Technology Commercialization Office

Showing 11 result(s) for "Food Science & Nutrition"

An extensive collection of inexpensive, well-balanced meals with an accompanying series of lessons packed with fun activities to advance nutritional knowledge and family engagement.

Extracted anthocyanins from Black Goji fruits (Lycium ruthenicum Murr) that can be used in the food industry as a potential source of natural color in a wide pH range.

Twelve novel small molecule compounds that are bactericidal to control diverse strains of Campylobacter without adversely affecting the host or inducing resistance in bacteria. Resultant compounds can be used to develop effective treatments for Campolybacter infections in human and veterinary medicine.

A method for the continuous and high yield synthesis of ZIF nanomaterials (<100 nm) using stoichiometric amounts of reactants with a jet-mix reactor.

A zeolite catalyst with a unique chemical structure that utilizes paired Lewis acid sites to increase the catalytic selectivity for the isomerization of glucose and other sugars into fructose.

A highly pure and efficient method for anthocyanin purification from fruits and vegetables

A novel device for measurement of pH over a wide range of pressures and in electrically noisy environments

Paenibacterin is a new broad-spectrum antimicrobial agent produced by Paenibacillus thiaminolyticus OSY-SE

A compact, resealable container that allows for rapid and uniform heating for food sterilization

Treatment of Turkey Wastewater Using Sand and Textile Bioreactors