4 projets européens trouvés
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TERMINÉ
Novel Processing Technology for Manufacturing Low- fat Mozzarella-type Cheese with Superior Performance in Ready Meals (CheeseCoat)
Date du début: 1 déc. 2011, Date de fin: 30 nov. 2014,
Our novel concept is to develop a low-fat cheese processing technology to enable the production of low-fat Mozzarella-type ingredient cheese with superior texture, flavour and melting qualities. The newly developed low-fat cheese will be suitable for use in pizzas, ready meals, fast food, sandwiches and salads. Our primary target markets are the industrial cheese sector for chilled and frozen pizz ...
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12
Participants partenaires
TERMINÉ
Development of oxy-hydrogen flame for welding, cutting and brazing (SafeFlame)
Date du début: 1 nov. 2011, Date de fin: 31 oct. 2014,
The oxy-acetylene flame has been used very widely in industry for many years and enjoys several positive characteristics including a high combustion temperature, wide availability, trained workforce and process versatility. However, it also has some drawbacks which are becoming more significant with increasing health and safety and environmental concerns; having significant quantities of highly co ...
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13
Participants partenaires
TERMINÉ
A rapid and reliable tool for assessing the malting quality of barley using automated optical analysis (OPTIMALT)
Date du début: 1 déc. 2009, Date de fin: 30 nov. 2012,
"The EU malting barley industry supplies almost 50% of global malting barley requirements. The sustainability of thousands of EU SME farmers depend on the competitiveness of this industry, as is the quality of our brewing and distilling industries. Malting barley demands a premium at the farm gate but, in return, must exceed a range of malting quality (MQ) parameters laid down by the processing in ...
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15
Participants partenaires
TERMINÉ
Whey protein-coated plastic films to replace expensive polymers and increase recyclability (WHEYLAYER)
Date du début: 1 nov. 2008, Date de fin: 31 oct. 2011,
"In the food industry, the oxidation of fats, oils, and other food components produces off-flavours, off-colours and nutrient loss. Protection against oxygen is a vital requirement of food packaging. Common synthetic polyolefin films such as PE and PP are excellent moisture barriers, but must be coated or laminated with synthetic polymers including EVOH and PVDC copolymers to provide an oxygen bar ...
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