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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Dairy proteins, in particular casein and caseinates, are widely used as functional food ingredients. However, new applications, such as fat replacers in reduced-fat products, bring additional textural requirements. The project develops and enhances the functionality and potent...
Programme: FP3-AIR
Record Number: 21329
Last updated on: 1998-09-23
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
The improvement of the safety and quality of ready- to-eat foods is of major interest to both the consumer and the food industry. Research has been carried out into the development of edible protective films and coatings for foods. These are applied directly to the surface of ...
Programme: FP3-AIR
Record Number: 21351
Last updated on: 1998-09-23
Post-harvest losses of both fresh and freshly processed agricultural produce have been estimated to be as high as 25 to 40% of the total production. To counteract post-harvest losses, the use of modified atmosphere (MA) storage techniques has increased for bulk storage, but al...
Programme: FP3-AIR
Record Number: 21324
Last updated on: 1998-09-23
ID: AIR10125
Start date: 1993-01-01, End date: 1996-12-31
The project is aimed at the improvement of safety and quality of vegetable foods with mild preservation techniques combined with refrigeration. Novel techniques are described for modified atmosphere packaging and coating, including biodegradable new coating materials. These ...
Programme: FP3-AIR
Record Number: 16545
Last updated on: 1992-12-04
Methods have been developed which enable vanillin (the source of the most widely used food flavour, vanilla) of natural origin to be produced from agricultural waste. The basic process combines enzyme degradation of plant cell walls with fungal fermentations to isolate ferulic...
Programme: FP3-AIR
Record Number: 21143
Last updated on: 1998-09-16
ID: AIR10026
Start date: 1993-01-01, End date: 1995-12-31
The objectives of the proposed project are to evaluate the potential for the development of natural flavours (vanillin, the prime flavour compound used in the European food industry, and furanone- or pyranone-like compounds) by microbial and enzymatic conversion of specific co...
Programme: FP3-AIR
Record Number: 16523
Last updated on: 1993-12-15
ID: AIR21563
Start date: 1993-04-01, End date: 1996-03-31
The project aims to improve food safety through the development of improved air filtering techniques, specifically relating to air sterility. Academic and industrial partners will design and develop filters in practical food industry contexts namely in the production of mi...
Programme: FP3-AIR
Record Number: 23927
Last updated on: 1995-02-22
The aim of the research project was the detailed investigation of the microbial influence on the product quality in the food industry. In previous investigations the contamination of the air by microorganisms and bacterial spores was recognized as an important issue in food pr...
Programme: FP3-AIR
Record Number: 23246
Last updated on: 1999-10-28
ID: AIR21343
Start date: 1994-11-01, End date: 1997-10-31
The objective of this project is to develop a biotechnological process for producing novel pesticides and to evaluate if these are a valid alternative to existing pest control agents either in agricultural or civil environments. This project is articulated in three different...
Programme: FP3-AIR
Record Number: 23933
Last updated on: 1995-02-22
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List retrieved on: 2018-04-21
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