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» Healthy Processed Foods Research
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» Collaborations
Collaborations
Novel Isochoric Processing For Sustainable, Safe And High Quality Preservation Of Fluid Foods
REGENTS OF THE UNIVERSITY OF CALIFORNIA, THE, BERKELEY, CA
Preservation of Food By Isochoric (Constant Volume) Freezing
UNIVERSITY OF CALIFORNIA, DAVIS, DAVIS, CA
Programmed Assembly of Cell Based Carriers for Improved Functionality of Bioactives in the Gut
UNIVERSITY OF FLORIDA, GAINESVILLE, FL
Inhibition of the Gut Microbial Metabolite Trimethylamine N9oxide (TMAO) Using Orange Peel to Prevent Cardiovascular Disease
The Healthy Processed Foods Research has a long and productive history of collaborative research involving stakeholders.
Current collaborators and projects:
NATIONAL INSTITUTE OF FOOD AND AGRICULTURE, U, Kansas City