Food and Nutritional Sciences - Journal Articles

Food and Nutritional Sciences - Journal Articles

 

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  • 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 ...
  • Hazlett, Ryan; Schmidmeir, Christiane; O'Mahony, James A. (Elsevier, 2020-04-30)
    Agglomerated powders are susceptible to breakdown on handling, most notably, during powder conveying. In this study, three agglomerated dairy powders (whey protein concentrate powder, WPC; fat-filled milk powder, FFMP and ...
  • Meng, F.; Uniacke-Lowe, Therese; Lanfranchi, E.; Meehan, G.; O'Shea, C. A.; Fox, Patrick F.; Huppertz, T.; Ryan, C. Anthony; Kelly, Alan L. (Elsevier Ltd., 2020-05-06)
    The creaming properties of human milk have not been widely studied to date, and a mechanism for this phenomenon is not known. Here, the natural creaming of human milk, as affected by temperature and pre-treatments, was ...
  • Vogelsang-O'Dwyer, Martin; Bez, Juergen; Petersen, Iben Lykke; Skejovic Joehnke, Marcel; Detzel, Andreas; Busch, Mirjam; Krueger, Martina; Ispiryan, Lilit; O'Mahony, James A.; Arendt, Elke K.; Zannini, Emanuele (MDPI, 2020-02-21)
    Similarly prepared protein isolates from blue lupin (Lupinus angustifolius) and white lupin (L. albus) were assessed in relation to their composition, functional properties, nutritional attributes and environmental impacts. ...
  • Alonso-Miravalles, Loreto; Zannini, Emanuele; Bez, Juergen; Arendt, Elke K.; O'Mahony, James A. (Elsevier Ltd., 2020-02-13)
    the physical and flow properties of plant-based regular and protein-rich flours to establish relationships between powder physical and bulk handling properties as influenced by protein enrichment. A number of physical ...

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