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Naturally occurring polyphenols and proteins from pigmented waxy rice may help starch ingredients improve texture without any chemical modification — a change some consumers may welcome, said Ya-Jane Wang, professor
Nutrition and food science researchers at the Arkansas Agricultural Experiment Station are working to improve the impact probiotics can have on gut health using 3D food printers.
Ali Ubeyitogullari is using an advanced nanotechnology to increase the nutritional value of 3D printed foods.