• 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) ...
• Preparation, characterisation and functional applications of whey protein-carbohydrate conjugates as food ingredients 

  Mulcahy, Eve M. (University College Cork, 2017)

  The core technological hurdles limiting the use of whey protein ingredients in value-added nutritional beverages include poor solubility, heat stability and lack of clarity, particularly in high-acid or high ionic strength, ...
• The role of diet, nutritional assessment and nutritional intervention in the prevention of cancer and the treatment of cancer-related malnutrition 

  Ní Bhuachalla, Éadaoin (University College Cork, 2017)

  Nutrition plays a fundamental role in both the prevention and the treatment of cancer. The aim of this thesis was to describe the prevalence of malnutrition in the Irish oncology setting using gold standard methods of body ...

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