• Lactic acid bacteria fermentation of wort as a tool to add functionality in malting, brewing and novel beverages 

  Peyer, Lorenzo (University College Cork, 2017)

  This thesis addresses the investigation of several strains of LAB for biopreservation using in vitro and in situ studies, as well as for acidification of wort to be applied during sour brewing and as novel beverages. The ...
• Structural relaxations and crystallization in amorphous food model formulations 

  Fanghui, Fan (University College Cork, 2017)

  Formulation and design of amorphous food solids structures for improved dehydration properties, stabilization of active components, and controlled structure deterioration require materials science characterization of ...
• Processing and stability of infant formula-based emulsions as affected by emulsifier type 

  Drapala, Kamil P. (University College Cork, 2017)

  Infant formulae (IF), which are emulsion-based nutritional products, are prone to destabilisation during processing and on storage due to their inherent thermodynamic instability. Currently, IF emulsions are stabilised ...
• Manufacture of metal-based nanoparticles and their incorporation into plastic materials for the development of active antimicrobial food packaging 

  Hasim, Azlin (University College Cork, 2016)

  Silver (Ag), copper (Cu) and zinc oxide (ZnO) nanoparticles (NPs) were synthesized and antimicrobially assessed. Ag NPs showed the best antimicrobial activity (AA) against a wide range of microorganisms: Staphylococcus ...
• Role of calcium equilibrium in modulating the textural and functional properties of brine-salted cheese 

  McAuliffe, Lisa Norma (University College Cork, 2017)

  The role of calcium (Ca) in modulating the textural and rheological properties of brine-salted Gouda-type cheese during ripening was investigated, with particular emphasis on the alteration of Ca between the soluble (SOL) ...

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