Search Results - "Delahunty, C M"

Effects of different forms of hazelnuts on blood lipids and α-tocopherol concentrations in mildly hypercholesterolemic individuals by Tey, S.L, Brown, R.C, Chisholm, A.W, Delahunty, C.M, Gray, A.R, Williams, S.M

“…Background/Objectives: Diets high in nuts reduce cholesterol, probably due to their favorable lipid profile and other bioactive substances. However, the…”
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Descriptive sensory analysis: past, present and future by Murray, J.M, Delahunty, C.M, Baxter, I.A

“…Descriptive sensory analyses are distinguished from other sensory testing methods in that they seek to profile a product on all of its perceived sensory…”
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Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk by Gallardo-Escamilla, F J, Kelly, A L, Delahunty, C M

“…Rennet whey and skim milk were compared as media for fermentation by commercial cheese, yogurt, and probiotic starter cultures. Effect of culture, medium, and…”
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Mouthfeel and flavour of fermented whey with added hydrocolloids by Gallardo-Escamilla, F.J., Kelly, A.L., Delahunty, C.M.

“…High-methoxy pectin (HMP), propylene glycol alginate (PGA), carboxymethyl cellulose (CMC) and xanthan gum (XG) were added separately to whey fermented by a…”
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Sensory characteristics and related volatile flavor compound profiles of different types of whey by Gallardo-Escamilla, F J, Kelly, A L, Delahunty, C M

“…To characterize the flavor of liquid whey, 11 samples of whey representing a wide range of types were sourced from cheese and casein-making procedures, either…”
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Flavour precursor development in Cheddar cheese due to lactococcal starters and the presence and lysis of Lactobacillus helveticus by Hannon, J.A., Kilcawley, K.N., Wilkinson, M.G., Delahunty, C.M., Beresford, T.P.

“…The rapid release of intracellular enzymes due to autolysis of lactic acid bacteria in the cheese matrix has been shown to accelerate cheese ripening. The…”
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Use of autolytic starter systems to accelerate the ripening of Cheddar cheese by Hannon, J.A., Wilkinson, M.G., Delahunty, C.M., Wallace, J.M., Morrissey, P.A., Beresford, T.P.

“…The rapid release of intracellular enzymes due to autolysis of lactic acid bacteria in the cheese matrix post-manufacture is thought to play a role in the…”
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Comparison of differences between lexicons for descriptive analysis of Cheddar cheese flavour in Ireland, New Zealand, and the United States of America by Drake, M.A., Yates, M.D., Gerard, P.D., Delahunty, C.M., Sheehan, E.M., Turnbull, R.P., Dodds, T.M.

“…Flavour lexicons for cheese provide a way to document cheese flavour for both research and marketing. The objective of this study was to compare differences…”
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Evaluating mid-infrared spectroscopy as a new technique for predicting sensory texture attributes of processed cheese by Fagan, C C, Everard, C, O'Donnell, C P, Downey, G, Sheehan, E M, Delahunty, C M, O'Callaghan, D J

“…The objective of this study was to investigate the potential application of mid-infrared spectroscopy for determination of selected sensory attributes in a…”
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Composition, sensory and shelf life stability analyses of Longissimus dorsi muscle from steers reared under organic and conventional production systems by Walshe, B.E., Sheehan, E.M., Delahunty, C.M., Morrissey, P.A., Kerry, J.P.

“…In recent years the demand for organically grown food has increased. In this study, organic (O, n = 6) and conventionally (C, n = 6) reared steers aged between…”
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Understanding the role cross-modal sensory interactions play in food acceptability in younger and older consumers by Forde, C.G., Delahunty, C.M.

“…Chemosensory acuity decreases with increasing chronological age, although not all senses decrease in acuity to the same extent. Through an improved…”
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Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder by Hannon, J A, Kilcawley, K N, Wilkinson, M G, Delahunty, C M, Beresford, T P

“…Fast-ripened Cheddar cheeses for ingredient purposes were produced by addition of a dried enzyme-modified cheese (EMC; 0.25 and 1 g/100 g of milled curd) at…”
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Application of Mid-Infrared Spectroscopy to the Prediction of Maturity and Sensory Texture Attributes of Cheddar Cheese by Fagan, C.C, O'Donnell, C.P, O'Callaghan, D.J, Downey, G, Sheehan, E.M, Delahunty, C.M, Everard, C, Guinee, T.P, Howard, V

“…The objective of this study was to determine the potential of mid-infrared spectroscopy in conjunction with partial least squares (PLS) regression to predict…”
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Mapping consumer preference for the sensory and packaging attributes of Cheddar cheese by Murray, J.M, Delahunty, C.M

“…Products' packaging attributes can predispose the consumer to purchase whilst products' sensory attributes confirm liking and may determine repeat purchases…”
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Application of descriptive sensory analysis and key chemical indices to assess the impact of elevated ripening temperatures on the acceleration of Cheddar cheese ripening by Hannon, J.A., Wilkinson, M.G., Delahunty, C.M., Wallace, J.M., Morrissey, P.A., Beresford, T.P.

“…The impact of elevated ripening temperatures of varying duration to accelerate ripening and flavour development in Cheddar cheese was investigated using…”
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The effect of preparation method and typicality of colour on children’s acceptance for vegetables by Poelman, A.A.M., Delahunty, C.M.

“…► Atypical colour raised expected preference for vegetables. ► Baking/stir frying processes were accepted less than other preparations for two vegetable types…”
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Impact of model fat emulsions on sensory perception using repeated spoon to spoon ingestion by Appelqvist, I.A.M, Poelman, A.A.M, Cochet-Broch, M, Delahunty, C.M

“…Abstract Eating is a dynamic behaviour, in which food interacts with the mechanical and physiological environment of the mouth. This dynamic interaction…”
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Comparison of volatile compounds released during the consumption of Cheddar cheese with compounds extracted by vacuum distillation using gas chromatography-olfactometry by O'Riordan, P. J., Delahunty, C. M.

“…Buccal headspace analysis is an in vivo extraction technique capable of extracting volatile compounds released during consumption in concentration ratios that…”
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Sensory and Compositional Relationships Between Commercial Cheddar-flavored Enzyme-modified Cheeses and Natural Cheddar by Hulin-Bertaud, S., Kilcawley, K.N., Wilkinson, M.G., Delahunty, C.M.

“…The odor and flavor characteristics of 15 commercial Cheddar‐flavored enzyme‐modified cheeses (EMC) and 3 natural Cheddar cheeses were determined and compared…”
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Retention of axillary odour on apparel fabrics by McQueen, R. H., Laing, R. M., Delahunty, C. M., Brooks, H. J. L., Niven, B. E.

“…Clothing worn in close proximity to the human axilla can retain and emanate human body odour even remaining odorous long after removal from the body. Intensity…”
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