Annual Research Conference Food, Nutrition & Consumer Sciences




НазваниеAnnual Research Conference Food, Nutrition & Consumer Sciences
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Proceedings of the 38th Annual Research Conference Food, Nutrition & Consumer Sciences


4th September, 2008





Co–sponsored by


The Food Institutional Research Measure (funded by DAFF under the NDP)

SAFEFOOD

Alimentary Pharmabiotic Centre (APC)

Beamish & Crawford

PepsiCo

REAGECON


ISBN-978-1-906642-05-1

Cork 2008

TABLE OF CONTENTS





Page Number


Effect of nacl concentration and heating conditions on microstructre of

β-lactoglobulin-konjac systems

A.R. Abhyankar, S.M. Fitzsimons, M.A. Fenelon, , D.M. Mulvihill, M.A.E. Auty


1

Effect of milk salts on the viscosity, zeta potential, gelation and binding capacity of -carrageenan

R. I. Alexa, J. S. Mounsey, B.T. O’Kennedy and J.C. Jacquier


3

Microstructural, rheological and oxidative stability studies of water-in-oil

preads containing -carrageenan

R. I. Alexa, J. S. Mounsey, B. T. O’Kennedy and J. C. Jacquier


5

Population balance modelling of granola breakage during pneumatic conveying

systems

N. Baş, P.B. Pathare, E.P. Byrne


7

The effect of novel protein-carbohydrate food complexes on glucagon-like

peptidesignalling in vitro

C. Bruen, F. O’Halloran, M. Fenelon , K. Cashman and L. Giblin


9

The effect of high intensity light pulses (hilp) on microbial inactivation and quality atttributes of apple juice

I.M. Caminiti, I. Palgan, A. Muñoz, F. Noci, P. Whyte, D.J. Morgan, D.A.Cronin, and J.G. Lyng


11

Rheology and microstructure of yogurts from microfluidized milks

C.I.E. Ciron, VL Gee, AL Kelly, and MAE Auty


13

Eldermet – gut microbita as an indicator and agent of nutritional health in elderly Irish adults

The ELDERMET Consortium: P.W. O’Toole, T. Dinan, G. Fitzgerald, T. Fitzgerald7, A. Flynn, C. Hill, J. Marchesi, D. O’Mahony, P. Ross, F. Shanahan, C. Stanton, C. Twomey, D. van Sinderen


15

Determination of genoprotective and cox-2 modulatory effects of phytosterols in caco-2 cells

T.J. Daly, S.A. Aherne, T.P. O’Connor and N.M. O’Brien


17

To assess the antioxidant potential of peptides derived from bovine muscle proteins

R. Di Bernardini, P. Harnedy, D. Bolton, N. Brunton, J. Kerry and A.M. Mullen


19

Application of flow cytometry for probiotic viability analysis in protein systems

S. Doherty, P. R. Ross, C. Stanton, G. F. Fitzgerald and A. Brodkorb


21

Molecular analysis of tenderstretch on low voltage electrically stimulated postmortem bovine skeletal muscle protein composition using 2- dimensional electrophoresis based proteomics

E. Downey, S.R. Pennington, K. Brandon, A. White and A.M. Mullen


23

Micellarisation (bioavailability) of carotenoids from organic baby meals

P. Duane, O. O’Connell, L. Ryan, S.A. Aherne-Bruce, N.M. O’Brien


25

PHYSIOCHEMICAL AND MICROBIOLOICAL CHANGES IN HIGH-PRESSURE PROCESSED CHICKEN BREAST MUSCLE DURING CHILLED STORAGE

E.E. Forde, M. Cruz-Romero and J.P. Kerry


27

The effect of mechanical damage on the kinetics of ppo activity and correlation with hyperspectral imaging

E. Gaston, J.M. Frias, P.J. Cullen, A. A. Gowen , M. Taghizadeh and C.P. O’Donnell


29

Examination of commercial proteolytic enzymes for the production of bovine protein hydrolysates.

P. Harnedy, R. Di Bernardini, D. Bolton, J. Kerry and A.M. Mullen


31

Antioxidant activity studies of lutein, sesamol, ellagic acid and olive leaf extract

J. Hayes, P. Allen, V. Stepanyan, J. Kerry


33

The effect of plant extracts on colour and lipid stability in model porcine muscle systems

J. Hayes, P. Allen, V. Stepanyan, E. Ryan, M. O’Grady, J. Kerry, N. O’Brien


35

Quality attributes of one-pack apple desserts containing creams or custard

D. F. Keenan, T. R. Gormley, F. Butler


37

Shelf-life of mildly/minimally processed apple desserts

D.F. Keenan, T. R. Gormley, F. Butler


39

Influence of dietary vitamin e (-tocopherol) on expression of genes involved in vitamin E and lipid metabolism in liver.

