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Effect of Bran Particle Size on Gut Microbiota Community Structure and Function

thesis
posted on 14.05.2019 by Riya D Thakkar
With the advent of industrialization and food processing techniques the sizes of the cereal bran have been drastically reduced. In my thesis, I have tested the effect, if any, of wheat bran and maize bran particle size, in vitro, on the gut microbiota community structure by 16S rRNA sequencing and their function, by Short chain fatty acids (acetate, propionate, butyrate) production. In turn, we also linked the microbiota and SCFA differences to different chemical composition amongst variously sized fractions of wheat and maize bran.

History

Degree Type

Master of Science

Department

Food Science

Campus location

West Lafayette

Advisor/Supervisor/Committee Chair

Dr. Stephen Lindemann

Additional Committee Member 2

Dr. Bruce Hamaker

Additional Committee Member 3

Dr. Connie Weaver

Licence

Exports