Search Results - "Delahunty, C.M."

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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Investigation of the influence of age, gender and consumption habits on the liking of jam-filled cakes by Michon, C., O’Sullivan, M.G., Sheehan, E., Delahunty, C.M., Kerry, J.P.

“…This study examined the influence of age, gender and consumption habits on the liking of 12 jam-filled cakes manufactured using two design variables: flavour…”
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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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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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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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THE INVESTIGATION OF GENDER-RELATED SENSITIVITY DIFFERENCES IN FOOD PERCEPTION by MICHON, C., O'SULLIVAN, M.G., DELAHUNTY, C.M., KERRY, J.P.

“…ABSTRACT This study investigated differences in food perception sensitivity between genders in a group of 274 subjects (187 females, 87 males). Sensitivity to…”
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Study on the influence of age, gender and familiarity with the product on the acceptance of vegetable soups by Michon, C., O’Sullivan, M.G., Sheehan, E., Delahunty, C.M., Kerry, J.P.

“…This study investigated liking for 16 newly developed vegetable soups among consumers belonging to five age groups (from 20 to over 70 years of age). The soups…”
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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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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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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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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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Prediction of processed cheese instrumental texture and meltability by mid-infrared spectroscopy coupled with chemometric tools by Fagan, C.C., Everard, C., O’Donnell, C.P., Downey, G., Sheehan, E.M., Delahunty, C.M., O’Callaghan, D.J., Howard, V.

“…The objective of this study was to determine the potential of mid-infrared spectroscopy coupled with multidimensional statistical analysis for the prediction…”
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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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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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RELATIONSHIPS BETWEEN SENSORY AND RHEOLOGICAL MEASUREMENTS OF TEXTURE IN MATURING COMMERCIAL CHEDDAR CHEESE OVER A RANGE OF MOISTURE AND pH AT THE POINT OF MANUFACTURE by EVERARD, C.D., O'CALLAGHAN, D.J., HOWARD, T.V., O'DONNELL, C.P., SHEEHAN, E.M., DELAHUNTY, C.M.

“…ABSTRACTS Textural characteristics of 10 Cheddar cheeses with a range of moisture contents and pH values were investigated by sensory and instrumental methods,…”
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THREE-POINT BENDING TEST FOR PREDICTION OF SENSORY TEXTURE IN PROCESSED CHEESE by EVERARD, C.D, O'CALLAGHAN, D.J, O'KENNEDY, B.T, O'DONNELL, C.P, SHEEHAN, E.M, DELAHUNTY, C.M

“…Fourteen processed cheeses varying in emulsifying salt and moisture contents were evaluated by three-point bending and texture profile analysis (TPA) based on…”
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Vegetable preparation practices for 5–6 years old Australian children as reported by their parents; relationships with liking and consumption by Poelman, Astrid A.M., Delahunty, Conor M., de Graaf, Cees

“…•Preparation practices of vegetables at home were investigated.•We explored its relation with child’s liking and consumption as reported by…”
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Sensory characterisation of cooked hams by untrained consumers using free-choice profiling by Delahunty, C.M., McCord, A., O'Neill, E.E., Morrissey, P.A.

“…The sensory characteristics of 11 hams were measured by 18 untrained consumers using Free-Choice Profiling and the data were analysed by Generalised Procrustes…”
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