| RSS no. |
Project Title |
| 1999-1 |
Barriers to the consumption of reduced fat bakery products |
| 1999-2 |
Enlabel - a multimedia tool to help your business |
| 1999-3 |
3-MCPD in food materials |
| 1999-4 |
A survey of tin content of canned tomato products |
| 1999-5 |
A survey of tin in canned pineapple |
| 1999-6 |
Bacterial membrane damage associated with electric field and high pressure treatment |
| 1999-7 |
Optimisation of time-intensity methodology for the food industry |
| 1999-8 |
The role of sensory defects in product quality specifications |
| 1999-9 |
Effects of in-container heat processing on foreign bodies |
| 1999-10 |
Consumer attitudes towards British food products |
| 1999-11 |
International guidelines for proficiency testing in sensory analysis |
| 1999-12 |
Food and food ingredients: an accurate assessment of microbial quality and safety |
| 1999-13 |
Acid preservation of foods |
| 1999-14 |
Novel techniques for cleaning and decontaminating raw vegetables and fruits |
| 1999-15 |
Rapid enumeration of total viable bacteria, fungi and yeast counts in foods and drinks |
| 1999-16 |
Forecast: predicting microbial spoilage |
| 1999-17 |
safefood process design system |
| 1999-18 |
Control of pathogens and other contaminants during growth on fresh produce |
| 1999-19 |
Bacteria attached to food processing surfaces - a risk to the safety and quality of foods |
| 1999-20 |
Guidelines for the measurement of water activity and ERH in foods |
| 1999-21 |
Quality assurance procedures and microbiology laboratory performance |
| 1999-22 |
High pressure acidification |
| 1999-23 |
Physiological fitness and survival behaviour of Salmonella Typhimurium DT104 |
| 1999-24 |
Molecular analysis of enterohaemorrhagic Escherichia coli (EHEC): Identification of virulence determinants |
| 1999-25 |
Advances in process validation methods for enhanced product safety and process efficiency |
| 1999-26 |
Feasibility of reducing thermal processes without compromising safety: Effect of ethanol and cream on the heat resistance of Bacillus cereus, Salmonella Typhimurium and Lactobacillus delbrueckii |
| 1999-27 |
Feasibility of reducing thermal processes without compromising safety: effect of ethanol and pH on the heat resistance of Bacillus cereus, Salmonella Typhimurium and Lactobacillus delbrueckiie |
| 1999-28 |
Feasibility of reducing thermal processes without compromising safety: Effect of organic acids on the heat resistance of Bacillus polymyxa spores |
| 1999-29 |
Assuring safe heating regimes during consumer handling and manufacture of comminuted meat products |
| 1999-30 |
Application of computational fluid dynamics tools to the optimisation of the cooling of baked products |
| 1999-31 |
A study of the in-container mixing processes during rotary thermal processing of convective foods |
| 1999-32 |
Novel methods for the extension of the shelf life of baked goods |
| 1999-33 |
The effect of information on the assessment of sweetness in a soft drink product |
| 1999-34 |
An early warning system for wheat spoilage (WOSP) |
| 1999-35 |
Chemistry methods - research, development, evaluation and review |
| 1999-36 |
TRIP - a new approach to the measurement of time and temperature in food processing systems |
| 1999-37 |
The role of denatured haemproteins as catalysts of lipid oxidation in processed vegetables |
| 1999-38 |
Novel modified atmosphere packaging (MAP) for fresh prepared produce |
| 1999-39 |
Detection of spoilage fungi in food using an electronic nose |
| 1999-40 |
Microbiological risk assessment |
| 1999-41 |
Electromagnetic pre-treatment to reduce food fouling in heat exchangers |
| 1999-42 |
New technologies: monitoring, reporting and practical evaluation |
| 1999-43 |
Priority assessments for pesticide residue analysis |
| 1999-44 |
Vegetable variety consortium - vining pea trials 1999 |
| 1999-45 |
Rapid, non-destructive assessment of fresh produce quality using near infrared (NIR) spectroscopy |
| 1999-46 |
Use of NIR to measure pea quality: sweetness and other sensory characteristics |
| 1999-47 |
Quantification of meat species in meat and meat products using TaqMan™ PCR |
