Zobrazeno 1 - 10
of 29
pro vyhledávání: '"E. Dolores O'Riordan"'
Autor:
Steven L. Mulrooney, James G. Lyng, Cathal O'Hara, Aifric O'Sullivan, E. Dolores O'Riordan, Eileen R. Gibney
Publikováno v:
Current Research in Food Science, Vol 7, Iss , Pp 100627- (2023)
Recent work has focused on understanding the link between diet quality and environmental impact, however it is also important to consider the role food processing plays in this relationship. Using model meal plans, this paper examines the link betwee
Externí odkaz:
https://doaj.org/article/82968bac40894912b6594de47c281aec
Autor:
Graham J. O'Neill, Jean Christophe Jacquier, Anindya Mukhopadhya, Thelma Egan, Michael O'Sullivan, Torres Sweeney, E. Dolores O'Riordan
Publikováno v:
Journal of Functional Foods, Vol 19, Iss , Pp 512-521 (2015)
The release of riboflavin from whey microbeads under in vitro and in vivo gastrointestinal conditions was evaluated. Release of riboflavin from whey protein microbeads subjected to in vitro gastric digestion was rapid. To limit the release of ribofla
Externí odkaz:
https://doaj.org/article/9f5f27f797c845c49e122e2d331e150e
Autor:
Aislinn F. McCourt, Steven L. Mulrooney, Graham J. O’Neill, E. Dolores O’Riordan, Aifric M. O’Sullivan
Publikováno v:
Articles
Food fortification improves vitamin D intakes but is not yet mandated in many countries. Combining vitamin D with different dietary lipids altered vitamin D absorption in in vitro and postprandial studies. This randomised, placebo-controlled trial ex
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::86c2853bb0464ae1166e18cf849cacbf
https://doi.org/10.1017/s0007114523000636
https://doi.org/10.1017/s0007114523000636
Autor:
Graham J. O'Neill, Aislinn McCourt, E. Dolores O’Riordan, Aifric O'Sullivan, Steven L. Mulrooney
Publikováno v:
Articles
In-vitro evidence suggests that the lipid component of foods alters vitamin D absorption. This single-blinded, cross-over postprandial study examined the effect of changing the lipid component of a 20 µg vitamin D3 fortified dairy drink on postprand
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8a9e1037806b8018596f7367fafbd4b1
https://doi.org/10.1080/09637486.2021.1984400
https://doi.org/10.1080/09637486.2021.1984400
Autor:
Lauren McGuinness, Mairead McCabe, Celine Kiernan, Keri McCrickerd, Ciaran G. Forde, E. Dolores O'Riordan, Emma L. Feeney
Publikováno v:
Food Quality and Preference, 101
Food Quality and Preference 101 (2022)
Food Quality and Preference 101 (2022)
Consumer interest in Grass-Fed dairy products is increasing with some consumer groups willing to pay a premium for dairy labelled as Grass-Fed. The aim of this study was to examine the effect of the term Grass-Fed on a label in combination with claim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb3e5c93042dc529c7340d2bbe5b55fb
https://research.wur.nl/en/publications/impact-of-front-of-pack-labels-with-nutrition-and-grass-fed-claim
https://research.wur.nl/en/publications/impact-of-front-of-pack-labels-with-nutrition-and-grass-fed-claim
Publikováno v:
Food Chemistry. 289:1-6
A new protein quantification method based on first order derivative spectrophotometry was established to eliminate various interferences, mainly chitosan, to the utmost using bovine serum albumin (BSA) as a model food protein. Absorbance spectra of B
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::016ebe81f24edd28357d7c8e5162f07a
https://doi.org/10.1016/j.foodchem.2019.02.121
https://doi.org/10.1016/j.foodchem.2019.02.121
Publikováno v:
Food Hydrocolloids. 90:330-340
High-protein intake in early childhood may cause negative health effects in later life. However, low protein powdered follow-on milks are challenging to manufacture due to stickiness caused by increased free fat and lower glass transition points. Ski
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a62606b5ef3efe99c2a53a2a2b95906
https://doi.org/10.1016/j.foodhyd.2018.12.033
https://doi.org/10.1016/j.foodhyd.2018.12.033
Akademický článek
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Autor:
Thelma Egan, Jean-Christophe Jacquier, Michael O'Sullivan, Graham J. O'Neill, Anindya Mukhopadhya, Torres Sweeney, E. Dolores O’Riordan
Publikováno v:
Journal of Functional Foods, Vol 19, Iss, Pp 512-521 (2015)
The release of riboflavin from whey microbeads under in vitro and in vivo gastrointestinal conditions was evaluated. Release of riboflavin from whey protein microbeads subjected to in vitro gastric digestion was rapid. To limit the release of ribofla
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dbb105cb4bf855e3bd5af6f75a6f9fac
https://doi.org/10.1016/j.jff.2015.09.043
https://doi.org/10.1016/j.jff.2015.09.043
Publikováno v:
Food chemistry. 239
Bovine serum albumin (BSA), whey protein isolate (WPI), insulin and a casein hydrolysate were entrapped in chitosan-polyphosphoric acid (PPA) beads. The in vitro release of protein from the beads in simulated gastric fluid (SGF, pH 3) and simulated i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::737103ec5b950c3c3e1d3cbcc4abb42d
https://pubmed.ncbi.nlm.nih.gov/28873541
https://pubmed.ncbi.nlm.nih.gov/28873541