• Translating plant protein benefits to consumer products: physicochemical, technological and nutritional aspects of utilising plant protein ingredients for cereal food applications 

  Hoehnel, Andrea (University College Cork, 2021-03)

  The way we currently produce and consume food puts both environmental sustainability and human health at great risk. A global shift to predominantly plant-based diets as part of a food system transformation promises remedies ...
• A study on the application of synthetic antimicrobial peptides derived from plants for the reduction of yeast spoilage in food 

  Shwaiki, Laila N. (University College Cork, 2021-02)

  Food spoilage caused by the undesirable growth of microorganisms contributes to the crisis of food waste and food loss worldwide. Bacterial and fungal microorganisms can grow and spread in food, resulting in the spoilage ...
• Understanding aroma and flavour formation in baked confectionery products, as influenced by sugar and fat 

  Garvey, Emer (University College Cork, 2020-12-18)

  This thesis directly addresses consumer demands for ‘clean-label’, sustainable and natural ingredients in baked confectionery products. Baked confectionery products are a prime matrix to explore alternative sucrose replacers ...
• Formulation and application of alginate-based and soy protein isolate-stabilized emulsion gels 

  Lin, Duanquan (University College Cork, 2021-06-01)

  Alginate gels filled with emulsion droplets (i.e., alginate-based emulsion gels) have received increased interest in recent years, and soy protein isolate (SPI), used as a emulsifier, has been widely investigated in the ...
• Malnutrition & altered body composition in oncology: prevalence, aetiology, consequences & potential therapies 

  Sullivan, Erin S. (University College Cork, 2020-08-10)

  Malnutrition is common across all cancer sites and stages and its aetiology is multifactorial and complex. It is associated with poorer quality of life, increased morbidity and mortality and is often considered an inevitable ...

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