Campden BRI logo
Campden BRI logo
research

R&D Reports 1999

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 102

Heat processed foods: the use of the Taguchi method for identification of critical factors for product heating
N.S. May, P. Chappell and N.J. Martyn
(1999) - * Confidential to Members

Download report

R&D 101

Functionality of wheat: distribution of friabilins and their association with specific structures in grain using microscopical immuno-gold labelling technique
G. Park and M.C. Edwards
(1999) - * Confidential to Members

Download report

R&D 100

Functionality of wheat: analysis of wheat flour proteins related to grain hardness using capillary electrophoresis
L. Day and P. Greenwell - * Confidential to Members

Download report

R&D 99

Functionality of wheat: milling properties in relation to proteins
P. Greenwell and S.J. Lock
(1999) - * Confidential to Members

Download report

R&D 98

Microbiological spoilage: modelling the growth of yeasts in relation to fruit-based and alcoholic beverages and food
G. Betts, J. Bowen and D. Evans
(1999) - * Confidential to Members

Download report

R&D 97

High pressure resistance of Salmonella typhimurium and Listeria monocytogenes: effects of altered pH, temperature and water activity
N. Beales, G.D. Betts, and N.J. Russell
(1999)

Download report

R&D 96

A survey of tin content of canned tomatoes and tomato based products
M.C. Edwards
(1999)

Download report

R&D 95

Heat processing of foods: the use of analysis of variance for analysing temperature distribution data
N. May
(1999) - * Confidential to Members

Download report

R&D 94

Raw materials for extrusion cooking
R.C.E. Guy
(1999) - * Confidential to Members

Download report

R&D 93

A survey of tin content of canned pineapple products
M.C. Edwards
(1999)

Download report

R&D 92

Investigation into the acid tolerance of Escherichia coli O157
M. Gonzalez, J. Bowen and G. Betts
(1999) - * Confidential to Members

Download report

R&D 91

Improving the hygienic design of food processing equipment using modelling approaches based on computational fluid dynamics
J.E. Hall, M.R. Jones and A.W. Timperley
(1999) - * Confidential to Members

Download report

R&D 90

Efficacy and applications of pulsed light and UV technologies
M. Gonzales
(1999) - * Confidential to Members

Download report

R&D 89

3-MCPD in food materials - model system studies
J.B. Adams, H.M. Brown, N.A.P. Byrd and P.J. Zipfell
(1999) - * Confidential to Members

Download report

R&D 88

Preliminary studies on the removal and detection of peanut residues on food production surfaces
J.H. Taylor, S.D. Garrett, K.L. Brown and J.T. Holah
(1999) - * Confidential to Members

Download report

R&D 87

Methods for studying the heating and cooling of mixtures of solids and liquids in heat exchangers
G.S. Tucker
(1999)

Download report

R&D 86

The technical and economic barriers to production of reduced fat bakery products
T.M. Sharp
(1999)

Download report

R&D 85

Barriers to the production and consumption of reduced fat bakery products: final report
J.A. McEwan and T.M. Sharp
(1999)

Download report

R&D 84

Mixing and processing Chorleywood Bread Process doughs.
1. Factors affecting dough rheology
S.P. Cauvain and K. Little
(1999) - * Confidential to Members

Download report

R&D 83

The relationship between risk of product contamination and airborne microbial challenge - a preliminary study
K.L. Brown and K.E. Hall
(1999) - * Confidential to Members

Download report

R&D 82

Consumer attitudes to British made food: Focus groups
A.M. Groves, J.A. McEwan and S.J. Henson
(1999)

Download report

R&D 81

A comparison of resuscitation techniques for the recovery of microorganisms from onion powder
L.K. Everis, G.D. Betts, K. Jewell and D.M. Gadd
(1999) - * Confidential to Members

Download report

R&D 80

Barriers to the consumption of reduced-fat bakery products: a consumer survey
J.A. McEwan
(1999)

Download report

R&D 79

Investigation of sources of tin in canned food
M.C. Edwards
(1999)

Download report

R&D 78

Consumer barriers to the consumption of reduced-fat bakery products: a qualitative approach
J.A. McEwan and D. Clayton
(1999)

Download report

R&D 77

Applications of time-temperature integrators for validation of pasteurisation processes
G.S. Tucker
(1999)

Download report

R&D 76

Consumer input to the development of food quality specifications: an integrated approach
J.A. McEwan
(1999) - * Confidential to Members

Download report

R&D 75

Optimisation of the time-intensity method for the food industry: a case study on panel training and assessment of panel performance
V.S. Mialon and V.S.M. Badts
(1999) - * Confidential to Members

Download report

R&D 74

Predicting heat and mass transfer during bread baking
J.E. Hall, S.R. Otto and P.S. Richardson
(1999)

Download report

R&D 73

Vining peas for freezing: 1998 trials
L.V. Bedford
(1999) - * Confidential to Members

Download report

pubs@campdenbri.co.uk