• Evaluation of production of Cheddar cheese from micellar casein concentrate 

  Li, Bozhao; Waldron, David S.; Tobin, John T.; Subhir, Surabhi; Kelly, Alan L.; McSweeney, Paul L. H. (Elsevier B.V., 2020-04-02)

  The production of Cheddar cheese using micellar casein concentrate (MCC), a novel milk ingredient powder with a high casein content (~92%), was evaluated. Four types of Cheddar cheese were manufactured and ripened for 180 ...
• Development of fortified blended food and the effect of selected parameters on its composition and functionality 

  Shevade, Ashwini V. (University College Cork, 2020-05-10)

  Fortified Blended Food (FBF) is a category of ‘specialized nutritious food’ supplied by the World Food Programme (WFP) to reduce the risk of malnutrition in food-insecure regions. Super cereal plus (SCP) is a FBF prepared ...
• Fundamental investigation and applied studies on non-Saccharomyces yeasts in non-alcoholic and low alcohol beer brewing 

  Bellut, Konstantin (University College Cork, 2019-12-11)

  Non-alcoholic and low alcohol beer (NABLAB) is enjoying growing popularity owing to consumer lifestyle changes, improved production methods and stricter legislation. Among the biological methods for their production, ...
• Design, development and characterization of nanostructured electrochemical sensors 

  Juska, Vuslat B. (University College Cork, 2020)

  This is a publication-based thesis which focuses on the study of electrochemical microbiosensors for glucose detection. It investigates applications of a series of microfabricated gold electrodes based on several nanostructures ...
• Compositional and analytical factors affecting the stickiness of dairy powders 

  O'Donoghue, Laura T. (University College Cork, 2019-10)

  Spray dying is a dehydration technique used in the dairy industry for the preservation and creation of a wide range of valuable dairy products. However, challenges associated with stickiness development are often encountered ...

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