{"id":11,"date":"2016-09-26T09:14:45","date_gmt":"2016-09-26T16:14:45","guid":{"rendered":"http:\/\/labs.wsu.edu\/barbosa\/?page_id=11"},"modified":"2016-09-26T09:14:45","modified_gmt":"2016-09-26T16:14:45","slug":"research-areas","status":"publish","type":"page","link":"https:\/\/labs.wsu.edu\/barbosa\/research-areas\/","title":{"rendered":"Research Areas"},"content":{"rendered":"<br \/>\n<section id=\"builder-section-1474906456046\" class=\"row single gutter pad-top\">\n<div style=\"\" class=\"column one \">\n<header>\n<h2>Research Areas<\/h2>\n<\/header>\n<h4>Food Preservation by Nonthermal Preservation<\/h4>\n<p>High Hydrostatic Pressure (HHP), Pulsed Electric Fields (PEF), Oscillating Magnetic Fields (OMF), Ultrasound (US), Ultraviolet (UV), and Osmotic Dehydration (OD) are among the emerging nonthermal technologies being investigated today for use in microbial and enzyme inactivation in foods. They have the potential to:<\/p>\n<ul>\n<li>Improve the\u00a0quality of processed products by retaining food\u2019s initial freshness<\/li>\n<li>Extend the shelf life of foods<\/li>\n<li>Achieve energy savings and favorable economics when combined with current commercial food preservation systems<\/li>\n<\/ul>\n<h4>Physical Properties of Foods<\/h4>\n<h4>Food Process Engineering<\/h4>\n<h4>Food Powder Technology<\/h4>\n<h4>Minimally Processed Foods<\/h4>\n<h4>Solid-Liquid Separation<\/h4>\n<h4>Controlled Release<\/h4>\n<\/p><\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"<p> <\/p>\n<h2>Research Areas<\/h2>\n<h4>Food Preservation by Nonthermal Preservation<\/h4>\n<p>High Hydrostatic Pressure (HHP), Pulsed Electric Fields (PEF), Oscillating Magnetic Fields (OMF), Ultrasound (US), Ultraviolet (UV), and Osmotic Dehydration (OD) are among the emerging nonthermal technologies being investigated today for use in microbial and enzyme inactivation in foods. They have the potential to:<\/p>\n<p>Improve the\u00a0quality of processed products by retaining food\u2019s initial freshness<br \/> Extend the shelf life of foods<br \/> Achieve energy savings and favorable economics when combined with current commercial food preservation systems<\/p>\n<h4>Physical Properties of Foods<\/h4>\n<h4>Food Process Engineering<\/h4>\n<h4>Food Powder Technology<\/h4>\n<h4>Minimally Processed Foods<\/h4>\n<h4>Solid-Liquid Separation<\/h4>\n<h4>Controlled Release<\/h4>\n","protected":false},"author":1351,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-builder.php","meta":[],"wsuwp_university_location":[],"wsuwp_university_org":[],"_links":{"self":[{"href":"https:\/\/labs.wsu.edu\/barbosa\/wp-json\/wp\/v2\/pages\/11"}],"collection":[{"href":"https:\/\/labs.wsu.edu\/barbosa\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/labs.wsu.edu\/barbosa\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/labs.wsu.edu\/barbosa\/wp-json\/wp\/v2\/users\/1351"}],"replies":[{"embeddable":true,"href":"https:\/\/labs.wsu.edu\/barbosa\/wp-json\/wp\/v2\/comments?post=11"}],"version-history":[{"count":1,"href":"https:\/\/labs.wsu.edu\/barbosa\/wp-json\/wp\/v2\/pages\/11\/revisions"}],"predecessor-version":[{"id":12,"href":"https:\/\/labs.wsu.edu\/barbosa\/wp-json\/wp\/v2\/pages\/11\/revisions\/12"}],"wp:attachment":[{"href":"https:\/\/labs.wsu.edu\/barbosa\/wp-json\/wp\/v2\/media?parent=11"}],"wp:term":[{"taxonomy":"wsuwp_university_location","embeddable":true,"href":"https:\/\/labs.wsu.edu\/barbosa\/wp-json\/wp\/v2\/wsuwp_university_location?post=11"},{"taxonomy":"wsuwp_university_org","embeddable":true,"href":"https:\/\/labs.wsu.edu\/barbosa\/wp-json\/wp\/v2\/wsuwp_university_org?post=11"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}