256 Food Industry Complex
Lincoln, NE 68583-0919
E-Mail: djackson1@unl.edu
Teaching and/or Extension Activities:
FDST 460/860 - Food Product Development
Extension services in Starch Analyses, Tortilla Processing, Grain Quality Testing and food business / product development in Africa.
Research Area:
Research interests include determining functional/structural relationships in starch and other biopolymers, developing methods to improve starch analysis, characterization of corn/sorghum hybrids and their end-use functionality, improving corn processing technologies [dry-grind ethanol, wet milling (starch & ethanol), dry milling & alkaline / nixtamalization], and tortilla/chip process chemistry (wheat and maize tortillas).
Shandera, D.L., Jackson, D.S. and Johnson, B.E. 1997. Quality factors impacting processing of maize dent hybrids. Maydica 42:281-289.
Sahai, D. and Jackson, D.S. 1999. Enthalpic Transitions in Native Starch Granules. Cereal Chem. 76(3):444-448. Abstract
Yglesias, R., Parkhurst, A.M. and Jackson, D.S. 2005. Development of laboratory techniques to mimic industrial scale nixtamalization. Cereal Chem. 82(6):695-701. Abstract
Ratnayake, W. and Jackson, D.S. 2006. Gelatinization and Solubility of Corn Starch during Heating in Excess Water: New Insights. J. Agric. Food Chem. 54:3712-3716. Abstract
Ratnayake, W. and Jackson, D.S. 2007. A New Insight into the Gelatinization Process of Native Starches. Carbohydrate Polymers 67(4):511-529. Abstract
