R&D summaries, Reserach Summary sheets 2005 - From Campden BRI. Research for the food and drink industry

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Research Summary Sheets - 2005

No.1 Understanding the hygiene risks of clean filling

No.2 Prevention, detection and removal of hair as a foreign body

No.3 Exposure assessment of microbial contamination transfer to high-risk food products from contamination transfer vectors

No.4 Airborne contamination in slaughterhouses

No.5 Optimising factory cleaning to reduce costs

No.7 Predicting spoilage caused by yeasts and moulds in food and drink

No.8 Improving quality and safety of fresh produce

No.10 Analysis of Salmonella gene expression during the early stages of growth

No.13 Microbiological methods forum

No.15 Microbiological criteria for foods and drinks

No.17 Washing and decontamination of fresh produce forum

No.19 Rapid prediction of microbiological shelf-life

No.20 Industrial Microbiological Risk Assessment (MRA)

No.21 European Union Risk Analysis Information Network (EURAIN)

No.22 Relevance of microbial numbers to product quality and shelf-life

No.23 A sterilisation time-temperature integrator based on amylase from the hyperthermophilic organism Pyrococcus furiosus

No.24 New technologies: monitoring, reporting and practical evaluation

No.25 Clean filling of liquid foods into packages

No.27 Computational design of tubular heat exchangers

No.28 The application of edible films and coatings in foods

No.29 Characteristics of 'clean label' starches in microwaveable sauces

No.30 Incident management and crisis prevention in the food industry

No.31 Mathematical models for heat and moisture transport in food heated in domestic microwave ovens

No.32 Rehydration of starchy foods during heat processing

No.33 The manufacture and integrity of seals for packaged foods

No.34 The effect on bread quality of altered dough hydration

No.35 The use of near infrared (NIR) spectroscopy as a rapid means of determining flour particle size distributions

No.36 Effects of manufacturing on the performance of cereal and potato starches in food

No.37 Dietary fibres - tools to tailor low glycaemic index (GI) foods

No.38 The application of edible films to control moisture migration in fruit pies

No.40 Managing late N applications to meet wheat protein market requirements using preharvest near infrared (NIR) sensing

No.41 Dityrosine cross-linking of wheat gluten proteins and its functional importance

No.42 Understanding wheat flour functionality

No.43 Objective measurement of food appearance

No.45 Understanding the role of low-molecular-weight glutenin subunits in determining wheat quality

No.46 Assessment of wheat, flour and baked product quality

No.48 Quality low input food

No.50 Managing pesticide risks in the food chain

No.51 Evaluation of DNA based methods for detection and quantification of meat species

No.52 DNA-based methods for breed analysis and food authentication

No.53 Consideration of method selection for gluten testing of gluten-free foods

No.59 A review of chemical hazards in support of risk assessment

No.60 Validation of a DNA-based method for the determination of hazelnut oil in olive oil

No.62 Chemical food safety and quality: information and methods

No.63 Development of LC/MS/MS methods to determine water soluble vitamins

No.64 Review of the methods of extraction of fat from foods for rancidity testing

No.65 Applications of bioinformatics in the food industry

No.66 Development and validation of a LC/MS/MS method to detect Sudan I, II, III and IV in chilli powder and chilli products

No.68 Consumer issues in diet and health

No.69 Issues in children's food choices: sensory and consumer research

No.70 Adolescent food choices and preferences: Results of UK focus groups

No.71 GeneWhippet: A program to automate DNA sequence manipulation

No.72 The impact of butter production on growth of Listeria monocytogenes

No.73 Food labelling surveys

No.23 A sterilisation time-temperature integrator based on amylase from the
hyperthermophilic organism Pyrococcus furiosus

No.31 Mathematical models for heat and moisture transport in food heated in
domestic microwave ovens