• Proteomic approaches for the identification of biomarkers of beef tenderness from Longissimus thoracis muscles and plasma of young Limousin-sired bulls 

  Zhu, Yao (University College Cork, 2021-06)

  The palatability of beef, i.e., tenderness, juiciness, chewiness, and flavour, is an essential predictor of the eating experience of beef consumers. As the leading factor influencing palatability, beef tenderness can vary ...
• FODMAPs in cereals, pseudo cereals and legumes: a systematic approach for the development of functional low FODMAP products 

  Ispiryan, Lilit (University College Cork, 2021-07-28)

  FODMAPs (fermentable mono-, di, oligosaccharides and polyols) are dietary carbohydrates that have been identified as triggers of symptoms of irritable bowel syndrome (IBS); a diet with a reduced intake of FODMAPs is ...
• Biochemistry, physicochemical properties, and processing of human milk and comparison to bovine milk 

  Meng, Fanyu (University College Cork, 2021-06)

  Human milk is a valuable biofluid that provides essential nutrients and immunological protection to newborns. In the thesis, levels and properties of macronutrients in human milk, their influencing factors, and physico-chemical ...
• Lactoferrin in infant nutrition: thermal processing, heteroprotein interactions with osteopontin, simulated gastrointestinal digestion and bioactivity 

  Goulding, David A. (University College Cork, 2021-08)
• Physical properties of feeds for novel bioactives - encapsulating bead formation 

  Hansen, Mackenzie M. (University College Cork, 2021-10)

  Encapsulation involves the entrapment of sensitive bioactive compounds with structure- forming food components to enhance protection and delivery. Blends of proteins and glass- forming carbohydrates are often used as ...

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