Mane, Anuya; McSweeney, Paul L. H.(Wiley, 2019-11-28)
Proteolysis in an Irish farmhouse Camembert cheese was studied during 10 weeks of ripening. Urea‐polyacrylamide gel electrophoresis of pH 4.6‐insoluble fractions of cheese showed the degradation of caseins, initially due ...
Fregonezi Paludetti, Lizandra(University College Cork, 2019)
The Irish dairy industry has expanded significantly over the last five years since the abolition of the milk quotas in 2015. The Food Harvest Programme predicted that the milk production would increase by 50% by 2020. The ...
Jonnala, Bhagya Rekha Yeluri(University College Cork, 2019)
Pink discoloration defect impacts on a wide range of ripened cheese varieties, including Swiss, Cheddar, and Italian-type cheeses. The problem manifests either near the surface of the cheese block as a uniform pink border, ...
Daly, Louise; Dolan, Ross; Power, Derek; Ní Bhuachalla, Éadaoin; Sim, Wei; Fallon, Marie; Cushen, Samantha; Simmons, Claribel; McMillan, Donald C.; Laird, Barry J.; Ryan, Aoife(John Wiley & Sons Ltd., 2019-11-06)
Background: Weight loss (WL) has long been recognized as an important factor associated with reduced quality of life (QoL) and reduced survival in patients with cancer. The body mass index (BMI)‐adjusted weight loss grading ...
Shevade, Ashwini V.; O'Callaghan, Yvonne C.; O'Brien, Nora M.; O'Connor, Thomas P.; Guinee, Timothy P.(Wiley-Blackwell, 2019-10-15)
Dehydrated blends of milk and cereal are reconstituted and consumed as a nutritious soup or porridge in many regions; the composition and reconstitution behavior of the blends are likely to impact on nutritional quality ...
This website uses cookies. By using this website, you consent to the use of cookies in accordance with the UCC Privacy and Cookies Statement. For more information about cookies and how you can disable them, visit our Privacy and Cookies statement