• Modification of cheese flavour through the use of surface microbiota 

  Bertuzzi, Andrea (University College Cork, 2017)

  Surface microorganisms in surface-ripened cheese, combined with lactic acid bacteria, contribute to lipolysis and proteolysis, degradation of free fatty acids and free amino acids, and the metabolism of lactose, citrate ...
• Aggregation and gelation characteristics of high protein dairy ingredient powders 

  Lin, Yingchen (University College Cork, 2017)

  Milk protein-containing dairy ingredient powders are used extensively in the formulation of a wide range of foods and beverages. Protein is an essential component in such food systems, where it provides nutrition and a ...
• The prevalence and prognostic value of abnormal body composition phenotypes in Irish oncology patients 

  Daly, Louise (University College Cork, 2017)

  Advancements in image-based technologies and body composition research over the past decade has led to increased understanding of the importance of muscle abnormalities, such as low muscle mass (sarcopenia), and more ...
• Application of ultrasound technology for functional meat products 

  Ojha, Shikha (University College Cork, 2017)

  With increasing consumer awareness of health and nutrition, the meat processing industry is eager to engage in a search for innovative ways of processing and developing novel meat products with potential health benefits. ...
• Strength analysis for understanding structural relaxations in food materials 

  Maidannyk, Valentyn (University College Cork, 2017)

  Fundamental understanding of structural relaxation time is important in characterization of food materials. Various relationships, such as Arrhenius, VogelTammann-Fulcher (VTF), Williams-Landel-Ferry (WLF) and Angell’s ...

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