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Product Quality and New Uses
(National Program 306) in NC
Food Science and Market Quality and Handling Research Unit
- Improved Vegetable Processing Methods to Reduce Environmental Impact, Enhance Product Quality and Reduce Food Waste
- Metabolomic Profiling of Pickled Vegetables
- Peanut Skins as an Antimicrobial Feed Additive to Reduce the Transmission of Salmonella in Turkeys and Turkey Production Environments
- High Oleic Peanuts as a Value-Added Feed Ingredient in Juvenile Domesticated Hybrid Striped Bass
- An Economic Analysis of the Value-Added Utilization of High-Oleic Peanuts as a Poultry Feed Ingredient to Produce Premium Eggs and Poultry Meat
- Study the Survival of Lactiplantibacillus Pentosus and Pathogens in Food Grade Fermented Vegetable Blends
- The Effects of Unblanched Normal-Oleic Peanuts in the Diets of Layers on Performance, Egg Quality and Nutritional Content
- Factors Influencing the Quality and Marketability of Fresh and Pickled Vegetables
- Increased Utilization of Peanuts, Peanut Processing Biproducts and Improvement of Peanut Quality Traits