Food processing

Introducing the NC Food Innovation Lab

July 25, 2018

Read the original article on the NC State website. The North Carolina Food Processing Innovation Center, a soon-to-be hub for plant-based food science and manufacturing advancement, is undergoing some change. For starters, a new name: the North Carolina Food Innovation Lab. According to Mario Ferruzzi, a professor in the NC State Plants for Human Health Institute […]

Trapping of glyoxal by propyl, octyl and dodecyl gallates and their mono-glyoxal adducts

July 12, 2018

Yu Houa, Zhengjun Xie, Hengqing Cuia Yongling Lu,Tiesong Zheng, Shengmin Sang, Lisuang Lv. Trapping of glyoxal by propyl, octyl and dodecyl gallates and their mono-glyoxal adducts. Food Chemistry. Volume 269, 15 December 2018, Pages 396-403 Received 22 April 2018, Revised 2 July 2018, Accepted 3 July 2018, Available online 4 July 2018. Author Affiliation A Department […]

Aimutis Tapped to Lead N.C. Food Processing Innovation Center

June 22, 2018

Read the original article on the NC State Agriculture and Life Science website. An R&D expert with more than 30 years of experience in corporate and academic settings, Bill Aimutis has been named director of the North Carolina Food Processing Innovation Center (FPIC), a one-of-a-kind enterprise housed in the College of Agriculture and Life Sciences. He’ll take […]

Dual effects of propyl gallate and its methylglyoxal adduct on carbonyl stress and oxidative stress.

June 21, 2018

Cui H1, Tao F2, Hou Y1, Lu Y1, Zheng T1, Sang S3, Lv L4. Dual effects of propyl gallate and its methylglyoxal adduct on carbonyl stress and oxidative stress. Food Chem. 2018 Nov 1;265:227-232. doi: 10.1016/j.foodchem.2018.04.045. Epub 2018 Apr 16. Author information 1 Department of Food Science and Technology, Nanjing Normal University, 122# Ninghai Road, Nanjing 210097, PR China. 2 College of […]