| 1999-48 |
Evaluation of test kits for GMO detection |
| 1999-49 |
Novel high O2 modified atmosphere packaging (MAP) for chilled combination food products |
| 1999-50 |
Active packaging for fresh prepared produce: a feasibility study carried out as part of New technologies: monitoring, reporting and practical evaluation |
| 1999-51 |
Review of microbiological methods in the food industry (Survey of laboratories carrying out microbiological testing of foods) |
| 1999-52 |
Microbiological methods, research, development and standardisation |
| 1999-53 |
Redox phenomena in cereal flour and dough systems and their technological importance (CEREDOX) |
| 1999-54 |
Biotechnology Bulletin |
| 1999-55 |
An investigation of the physiological implications of stress responses in Escherichia coli O157:H7 |
| 1999-56 |
An investigation into the effect of refrigerated conditions on the biofilm formation of Salmonella spp. |
| 1999-57 |
Sources and reduction of uncertainty in microbiological testing |
| 1999-58 |
Factors affecting the stability of gas bubbles in dough |
| 1999-59 |
Specific help packages for the application of HACCP principles in agriculture and horticulture |
| 1999-60 |
Microbiological methods innovation forum |
| 1999-61 |
Quality standards for UK and imported food products |
| 1999-62 |
Method development in consumer and sensory sciences |
| 1999-63 |
Preparation of guidelines for the preservation of official samples for analysis |
| 1999-64 |
Increasing competitiveness of home-grown wheats through improved methods for quality evaluation and optimised milling |
| 1999-65 |
Understanding relationships between flour and bread quality |
| 1999-66 |
The early prediction of breadmaking quality of grain and its improvement through targeted late application of nitrogen fertiliser |
| 1999-67 |
New method testing for cereals |
| 1999-68 |
Wheat for industrial needs (WIN) |
| 1999-69 |
Technology transfer in the milling and baking industries using an Intelligent Mediator |
| 1999-70 |
Identification and quantification of DNA markers associated with food authenticity |
| 1999-71 |
Structural and functional heterogeneity among the puroindoline proteins of wheat |
| 1999-72 |
The binding of flavour compounds to protein foods |
| 1999-73 |
Blackpoint: measurement and control |
| 1999-74 |
Increasing product shelf life by extending lag time |
| 1999-75 |
Hand and footwear hygiene: an investigation to define best practice |
| 1999-76 |
The evaluation of ozone for airborne and surface disinfection |
| 1999-77 |
The use of enzymes in baking |
| 1999-78 |
WEA; use of water extractable arabinoxylans to improve the stability of frozen dough and the quality of bread |
| 1999-79 |
STARPAC; manufacture of packaging materials from starch-based materials |
| 1999-80 |
Development of a physical model for the conversion of dough into biscuits and its relationship to external factors - "Biscbake" |
| 1999-81 |
Process equipment for localised food cooling |
| 1999-82 |
Investigation of double layer fabric composite for localised food cooling |
| 1999-83 |
Evaluation of risk of airborne contamination to food products |
| 1999-84 |
Air flows in high care food production areas - dissemination project |
| 1999-85 |
Validation of a novel ELISA detection method for botulinum neurotoxins in foods |
| 1999-86 |
Hygienic surfaces: characterisation and modification to improve cleanability and hygienic status |
| 1999-87 |
Improving disinfection practices for food processing surfaces |
| 1999-88 |
The application of enzymes to the manufacture of baked goods - cakes |
| 1999-89 |
The application of enzymes to the manufacture of baked goods - crackers |
| 1999-90 |
Prevention of mycotoxin contamination of cereals by application of HACCP techniques from field to end-user |
| 1999-91 |
Water issues for the food industry |
| 1999-92 |
Undesirable pink coloration in cooked meat products |
| 1999-93 |
"Biscrunch" - consumer perception of biscuit texture, and instrumental and sensory measurements |
| 1999-94 |
The biochemical and molecular control of endosperm texture in wheat and its relatives |
