• The effects of formulation and processing on surface characteristics and functional properties of dairy powders 

  Kelly, Grace M. (University College Cork, 2016)

  The objectives of this thesis were to (i) study the effect of increasing protein concentration in milk protein concentrate (MPC) powders on surface composition and sorption properties; (ii) examine the effect of increasing ...
• The application of next generation sequencing to profile microbe related cheese quality defects 

  O'Sullivan, Daniel (University College Cork, 2015)

  High throughput next generation sequencing, together with advanced molecular methods, has considerably enhanced the field of food microbiology. By overcoming biases associated with culture dependant approaches, it has ...
• Stabilisation of dehydrated nanoemulsions using sugar - protein matrices 

  Maher, Patrick G. (University College Cork, 2015)

  There are numerous review papers discussing liquid nanoemulsions and how they compare to other emulsion systems. Little research is available on dried nanoemulsions. The objectives of this research were to (i) study the ...
• Reduction of salt in yeasted wheat bread: impact on bread quality and solutions using sourdough fermented by functional lactic acid bacteria strains 

  Belz, Markus C. E. (University College Cork, 2016)

  The dietary intake of sodium chloride has increased considerably over the last few decades due to changes in the human diet. This higher intake has been linked to a number of diseases including hypertension and other ...
• Iron status in early life and associations with developmental outcomes 

  McCarthy, Elaine Karen (University College Cork, 2016)

  Infants and young children are at particular risk of iron deficiency and its associated consequences for growth and development. The main objectives of this thesis were to quantify iron intakes, status and determinants of ...

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