• Evaluation and improvement of technological and nutritional properties of plant-based milk substitutes 

  Jeske, Stephanie (University College Cork, 2018)

  Plant-based milk substitutes are suspensions of extracted and disintegrated plant material in water. However, nutritional values and physico-chemical properties of these products vary greatly and depend largely on the raw ...
• Seasonal variations in household food insecurity and dietary diversity and their association with maternal and child nutritional status in rural Ethiopia 

  Roba, Kedir T.; O'Connor, Thomas P.; O'Brien, Nora M.; Aweke, Chanyalew S.; Kahsay, Zenebe A.; Chisholm, Nick; Lahiff, Edward (Springer Nature Switzerland AG, 2019-05-20)

  Food availability and access are strongly affected by seasonality in rural households in Ethiopia. However, relationships between household food insecurity indicators and dietary diversity and nutritional status of ...
• Influence of pre-crystallisation and water plasticization on flow properties of lactose/WPI solids systems 

  Li, Runjing; Roos, Yrjö H.; Miao, Song (Elsevier B.V., 2016-03-03)

  This study investigated the influence of pre-crystallisation and water plasticization on flow properties of lactose/whey protein isolate (WPI) solids systems. Powder characteristics of lactose/WPI mixtures with different ...
• Shelf life extension of vacuum-packed salt reduced frankfurters and cooked ham through the combined application of high pressure processing and organic acids 

  O'Neill, Ciara M.; Cruz-Romero, Malco C.; Duffy, Geraldine; Kerry, Joseph P. (Elsevier, 2018-06-27)

  The objective of this study was to assess the efficacy of a combination of high pressure processing (HPP) and a mix of organic acids Inbac™ as hurdles to extend the shelf life of previously optimised sensory accepted ...
• Effects of herd diet, protein fortification and coagulation conditions on in-vat curd syneretic properties and ripening profiles of Maasdam cheese 

  Panthi, Ram Raj (University College Cork, 2018)

  This thesis describes a series of studies undertaken to underpin developments in the Irish cheese industry, particularly an increased interest in the potential of achieving market advantage through the promotion of grass- ...

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