• Studies on selected physicochemical properties and microstructure of β-casein-enriched ingredients for applications in formulated nutritional products 

  Li, Meng (University College Cork, 2020-09)

  The milk protein β-casein (β-CN) possesses excellent functional properties and is the most abundant casein in human milk. Therefore, β-CN has the potential to be used as an ingredient in nutritional food applications, in ...
• Influence of calcium chelation and enzymatic modification of protein on the hydration characteristics of high protein dairy powders 

  Power, Orla M. (University College Cork, 2020-06)

  Milk protein concentrate (MPC) powders have numerous commercial applications and are integral ingredients in high quality functional dairy products and beverages. However, such high protein dairy powders pose significant ...
• Identification and characterisation of lactic acid bacterial secondary metabolites with functional and health benefits 

  Hill, Daragh (University College Cork, 2020-06-30)

  During fermentation lactic acid bacteria (LAB) produce and secrete a range of secondary metabolites. These metabolites have a range of potential applications in both medical and food sectors. They can be used to enhance a ...
• The role of plant-based foods and dietary fibre in school-aged children (5-12y) in Ireland 

  McCarthy, Róisín (University College Cork, 2020-05-01)

  The consumption of plant-based foods has been associated with a variety of health benefits and a more sustainable environment. Plant-based foods including wholegrains cereals, vegetables and fruit provide important nutrients ...
• Vitamin K in the diet of the Irish population (1-90 years) 

  Kingston, Ciara (University College Cork, 2020-03-31)

  Vitamin K is required to maintain normal blood coagulation and may also function in other areas including bone health and the inhibition of vascular calcification. The aim of this thesis was to estimate the intake, adequacy ...

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