R&D summaries, Reserach Summary sheets 2006 - From Campden BRI. Research for the food and drink industry

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Research Summary Sheets - 2006

No.1 Effects of manufacturing on the performance of cereal and potato starches in food

No.4 Investigating wheat functionality through breeding and end use

No.6 Dityrosine cross-linking of wheat gluten proteins and its functional importance

No.7 Understanding wheat flour functionality

No.9 Assessment of wheat, flour and baked product quality

No.10 Multi-sensor system for bakery products

No.11 The impact of nutrition on metabolome, protein composition and end-use quality of wheat

No.12 Tools for quality control and specification of food appearance

No.13 Dietary fibres- tools to tailor low glycaemic index (GI) foods

No.14 Knowledge acquisition and modelling tools for complex, ill-defined problems

No.15 Quality low input food

No.17 Better Organic Bread: Integrating raw material and process requirements for organic bread production (LK0960)

No.18 Managing pesticide risks in the food chain

No.19 Canned salmon authenticity testing using DNA lab-on-chip PCR-RFLP

No.20 Chemical food safety and quality: information and methods

No.22 Evaluation of a commercial fish allergen detection kit

No.23 A review of bioinformatic techniques applicable to the food industry

No.24 Development of LC/MS/MS methods to determine fat soluble vitamins

No.25 Sample size considerations in sensory-based consumer research

No.26 Consumers’ approach to diet and health

No.27 Understanding Children's food choices: the use of conjoint analaysis

No.28 Food choices and preferences of European adolescents

No.29 Understanding the hygiene risks of clean filling

No.30 Optimising factory cleaning to reduce costs

No.31 Control of yeasts and moulds in food factories

No.32 Exposure assessment of microbial contamination transfer to high-risk food products from contamination transfer vectors

No.33 Cleaning and disinfection programmes for the food and drink industries

No.34 Novel processing methods for the production and distribution of highquality and safe foods (NovelQ)

No.35 Predicting spoilage caused by yeasts and moulds in food and drink

No.36 Improving quality and safety of fresh produce

No.37 Microbiology methods

No.38 Safety and shelf life of modified atmosphere packed and vacuum packed chilled food products with respect to risks of psychrotrophic Clostridium botulinum

No.39 Microbiological criteria for foods and drinks

No.40 Enhanced product quality by innovative formulation strategy

No.42 European Union Risk Analysis Information Network (EURAIN)

No.44 Time-temperature integrators for pasteurisation and sterilisation

No.47 The manufacture and integrity of seals for packaged foods

No.49 Tailored process design for improved efficiency and quality

No.50 Rheological characterisation of 'clean label' starches in sauces

No.52 A novel method of cleaning and decontaminating surfaces

No.57 Modelling increase and decrease of spoilage organisms in food products

No.58 Washing and decontamination of fresh produce forum

No.64 Rapid and cost effective basmati rice screening using state-of-the-art DNA approaches

No.68 Validation of cleaning to remove allergens: rinse waters - considerations for selecting the method of analysis

No.69 Laundering to remove allergens from protective clothing worn in food factories

No.70 Detection of milk allergen on a stainless steel surface: interpretation of swabbing results

No.17 Better Organic Bread: Integrating raw material and process requirements for
organic bread production (LK0960)

No.32 Exposure assessment of microbial contamination transfer to high-risk
food products from contamination transfer vectors