Technology Commercialization Office

Showing 13 result(s) for "Food Science & Nutrition"



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

A mixed-mode method for the isolation of anthocyanin-mixtures from plant materials.

Verbal communication of color is challenging, therefore mathematically-standardized color spaces are used. ColorBySpectra is software that in one click can convert large sets of absorbance data obtained from a simple spectrophotometer into color spaces: Hunter Lab, CIEL*c*h* and CIEL*a*b*. It reduces time for data collection, and sample volume and equipment needs. The software is useable on multiple platforms and would be useful in food science or other industries interested in precise color information.

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.

A stable natural colorant derived from fruit and vegetable pigments, with enhanced resistance to bleaching for food applications.

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