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University of Nebraska - Lincoln

Dissertations, Theses, & Student Research in Food Science and Technology

Dietetics and Clinical Nutrition

Publication Year

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Full-Text Articles in Life Sciences

Characterization And Evaluation Of The Probiotic Properties Of The Sporeforming Bacteria, Bacillus Coagulans Unique Is-2, Amy Garrison May 2019

Characterization And Evaluation Of The Probiotic Properties Of The Sporeforming Bacteria, Bacillus Coagulans Unique Is-2, Amy Garrison

Dissertations, Theses, & Student Research in Food Science and Technology

Probiotics are live organisms, that when consumed in adequate amounts, confer a health benefit to the host. To achieve probiotic status, each potential strain’s functional properties and their safety to the consumer must be comprehensively evaluated. Probiotic effects have been observed to be strain specific, therefore each new strain of interest must be characterized according to their phenotypic and genetic characteristics. There is a list of characteristics that potential probiotic strains should have to be considered as a probiotic. Potential probiotic strains should be evaluated for their acid and bile salt resistance, antimicrobial activity and adherence and colonization to ...


Whole Grain Processing And Effects On Carbohydrate Digestion And Fermentation, Sandrayee Brahma Dec 2017

Whole Grain Processing And Effects On Carbohydrate Digestion And Fermentation, Sandrayee Brahma

Dissertations, Theses, & Student Research in Food Science and Technology

Whole grains are a major source of dietary fibers in the human diet that provide specific nutrients to the gut microbiota and thereby plays a major role in modulating microbiota composition and increasing diversity of the gut ecosystem. A common approach of consuming whole grains is in the form of ready-to-eat extruded breakfast cereals. Studies reported herein established that extrusion conditions not only affected the physicochemical properties but also in vitro starch digestibility, β-glucan extractability and in vitro fermentation characteristics of whole grain oats. Moderate screw speed (300 rpm) led to higher slowly digestible starch (SDS) with an accompanying decrease ...


Characterization Of Extraction Methods To Recover Phenolic Rich Extracts From Pinto Beans That Exert High Antioxidative Activities Using Response Surface Approach, Mohammed Aldawsari Apr 2014

Characterization Of Extraction Methods To Recover Phenolic Rich Extracts From Pinto Beans That Exert High Antioxidative Activities Using Response Surface Approach, Mohammed Aldawsari

Dissertations, Theses, & Student Research in Food Science and Technology

The pinto bean has been linked to the prevention of multiple diseases due in large part to the presence of phenolic antioxidants, which are higher in beans than in many fruits and vegetables. These components deliver health properties beyond basic nutritional characteristics by scavenging free oxygen radicals. However, these benefits are most likely due to the ability of these chemically diverse phenols to impart greater protective properties as additives or synergists acting in combination. However, optimal parameters to isolate these compounds (in terms of ratios and types) from a given natural source are not known. Without this knowledge, understanding the ...