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Award details
Enhancement of quality of food & other systems by control of molecular mobility
Reference
BBS/E/F/04220929
Principal Investigator / Supervisor
Dr Stephen Ring
Co-Investigators /
Co-Supervisors
Institution
Quadram Institute Bioscience
Department
Quadram Institute Bioscience Department
Funding type
Research
Value (£)
78,854
Status
Completed
Type
Institute Project
Start date
01/04/1997
End date
31/08/1999
Duration
29 months
Abstract
The general objectives of the proposed work are 1) to increase knowledge of various types of molecular mobility in food and related materials and 2) to provide scientific basis for the improvement of food quality and consumer appeal by control of molecular mobility in food processing and storage. The specific objectives of the work are: to determine various types of molecular mobility in amorphous food and related materials at low-water contents and in the frozen, freeze-concentrated state; to relate observed molecular mobility to the physical state, composition, water content and temperature; to establish relationships between molecular mobility, physico-chemical properties and kinetics of physico-chemical changes; to identify the extent to which the control of molecular mobility and manipulation of food composition in processing and storage can be used for the enhancement and optimisation of nutritional and overall food quality and consumer appeal.
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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