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R&D Reports 2004

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 206

Microbiological impact of multiple pasteurisation
M. Casadei, M. Arroya and J. Gaze
(2004) - *Confidential to Members

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R&D 205

Assessment of chocolate blends using near infrared (NIR) spectroscopy
S.J. Millar and A.G. Hall
(2004) - *Confidential to Members

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R&D 204

An investigation into wheat variety determination using DNA microsatellite analysis performed on a chip-based capillary electrophoresis system
Steve Garrett, John Dooley and Spencer Gibson
(2004) - *Confidential to Members

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R&D 203

Understanding protein compositional factors affecting heat stability of emulsions
Emma Parkinson, Eric Dickinson and Philip Richardson
(2004) - *Confidential to Members

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R&D 202

Comparison of the sensory properties, rheology and microscopic structure of desserts made from either gelatin or pectin
S. Chapman, C. Saraiva, M. Edwards, S. Sahi and C. Gilbert
(2004) - *Confidential to Members

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R&D 201

Active packaging for chilled fresh prepared produce and combination products - part 2
L. Brydon
(2004) - *Confidential to Members

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R&D 200

Impact of preparation and processing conditions upon burst test results for heat sterilised pouches and semi-rigid trays
N. May
(2004) - *Confidential to Members

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R&D 199

Listeria monocytogenes and Escherichia coli in high risk, chilled food factories: where do they come from?
J. Holah, J. Bird and K. Hall
(2004) - *Confidential to Members

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R&D 198

A microbiological assessment of Clostridium botulinum in sliced chicken roll
K. Jewell, P. Voysey and K. Hon-Yin Hau
(2004) - *Confidential to Members

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R&D 197

Enzymes use and interactions in bakery products: new lipase and transglutaminase in bread manufacture
R.C.E. Guy and S.S. Sahi
(2004) - *Confidential to Members

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R&D 196

Modelling growth of meat spoilage bacteria using failure time/survival analysis models
G.D. Betts, D.G. Evans and L.K. Everis
(2004) - *Confidential to Members

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R&D 195

Rancidity levels in the fat of fresh and stored meat products
R.J. Levermore
(2004) - *Confidential to Members

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R&D 194

Effect of temperature and acid pre-adaptation on the minimum growth temperature and pH value of Salmonella spp.
N. Beales, L. Everis, R. Griffiths and G. Betts
(2004) - *Confidential to Members

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R&D 193

Antimicrobial surfaces: performance requirements for the food industry
J. Holah and K. Hall
(2004) - *Confidential to Members

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R&D 192

Cleaning issues in dry production environments
J. Holah, K.E. Middleton and D.L. Smith
(2004) - *Confidential to Members

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R&D 191

A quantitative consumer product test comparing traditional methods with an Internet approach
H.C. Newsholme
(2004) - *Confidential to Members

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R&D 190

A survey of microbiological status and effects of washing on growing crops from time of planting to harvest
L. Everis, A. Paish, N. Saunders, G. Betts and R. Stanley
(2004) - *Confidential to Members

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R&D 189

Sensory and microbiological analysis of cooked chicken inoculated with Pseudomonas spp.
G. Betts, L. Everis and S. Walker
(2004) - *Confidential to Members

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R&D 188

Enzymes use and interactions in bakery products: lipase and transglutaminase in cakes and puff pastry
R.C.E. Guy and S.S. Sahi
(2004) - *Confidential to Members

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R&D 187

Influence of variety and processing conditions on acrylamide levels in fried potato crisps
J. Williams
(2004) - *Confidential to Members

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R&D 185

An industrial microbiological risk assessment of salmonellae in dried powders
K. Jewell, P. Voysey, K. Hon-Yin Hau
(2004) - *Confidential to Members

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