A5002401544- Sugarcane Cultivation and Processing
- Natural Products and Biological Research
- Biofuel production and bioconversion
- Enzyme Production and Characterization
- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Bioenergy crop production and management
- Diet, Metabolism, and Disease
- Fermentation and Sensory Analysis
- Microbial Metabolic Engineering and Bioproduction
- Spectroscopy and Chemometric Analyses
- Polysaccharides Composition and Applications
- Advanced Glycation End Products research
- Polysaccharides and Plant Cell Walls
- Legume Nitrogen Fixing Symbiosis
- Phytochemicals and Antioxidant Activities
- GABA and Rice Research
- Freezing and Crystallization Processes
- Phytase and its Applications
- Enzyme Catalysis and Immobilization
- Cassava research and cyanide
- Rice Cultivation and Yield Improvement
- Postharvest Quality and Shelf Life Management
- Growth and nutrition in plants
- Biochemical and biochemical processes
Audubon Nature Institute
2018-2025
Louisiana State University Agricultural Center
2010-2025
Southern Regional Research Center
2012-2022
Louisiana State University
2018-2022
United States Department of Agriculture
2002-2020
Agricultural Research Service
2006-2018
South African Sugarcane Research Institute
2010
University of New Orleans
2003
International Institute of Tropical Agriculture
1992-1993
Silsoe Research Institute
1987-1992
Like many other industries, the sugar and sugar-bioproduct industries are facing important sustainability issues opportunities. The relatively low fluctuating profit for sugar, surpluses of world-wide trend to produce alternative, renewable bio-based fuels chemicals those derived from petroleum reduce greenhouse gases, water- energy-intensive factories refineries, increased consumer demands sustainably manufactured products putting pressure on diversify sustainability. Sugar crops, including...
In the United States, high-fructose corn syrup (HFCS) has become a sucrose replacement for honey bees and widespread use as sweetener in many processed foods beverages human consumption. It is utilized by commercial beekeepers food several reasons: to promote brood production, after have been moved pollination, when field-gathered nectar sources are scarce. Hydroxymethylfurfural (HMF) heat-formed contaminant most noted toxin bees. Currently, there no rapid field tests that would alert of...
ABSTRACT The degradation of sucrose can decrease yield, reduce the efficiency sugar factory and refinery processes, effect end product quality. Characterization under modeled industrial processing conditions will underpin further technological improvements. Effects constant reaction pH on were investigated using simulated model systems (100 °C; 65 °Brix [% dissolved solids]; N2; 0.05-3 mol NaOH titrant; 8 h), with use an autotitrator. Reaction values ranged from 4.40 to 10.45. Polarimetry...
A new plant source, sugarcane, was used to produce the stilbenes piceatannol and resveratrol. Both were identified in sugarcane billet stalks (12 mm) after incubation at room temperature for 3 days. Low concentrations of (30.6 μg/g) resveratrol (12.3 detected day 3. At 7 higher (1659 (73 produced. Sugarcane juice obtained from billets that incubated days contained high levels (8.5 mg/L) (1.2 mg/L). Although stilbene determined variety L 97-128, two other varieties (Ho 95-988 LCP 85-384)...
Recently, as previously for fat and protein, there has been negative discussion about carbohydrate, including blaming it the rise of obesity related metabolic conditions, even though overconsumption sedentary lifestyles are more defined contributors. In many parts world, natural sugar (sucrose) from cane is main dietary source carbohydrate. Considerable misinformation in public domain with average consumer being unaware (i) critical need body cells, particularly brain to function, (ii)...
Abstract Starches from mature, unripe fruit pulp of plantain cultivars (Musa supp., AAB group) representing the wide variability in Africa, tetraploid and diploid hybrids starchy cooking bananas spp., ABB were isolated characterised. In general, studies revealed very compact irregularly shaped sized granules, with low amylose content (9.11–17.16%), highly resistant to bacterial α‐amylase attack; Brabender amylograms showed restricted swelling type patterns great stability negligible...
Abstract Egg white with margarine, and xanthan gum, have been used to produce alternative breads from cassava flour fortified 200 g kg −1 soya flour. All the additives increased amount of air entrapped in batters at mixing stage, as indicated by their lower batter densities. The density higher was maximum gas retention volume attained 60 min fermentation stage. However, final loaf also depends on stability batter; egg primarily acts a stabiliser. Margarine, more significantly white, reduced...
Sweet sorghum syrup is non-GMO, gluten-free, and can be produced free of additives preservatives. Knowledge the nutritional dietary content sweet syrups compared to other common food-grade will expand their utilization as a natural food ingredient. Proximate attributes critical minerals were measured in commercial high fructose corn (HFCS), corn, honey, maple, sugarcane, agave, rice, white grain (non-tannin) ten syrups. Agave was highest (P < 0.05) source fat (mean 2.1%) although varied with...
Thermal degradation of pure sucrose in concentrated aqueous solution (100 °C, ∼65 °Brix) the presence KCl, LiCl, NaI, and Na2B4O7 was investigated. Polarimetry used to quantify degradation, pseudo-first-order kinetic constants initial rates were calculated. All salts significantly increased degradation; colored products only formed Na2B4O7. characteristics crystalline dried, residues from sucrose−salt model solutions heated at 100 °C for 0 3 h further investigated by differential scanning...
Knowledge of the bioactive content sweet sorghum syrups compared to other common food-grade will expand their utilisation as a food source. Total phenolic (TPC), phenolics evaluated by high-performance liquid chromatography, antioxidant 2,2-diphenyl-1-picryl hydrazyl (DPPH) radical scavenging activities and oxygen absorbance capacity (ORAC), well colour high-fructose corn syrup (HFCS), corn, honey, maple, agave, rice grain syrups, were 10 commercial syrups.Sweet contained markedly higher (P...
Abstract Bread was made using a straight‐dough baking process from local soft wheat flour partially substituted at four levels with nine different cassava ( Manihot esculenta , Crantz) clones. The physicochemical properties of the blended flouts, including starch quality, were determined and related to dough rheology, bread volume crumb characteristics. Breadmaking quality substitution 100 200 g kg −1 mixed reliably predicted diastatic activity only. Flours relatively high activities, ie...
A comparative investigation of adding milk lime (MOL) versus saccharate (SACCH) in the hot clarification juice at a U.S. sugarcane factory was undertaken to quantify performance across 2009 processing season, after preliminary study 2008. SACCH prepared by hydrated clarified (CJ) greater than 1:7 ratio. The treatment added flash heated limed (FHLJ) obtain target CJ pH 7.3. Samples FHLJ and were collected six times every 30 min, taking into account retention time tank. Results from suggested...