Research
Research Summary Sheets - 2005
RSS no.
Project Title
2005-1
Understanding the hygiene risks of clean filling
2005-2
Prevention, detection and removal of hair as a foreign body
2005-3
Exposure assessment of microbial contamination transfer to high-risk food products from contamination transfer vectors
2005-4
Airborne contamination in slaughterhouses
2005-5
Optimising factory cleaning to reduce costs
2005-7
Predicting spoilage caused by yeasts and moulds in food and drink
2005-8
Improving quality and safety of fresh produce
2005-10
Analysis of
Salmonella
gene expression during the early stages of growth
2005-13
Microbiological methods forum
2005-15
Microbiological criteria for foods and drinks
2005-17
Washing and decontamination of fresh produce forum
2005-19
Rapid prediction of microbiological shelf-life
2005-20
Industrial Microbiological Risk Assessment (MRA)
2005-21
European Union Risk Analysis Information Network (EURAIN)
2005-22
Relevance of microbial numbers to product quality and shelf-life
2005-23
A sterilisation time-temperature integrator based on amylase from the
hyperthermophilic organism
Pyrococcus furiosus
2005-24
New technologies: monitoring, reporting and practical evaluation
2005-25
Clean filling of liquid foods into packages
2005-27
Computational design of tubular heat exchangers
2005-28
The application of edible films and coatings in foods
2005-29
Characteristics of 'clean label' starches in microwaveable sauces
2005-30
Incident management and crisis prevention in the food industry
2005-31
Mathematical models for heat and moisture transport in food heated in
domestic microwave ovens
2005-32
Rehydration of starchy foods during heat processing
2005-33
The manufacture and integrity of seals for packaged foods
2005-34
The effect on bread quality of altered dough hydration
2005-35
The use of near infrared (NIR) spectroscopy as a rapid means of determining flour particle size distributions
2005-36
Effects of manufacturing on the performance of cereal and potato starches in food
2005-37
Dietary fibres - tools to tailor low glycaemic index (GI) foods
2005-38
The application of edible films to control moisture migration in fruit pies
2005-40
Managing late N applications to meet wheat protein market requirements using preharvest near infrared (NIR) sensing
2005-41
Dityrosine cross-linking of wheat gluten proteins and its functional importance
2005-42
Understanding wheat flour functionality
2005-43
Objective measurement of food appearance
2005-45
Understanding the role of low-molecular-weight glutenin subunits in determining wheat quality
2005-46
Assessment of wheat, flour and baked product quality
2005-48
Quality low input food
2005-50
Managing pesticide risks in the food chain
2005-51
Evaluation of DNA based methods for detection and quantification of meat species
2005-52
DNA-based methods for breed analysis and food authentication
2005-53
Consideration of method selection for gluten testing of gluten-free foods
2005-59
A review of chemical hazards in support of risk assessment
2005-60
Validation of a DNA-based method for the determination of hazelnut oil in olive oil
2005-62
Chemical food safety and quality: information and methods
2005-63
Development of LC/MS/MS methods to determine water soluble vitamins
2005-64
Review of the methods of extraction of fat from foods for rancidity testing
2005-65
Applications of bioinformatics in the food industry
2005-66
Development and validation of a LC/MS/MS method to detect Sudan I, II, III and IV in chilli powder and chilli products
2005-68
Consumer issues in diet and health
2005-69
Issues in children's food choices: sensory and consumer research
2005-70
Adolescent food choices and preferences: Results of UK focus groups
2005-71
GeneWhippet: A program to automate DNA sequence manipulation
2005-72
The impact of butter production on growth of
Listeria monocytogenes
2005-73
Food labelling surveys
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