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Food Science and Technology Department

Devin RoseDr. Devin Rose
Assistant Professor

Education: 
B.S. Food Science, Brigham Young University
M.S. Food Science, Brigham Young University
Ph.D., Food Science, Purdue University
Post Doc., Food Technology, USDA-ARS

Contact Information:
252 Food Industry Complex
Lincoln, NE 68583-0919
email: drose3@unl.edu

Teaching and/or Extension Activities:
Carbohydrate Chemistry
Food Product Development

Research Areas:
1. The effects of dietary fiber chemical structure on prevention and alleviation of disease.
2. Cereal grain quality with particular emphasis on enhancing the breadmaking ability and nutritional composition of wheat

Five Selected Publications:

  • Rose DJ, Ogden LV, Dunn ML, Pike OA. 2008. Enhanced lipid stability in whole wheat flour via lipase inactivation and antioxidant retention. Cereal Chem. 85:218-223.
  • Rose DJ, Inglett GE. 2010. Production of feruloylated arabinoxylo-oligosaccharides from maize (Zea mays) bran by microwave-assisted autohydrolysis. Food Chem. 119:1613-1618.
  • Rose DJ, Patterson JA, Hamaker BR. 2010. Structural differences among alkali-soluble arabinoxylans from maize (Zea mays), rice (Oryza sativa), and wheat (Triticum aestivum) brans influence human fecal fermentation profiles. J. Agric. Food Chem. 58:493-499.
  • Rose DJ, Venema K, Keshavarzian A, Hamaker BR. Starch-entrapped microspheres show a beneficial fermentation profile and decrease in potentially harmful bacterial during in vitro fermentation in fecal microbiota obtained from patients with inflammatory bowel disease. Brit. J. Nutr. in press.
  • Rose DJ, Inglett GE. A method for the determination of soluble arabinoxylan released from insoluble substrates by xylanases. Food Anal. Meth. in press.