A. Lejeune, S. McGettrick, A.P. Moloney, T. Sweeney, and F.J. Monahan


41

Denaturation and aggregation of alpha-lactalbumin

K. Lišková, P. McStay, N. O’Brien, A. Kelly, A. Brodkorb





44

Recovery of natural phenolic antioxidants from apple (Malus domestica BORKH. cv Bramley’s Seedling) waste

L. Massini, A. B. Martín-Diana, C. Barry-Ryan and D. Rico


46

Determining curd moisture content using an online nir sensor in cheese vat

M.J. Mateo, D.J. O’Callaghan, C.D. Everard, C.P. O’Donnell, M. Castillo,

F.A. Payne


48

The effect of fear appeals on food safety behaviour

E. McAleer, R. Nelson


50

Monitoring beef quality attributes as affected by high pressure processing

R. McArdle, B. Marcos, J.P. Kerry, A. Mullen


52

A semiotic analysis of consumer’s interpretation of nutritional claims

L. McCullagh, R.Nelson


54

Sensory acceptability of a reduced salt lasagne Bolognese sauce

M. Mitchell, N. Brunton and M. Wilkinson


56

Thermal stability of β-lactoglobulin/ micellar casein mixtures in simulated milk ultrafiltrate at pH 6.0

J.S. Mounsey and B.T. O’Kennedy


58

Estimation of the relative bioavailability of -tocopherol and retinol from milk and orange juice using an in-vitro method.

Y.C. O’Callaghan and N.M. O’Brien


60

Self-reported and measured height, weight and BMI in Irish adolescents

M.P. O’Connor, N.M. O’Brien, K. O’Sullivan and T.P. O’Connor


62

Contribution of food groups to energy and macronutrient intakes of school-going Irish adolescents

M.P. O’Connor, N.M. O’Brien, K. O’Sullivan and T.P. O’Connor


64

Investigating the impact of Sainsbury’s wine marketing techniques on consumer buying behaviour

C. Doherty, C. McNiece


66

Sodium caseinate-maltodextrin conjugates: preparation, purification and some emulsion stabilizing properties

J.T. O’Regan and D.M. Mulvihill


68

Sodium caseinate-maltodextrin conjugate stabilized double emulsions: encapsulation and stability.

J.T. O’Regan and D.M. Mulvihill


70

Content and bioaccessibility of carotenoids from green vegetables is not affected

by saponification

L.O’Sullivan, K. Galvin, M. Jiwan, S.A. Aherne-Bruce, N.M O’Brien


72

Raw and cooked courgettes are a source of potentially bioavailable lutein

L.O’Sullivan, L. Ryan, S.A. Aherne-Bruce, N.M O’Brien


74

Feeding with silage and chicory roots (Cichorium intybus L) enhances pork meat colour stability

M. G. O’Sullivan and D. V. Byrne


76

Effect of production and conveying variables on granola breakage in dense phase pneumatic conveying systems

K.J. Hanley, P.B. Pathare, N. Baş and E.P. Byrne


78

Influence of increasing cell biomass and coagulant levels on ripening of cheese

H.K. Patel and P.L.H. McSweeney


80

Use of flavour enhancers to improve Cheddar flavour

H.K. Patel and P.L H McSweeney


82

The effects of casein hydrolysates on the viability and growth of human Jurkat T cells

M. Phelan, S.A.Aherne-Bruce, D.O’Sullivan, R.J. Fitzgerald and N.M. O’Brien


84

Vitamin E levels in beef from different production systems and countries

F.T. Röhrle, A.P. Moloney, A. Lejeune, A. Black, T. Sweeney, O. Schmidt, and

F.J. Monahan.


86

Antioxidant capacity of apple cultivars: A comparison of analytical methods

C. Rößle, T.R. Gormley, F. Butler


88

Physicochemical, sensory and antioxidant properties of three apple cultivars purchased in an Irish supermarket on 12 occasions

C. Rößle, T.R. Gormley, F. Butler


90

Stickiness and dielectric and dynamic-mechanical relaxations in skim milk solids

N. Silalai, S. Hogan, D. O’Callaghan and Y.H. Roos


92

Sensory meat taint perception and masking

S.Stolzenbach and D. V. Byrne


94

Fundamental rheology and textural properties of doughs and breads produced from milled barley

P.Sullivan, E.Arendt and E.Gallagher


96

Simulation of the factors affecting β-glucan levels during the cultivation of oats

U. Tiwari and E.Cummins


98

Why are we still eating what we are eating?

A. Walsh and R. Nelson


100

Effect of sodium lactate injection on shelf life and processing characteristics of beef M. supraspinatus.

H. Walsh, S.L.F Martins, E. O’Neill, J.P. Kerry, T. Kenny, P. Ward and Q. Cheng


102

Sensory evaluation of chicken breast fillet marinated with retail and commercial Chinese-style marinades

S. M.Yusop, M. G. O’Sullivan, J. F. Kerry and J. P. Kerry


104

A comparison of the physical properties and chemical components of Irish grown organic and conventional carrots

C.Gilsenan, R.M. Burke, and C Barry-Ryan


106

An evaluation of the sensory properties of Irish grown organic and conventional carrots and mushrooms

C.Gilsenan, R.M. Burke, C Barry-Ryan, G. O’Sullivan and E. Pierce


108

Market-oriented new product development of innovative beta-glucan enriched food products

A.J. Troy and J. Bogue


110
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