| RSS no. |
Project Title |
| 1996-1 |
Evaluation of the BAX TM System for screening Salmonella - A rapid PCR based system for the detection of foodborne Salmonella |
| 1996-2 |
Transfer of adhesives from sticky labels to the surface of fruits: measurement by FT-Raman Spectroscopy |
| 1996-4 |
Identifying glass fragments found in food |
| 1996-5 |
Pyridines in food |
| 1996-6 |
Measurements of consumer attitudes and their influences on food choice and acceptability (AIR-CAT) |
| 1996-8 |
Mathematical models of oxygen diffusion |
| 1996-9 |
Development of a European Microbiological Methods Evaluation Scheme (MICROVAL) |
| 1996-10 |
The detection of irradiated frozen stored foods: a collaborative trial of the DEFT/APC screening method |
| 1996-11 |
Microbiological methods, research, development and standardisation |
| 1996-12 |
Recovery of microorganisms from dried food materials |
| 1996-13 |
Determination of critical bubble size in bread doughs |
| 1996-14 |
Alternative systems for dough handling |
| 1996-15 |
Capillary electrophoresis: a technique for studying non-prolamin proteins from hard and soft varieties of breadwheat |
| 1996-17 |
Qualitative experiments to determine the components responsible and eliminate the causes of undesirable sensory characteristics in drinks stoppered with cork (QUERCUS) |
| 1996-18 |
Rice authenticity testing by image analysis |
| 1996-19 |
Particle heat transfer in indirect heat exchangers |
| 1996-20 |
Factors affecting macromolecule structure development in heat processed foods |
| 1996-21 |
Microbiological methods innovation forum |
| 1996-22 |
Chemical and physical aspects of cooked potato aroma and texture and their relationship to sensory quality and consumer preference |
| 1996-23 |
Heat resistance of pathogens in high total solids foods |
| 1996-24 |
Quality standards for UK and imported food products |
| 1996-25 |
Monitoring assessors in triangle tests |
| 1996-26 |
Measurement of lipase activity in cereal products |
| 1996-27 |
Undesirable pink coloration in uncured meats and poultry |
| 1996-33 |
Potato glycoalkaloids - how should they be measured? |
| 1996-34 |
Evaluation of assay reagents and novel assay systems for the detection of botulinum neurotoxins in foods |
| 1996-35 |
Undesirable browning of onion during cooking |
| 1996-36 |
Consumer input into the development of food quality specifications |
| 1996-37 |
"Antiseptic" taint: detecting bromophenols in aqueous solutions |
| 1996-38 |
Structure and function of proteins: investigations using electrospray mass spectrometry |
| 1996-42 |
Taints, spoilage, QA/QC - can electronic aroma detection help? |
| 1996-45 |
Freeze/thaw stability of cakes |
| 1996-46 |
Quality of processed beetroot |
| 1996-47 |
Determination of the inactivation kinetics of Salmonella weltevreden in low moisture foods |
| 1996-48 |
The effect of water activity and relative humidity on the inactivation of Salmonella weltevreden in low moisture environments |
| 1996-49 |
Raw materials for extrusion cooking |
| 1996-50 |
Assessment of the Dumas technique for protein analysis |
| 1996-51 |
Chemistry methods - research, development and evaluation |
| 1996-52 |
Use of NIR to measure maturity and quality of vining peas (Pisum sativum L.) Phase II |
| 1996-53 |
Safety assessment of biotechnological processes and products in the agro-food area |
| 1996-55 |
Standardisation of food analysis by NIR spectroscopy |
| 1996-57 |
Authentication of food materials by NIR |
| 1996-58 |
Intelligent vision system for the real-time inspection of alimentary products (ALINSPEC) |
| 1996-59 |
Determination of unsatisfactory temperature distributions within foods heated in microwave ovens |
| 1996-60 |
Positron emission particle tracking (PEPT) studies in food mixing |
| 1996-61 |
Development and application of a method for evaluating food mixing operations, based on particle tracking |
| 1996-62 |
The transfer and application of computational fluid dynamics to the food industry |
| 1996-63 |
A new approach to heat distribution and heat penetration studies for thermal processing of foods in modern batch type overpressure rotary retorts |
| 1996-64 |
Varieties of horticultural crops for fresh and frozen foods |
| 1996-65 |
Time-temperature integrators for the quantification of thermal processes in terms of food safety and quality |
| 1996-66 |
Monitoring and reporting of new technology in processing and preservation |
| 1996-67 |
Wheat quality database |
| 1996-68 |
Effects of sugars in cakes. Part 2: Effects of lactitol, isomalt, polydextrose and sorbitol; and some of the effects of fructose, xylitol, dextrose, glucose syrup and glycerol; on structure development and cake staling. |
| 1996-69 |
Biscuit quality: interactions of major ingredients |
| 1996-71 |
Biscuit advisor |
| 1996-72 |
Assessment of milling and biscuit baking quality characteristics of new wheat varieties |
| 1996-74 |
Flocculation of microorganisms |
| 1996-76 |
Novel MAP for fresh prepared produce |
| 1996-78 |
Control of airborne microbial contamination in high care food production areas |
| 1996-79 |
Prediction and prevention of excessive enzyme activity in cereals through investigation and manipulation of causal factors |
| 1996-82 |
Wheat quality survey 1996 |
| 1996-83 |
Responses of wheat to sulphur fertiliser applications |
| 1996-84 |
An integrated approach to nitrogen nutrition of wheat - breadmaking quality |
| 1996-85 |
Detection of heat damage in wheat |
| 1996-86 |
Quality assessment of varieties in Recommended List trials, 1996 |
| 1996-87 |
Harmonisation of quality testing for new wheat varieties in trials |
| 1996-88 |
Molecular typing of Salmonella and Campylobacter by random amplification of polymorphic DNA (RAPD) |
| 1996-89 |
Physiology of Campylobacter jejuni: survival in foods and expression of virulence factors |
