OPTIMIZATION OF TEXTURE IN HEAT PROCESSED FRUITS

Objective

To develop routes for the textural optimization of heat processed fruits through manipulation of cell wall composition, by control of some aspects of ripening and of heat processing.

Fields of science

• agricultural sciences › agriculture, forestry, and fisheries › agriculture › horticulture › fruit growing

Programme(s)

• FP3-AIR - Specific research and technological development and demonstration programme (EEC) in the field of agriculture and agro-industry, including fisheries, 1990-1994

Topic(s)

• 312 - Food quality

Call for proposal

Data not available

Funding Scheme

CSC - Cost-sharing contracts

Coordinator

LEATHERHEAD INTERNATIONAL LIMITED

Address

Randalls Road
KT22 7RY Leatherhead
United Kingdom

Participants (4)

AGRICULTURAL UNIVERSITY OF WAGENINGEN

Netherlands

Address

Costerweg
6701 BH Wageningen

Cpc Italia SpA

Italy

Address

Via Pradazzo 5
40012 Calderara Di Reno Bologna

University of Nottingham

United Kingdom

Address

Sutton Bonington
LE12 5RD Loughborough

Università degli Studi di Roma 'La Sapienza'

Italy

Address

Piazzale Aldo Moro
185 Roma