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Research


Research Summary Sheets - 1998

RSS no. Project Title
1998-1 Conjoint analysis as a tool in the development of food quality specifications
1998-2 Preference mapping and consumer segmentation
1998-3 The assessment of biscuit making quality characteristics of new wheat varieties
1998-4 Chemical and physical aspects of products and their relationship with sensory quality and consumer preference
1998-5 Measurements of consumer attitudes and their influence on food choice and acceptability
1998-6 Modern Biotechnology Information Transfer Club - Phase 2
1998-7 Consumer barriers to the consumption of reduced fat bakery products
1998-8 Consumer attitudes and British food products
1998-9 Milling characteristics of wheat: differentiation of soft and hard varieties using a small quantity of flour
1998-10 Consumer perception of the quality of quick frozen peas
1998-11 Hand and footwear hygiene: An investigation to define best practice
1998-12 Cost-effective food labelling
1998-13 Novel modified atmosphere packaging (MAP) for fresh prepared produce
1998-14 Fogging for the disinfection of food processing factories and equipment
1998-15 Localised cooling of chilledfood environments
1998-16 Process equipment for localised food cooling
1998-17 Investigation of double layer fabric composite for localised food cooling
1998-18 Hygienic surfaces: characterisation and modification to improve cleanability and hygienic status
1998-19 Development of a ribonucleic acid (RNA) assay for Cl. botulinum toxin gene expression
1998-20 Hygienic design and manufacturing practices for pathogen free poultry feed production
1998-21 Optimisation of the time-intensity methodology for the food industry
1998-22 Improving disinfection practices for food processing surfaces
1998-23 International guidelines for proficiency testing in sensory analysis
1998-24 MCPD contamination in food materials
1998-25 An early warning system for wheat spoilage (WOSP)
1998-26 Quantitation of meat species in meat and meat products using Taqman™ PCR
1998-27 Validation study for the screening of GMOs in soya and maize
1998-28 Analysis of taints using purge and trap followed by thermal desorption
1998-29 Protein structure and function relationship: denatured haemproteins and lipid oxidation
1998-30 The detection of genetically modified DNA in spiked flour samples using the DARAS™ nucleic acid analysis system
1998-31 Investigation of the sources of tin in canned foods
1998-32 Microbiological methods, research, development and standardisation
1998-33 Acid Preservation Club
1998-34 Forecast: predicting microbial spoilage
1998-35 Bacterial membrane damage associated with electric field and high pressure treatment
1998-36 Review of microbiological methods in the food industry
1998-37 Microbiological methods innovation forum
1998-38 Novel techniques for cleaning and decontaminating raw vegetables and fruits
1998-39 Optimisation of methods for fruit and vegetable washing and microbial decontamination
1998-40 Evaluation of assay reagents and novel assay systems for the detection of botulinum neurotoxins in foods
1998-41 Reducing thermal processes for products containing alcohol and acidulants
1998-42 Chemistry methods - research, development and evaluation
1998-43 Ultrasonically enhanced heat transfer and microbiological inactivation
1998-44 Positron emission particle tracking (PEPT) studies in food mixing
1998-45 Development and application of a method for evaluating food mixing operations, based upon particle tracking
1998-46 Process validation for particulate products
1998-47 Factors affecting macromolecule structure development in heat processed foods
1998-48 Improving the hygiene design of food processing equipment using modelling approaches based on computational fluid dynamics
1998-49 TRIP - A new approach to the measurement of temperature in food processing systems
1998-50 Heat and mass transfer during bread baking
1998-51 In-container mixing processes during rotary processing of foods
1998-52 New technologies: monitoring, reporting and practical evaluation
1998-53 The preservation of quality and safety in frozen foods throughout the distribution chain
1998-54 Use of NIR to measure pea quality: sweetness and other sensory characteristics
1998-55 Varieties of horticultural crops for fresh and frozen foods
1998-56 Sources and reduction of uncertainty in microbiological testing
1998-57 Development of a user friendly software package to enable a food company to design a safe food process
1998-58 Development and validation of solid phase microextraction method for the detection of coumarin, pulegone and safrole in foods
1998-59 Research programmes on pesticide residue levels in fresh produce
1998-60 Bacterial food spoilage: characterisation of key strain by ribotyping
1998-61 Rapid enumeration of total viable bacteria and yeast counts in foods and drinks
1998-62 Microbiological risk assessment
1998-63 Detection of spoilage fungi in food using an electronic nose
1998-64 Guidelines for the measurement of water activity and ERH in foods
1998-65 Standardisation of food analysis by near infrared (NIR) spectroscopy
1998-66 The DEFT/APC screening method for detection of irradiated foods - a MAFF validated method
1998-67 Physiological fitness and survival behaviour of Salmonella typhimurium DT10468
1998-68 Physiology of Campylobacter jejuni: survival in foods and expression of virulence factors
1998-69 Evaluation of a method for the determination of inulin in foods
1998-70 The role of expectations in food choice
1998-71 Redox phenomena in cereal flour and dough systems and their technological importance (CEREDOX)
1998-72 Wheat for industrial needs (WIN)
1998-73 Technology transfer in the milling and baking industries using an Intelligent Mediator
1998-74 Expert systems in the baking industry
1998-75 Biscuit advisor
1998-76 Increasing competitiveness of home-grown wheats through improved methods for quality evaluation and optimised milling
1998-77 Rapid, non-destructive, assessment of fresh produce quality using Near infrared (NIR) spectrscopy
1998-78 Wheat quality database
1998-79 Blackpoint: measurement and control
1998-80 Undesirable pink coloration in cooked meat products
1998-81 STARPAC: manufacture of packaging materials from starch-based materials
1998-82 WEA: use of water extractable arabinoxylans to improve the stability of frozen dough and the quality of bread
1998-83 The use of enzymes in baking
1998-84 Removal of peanut residues on food production surfaces
1998-85 The early prediction of breadmaking quality of grain and its improvement through targeted late application of nitrogen fertiliser
1998-86 Survival of E. coli O157 under acidic conditions
1998-87 Recipe and storage factors affecting the loss of perceived freshness in cakes
1998-88 Biscuit quality: interactions of major ingredients (Phase III)
1998-89 Fat emulsifiers and their functionality
1998-90 An investigation of the physiological implications of stress responses in E. coli O157:H7
1998-91 Development of a physical model for the conversion of dough into biscuits and its relationship to external factors - "Biscbake"
1998-92 Prediction and prevention of excessive enzyme activity in cereals through investigation of manipulation of causal factors
1998-93 Understanding relationships between flour and bread quality
1998-94 Quality assessment of varieties in National and Recommended List trials, 1998
1998-95 Responses of wheat to sulphur fertiliser applications
1998-96 Detection of heat damage in wheat
1998-97 Barriers to the adoption of good hygiene practice by small and medium sized food manufacturers
1998-98 The effect of elevated oxygen and carbon dioxide modified atmospheres on psychrotrophic pathogens and spoilage microorganisms associated with fresh prepared produce

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