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Research


Research Summary Sheets - 2000

RSS no. Project Title
2000-1 Changes in food flavours due to interactions with proteins
2000-2 International guidelines for proficiency testing in sensory analysis: performance criteria for ranking tests
2000-3 Alpha-amylase determination using Ceralpha reagent
2000-4 Food choice and the elderly
2000-5 A study of the in-container mixing processes during rotary thermal processing of convective foods
2000-6 Consumer attitudes towards British foods
2000-7 Heat recovery using medium viscosity food products in counter current heat exchange
2000-8 Time-temperature integrators for food process analysis
2000-9 'Coldroom': improving food temperature control in chilled and frozen storage rooms
2000-10 Increasing product shelf life by extending lag time
2000-11 Acid preservation of foods
2000-12 High intensity pulsed light
2000-13 Novel techniques for cleaning and decontaminating raw vegetables and fruits
2000-14 Bacteria attached to food processing surfaces - a risk to the safety and quality of foods
2000-15 Hygienic surfaces: characterisation and modification to improve cleanability and hygienic status
2000-16 Detection of spoilage fungi in food using an electronic nose
2000-17 The role of denatured haemproteins as catalysts of lipid oxidation in processed vegetables
2000-18 FORECAST: predicting microbial spoilage
2000-19 Microbiological methods innovation forum
2000-20 Novel high O2 modified atmosphere packaging (MAP) for chilled combination food products
2000-21 New technologies: monitoring, reporting and practical evaluation
2000-22 Advances in process validation methods for enhanced product safety and process efficiency
2000-23 High-pressure treatment of cured meat products - A feasibility study carried out as part of New Technologies: monitoring, reporting and practical evaluation
2000-24 High-pressure effects on flour functionality for high ratio cake manufacture - A feasibility study carried out as part of New Technologies: monitoring, reporting and practical evaluation
2000-25 Electromagnetic pre-treatment to reduce food fouling in heat exchangers - A feasibility study carried out as part of New Technologies: monitoring, reporting and practical evaluation
2000-26 Rapid detection of microbial contaminants in food products using electronic nose technology (ENOSE FOOD MICRO DETECT)
2000-27 Natural antifungal system for prevention of mould spoilage in bakery products
2000-28 A microbiological risk assessment of Listeria monocytogenes in cooked meats and poultry
2000-29 Microbiological risk assessment for the food industry
2000-30 Rapid enumeration of microorganisms in raw foods and ingredients
2000-31 Assuring safe heating regimes during consumer handling and manufacture of comminuted meat products
2000-32 Development and validation of methods for the detection and characterisation of verocytotoxin-producing Escherichia coli in foods
2000-33 Microbiological methods, research, development and standardisation
2000-34 Measuring performance of descriptive profile panels
2000-35 New method testing for cereals
2000-36 Active packaging for chilled fresh prepared produce and combination products
2000-37 Redox phenomena in cereal flour and dough systems and their technological importance (CEREDOX)
2000-38 Wheat for industrial needs (WIN)
2000-39 Technology transfer in the milling and baking industries using an Intelligent Mediator
2000-40 Molecular analysis of enterohaemorrhagic Escherichia coli (EHEC): Identification of virulence determinants
2000-41 Structural and functional heterogeneity among the puroindoline proteins of wheat
2000-42 Factors affecting the stability of gas bubbles in dough
2000-43 The development of near infrared (NIR) spectroscopy calibrations for the prediction of wheat and flour quality
2000-44 Predicting baked product processing requirements and quality using NIR spectroscopy
2000-45 Guidelines for the preservation of official samples for analysis
2000-46 Control of pathogens and other contaminants during growth on fresh produce
2000-47 Survival and decontamination of viruses in fresh produce
2000-48 E. coli O157:H7, antimicrobial effects of food preservatives
2000-49 Microbiological assessment of the effect of the steam pasteurisation system for treatment of beef carcasses
2000-50 Assessment of methods applicable to GMO quantification
2000-51 Quantification of meat species in meat and meat products using TaqMan™ PCR
2000-52 Biotechnology bulletin
2000-53 The effects of processing on the detection of genetically modified DNA in finished products
2000-54 Detection of GMOs in processed foods
2000-55 Identification and quantification of DNA markers associated with food authenticity
2000-56 Application of computational fluid dynamics tools to the optimisation of the cooling of baked products
2000-57 The role of sensory attributes in product success
2000-58 Development of a blue starch/agarose gel method for rapid intake and field testing for cereal alpha-amylase activity
2000-60 Organoleptic examination of new oenological systems (OENOS)
2000-61 Guidelines for the selection and training of descriptive sensory panellists
2000-63 Air flows in high care food production areas - dissemination project
2000-64 Air conditioning using stainless steel pipe and clean exchanger for food products
2000-65 Airborne contamination risk from food production personnel
2000-66 An investigation of the physiological implications of stress responses in Escherichia coli O157:H7
2000-67 Strobilurins and milling quality
2000-68 Foreign body identification scheme
2000-69 Pesticide risk reduction during processing
2000-70 The influence of harvest interval on pesticide residue levels
2000-71 Priority assessments for pesticide residue analysis
2000-72 Guidelines for improving good agricultural practice
2000-73 Use of NIR to measure pea quality: sweetness and other sensory characteristics (Phase II)
2000-74 Vegetable variety consortium - pea varieties for processing and fresh market 2000
2000-75 An early warning system for wheat spoilage (WOSP)
2000-76 Microscopic studies of the uptake of sodium phosphate solution by wheat grains to manipulate wheat hardness
2000-77 Microscopic studies of factors affecting the stability of gas bubbles in dough
2000-78 Consumer issues: consumer awareness of and attitudes towards genetic modification
2000-79 Development of an industry standard test for the texture measurement of baked foods - biscuit tests
2000-80 The application of enzymes to the manufacture of baked products: cakes and crackers
2000-81 Interactions between dough conditioning additives and the components of flour in dough making processes
2000-82 Power ultrasonics and reduced thermal processing
2000-83 The application of HACCP techniques to the management of Fusarium toxins in cereals
2000-84 Improving the quality of vitamin data for nutritional purposes
2000-85 Characterisation of a novel genetic contribution to the breadmaking quality of wheat
2000-86 The effect of refrigerated temperatures on the biofilm formation of Salmonella enterica serovar Enteritidis

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