Zobrazeno 1 - 10
of 132
pro vyhledávání: '"Kieran N Kilcawley"'
Publikováno v:
Talanta Open, Vol 10, Iss , Pp 100346- (2024)
Whiskey is a traditional distilled product produced on the island of Ireland that is currently experiencing a major expansion in export volume. Different styles of Irish whiskey exist, however only some very limited published information exists on th
Externí odkaz:
https://doaj.org/article/95085647fb01447581b3120a89bb8859
Publikováno v:
Beverages, Vol 9, Iss 3, p 64 (2023)
Whiskey’s complex and diverse flavor stems from a range of reactions that create congeners that are primarily dependent upon the cereal source/mash bill and each stage of the process: malting, mashing, fermentation, distillation, and cask maturatio
Externí odkaz:
https://doaj.org/article/bc7c41c220ba4c70a2a70216df06c99e
Autor:
Holly J. Clarke, Ellen Fitzpatrick, Deirdre Hennessy, Maurice G. O'Sullivan, Joseph P. Kerry, Kieran N. Kilcawley
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Aroma-active compounds in raw bovine milk produced from cows fed perennial ryegrass (GRS) or total mixed ration (TMR) consisting of grass silage, maize silage, and concentrates were identified by direct immersion sorptive extraction (DI Hi-Sorb), cou
Externí odkaz:
https://doaj.org/article/54e47b4abaf4426da559ab1b32ff1f47
Autor:
Halimah O. Mohammed, Michael N. O’Grady, Maurice G. O’Sullivan, Ruth M. Hamill, Kieran N. Kilcawley, Joseph P. Kerry
Publikováno v:
Foods, Vol 11, Iss 10, p 1522 (2022)
Commercially available Irish edible brown (Himanthalia elongata—sea spaghetti (SS), Alaria esculenta—Irish wakame (IW)) and red (Palmaria palmata—dulse (PP), Porphyra umbilicalis—nori) seaweeds were incorporated into pork sausages at 1%, 2.5%
Externí odkaz:
https://doaj.org/article/07db98e1f4664782b9a84bc1d752c775
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Macrococcus caseolyticus subsp. caseolyticus is a Gram-positive, commensal organism documented to be present as a component of the secondary microflora in fermented foods such as Ragusano and Fontina cheeses and Cantonese sausage. In these products,
Externí odkaz:
https://doaj.org/article/69d0c5bc7e0d47709178e01d82ed7fb4
Autor:
Halimah O. Mohammed, Michael N. O’Grady, Maurice G. O’Sullivan, Ruth M. Hamill, Kieran N. Kilcawley, Joseph P. Kerry
Publikováno v:
Foods, Vol 10, Iss 11, p 2784 (2021)
Irish edible brown (Himanthalia elongata—sea spaghetti, Alaria esculenta—Irish wakame) and red seaweeds (Palmaria palmata—dulse, Porphyra umbilicalis—nori) were assessed for nutritional (proximate composition; salt; pH; amino acid; mineral an
Externí odkaz:
https://doaj.org/article/fd7833ce647f44a5953d9b49fd8ee904
Autor:
Zeng Cheng, David T. Mannion, Maurice G. O’Sullivan, Song Miao, Joseph P. Kerry, Kieran N. Kilcawley
Publikováno v:
Foods, Vol 10, Iss 9, p 2061 (2021)
Volatile profiling of whole milk powder is valuable for obtaining information on product quality, adulteration, legislation, shelf life, and aroma. For routine analysis, automated solventless volatile extraction techniques are favored due their simpl
Externí odkaz:
https://doaj.org/article/375b4a91ed5148c3a22843896135b161
Autor:
Holly J. Clarke, William P. McCarthy, Maurice G. O’Sullivan, Joseph P. Kerry, Kieran N. Kilcawley
Publikováno v:
Foods, Vol 10, Iss 10, p 2315 (2021)
Lipid oxidation (LO) is a primary cause of quality deterioration in fat-containing dairy powders and is often used as an estimation of a products shelf-life and consumer acceptability. The LO process produces numerous volatile organic compounds (VOC)
Externí odkaz:
https://doaj.org/article/a25f57b3d44140b188e6b5c61c8671a5
Autor:
Philip Kelleher, Francesca Bottacini, Jennifer Mahony, Kieran N. Kilcawley, Douwe van Sinderen
Publikováno v:
BMC Genomics, Vol 18, Iss 1, Pp 1-20 (2017)
Abstract Background Lactococcus lactis is among the most widely studied lactic acid bacterial species due to its long history of safe use and economic importance to the dairy industry, where it is exploited as a starter culture in cheese production.
Externí odkaz:
https://doaj.org/article/4bc46021e5c04028a3e7b468932541f7
Autor:
Katerina Tzima, Nigel P. Brunton, Noel A. McCarthy, Kieran N. Kilcawley, David T. Mannion, Dilip K. Rai
Publikováno v:
Antioxidants, Vol 10, Iss 5, p 762 (2021)
The in vitro antioxidant effects of the most potent antioxidants of rosemary, namely carnosol, carnosic acid and rosmarinic acid (c: ca: ra) were assessed in fat-filled milk powders (FFMPs) under accelerated conditions (40 °C and relative humidity (
Externí odkaz:
https://doaj.org/article/29a871e787924d66b4ca7c3b82d7214c