Výsledky vyhledávání - "Timothy P. Guinee"

Akademický článek

Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties

Autor: Ashwini V. Shevade, Yvonne C. O’Callaghan, Nora M. O’Brien, Tom P. O’Connor, Timothy P. Guinee

Publikováno v: Foods, Vol 8, Iss 9, p 388 (2019)

Dehydrated blends of dairy-cereal combine the functional and nutritional properties of two major food groups. Fortified blended food base (FBFB) was prepared by blending fermented milk with parboiled wheat, co-fermenting the blend at 35 °C, shelf-dr

Externí odkaz: https://doaj.org/article/5e81c7551f78401e9643e4a1af9d1ae8

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Akademický článek

The Proportion of Fermented Milk in Dehydrated Fermented Milk–Parboiled Wheat Composites Significantly Affects Their Composition, Pasting Behaviour, and Flow Properties on Reconstitution

Autor: Ashwini V. Shevade, Yvonne C. O’Callaghan, Nora M. O’Brien, Tom P. O’Connor, Timothy P. Guinee

Publikováno v: Foods, Vol 7, Iss 7, p 113 (2018)

Dairy and cereal are frequently combined to create composite foods with enhanced nutritional benefits. Dehydrated fermented milk–wheat composites (FMWC) were prepared by blending fermented milk (FM) and parboiled wheat (W), incubating at 35 °C for

Externí odkaz: https://doaj.org/article/a7ff586d9abb46a2b58904ede61f61cf

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Seasonal variations in the functional performance of industrial low-moisture part-skim mozzarella over a 1.5-year period

Autor: Timothy P. Guinee, P. Van der Meeren, Barbara Kerkaert, Chak Ming To, D. Van Gaver, Lien Vermeir

Publikováno v: JOURNAL OF DAIRY SCIENCE

Seventy-five blocks of low-moisture part-skim (LMPS) Mozzarella cheese were procured from an industrial cheese plant, and the relationships between the physicochemical and functional properties were evaluated during refrigerated storage. In total, ch

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc991a7abea96141f39d8aef77377e7a
https://doi.org/10.3168/jds.2020-19047

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Development of a dehydrated fortified food base from fermented milk and parboiled wheat, and comparison of its composition and reconstitution behavior with those of commercial dried dairy‐cereal blends

Autor: Thomas P. O'Connor, Yvonne C. O'Callaghan, Ashwini V. Shevade, Timothy P. Guinee, Nora M. O'Brien

Publikováno v: Food Science & Nutrition
Food Science & Nutrition, Vol 7, Iss 11, Pp 3681-3691 (2019)
Food Science & Nutrition, 7(11):3681-3691

Dehydrated blends of milk and cereal are reconstituted and consumed as a nutritious soup or porridge in many regions; the composition and reconstitution behavior of the blends are likely to impact on nutritional quality and consumer acceptability of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d6d9b5520a52570dd2a6155e3b4c727
http://europepmc.org/articles/PMC6848806

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