• Characterization of the ruminal fermentation and microbiome in lambs supplemented with hydrolysable and condensed tannins 

  Salami, Saheed A.; Valenti, Bernardo; Bella, Marco; O'Grady, Michael N.; Luciano, Giuseppe; Kerry, Joseph P.; Jones, Eleanor; Priolo, Alessandro; Newbold, Charles J. (Oxford University Press on behalf of Federation of European Microbiological Societies, 2018-04-10)

  This study characterised the response of ruminal fermentation and the rumen microbiome in lambs fed commercial vegetal sources of hydrolysable tannins (HT) and condensed tannins (CT). Forty-four lambs (19.56 ± 2.06 kg) ...
• The impact of sugar particle size manipulation on the physical and sensory properties of chocolate brownies 

  Tyuftin, Andrey A.; Richardson, Aislinn M.; Kilcawley, Kieran N.; Gallagher, Eimear; O'Sullivan, Maurice G.; Kerry, Joseph P. (Elsevier B.V., 2018-04-16)

  The overall objective of this research was to assess the effect of sugar particle size manipulation on the physical and sensory properties of chocolate brownies. A control sugar (commercially available, 200-5181 μm) and ...
• Optimisation of plant protein and transglutaminase content in novel beef restructured steaks for older adults by central composite design 

  Baugreet, Sephora; Kerry, Joseph P.; Brodkorb, André; Gomez, Carolina; Auty, Mark; Allen, Paul; Hamill, Ruth M. (Elsevier B.V., 2018-03-29)

  With the goal of optimising a protein-enriched restructured beef steak targeted at the nutritional and chemosensory requirements of older adults, technological performance of thirty formulations, containing plant-based ...
• Effect of monovalent cations on calcium-induced assemblies of kappa carrageenan 

  Evageliou, Vasiliki I.; Ryan, Patricia M.; Morris, Edwin R. (Elsevier, 2018-03-09)

  The effect of Na+, K+ and Ca2+ cations on the thermal stability and aggregation of kappa carrageenan double helices has been explored by differential scanning calorimetry (DSC). Previous studies have shown that kappa ...
• Water absorption as a prediction tool for the application of hydrocolloids in potato starch-based bread 

  Horstmann, Stefan W.; Axel, Claudia; Arendt, Elke K. (Elsevier Ltd., 2018-02-24)

  To create visco-elastic networks in gluten-free doughs, hydrocolloids have been used most commonly to compensate for the lack of gluten. This study applies a prediction tool in form of an equation, considering the right ...

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