{"id":928,"date":"2017-03-22T16:10:46","date_gmt":"2017-03-22T23:10:46","guid":{"rendered":"http:\/\/labs.wsu.edu\/tang\/?p=928"},"modified":"2017-09-05T11:14:10","modified_gmt":"2017-09-05T18:14:10","slug":"elevating-the-bar-for-packaged-food-quality","status":"publish","type":"post","link":"https:\/\/labs.wsu.edu\/tang\/2017\/03\/22\/elevating-the-bar-for-packaged-food-quality\/","title":{"rendered":"WSU News &#8211; Elevating the bar for packaged food quality"},"content":{"rendered":"<p><em>WSU News<\/em> \u00a0| \u00a0March 2017<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\" wp-image-1051 alignleft\" src=\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1254\/2017\/03\/2017-05-18_14h51_26-396x585.png\" alt=\"\" width=\"100\" height=\"148\" srcset=\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1254\/2017\/03\/2017-05-18_14h51_26-396x585.png 396w, https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1254\/2017\/03\/2017-05-18_14h51_26.png 590w\" sizes=\"(max-width: 100px) 100vw, 100px\" \/><\/p>\n<p>Packaged entr\u00e9es like TV dinners and military rations traditionally have been chock full of extra salt and additives, but short on flavor, texture, and nutritional value.<\/p>\n<p>Juming Tang, Washington State University Regents professor and distinguished chair of food engineering, has developed new food preservation technologies based on microwave energy that make packaged food naturally tasty and highly nutritious\u2014while keeping bacteria and viruses in check.\u00a0<a href=\"https:\/\/wsu.edu\/drive-to-25\/the-evidence\/\" target=\"_blank\" rel=\"noopener noreferrer\">[continue reading]<\/a><\/p>\n<p><em><a href=\"https:\/\/wsu.edu\/drive-to-25\/the-evidence\/\" target=\"_blank\" rel=\"noopener noreferrer\">Source:\u00a0Elevating the bar for packaged food qualit<\/a>y<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p><em>WSU News<\/em> \u00a0| \u00a0March 2017<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\" wp-image-1051 alignleft\" src=\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1254\/2017\/03\/2017-05-18_14h51_26-396x585.png\" alt=\"\" width=\"100\" height=\"148\" srcset=\"https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1254\/2017\/03\/2017-05-18_14h51_26-396x585.png 396w, https:\/\/wpcdn.web.wsu.edu\/wp-labs\/uploads\/sites\/1254\/2017\/03\/2017-05-18_14h51_26.png 590w\" sizes=\"(max-width: 100px) 100vw, 100px\" \/><\/p>\n<p>Packaged entr\u00e9es like TV dinners and military rations traditionally have been chock full of extra salt and additives, but short on flavor, texture, and nutritional value.<\/p>\n<p>Juming Tang, Washington State University Regents professor and distinguished chair of food engineering, has developed new food preservation technologies based on microwave energy that make packaged food naturally tasty and highly nutritious\u2014while keeping bacteria and viruses in check.\u00a0<a href=\"https:\/\/wsu.edu\/drive-to-25\/the-evidence\/\" target=\"_blank\" rel=\"noopener noreferrer\">[continue reading]<\/a><\/p>\n<p><em><a href=\"https:\/\/wsu.edu\/drive-to-25\/the-evidence\/\" target=\"_blank\" rel=\"noopener noreferrer\">Source:\u00a0Elevating the bar for packaged food qualit<\/a>y<\/em><\/p>\n","protected":false},"author":2870,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[415,431],"tags":[],"wsuwp_university_location":[],"wsuwp_university_org":[],"_links":{"self":[{"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/posts\/928"}],"collection":[{"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/users\/2870"}],"replies":[{"embeddable":true,"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/comments?post=928"}],"version-history":[{"count":6,"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/posts\/928\/revisions"}],"predecessor-version":[{"id":1212,"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/posts\/928\/revisions\/1212"}],"wp:attachment":[{"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/media?parent=928"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/categories?post=928"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/tags?post=928"},{"taxonomy":"wsuwp_university_location","embeddable":true,"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/wsuwp_university_location?post=928"},{"taxonomy":"wsuwp_university_org","embeddable":true,"href":"https:\/\/labs.wsu.edu\/tang\/wp-json\/wp\/v2\/wsuwp_university_org?post=928"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}