• Development, assessment and optimisation of meat systems for the aging consumer through processing and packaging modification 

  Conroy, Paula M. (University College Cork, 2018)

  In response to the growing population of those aged over 65, it is essential we prepare for better quality of life not just increased life years. Sensory decline impacts, not just the way we perceive flavours, but the way ...
• Novel strategies for optimization of the cheddar cheese manufacturing process 

  Hou, Jia (University College Cork, 2018)

  The effects of Cheddar cheese quality has been studied previously on pH, composition, ionic strength (NaCl) and temperature; however, physicochemical and biochemical parameters of cheese such as milk composition, processing ...
• Optimisation of quality and nutritional value of reformed/restructured meat products for older adults developed using plant proteins 

  Baugreet, Sephora (University College Cork, 2018)

  Literature has shown that the emerging ageing population are seeking healthy foods and ingredients that confer nutritional benefits and may prolong an active, healthy and independent quality of life. The aim of this thesis ...
• Dairy ingredients-based emulsions and beta-carotene delivery 

  Lu, Wei (University College Cork, 2018)

  Instability and water-insolubility of many bioactive nutrients greatly limit their oral bioavailability and thus their health benefits. Therefore, the delivery of these compounds requires protective mechanisms. Emulsion-based ...
• High pressure processing as a hurdle technology for development of consumer-accepted, low-salt processed meat products with enhanced safety and shelf-life 

  O'Neill, Ciara (University College Cork, 2018)

  Processed meat manufacturers continuously seek new ways to reduce salt in meat products, without compromising consumer acceptability, but with enhanced safety and shelf-life. Response surface methodology (RSM) was used to ...

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