R&D summaries, Reserach Summary sheets 2002 - From Campden BRI. Research for the food and drink industry - Campden BRI

Research Summary Sheets - 2002

No.01 Consumer issues: consumer awareness of and attitudes towards functional foods

No.04 Acid preservation of foods

No.05 Optimising of proving and baking processes

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No.06 Microbiological risk factors associated with the domestic handling of meat

No.07 Inhibitory effect of sodium metabisulphite against verocytotoxin-producing E. coli in pure culture and in model meat systems

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No.08 Food ingredients as natural antimicrobials

No.09 Understanding the bubble structure of baked products

No.10 Whole-field optical measurement of strains and textures in food materials

No.11 Validation of methods to detect mycotoxins in spices

No.12 Improvements and guidance on best design and operation of cleaning systems (to minimise airborne contamination)

No.13 Design and evaluation of barrier tunnels between low and high care food processing areas

No.14 Electrostatic fogging for disinfection

No.15 The application of HACCP techniques to the management of Fusarium toxins in cereals

No.16 Technology toolkit

No.17 Consumer issues: a consumer investigation of food issues: comparing face-to-face interviews with an internet approach

No.18 The development of near infrared (NIR) spectroscopy calibrations for the prediction of wheat and flour quality

No.19 Integrating consumer needs into product quality using the approach of Quality Function Deployment (QFD)

No.20 Calibration of sensory testing of food contact materials - paper and board CALIBSENSORY

No.21 Correlating instrumental and sensory analyses of flavour: Olfaction-methodology and thresholds

No.22 Forecasting: predicting microbial spoilage

No.23 Pathogens in high risk areas - where do they come from?

No.24 Time-temperature integrators for thermal process analysis

No.25 Foreign body identification scheme

No.26 Endocrine disrupting chemicals and the food industry

No.27 Non-destructive NIR technology for fruit and vegetable internal quality assessment, eliminating the skin disturbing effect

No.28 Predicting baked product processing requirements and quality using NIR spectroscopy

No.31 Hygiene methods manual

No.32 Survival and decontamination of viruses on fresh produce

No.33 Understanding the risks of Cryptosporidium in foods

No.34 Foodborne pathogens: establishing their preservation tolerance and boundaries for growth

No.35 Shelf-life evaluation for the food industry: standardisation and benchmarking

No.36 Microbiological impact of multiple pasteurisation

No.37 Guidelines for the design, construction and layout of food processing factories

No.38 Effect of detergents on the detachment and biocide susceptibility of foodborne pathogens

No.39 Method development in sensory and consumer sciences: Thurstonian Scaling

No.40 HACCP in the future: a definitive auditing standard

No.42 Understanding heat stability in emulsions

No.43 Innovations in heat recovery systems for tubular heat exchangers

No.45 Rapid cooling of foods

No.46 Gums and thickeners: a review of hydrocolloids

No.47 Spinning disc heat exchangers - potential in the food industry

No.49 High pressure homogenisation - further work

No.50 Cleaning issues in dry production environments

No.51 Predicting microbial death during heat treatments on foods 'BugDeath'

No.52 Quality assurance and end-use suitability of wheat and flour

No.53 Characterising wheat flour protein quality from mixograph traces

No.57 The biochemical and molecular control of endosperm texture in wheat and related cereals

No.58 Structural and functional heterogeneity among the puroindoline proteins of wheat

No.59 Managing late N applications to meet wheat protein market requirements using pre-harvest near infrared (NIR) sensing

No.60 Rapid detection of microbial contaminants in food products using electronic nose technology

No.61 A microbiological risk assessment (MRA) of Listeria monocytogenes in cooked meats and poultry

No.62 Microbiological risk assessment for the food industry

No.63 Active packaging for chilled fresh prepared produce and combination products

No.64 Enzyme use and interactions in bakery products

No.65 Microbiological methods innovation forum

No.66 The impact of organic production on food safety and quality

No.67 Microbial pathogens on fresh produce: routes of contamination and decontamination

No.68 Effect of agricultural practices on food safety and quality

No.69 Development of molecular markers suitable for the detection of olive oil adulteration with hazelnut oil

No.70 Chemical food safety and quality: information and methods

No.71 Evaluation of assay kits for the detection of hazelnut in processed foods

No.72 Characterisation of flavour delivery from starch based products

No.74 Attitudes of older EU adults to diet, food and health: a pan-EU survey

No.77 Measurement of fat migration in meat pies - its effect on legal meat content

No.78 Development and validation of methods for the detection and characterisation of verocytotoxin-producing Escherichia coli in foods

No.79 Development of a method to determine the vitamin D content of foods using the ESA coularray detector, and validation of general vitamin methods in current use

No.80 Application of DNA markers for the specific detection of chicken and turkey in processed meat products

No.81 Cereal variety identification by DNA profiling on a chip-based CE system

No.82 Fish species identification on DNA chips

No.83 Rancidity levels in the fat of fresh and borderline meat products

No.84 Quantification of DNA markers associated with meat authentication by real-time PCR