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Research


Research Summary Sheets - 1997

RSS no. Project Title
1997-1 Implications of first order tasting effects in preference studies
1997-2 Some graphical methods for monitoring descriptive profile panels
1997-3 Rapid methods for detecting Ochratoxin A in grain
1997-4 Effect of repeated tasting on sensory product acceptability
1997-5 Comparision of sensory quality attributes as perceived by consumers and a trained sensory panel
1997-6 Microbiological methods, research, development and standardisation
1997-7 Development of a European Microbiological Methods Evaluation Scheme (MICROVAL)
1997-8 Flocculation of Microorganisms
1997-9 Physiological fitness and survival behaviour of Salmonella typhimurium DT104
1997-10 Characterisation and mutation of an iron-regulated ahpC oxygen stress-resistance gene of Campylobacter jejuni
1997-11 Localised cooling of chilled food environments
1997-12 Forecast: predicting microbial spoilage
1997-13 'Antiseptic' Taint Formation
1997-14 Fogging for the disinfection of food processing factories and equipment
1997-15 Process equipment for localised food cooling
1997-16 Hygienic design and manufacturing practices for pathogen free poultry feed production
1997-17 Bacterial food spoilage: characterisation of key strains by ribotyping
1997-18 Evaluation of assay reagents and novel assay systems for the detection of botulinum toxin gene expression
1997-19 Acid preservation club
1997-20 Development of a ribonucleic acid (RNA) assay for Cl. botulinum toxin gene expression
1997-21 Chemistry methods - research, development and evaluation
1997-22 Further evaluation of image analysis method for basmati rice
1997-23 Determination of a critical bubble size in bread doughs
1997-24 Microbiological methods innovation forum
1997-25 Improving disinfection practice for food processing surfaces
1997-26 Standardisation of food analysis by NIR spectroscopy
1997-27 Food authenticity - issues and methodologies (FAIM)
1997-28 Chemical and physical aspects of cooked potato aroma and texture and their relationship with sensory quality and consumer preference
1997-29 Guidelines for sampling bulk raw vegetables for processing
1997-30 Increasing competitiveness of home-grown wheats through improved methods for quality evaluation
1997-31 Guidelines for sampling bulk raw vegetables for processing
1997-32 Capillary electrophoresis: a comparison between non-prolamin proteins selectively extracted from starch and those extracted from the whole endosperm
1997-33 Wheat quality database
1997-34 3-Monochloropropanediol (3-MCPD) in food
1997-35 Detecting spoilage taints in wheat grain by electronic aroma detection
1997-36 Quality standards for UK and imported food products
1997-37 Development of a user friendly software package to enable a food company to design a safe food process
1997-39 The measurement of vegetable maturity by NIR spectroscopy
1997-40 Factors associated with the shedding of bacteria from surface-associated biofilms
1997-41 Effective environmental microbiological sampling guidelines
1997-42 Fat emulsifiers and their functionality
1997-43 Recipe and storage factors affecting the loss of perceived freshness in cakes
1997-44 Expert systems in the baking industry
1997-45 Biscuit advisor
1997-46 Measurements of consumer attitudes and their influence on food choice and acceptability
1997-47 The early prediction of breadmaking quality of grain and its improvement through targeted late application of nitrogen fertiliser
1997-48 Quality assessment of varieties in national and recommended list trials, 1997
1997-49 Responses of wheat to sulphur fertiliser applications
1997-50 Effect of application volume/number of treatments on residues in orchard crops
1997-51 Residues in crops arising from the use of pesticides in hydroponic systems
1997-52 Effect of post-harvest disease control
1997-53 Novel MAP for fresh prepared produce
1997-54 Undesirable browing of onion during cooking
1997-55 Assured pesticide controls in the food chain
1997-56 Elicitors and their use in post-harvest disease control
1997-57 Varieties of horticultural crops for fresh and frozen foods
1997-58 Use of NIR to measure maturity and quality of vining peas
1997-59 Quality of beetroot for processing. Monitoring methods for quality changes
1997-60 Modern Biotechnology Information Transfer Club
1997-61 Analysis of taints using closed loop stripping apparatus
1997-62 Particle heat transfer in indirect heat exchangers
1997-63 Monitoring and reporting of technology in preservation and processing
1997-64 Factors affecting macromolecule structure development in heat processed foods
1997-65 Heat and mass transfer during bread baking
1997-66 Improving the hygienic design of food processing equipment using modelling approaches based on computational fluid dynamics
1997-67 Positron emission particle tracking (PEPT) studies in food mixing
1997-68 TRIP - a new approach to the measurement of time and temperature in food processing systems
1997-69 New approach to heat distribution and heat penetration studies for thermal processing of foods in modern batch-type overpressure rotary retorts
1997-70 Microwave sterilisation: process validation, nutritional wholesomeness, product quality and the consumer interaction
1997-71 Development and application of a method for evaluating food mixing operations, based upon particle tracking
1997-72 Determination of unsatisfactory temperature distributions within foods heated in microwave ovens
1997-73 Detection of heat damage in wheat
1997-74 Understanding relationships between flour and bread quality
1997-75 Biscuit quality: interactions of major ingredients
1997-76 Flavour generation in extruded cereal products - project extension
1997-77 STARPAC: manufacture of packaging materials from starch-based materials
1997-78 Prediction and prevention of excessive enzyme activity in cereals through investigation and manipulation of causal factors
1997-79 The use of high hydrostatic pressure for the inactivation of bacterial spores in low acid foods
1997-80 Stress responses and physiological adaptation of Bacillus cereus to food processing and preservation factors
1997-81 Bacterial membrane damage associated with electric field and high pressure treatment
1997-82 High intensity pulsed light for preservation and hygiene control

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