Zobrazeno 1 - 10
of 83
pro vyhledávání: '"Yvonne C. O'Callaghan"'
Publikováno v:
Journal of Functional Foods, Vol 23, Iss , Pp 87-94 (2016)
The effects of Maillard reaction products (MRP), produced from galactose and a gelatin hydrolysate which was derived from unicorn leatherjacket skin, on in vitro cellular antioxidant activity, immunomodulatory properties and anti-cancer activity were
Externí odkaz:
https://doaj.org/article/214f53f5fe0a4743913f93d5ef43e7b2
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
Publikováno v:
Agriculture, Vol 3, Iss 1, Pp 112-130 (2013)
There has been an unprecedented demand for inexpensive plant-derived protein hydrolysates in recent years, owing to their potential nutritional applications. This review examines existing evidence regarding protein hydrolysates from agricultural crop
Externí odkaz:
https://doaj.org/article/efc69f7cbe1e40b8abf29df3ac237dff
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
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
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
http://europepmc.org/articles/PMC6848806
Autor:
Yvonne C. O'Callaghan, Damian Crowley, Maria Cermeño, Nora M. O'Brien, Richard J. FitzGerald, Alan Connolly
Publikováno v:
Food Research International. 121:524-532
Brewer's spent grain (BSG) is a co-product of the brewing industry that has been shown to contain a range of bioactive peptides encrypted within its protein sequences. Two methods were evaluated herein to generate bioactive peptides; (i) an alkaline
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::559ccfb38bbda12b963cf0dfd783e605
https://doi.org/10.1016/j.foodres.2018.12.008
https://doi.org/10.1016/j.foodres.2018.12.008
Autor:
Thomas P. O'Connor, Ashwini V. Shevade, Timothy P. Guinee, Nora M. O'Brien, Yvonne C. O'Callaghan
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b47926020fb4d149770ecaea783b99de
https://doi.org/10.1111/jfpp.15419
https://doi.org/10.1111/jfpp.15419
Publikováno v:
International Journal of Food Microbiology. 265:40-48
The design of novel efficient antimicrobial peptides (AMPs) faces several issues, such as cost of synthesis, proteolytic stability or cytotoxicity. The identification of key determinants involved in the activity of AMPs, such as cationicity and amphi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5df33529f14b0cee0ed6648ffa71be4b
https://doi.org/10.1016/j.ijfoodmicro.2017.10.024
https://doi.org/10.1016/j.ijfoodmicro.2017.10.024
Autor:
Thomas P. O'Connor, Ashwini V. Shevade, Nora M. O'Brien, Timothy P. Guinee, Yvonne C. O'Callaghan
Publikováno v:
Foods
Volume 8
Issue 9
Foods, Vol 8, Iss 9, p 388 (2019)
Volume 8
Issue 9
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,
C,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ecde5b36e2db1b59c663f557c88b2ecf
https://hdl.handle.net/10468/8757
https://hdl.handle.net/10468/8757
Autor:
A. M. O'Sullivan, Michael N. O'Grady, Yvonne C. O'Callaghan, Thomas J. Smyth, Joseph P. Kerry, Nora M. O'Brien
Publikováno v:
Innovative Food Science & Emerging Technologies. 37:293-299
Yogurt was manufactured containing extracts (0.25% and 0.5% (w/w)) prepared from Ascophyllum nodosum (100% H2O (AN100), 80% ethanol:20% H2O (AN80e)) and Fucus vesiculosus (60% ethanol:40% H2O (FV60e)). Yogurt composition, shelf-life parameters, stabi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf2849b39e7b3423d6fe72d02859c440
https://doi.org/10.1016/j.ifset.2016.07.031
https://doi.org/10.1016/j.ifset.2016.07.031