Members for whom we have a valid e-mail address in our membership database can request the reports marked # by automated e-mail response. Simply send an e-mail to auto@campden.co.uk with the subject line: send R&D abc, where abc is the number of the report of interest (e.g. R&D 243).
|
No. |
Report Title |
| R&D266 # |
Use of xylanases and ferulic acid esterase to increase the shelf-life and soluble fibre content of white and wholemeal bread
S Sahi
(2008) |
| R&D265 # |
Methods to characterise egg functionality in batter systems
S Sahi
(2008) |
| R&D264 # |
Clean filling: general guidance with particular attention to electrostatic charge
JT Holah, KE Middleton and A Malinowska
(2008) |
| R&D263 # |
An investigation into the formation of proteinaceous lumps in milk
A Baldwin
(2008) |
| R&D262 # |
Tristimulus measurements of flour colour
MB Whitworth
(2008) |
| R&D261 # |
Waste and resource use in the food and drink industry: a review of processing and packaging waste, energy and water issues
A Green
(2008) |
| R&D260 # |
History of the minimum botulinum cook for low-acid canned foods
G Tucker
(2008) |
| R&D 259 # |
Children's attitudes towards healthy options
JC Pfeiffer
(2008) -* Confidential to Members |
| 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 |
| 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 |
| 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 |
| 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 |
| R&D 254 # |
The microbiological effect of essential oils in foods
N Hoskins and G Betts
(2008) -* Confidential to Members |
| 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 |
| 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 |
| R&D 251 # |
An evaluation of on-pack sensory communication and its effect on expectations and experience
S Thomas
(2008) -* Confidential to Members |
| 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 |
| R&D 249 # |
Factors affecting the cleaning of 'closed' food processing plant
RD Thorn and RM George
(2008) -* Confidential to Members |
*R&D reports are usually free of charge to members. However, where fulfilling requests involves significant carriage costs we reserve the right to make a charge to cover these. Also, where members request copies of reports published before their membership took effect, we reserve the right to make a charge to cover the costs of printing and despatch. Members would always be notified of such charges before requests were fulfilled.
