Community Research and Development Information Service - CORDIS

Horizon 2020 project information and now also report summaries are available on CORDIS. All H2020 projects can be downloaded from the EU Open Data Portal .

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The Modified Atmosphere Systems in varying Temperature Regimes (MASTER) project involves: modelling to show that the shelf life of fresh produce may be extended in a predictable way by modified atmosphere packaging (MAP); and secondly, a computer programme and database to simu...
Programme: FP3-AIR
Record Number: 21335
Last updated on: 1998-09-23
ID: AIR32468
Start date: 1995-01-01, End date: 1997-12-31
To develop knowledge on symptoms and epidemiology of spoilage of fortified wines (mainly from 2 regions of Europe) ; to experiment methods of analysis for chemical and microbiological criteria linked to spoilage ; to experiment some treatments in order to control spoilage of...
Programme: FP3-AIR
Record Number: 23606
Last updated on: 1995-02-22
The project concerns improving quality and safety in fortified wines via an integrated, low input approach to minimizing bacterial spoilage. The approach taken is threefold: to define the symptoms and epidemiology of spoilage; to develop and validate methods for the detection ...
Programme: FP3-AIR
Record Number: 21334
Last updated on: 1998-09-23
The project concerns predicting the shelf life of chilled meat and fish products by mathematically modelling the growth and/or the biochemical activities of product-specific spoilage organisms (SSO). A new method (based on conductance) has permitted the detection of Photobacte...
Programme: FP3-AIR
Record Number: 21333
Last updated on: 1998-09-23
ID: AIR21251
Start date: 1993-10-01, End date: 1996-09-30
The objectives are: To predict shelf life of chilled fish and meat products by mathematically modelling the growth and biochemical activities of the specific spoilage organisms (SSO). The goal of this project is to provide a tool for quality assurance and realistic shelf l...
Programme: FP3-AIR
Record Number: 29379
Last updated on: 1995-11-02
[REPORT SUMMARY] Very fast chilling of beef
The project involves the design of a working procedure, based on very fast chilling (VFC), for installation in beef plants to provide for the continuous processing of carcasses. Fast chilling, if successful, would greatly increase plant throughput and efficiency. Until recentl...
Programme: FP3-AIR
Record Number: 21331
Last updated on: 1998-09-23
ID: AIR31881
Start date: 1994-12-01, End date: 1997-11-30
Recent research has shown that very fast chilling can give a tender carcass in beef and lamb. This has stimulated a European wide research effort to understand the mechanisms and potential benefits to industry and the consumer. This action will focus and coordinate the resea...
Programme: FP3-AIR
Record Number: 29453
Last updated on: 1995-11-02
The project covers the following areas: assesses strengths/weaknesses of the different sensory methodologies for the characterization of cheese; determines similarities between sensory vocabularies; devises a compromise strategy for the sensory assessment of hard cheeses acros...
Programme: FP3-AIR
Record Number: 21330
Last updated on: 1998-09-23
ID: AIR32322
Start date: 1995-01-01, End date: 1996-12-31
This project is a transnational effort to develop a common series of descriptions of cheese quality and flavour, to standardize them across each country and which can be used in export/import of cheese. The investigated cheeses are Cheddar, Gouda, Emmental, Edam, Jarlsberg, ...
Programme: FP3-AIR
Record Number: 29517
Last updated on: 1995-11-02
ID: AIR10245
Start date: 1992-12-01, End date: 1995-11-30
The objective of this project is to study and define new systems composing carns and various natural hydrocolloids, with the purpose of providing new approaches for production of reduced-part foods and beverages. A number of systems will be developed, including model systems...
Programme: FP3-AIR
Record Number: 16546
Last updated on: 1992-12-04
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