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R&D Reports 2001

To download a pdf of a report, just click on the Download report link next to the R&D of interest.

Individual paper copies of reports are also available to members free of charge. Non-members can purchase non-confidential reports at £30 per copy.


You can search reports at our R&D Report database


R&D 152

Factors affecting the loss of perceived freshness in cakes
J. Anstis and T. Sharp
(2001)

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R&D 151

Risk factors associated with the handling of meat: qualitative research
H.C. Newsholme
(2001)

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R&D 150

Survival of E.coli under acidic conditions
L. Everis, G. Betts and R. Griffiths
(2001)

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R&D 149

Consumer issues: consumer awareness of and attitudes towards organic foods
H.C. Newsholme
(2001) - * Price to non-members £95.00 per copy

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R&D 148

Evaluation of risks of airborne contamination of food products
K.L. Brown
(2001) - * Confidential to members

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R&D 147

The effects of processing on the detection and quantification of genetically modified DNA
S.D. Garrett, J.J. Dooley, E.J. Hogben and H.M. Brown
(2001) - * Confidential to members

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R&D 146

Effects of enzymes in baking: applications to cakes and crackers
R.C.E. Guy and J.A. Anstis
(2001) - * Confidential to members

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R&D 145

Food choice and the elderly: European qualitative research summary
H.C. Newsholme and J.A. McEwan
(2001)

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R&D 144

Understanding relationships between flour and bread quality using NIR spectroscopy
S. Salmon, S. Millar and J. Alava
(2001) - * Confidential to Members

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R&D 143

Fat emulsifiers and their functionality in cakes and sponges
P.F. Catterall, J.M. Alava and S. Sahi
(2001) - * Confidential to members

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R&D 142

Consumer issues: current awareness of and attitudes towards genetic modification
H.C. Newsholme, L.J. Wright and J.A. McEwan
(2001) - * Price to CCFRA non-members £95 per copy

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R&D 141

Enzymes in bread baking: studies on the role of xylanases as dough conditioners
R.C.E. Guy
(2001) - * Confidential to members

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R&D 140

Heat recovery in tubular heat exchangers for medium viscosity food products
G. Tucker and G. Shaw
(2001)

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R&D 139

Assuring safe heating regimes during consumer handling of comminuted meat products
G. Hooper, J. Gaze and L. Watson
(2001) - * Confidential to Members

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R&D 138

Microbial spoilage: modelling growth of meat spoilage bacteria
G. Betts, L. Everis and P. White
(2001) - * Confidential to Members

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R&D 137

Automation and error analysis in fh and j value calculation: conduction heating
N.S. May
(2001) - * Confidential to Members

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R&D 136

Extending microbial lag time: the potential to increase product shelf life
N. Beales, E. Ogburn and G. Betts
(2001) - * Confidential to Members

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R&D 135

Application of Monte Carlo modelling to determine the importance of heating parameters for in-container heat processes
N.S. May
(2001) - * Confidential to Members

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R&D 134

The influence of harvest interval on pesticide residue levels
R. Stanley and C. Knight
(2001) - * Confidential to Members

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R&D 133

The key aspects of biscuit quality: interactions of the major ingredients
T. Sharp
(2001) - * Confidential to Members

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R&D 132

Time temperature integrators for validation of thermal processes
T Lambourne and G Tucker
(2001)

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R&D 131

Modelling of non-linear thermal inactivation kinetics: a comparative study
K. Jewell and M.A. Casadei
(2001) - * Confidential to Members

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R&D 130

Quantitative PCR as a rapid alternative to the TVC in raw foods. Development of the PCR assay
S. Gibson, D. Dawson and M. Hardman
(2001) - * Confidential to Members

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R&D 129

Redox phenomena in cereal flour and dough systems and their technological importance
S.P. Cauvain, P.H. Greenwell and K. Little
(2001) - * Confidential to Members

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R&D 128

Application of CFD tools to the optimisation of the cooling of baked products
R. Thorn
(2001) - * Confidential to Members

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R&D 127

Proficiency testing for sensory profile tests: statistical guidelines - Part 2
J.A. McEwan
(2001)

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R&D 126

Proficiency testing for sensory ranking tests: statistical guidelines - Part 2
J.A. McEwan
(2001)

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R&D 125

Novel high oxygen MAP for chilled combination food products
B.P.F. Day
(2001) - * Confidential to Members

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R&D 124

Food choice and the elderly: UK qualitative research
A.C. Valendru and J.A. McEwan
(2001)

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R&D 123

The effect of information on the assessment of sweetness and bitterness in two soft drink products
H.C. Newsholme, J.A. McEwan, L.J. Wright and E. Wong
(2001) - * Confidential to Members

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R&D 122

Technology transfer in the flour milling and baking industries using an intelligent mediator
S.P. Cauvain and L.S. Young
(2001) - * Confidential to Members

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