• Thermal processing techniques for improving protein-enriched beverage production 

  Kelleher, Clodagh (University College Cork, 2019)

  Growing consumer demand for convenient sources of high quality protein has led to a substantial global market for ready-to-drink, shelf-stable dairy protein beverages. These products have significant technical challenges ...
• Fundamental study on perspectives for post-harvest bioprotection of cereal crops 

  Schmidt, Marcus (University College Cork, 2018)

  As a result of the rapidly growing human population, reducing post-harvest crop losses of cereals due to microbial pests has major importance. Therefore, recent advances and emerging technologies for chemical, physical and ...
• Fundamental research on gluten-free bread 

  Horstmann, Stefan W. (University College Cork, 2018)

  The interest in gluten-free products has increased drastically over the past decades. This is the result of advanced detection methods for gluten-related disorders and the lifestyle choices of consumers. Gluten plays a key ...
• Fundamental studies on the reduction of fat and salt in laminated doughs 

  Silow, Christoph (University College Cork, 2018)

  Puff pastry is well known for its layered, light and flaky structure. Additionally, it is a major contributor of fat and sodium intake in many countries. Excessive intake of saturated fatty acids (SAFA) and cholesterol but ...
• Reducing the impact of feedstuff transport by a better utilization of plant wastes for livestock: a way to improve meat quality? 

  Salami, Saheed A. (University College Cork, 2019)

  The effect of feeding plant by-products (cardoon meal (CM), dried corn gluten feed (CGF), corn (CDGS) and wheat (WDGS) distillers’ grains with solubles, and citrus pulp (DCP)) on the quality of meat from ruminant animals ...

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