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United States Department of Agriculture

Agricultural Research Service

Collaborations

The Healthy Processed Foods Research has a long and productive history of collaborative research involving stakeholders.


Current collaborators and projects:

CAL-PURE PISTACHIOS, INC., LOS ANGELES, CA
  • Reduction in Navel Orange Worm Damage in Pistachio Orchards Using Cultural and Chemical Control Methods


  • CALIFORNIA DEPARTMENT OF FOOD AND AGRICULTURE, SACRAMENTO, CA
  • Infrared Heating for Improved Drying Efficiency and Quality of Almonds and Pistachios


  • CALIFORNIA LEAGUE OF FOOD PROCESSORS, SACRAMENTO, CA
  • Development of Sustainable Tomato Peeling System by Using Infrared Radiation Heating


  • PRECISION CANNING EQUIPMENT, WOODLAND, CA
  • Development of New Infrared Dry-Peeling System for Tomatoes


  • REGENTS OF THE UNIVERSITY OF CALIFORNIA, DAVIS, CA
  • Transcriptome Analysis of Normal and Insulin Resistant Obese Mice Fed Processed Berries and Grains


  • UN OF CA-MERCED, ADVANCED SOLAR TECH INSTITUT, MERCED, CA
  • Non-Funded Cooperative Agreement Between ARS and the University of California Advanced Solar Technologies Institute (Uc Solar)


  • Last Modified: 4/17/2014
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