The substitution of animal protein with proteins of plant origin is a viable way to decrease the negative impact caused by animal husbandry on the environment. Pulse consumption has been widely promoted as a nutritious ...
The way we currently produce and consume food puts both environmental sustainability and human health at great risk. A global shift to predominantly plant-based diets as part of a food system transformation promises remedies ...
Shwaiki, Laila N.(University College Cork, 2021-02)
Food spoilage caused by the undesirable growth of microorganisms contributes to the crisis of food waste and food loss worldwide. Bacterial and fungal microorganisms can grow and spread in food, resulting in the spoilage ...
This thesis directly addresses consumer demands for ‘clean-label’, sustainable and natural ingredients in baked confectionery products. Baked confectionery products are a prime matrix to explore alternative sucrose replacers ...
Lin, Duanquan(University College Cork, 2021-06-01)
Alginate gels filled with emulsion droplets (i.e., alginate-based emulsion gels) have received increased interest in recent years, and soy protein isolate (SPI), used as a emulsifier, has been widely investigated in the ...
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