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Research

Research Summary Sheets - 2001

RSS no. Project Title
2001-1 E.coli O157:H7, antimicrobial effects of food preservatives
2001-2 Method development in sensory and consumer sciences
2001-3 Factors affecting the stability of gas bubbles in dough
2001-4 Integrating consumer needs into product quality using a quality function deployment (QFD) approach
2001-5 Food choice and the elderly: European qualitative research summary
2001-6 Acid preservation of foods
2001-7 Structural and functional heterogeneity among the puroindoline proteins of wheat
2001-8 Investigating wheat functionality through breeding and end use
2001-9 Development of a blue starch/agarose gel method for rapid intake and field testing for cereal alpha-amylase activity
2001-10 The development of near infrared (NIR) spectoscopy calibrations for the prediction of wheat and flour quality
2001-11 New technologies monitoring, reporting and practical evaluation
2001-12 High pressure homogenisation for food preservation
2001-13 Whole-field optical measurement of strains and textures in food materials
2001-15 Predicting baked product processing requirements and quality using NIR spectroscopy
2001-16 Nitrogen factors for the less common cuts of meat Duck and Heart
2001-17 Forecast: predicting microbial spoilage
2001-18 Food ingredients as natural antimicrobials
2001-19 New method testing for cereals
2001-20 Active packaging for chilled fresh prepared produce and combination products
2001-21 Time-temperature integrators for thermal process analysis
2001-22 'Coldroom': improving food temperature control in chilled and frozen rooms
2001-23 Innovations in heat recovery systems for tubular heat exchangers
2001-24 Demonstration of product manufacture using ultra high pressure processing
2001-25 Ultra high-pressure processing and modified atmosphere combination processing
2001-26 Are the instructions for heating safe?
2001-27 Consumer issues: consumer awareness of and attitudes towards organic foods
2001-28 The biochemical and molecular control of endosperm texture in wheat and related cereals
2001-29 Method development in sensory and consumer sciences - Selection and training of assessors for descriptive sensory assessors
2001-30 Method development in sensory and consumer sciences - International guidelines for proficiency testing in sensory analysis
2001-31 Characterising wheat flour protein quality from mixograph traces
2001-32 The new crop phenomenon in wheat and the mechanism involved
2001-34 Reheating in high powered microwave ovens
2001-35 The application of HACCP techniques to the management of Fusarium mycotoxins in cereals
2001-36 Guidelines for the design, construction and layout of food processing factories
2001-37 Bacteria attached to food processing surfaces - a risk to the safety and quality of foods
2001-39 Pesticide risk reduction during processing
2001-40 Effect of agricultural practices on food quality and safety
2001-41 Guidelines for improving good agricultural practice
2001-42 Effect of agricultural practices on food safety and quality: risk profiling
2001-43 Characterisation of a novel genetic contribution to the breadmaking quality of wheat
2001-44 Control of pathogens and other contaminants during growth on fresh produce
2001-45 Detection of genetically modified DNA and protein in processed foods containing low levels of soya
2001-46 Methods for GMO screening and identification: application to processed foods
2001-47 Identification and quantification of DNA markers associated with food authenticity
2001-48 Understanding the risks of Cryptosporidium in foods
2001-50 Molecular analysis of enterohaemorrhagic Escherichia coli (EHEC): Identification of virulence determinants
2001-51 Microbiological Risk Assessment for the food industry
2001-52 Rapid detection of microbial contaminants in food products using electronic nose technology
2001-53 Natural antifungal system for prevention of mould spoilage in bakery products
2001-56 Rapid enumeration of microorganisms in raw foods and ingredients
2001-57 Investigating the use of IdeaMap.NETTM to look at factors influencing consumer interest in white sliced bread
2001-58 Cleaning issues in dry production environments
2001-59 Optimisation of proving and baking
2001-60 Foreign body identification scheme
2001-61 Functionality of lipase and glucose oxidase enzymes in CBP and spiral breadmaking
2001-62 Power ultrasonics and reduced thermal processing
2001-63 Microbiological methods innovation forum
2001-64 Rapid analytical systems for raw produce quality and safety
2001-67 Germicidal modified atmosphere packaging for food products (GMAP)
2001-68 Design and evaluation of barrier tunnels between low and high care food processing areas
2001-69 Electrostatic fogging for disinfection
2001-70 Improvements and guidance on best design and operation of cleaning systems (to minimise airborne contamination)
2001-71 Effect of detergents on the detachment and biocide susceptibility of foodborne pathogens
2001-72 Guidelines for the preservation of official samples for analysis
2001-74 Biotechnology bulletin
2001-76 An early warning system for wheat spoilage (WOSP)
2001-77 Improving the quality of vitamin data for nutritional purposes
2001-78 Development of industry standard tests for the texture measurement of baked foods
2001-79 Development and validation methods for the detection and characterisation of verocytotoxin-producing Escherichia coli in foods
2001-80 Microbiological methods, research, development and standardisation
2001-81 Understanding the functionality of fat and its replacers in reduced fat bakery products

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