Zobrazeno 1 - 10 of 11 pro vyhledávání: '"C D Hickey"'
1
Influence of buttermilk powder or buttermilk addition on phospholipid content, chemical and bio-chemical composition and bacterial viability in Cheddar style-cheese
Autor: B. W. K. Diehl, Jeremiah J. Sheehan, Anna Millqvist-Feurby, Martin G. Wilkinson, Marine Nuzzo, C. D. Hickey
Publikováno v: Food Research International. 102:748-758
peer-reviewed The effect of buttermilk powder addition post-curd formation or buttermilk addition to cheese milk on total and individual phospholipid content, chemical composition, enzyme activity, microbial populations and microstructure within Ched
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00df7d7e8208b66c61acbc3d377fe292
https://doi.org/10.1016/j.foodres.2017.09.067
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2
Influence of process temperature and salting methods on starter and NSLAB growth and enzymatic activity during the ripening of cheeses produced with Streptococcus thermophilus and Lactobacillus helveticus
Autor: Jeremiah J. Sheehan, Mark A.E. Auty, C. D. Hickey, Martin G. Wilkinson
Publikováno v: International Dairy Journal. 69:9-18
The effect of varying cook temperature (40 or 50 °C) and salting method (dry or brine salting) on bacterial viability, enzymatic activity and chemical composition in cheeses made using Streptococcus thermophilus and Lactobacillus helveticus were inv
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b3154f8f8af4802678589484a75ae013
https://doi.org/10.1016/j.idairyj.2016.12.015
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3
Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese
Autor: Martin G. Wilkinson, C. D. Hickey, Vincenzo Fallico, Jeremiah J. Sheehan
peer-reviewed This study investigated the differential effect of salt concentration in the outside and inside layers of brine salted cheeses on viability, culturability and enzyme activity of starter bacteria. The high-salt environment of the outside
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::acbdc9f71e9bb0e24c5cfd5c23bf59ec
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4
The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese
Autor: Maurice G. O'Sullivan, Jessica L Davis, Kieran N. Kilcawley, Dimitri Scholz, Jeremiah J. Sheehan, Martin G. Wilkinson, C. D. Hickey
peer-reviewed The influence of buttermilk or buttermilk powder addition to cheese milk or cheese curds respectively on cheese functional properties, free fatty acid profiles and subsequent volatile and sensory characteristics was investigated. Butter
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7b2abed40193f992faaba157e80a06b2
http://hdl.handle.net/11019/1759
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6
Growth and location of bacterial colonies within dairy foods using microscopy techniques: a review
Autor: Jeremiah J. Sheehan, Martin G. Wilkinson, Mark A.E. Auty, C. D. Hickey
Publikováno v: Frontiers in Microbiology, Vol 6 (2015)
Frontiers in Microbiology
peer-reviewed The growth, location, and distribution of bacterial colonies in dairy products are important factors for the ripening and flavor development of cheeses, yogurts, and soured creams. Starter, non-starter, spoilage, and pathogenic bacteria
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::71fbb42271220a5b5a3ae981c5f23b11
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7
Measurement of pH micro-heterogeneity in natural cheese matrices by flourescence lifetime imaging
Autor: Zdenek Svindrych, Zuzana Burdikova, Jiri Panek, Jan Pala, Ammasi Periasamy, Mark A.E. Auty, Jeremiah J. Sheehan, C. D. Hickey, Martin G. Wilkinson
Publikováno v: Frontiers in Microbiology, Vol 6 (2015)
Frontiers in Microbiology
peer-reviewed Cheese, a product of microbial fermentation may be defined as a protein matrix entrapping fat, moisture, minerals and solutes as well as dispersed bacterial colonies. The growth and physiology of bacterial cells in these colonies may be
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a2057ee2fceed86634ea07536d7e02b1
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10
The role of 1,25-dihydroxyvitamin D in the mechanism of acquired vitamin D deficiency
Autor: M E Hayes, P. H. Adams, Michael Davies, M R Clements, G A Lumb, E B Mawer, C D Hickey
Publikováno v: Clinical Endocrinology. 37:17-27
OBJECTIVE We wished to assess the effect of changes In the plasma concentration of 1,25-dihydroxyvitamin D on the plasma elimination half-time for 25-hydroxyvitamin D In man. DESIGN The turnover of 25-hydroxyvltamin D in plasma was Investigated after
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb271a0d1897f62317efd04c55c6537a
https://doi.org/10.1111/j.1365-2265.1992.tb02278.x
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