme activity of (31 787±307) U/g,an optimum temperature of 60 ℃,and an optimum …

Recombinant Pichia Pastoris Fermentation For Biosynthesis Of The Uv Resistant Compound Gadusol, Wenjie Zuo, Ping Zhang, Ruirui Xu, Leyi Zhang, Zhen Kang, Jianghua Li

Journal of Food Science and Biotechnology

[Objective ] This study aims to employ synthetic biology and metabolic engineering techniques to engineer Pichia pastoris (P.pastoris ) for the efficient heterologous synthesis of the UV resistant compound gadusol.[Method ] On the basis of a bioinformatic analysis and codon optimization of the genes involved in the gadusol biosynthetic pathway in Danio rerio,the gadusol fermentation pathway was constructed in P.pastoris via strategies such as promoter engineering,metabolic engineering,and fermentation optimization.[Result ] A high-purity gadusol standard was prepared through optimized extraction and chromatographic separation.The gadusol yield in the recombinant strain P.pastoris HME reached 105 mg/L.By screening of gene expression promoters and optimization …

Effects Of Critical Environmental Factors On The Antimicrobial Activity Of Ε-Poly- L-Lysine, Zhenjie Liu, Peihao Huang, Shu Chen, Shun Rong, Feiting Peng, Ling Chen, Weipeng Guo

Journal of Food Science and Biotechnology

[Objective ] This study explored the effects of critical environmental factors [water activity (aw),pH,and temperature ] on the antimicrobial activity of ε-poly- L-lysine (ε-PL),aiming to provide a basis for the application of ε-PL.[Method ] With Staphylococcus aureus as an indicator strain,the micro-broth dilution and agar dilution methods as well as antimicrobial growth kinetics were utilized to determine the antimicrobial activity of ε-PL.The protein leakage assay was employed to evaluate the bacterial membrane disruption activity of ε-PL.Live/Dead fluorescence staining was performed to observe the bacterial membrane permeability.[Result ] The minimum inhibitory mass concentration (MIC ) of ε-PL against Staphylococcus aureus was …

Probiotic Properties Of Three Strains Of Lactobacillus And Their Application In Corn Husk Fermentation, Bo Zhai, Quanxian Shu, Xiaoyan Yang, Yin Mao, Yu Deng, Yunying Zhao

Journal of Food Science and Biotechnology

[Objective ] This study aims to improve the utilization of maize resources and address the shortage of feed resources.[Method ] The intestinal colonization capacity,tolerance,and antibacterial properties of three Lactobacillus strains,Lactobacillus paracasei ZB- 1 (ZB-1),L.paracasei DY- 2 (DY-2),and L.rhamnosus DY- 4 (DY-4) were evaluated.The most suitable strain for fermenting cornhusks was identified,and its fermentation process was optimized.[Result ] ZB-1 exhibited higher intestinal colonization ability and antibacterial properties than DY- 2 and DY- 4.The antibacterial mechanism of ZB- 1 was likely driven by the action of organic acids in an acidic environment and certain protein-based antimicrobial substances.The fermentation conditions for ZB- 1 …

Diversity Of Fungi On The Surfaces Of Grapes And Raisins In Turpan , Xinjiang, Lei Sun, Laifang Qi, Qiuyan Liang, Jinxuan Han, Tianli Fan, Yuhua Ma

Journal of Food Science and Biotechnology

[Objective ] This study aims to understand the potential harmful fungi that may affect the quality of raisins during the drying process of grapes from Turpan,Xinjiang and to explore the relationships between varieties and the fungal community structure and diversity on the surfaces of grapes and raisins.[Method ] Four popular grape varieties (‘Thompson Seedles s’,‘Boert e’,‘Xiangfe i’,and ‘Seedless Blac k’) in a grapery in Turpan were selected as research objects.The fungal diversity on the surfaces of grapes and raisins was analyzed via high-throughput sequencing.[Result ] The dominant fungal phyla on the surfaces of grapes and raisins were Ascomycota and Basidiomycota.The …

Regulatory Effects Of Hesperetin And Eriocitrin On Gut Microbiota In An In Vitro Simulation Model, Zeren Cheng, Xia Meng, Kejing Tang, Ling Shen, Qing Gu, Ping Li

Journal of Food Science and Biotechnology

[Objective ] This study aims to compare the effects of hesperetin and eriocitrin on the gut microbiota in different enterotypes.[Method ] An in vitro gut fermentation model was established,which was combined with 16S rRNA high-throughput sequencing and gas chromatography-mass spectrometry (GC-MS ) technique to evaluate the regulatory effects of the two flavonoids on the gut microbiota in different enterotypes.[Result ] After fermentation,both flavonoids significantly reduced the Firmicutes-to-Bacteroidota ratio (F/B ratio ) in terms of relative abundance at the phylum level in enterotype Bacteroides and enterotype Prevotella.At the genus level,pro-inflammatory bacteria including Paeniclostridium and Sutterella showed decreased relative abundance in treatment …

