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Award details
The Mechanical and textural Properties of fruits and vegetables
Reference
BBS/E/F/04211222
Principal Investigator / Supervisor
Dr A Smith
Co-Investigators /
Co-Supervisors
Institution
Quadram Institute Bioscience
Department
Quadram Institute Bioscience Department
Funding type
Research
Value (£)
340,145
Status
Completed
Type
Institute Project
Start date
01/04/2000
End date
30/04/2002
Duration
25 months
Abstract
This project is concerned with the methods which will be used to investigate consumer textural response to foods and bulk and microscopic mechanical properties. Studies of the mechanical properties of plant tissues will be related to their structure and physical properties of cells, including their separation and breakage. The influence of the chemistry and biochemistry of cell wall polymers and their crosslinks will be investigated with Project 3
Summary
unavailable
Committee
Closed Committee - Agri-food (AF)
Research Topics
X – not assigned to a current Research Topic
Research Priority
X – Research Priority information not available
Research Initiative
X - not in an Initiative
Funding Scheme
X – not Funded via a specific Funding Scheme
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