Zobrazeno 1 - 10
of 80
pro vyhledávání: '"Mark A.E. Auty"'
Publikováno v:
Frontiers in Microbiology, Vol 6 (2015)
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 all become entra
Externí odkaz:
https://doaj.org/article/6073a764a2da4f3daf82637c77c42bab
Autor:
Carolina Gomez, Joseph P. Kerry, André Brodkorb, Mark A.E. Auty, Sephora Baugreet, Ruth M. Hamill
Publikováno v:
Innovative Food Science & Emerging Technologies. 54:152-161
peer-reviewed The effect of plant protein inclusion in cooked meat upon in vitro gastro-intestinal (GI) digestion was investigated. Pea protein isolate, rice protein and lentil flour were used to increase the protein content in a meat model system re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea91a1150efb8501e4ceb463a9b40365
https://doi.org/10.1016/j.ifset.2019.04.005
https://doi.org/10.1016/j.ifset.2019.04.005
Autor:
Valentyn Maidannyk, Mark A.E. Auty, Noel A. McCarthy, Song Miao, Sharon Montgomery, Sean A. Hogan, David J. McSweeney
peer-reviewed Low and high protein dairy powders are prone to caking and sticking and can also be highly insoluble; with powder storage conditions an important factor responsible for such issues. The aim of this study focused on the bulk and surface
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::19efc6b51e63315fc5f23b45f2b6d626
http://hdl.handle.net/11019/2169
http://hdl.handle.net/11019/2169
Publikováno v:
International Journal of Molecular Sciences, Vol 21, Iss 2486, p 2486 (2020)
International Journal of Molecular Sciences
Volume 21
Issue 7
International Journal of Molecular Sciences
Volume 21
Issue 7
The objective of this study was to assess the ability of producing laminated edible films manufactured using the following proteins
gelatin (G), whey protein isolate (WPI) and polysaccharide sodium alginate (SA), and to evaluate their physical p
gelatin (G), whey protein isolate (WPI) and polysaccharide sodium alginate (SA), and to evaluate their physical p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46c8ea7fa1c0b5353bc11768256853d4
https://www.mdpi.com/1422-0067/21/7/2486
https://www.mdpi.com/1422-0067/21/7/2486
Autor:
Mark A.E. Auty, Amy Logan, Alan L. Kelly, James A. O'Mahony, Lisa M. Zychowski, Charlotte E. Conn, Mary Ann Augustin
Publikováno v:
Food Chemistry. 264:24-33
peer-reviewed Phytosterols can lower LDL-cholesterol and are frequently used by the functional food industry. However, little is known regarding how phytosterol crystallisation can be controlled, despite solubilised phytosterols having improved bioac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::83eeebd826687a1ba8ed50b2e83fefce
https://doi.org/10.1016/j.foodchem.2018.04.026
https://doi.org/10.1016/j.foodchem.2018.04.026
Autor:
André Brodkorb, Ruth M. Hamill, Sephora Baugreet, Paul Allen, Joseph P. Kerry, Mark A.E. Auty, Carolina Gomez
Publikováno v:
Meat Science. 142:65-77
peer-reviewed 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 ingredients, pea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa005f56483e7bdb0c405e3a39c0bd48
https://doi.org/10.1016/j.meatsci.2018.03.024
https://doi.org/10.1016/j.meatsci.2018.03.024
Publikováno v:
International Dairy Journal. 73:98-108
peer-reviewed Milk protein concentrate (79% protein) reconstituted at 13.5% (w/v) protein was heated (90 °C, 25 min, pH 7.2) with or without added calcium chloride. After fractionation of the casein and whey protein aggregates by fast protein liquid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4ca5f40e98fc75eb09f0910afe825c5e
https://doi.org/10.1016/j.idairyj.2017.05.012
https://doi.org/10.1016/j.idairyj.2017.05.012
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
https://doi.org/10.1016/j.idairyj.2016.12.015
Autor:
Mohammad B. Hossain, Anne Maria Mullen, Joseph P. Kerry, Mark A.E. Auty, Cristina Botinestean, Ruth M. Hamill
Publikováno v:
Journal of texture studiesREFERENCES. 51(2)
Red meat has a tougher texture compared with many other food products, therefore consumption is often reduced among older adults. Acidic treatments had a positive effect on WBSF values (reduced the WBSF values from 23.35 N for control to 14.83 N), an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db9d532510995c6f92f5fd032b0f82cb
https://pubmed.ncbi.nlm.nih.gov/31292959
https://pubmed.ncbi.nlm.nih.gov/31292959
Publikováno v:
Food Structure, 20
Food Structure 20 (2019)
Food Structure 20 (2019)
A new method for the visualisation and determination of local diffusion coefficients in dairy powders is described based on real-time visualisation of penetration of fluorescent dyes into individual particles of spray-dried dairy powders including sk
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9496fe91cad57a489d6f3d0767dcab32
https://research.wur.nl/en/publications/measurement-of-effective-diffusion-coefficients-in-dairy-powders-
https://research.wur.nl/en/publications/measurement-of-effective-diffusion-coefficients-in-dairy-powders-