Effects Of Ultrasound-Assisted Enzymatic Extraction On The Physical And Chemical Properties Of Tortoise Shell Collagen, Xiong He, Rongxing Li, Shaotong Jiang, Jianfeng Lu, Lin Lin

Journal of Food Science and Biotechnology

[Objective ] The effects of different extraction methods on the yield,purity,structural characteristics,and physicochemical properties of tortoise shell collagen were investigated.[Method ] The ultrasound-assisted enzymatic method,acid method,and enzymatic method were used to extract collagen from tortoise shell powder.[Result ] The yield and purity of tortoise shell collagen extracted by ultrasound-assisted enzymatic method were 2.29% and 85.65%,respectively,significantly higher than those extracted by acid method (0.78% and 73.15%) and enzymatic method (1.77% and 75.63%).Ultraviolet absorption spectroscopy,infrared absorption spectroscopy,circular dichroism spectroscopy,and electrophoresis profiles showed that collagens extracted from tortoise shell by three methods were all type I collagen and retained intact triple helix structures.X-ray …

A Novel Turmeric Drying Approach Based On Supercritical Carbon Dioxide, Sumanjot Kaur, Arda Tuhanioglu, Ali Ubeyitogullari

Food Science Faculty Publications and Presentations

As a widely used spice, turmeric is rich in curcuminoids, which are known for their anti-inflammatory and antioxidant properties. However, the drying process, especially at high temperatures, often leads to significant curcumin degradation, impacting its bioactivity and quality. This study investigates drying turmeric using an innovative approach based on supercritical carbon dioxide (SC-CO2), and conventional drying methods (oven drying and freeze-drying) in terms of curcuminoid retention, color, solubility, chemical interactions, crystallinity, and morphology. The results revealed that SC-CO2 drying preserved up to 82.3 mu g curcuminoids /mg dried turmeric, which was significantly higher than the levels retained by oven drying …

In Vitro Screening Of Antibacterial Efficacy Of Moringa Oleifera And Thymus Vulgaris Methanolic Extracts Against Different Escherichia Coli Strains And Their In Vivo Effects Against E. Coli-Induced Infection In Broiler Chickens, Majid Ali, Naila Chand, Sarzamin Khan, Rifat Ullah Khan, Babar Maqbool, Shabana Naz, Ala Abudabos, Abdul Hafeez, Ibrahim A. Alhidary

Food and Animal Sciences Faculty Research

This study evaluated the antibacterial efficacy and growth-promoting potential of Moringa oleifera and Thymus vulgaris methanolic extracts in broiler chickens challenged with Escherichia coli O78. In vitro antibacterial screening using agar well diffusion and disc diffusion assays revealed that ciprofloxacin exhibited the strongest inhibitory effect, followed by tetracycline and enrofloxacin, whereas among plant extracts, T. vulgaris was more effective than M. oleifera. The optimal combination (M100T150; 100 mg M. oleifera + 150 mg T. vulgaris) produced the largest inhibition zones against E. coli strains. For the in vivo trial, 540 Ross-308 broiler chicks were distributed into six treatment groups in …

Growing South Dakota (Fall 2025), College Of Agriculture, Food And Environmental Sciences

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

[Page] 2 Mesonet at SDState: A benefit to every South Dakotan
[Page] 6 Governor’s Ag Ambassador — Glenn Muller
[Page] 8 Precision agriculture cooperative agreement signed with University of Debrecen
[Page] 10 Students experience international agriculture, culture in Vietnam, New Zealand
[Page] 12 Legen-dairy! SDSU students claim national judging awards
[Page] 13 SDSU Rodeo Team continues storied rodeo tradition at nationals
[Page] 14 SDSU wheat breeders helping feed the world
[Page] 20 SDSU drone holds promise for soil, leaf sampling
[Page] 22 Don't be a fish out of water
[Page] 24 A passion for academic advising
[Page] 25 One takeaway …

Physicochemical And Structural Optimization Of Date (Phoenix Dactylifera L.) Syrup: Impact Of Extraction Temperatures And Pectin Addition, Afna Thaivalappil Abdul Asiz

Theses

This thesis focuses on the optimization of date (Phoenix dactylifera L.) syrup, an emerging natural sweetener rich in glucose, fructose, and bioactive compounds, by investigating how extraction temperature and pectin incorporation influence its physicochemical and structural properties. Therefore, the main objective of this study was to examine how extraction temperatures (25°C, 50°C, 75°C, and 90°C), and the incorporation of lowmethoxyl pectin (LMP, DE 31%) and high-methoxyl pectin (HMP, DE 85%) prior to concentration, affect the quality, stability, and functionality of date syrup. The results showed that increasing extraction temperatures increased the total soluble solids (16 °Brix at 25°C to …