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Monday, September 25, 2017
DREAM - Design and development of REAlistic food Models with well-characterised micro- and macro-structure and composition
 
 

 

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Number Title Date Contact person  
D8.4 International Conference M53 Peter Raspor
D7.5 Practical guideline on use of models M51 Andras Sebok
D8.5 Report on the operation of the industry working parties M51 Peter Raspor
D6.4 Interim report- Effect of food matrix on nutrient absorption M45 Angelo Visconti
D2.6 Validated mathematical kinetic models (BKMs) with estimated parameters to describe the main mechanisms of changes in structure, phytonutrient (content and availability) and sensory properties during processing of the apple and cabbage GMFs M45 Matthijs Dekker
D8.3 Training session for industrialists – final report
Report subtitle: Training session for young researchers
M44 Peter Raspor
D4.4 Numerical models for specific processing operations M44 Kaisa Poutanen
D7.4 Progress report on pilot tests M44 Andras Sebok
D7.3 Draft practical guideline on use of models M44 Andras Sebok
D8.3 Training session for industrialists – interim report Report subtitle: Training session for young researchers M44 Peter Raspor
D4.5 Two primary cheese models developed and characterised M42 Alan Mackie
D2.5 Validated mathematical kinetic models (BKMs) with estimated parameters to describe the main mechanisms of changes in structure, phytonutrient (content and availability) and sensory properties during processing of the tomato GMFs M42 Matthijs Dekker
D6.2 Assessment of production and characterisation of food product models M38 Angelo Visconti
Isabelle Gaucher
Oline RUSTEN
D1.3 Description of the validated mathematical implemented models for multistage dynamic reconstruction of food models and reverse engineering M38  
D4.4 Primary "dessert" model developed and characterised M38 Alan Mackie
Marc Anton
D6.7 Optimised and standardised protocols for assessing the model food applicability (analytical tools for microorganisms and mycotoxins determination). M36 Alan Mackie
D5.3 Database from coupled experiments for ascertaining structural changes during GMF processing M34 Kaisa Poutanen
D2.4 Characteristics of raw and processed apples and cabbage GMFs M34 Matthijs Dekker
D7.2 Progress report on the in house tests M31 Andras Sebok;
Jean-Michel Soulie
D1.2 Validated concepts for strategy of integration of pieces of knowledge available for the food models M28 Nathalie Perrot
Matthijs Dekker
D6.3 Methods to characterize and identify selected marker peptide M28 Angelo Visconti
D0.3 Updated management plan M27 Monique Axelos
Caroline Sautot
D3.2 Test of a procedure to assess from microscopic images the mean and variability of structural characteristics of a heterogeneous meat tissu M27 Carolina Realini
D3.1 Protocol to build and characterize an artificial mimetic model with increasing composition complexit M26 Carolina Realini
Jean-Dominique Daudin
D5.1 Cereal food models of open solid foams with varying target properties by combination of specific ingredients, enzymes and unit operations, and protocols to design those M26 Kaisa Poutanen
D4.3 Final protocols for one matrix from each task to meet the initial criteria set by WP1 M25 Alan Mackie
D6.6 Methods to characterize and identify selected microorganisms, and mycotoxins and relevant derivatives or biomarker M24 Angelo Visconti
D1.1 Cognitive map of technical knowledge of selected food models of WP2 and 4 M19 Nathalie Perrot
D6.1 Identification of cross-validation partners, models and conditions; common document for protocol definition M19 Angelo Visconti  
D2.2 Optimised protocol for producing standardized and well characterised apple and brassica GMFs, consisting of: genetic variety, cultivation conditions, harvest and postharvest conditions M19 Matthijs Dekker  
D2.3 Characteristics of raw and processed tomato GMFs M18 Matthijs Dekker  
D5.2 Set of simplified methods for the assessment of GMFs properties and structure M17 Kaisa Poutanen
D8.2 Scientific workshop M14 Peter Raspor PDF to download
D0.2 Dream Collaborative platform M14 Monique Axelos PDF to download
D7.1 Progress report on the needs and barriers of using models in the industry M15 Andras Sebok;
Jean-Michel Soulie
 PDF to download
Progress report on the needs and barriers of using models in the industry - interim report M11 PDF to download
D4.2 Outline protocol for production of a dispersion M10 Alan Mackie PDF to download
D4.1 Outline protocols for production of 1soft and 1 hard cheese to meet criteria agreed with WP1 M7 Alan Mackie PDF to download
D2.1 Optimised protocol for producing standardized and well characterised tomato GMFs, consisting of: genetic variety, cultivation conditions, harvest and post-harvest conditions M7 Matthijs Dekker PDF to download
D8.1 DREAM website M4 Peter Raspor PDF to download
D0.1 Kick-off meeting M3 Caroline Sautot PDF to download
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