
R&D Reports 2016
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R&D 413 |
Improving the effectiveness of washing and cleaning using macro-, micro-, and nano-scale air bubbles
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R&D 412 |
Review of the Food Radar system for online detection of foreign bodies
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R&D 411 |
Effect of heat process, pH, Aw and storage temperature on the growth of spoilage bacilli
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R&D 410 |
Selection of surrogate microorganisms for heat process validation
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R&D 409 |
Ancient grains: literature review
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R&D 408 |
A summary of changes to the regulation of novel foods
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R&D 407 |
Effect of ingredients on the hardness and retrogradation properties of a model starch gel system
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R&D 406 |
How does product packaging convey perceptual (sensory) and non-perceptual (functional and emotional benefits) product
information?
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R&D 405 |
Raw ingredient functionality in bakery products: Puff pastry prototype
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R&D 404 |
Raw ingredient functionality in bakery products: Tortilla prototype
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R&D 403 |
Reducing fat and sugar in baked goods
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R&D 402 |
Modification of flour functionality: a review
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R&D 401 |
How the satisfaction scale enhances and validates overall hedonic liking measures in the context of green tea
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R&D 400 |
Review of electrical tomography for online food process control
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R&D 399 |
Optimisation of high fibre bread
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R&D 398 |
Considerations for calorie reduction in beverages
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R&D 397 |
Development of reduced sugar beverages
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R&D 396 |
Improved control of haze in a range of novel alcoholic beverages
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