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R&D Reports 2008

To download a pdf of a report, just click on the Download report link next to the R&D of interest.
You can search reports at our R&D Report database or browse by year using the links below:


R&D 273

Evaluating the acceptability of new healthy products with adolescent consumers in the UK
C Gilbert and E Allchurch
(2008)

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R&D 272

The relative importance of environmental concerns and ethical practices when consumers make food and drink purchasing decisions
P Burgess
(2008) -* Confidential to Members

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R&D 271

Validation of dynamic predictive microbiological models
G Betts and L Everis
(2008) -* Confidential to Members

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R&D 270

Modelling death of Enterobacteriaceae at different temperatures, pH values and salt concentrations
G Betts, L Everis and K Jewell
(2008) -* Confidential to Members

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R&D 269

Modelling the increase and growth of spoilage microorganisms in food: Production of an Enterobacteriaceae model
L Everis and G Betts
(2008) -* Confidential to Members

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R&D 268

Utilisation of waste heat from food factories
G Tucker, S Tena, and J Quarini
(2008)

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R&D 267

Adolescent food choices and preferences: results of UK focus groups
CC Gilbert
(2008)

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R&D 266

Use of xylanases and ferulic acid esterase to increase the shelf-life and soluble fibre content of white and wholemeal bread
S Sahi
(2008) -* Confidential to Members

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R&D 265

Methods to characterise egg functionality in batter systems
S Sahi
(2008) -* Confidential to Members

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R&D 264

Clean filling: general guidance with particular attention to electrostatic charge
JT Holah, KE Middleton and A Malinowska
(2008) -* Confidential to Members

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R&D 263

An investigation into the formation of proteinaceous lumps in milk
A Baldwin
(2008) -* Confidential to Members

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R&D 262

Tristimulus measurements of flour colour
MB Whitworth
(2008) -* Confidential to Members

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R&D 261

Waste and resource use in the food and drink industry: a review of processing and packaging waste, energy and water issues
A Green
(2008) -* Confidential to Members

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R&D 260

History of the minimum botulinum cook for low-acid canned foods
G Tucker
(2008) -* Confidential to Members

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R&D 259

Children's attitudes towards healthy options
JC Pfeiffer
(2008) -* Confidential to Members

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R&D 258

A colorimetric assay to estimate xylanase activity and relative inhibition in flour and ground wheat
N Matthews and J Pratt
(2008) -* Confidential to Members

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R&D 257

Effexts of pH, water activity and temperature on the antimicrobial properties of essential oils
G Betts and N Hoskins
(2008) -* Confidential to Members

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R&D 256

Assessment of sensory quality and microbial levels in a chicken korma
L Everis, G Betts, R Betteridge, L Brett, H Kaur and G Jones
(2008) -* Confidential to Members

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R&D 255

Assessment of sensory quality and microbial levels in modified atmosphere packed and air packed cooked chicken products
L Everis, G Betts, A Sanson, N Harvey, N Hughes, S Routledge and R Czyzyk
(2008) -* Confidential to Members

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R&D 254

The microbiological effect of essential oils in foods
N Hoskins and G Betts
(2008) -* Confidential to Members

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R&D 253

Comparison of the growth of Enterobacteriaceae and Pseudomonas in broth containing sodium or potassium chloride
L Everis and G Betts
(2008) -* Confidential to Members

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R&D 252

Sensory assessment and rheological measurement of toffee sauces made with modified and 'clean label' starches
S Chapman, C Gilbert, H Hughes, J Pfeiffer and S Sahi
(2008) -* Confidential to Members

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R&D 251

An evaluation of on-pack sensory communication and its effect on expectations and experience
S Thomas
(2008) -* Confidential to Members

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R&D 250

Effect of salt and acid and the sequence of application on the growth boundaries of Escherichia coli
G Betts, A Sansom, N Hoskins and N Hughes
(2008) -* Confidential to Members

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